Chicken Chasseur
The classic French ‘hunter’s chicken’ — golden chicken braised with mushrooms, glazed shallots and pancetta in a white wine and tomato sauce, finished with fresh tarragon. It is rustic and elegant at once, the kind of one-pan supper that feels like a restaurant did it.
What is chicken chasseur?
Chicken chasseur (French: poulet sauté chasseur, or “hunter’s chicken”) is a classic French bistro braise: chicken browned and simmered with mushrooms, shallots, tomato and white wine, finished with fresh tarragon. The name means “hunter’s style” — a rustic, autumnal way of cooking chicken or game with the mushrooms a hunter might have gathered. It sits alongside coq au vin and blanquette as one of the cornerstone French chicken dishes, but it is quicker than either: this version is on the table in about an hour. The result is deeply savoury, lightly glossy and unmistakably French, without any of the fuss.
Why this works
- Flouring the chicken seasons it, gives a light golden crust, and quietly thickens the sauce as it braises.
- Glazed whole shallots and pancetta build a deep, savoury-sweet base that lifts the dish above a plain braise.
- Tarragon at the end is the signature — its gentle aniseed note is what makes a chasseur taste like a chasseur.
Ingredient notes and swaps
- Chicken breast — used here cut into pieces. Thighs are more forgiving and arguably better for a braise; add a little cooking time.
- Pancetta — for a salty, savoury backbone. Smoked bacon lardons do the same job.
- White wine — adds acidity and depth. A dry white is ideal; no wine? Use extra stock with a small splash of white wine vinegar.
- Tarragon — do not skip it; it defines the dish. Add it at the end so it stays fragrant.
- Whole shallots — left whole and glazed with a little sugar; banana shallots quartered work if that is what you have.
Chicken Chasseur
FavouriteIngredients
Method
- Season the Flour on a large plate
- Toss the Chicken pieces in the seasoned Flour to coat
- Heat a large sauté pan until hot, add the Rapeseed Oil and half the Butter.
- Fry Chicken pieces on each side until brown
- Meanwhile, heat a frying pan until hot.
- Add the remaining 60 g of Butter and fry the Pancetta and Mushrooms until golden brown
- Add the Shallots and Caster Sugar to the Mushroom mix and fry for 2-3 minutes until golden brown and caramelised
- Add the Wine to the Mushroom mixture to deglaze the pan, stirring and then pour the mixture over the Chicken
- Add the Chicken Stock, Tomato Puree and Tarragon and bring to the boil
- Reduce the heat and simmer for 30 minutes or until Chicken is cooked and liquid has reduced a little
- When the Chicken is cooked add the Tomatoes and Parsley
- Check seasoning and serve with mashed potato and fresh seasonal vegetables
Nutrition
Notes
When deglazing, ensure the pan is still hot to effectively lift all those delicious browned bits from the bottom – this is where much of the flavour resides! Scrape well with a wooden spoon.
Maintain a gentle simmer, rather than a rolling boil, to ensure the chicken stays tender and doesn't dry out. This also allows the sauce to reduce and thicken gradually, concentrating its delicious flavours.
Tried this recipe?
Let us know how it was!Tips for success
- Brown the chicken properly in batches — colour is flavour, and a crowded pan steams instead of browns.
- Glaze the shallots patiently with the sugar until they take on colour; that sweetness balances the wine and tomato.
- Reduce the sauce until it just coats the back of a spoon before the chicken goes back in.
- Hold the tarragon and parsley until the very end so they stay bright.
Make ahead, storage and reheating
- Make ahead: A braise like this is even better the next day — make it ahead and reheat gently.
- Storage: 3 days in the fridge; freezes well for up to 3 months.
- Reheating: Warm through gently on the hob, adding a splash of stock if needed.
What to serve it with
Chasseur is all about the sauce, so the best sides are the ones that catch it. The classic French partner is buttery mashed potato or pommes purée; plain or pilaf rice does the same job, and crusty bread is the no-effort option for mopping the plate. For something greener, a simple vegetable keeps the richness in check.
- Buttery mashed potato, pommes purée, or plain / pilaf rice
- Crusty baguette or sourdough to soak up the sauce
- Green beans, wilted spinach or tenderstem broccoli
- A sharp green salad, if you want to cut the richness
- Buttered egg noodles or tagliatelle, if you would rather skip the potatoes
FAQ
What does ‘chasseur’ mean? ‘Hunter’s’ style — chicken braised with mushrooms, tomato, wine and herbs; a French bistro staple.
Can I use thighs? Yes, and they are better suited to braising than breast — just give them longer.
Can I make it ahead? Absolutely; it improves overnight and freezes well.
No white wine — what now? Use extra chicken stock with a small splash of white wine vinegar for the acidity.
Try these next
Brush up on the classics in our five French mother sauces guide — then explore more:
This is a taste of French cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
Explore French in the Kitchen Atlas →
