Chicken Chasseur, also known as Hunter’s Chicken in France, is a timeless dish that brings comfort and elegance to the table. Tender chicken pieces are simmered in a rich tomato, mushroom, and white wine sauce, infused with herbs for depth and warmth. It’s a one-pan wonder that feels hearty yet refined, making it just as suited to a family dinner as it is to entertaining guests. Serve with buttery mash, rice, or crusty bread to soak up every last bit of the luscious sauce.
If you enjoy rustic French flavours, you might also like my Chicken Katsu Curry – it’s crisp, comforting, and served with a rich, flavourful sauce.
🍷 Wine Pairing
This rustic chicken chasseur pairs beautifully with a Pinot Noir, its light body and red fruit notes complement the mushrooms and herbs without overpowering the sauce. For a white option, go with a Chardonnay, especially one that’s lightly oaked as its buttery texture and subtle citrus notes balance the tomato and wine base.
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Classic Chicken Chasseur
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 chicken drumsticks
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 200 g mushrooms sliced
- 2 tbsp tomato purée
- 150 ml dry white wine
- 400 g tin chopped tomatoes
- 250 ml chicken stock
- 1 tsp dried tarragon or 2 tsp fresh
- 2 sprigs fresh thyme or ½ tsp dried
- 2 bay leaves
- 1 tbsp fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large casserole dish over medium-high heat. Season the chicken pieces with salt and pepper, then brown them on all sides until golden. Remove and set aside.
- In the same pan, add the onion and cook until softened, about 5 minutes. Stir in the garlic and mushrooms, cooking until lightly browned.
- Add the tomato purée and cook for 1–2 minutes to deepen the flavour. Pour in the wine, stirring to deglaze the pan, then simmer until slightly reduced.
- Tip in the chopped tomatoes and chicken stock, then return the chicken pieces to the pan. Add the tarragon, thyme, and bay leaves. Bring to a simmer, cover, and cook gently for 30–35 minutes until the chicken is tender and cooked through.
- Discard the bay leaves and thyme sprigs. Stir through fresh parsley, adjust the seasoning, and serve hot with mash, rice, or crusty bread.
Top Tips for this Classic Chicken Chasseur
Brown the chicken well before simmering, this builds depth of flavour in the sauce.
Use a decent wine – something dry and drinkable, as the flavour comes through in the sauce.
Mix mushrooms – chestnut, button, or even wild mushrooms add variety and richness.
Cook low and slow – let the chicken gently simmer so it stays tender and juicy.
Make ahead – like many French stews, the flavour improves if made a few hours in advance or even the day before.
