This classic French chicken dish is so easy to make at home that it will likely become one of your favorite recipes.
Wow! This chicken chasseur recipe is good! No, let me amend that statement. This chicken dish is amazing! I think it is rapidly becoming one of my all-time favorite chicken dishes. I don’t often make French recipes at home, but this one is so easy and so flavorful, I can’t resist making it over and over again. Its savory goodness comes from the fresh tarragon and thyme, which infuse every delectable bite with aromatic flavor.
I love any sauce that features tomatoes, and with the richness of tomato paste and the chunks of diced tomatoes, I get the best of both worlds. Every bite features a tomatoey flavor studded with delicate mushroom slices. Buying pre-sliced mushrooms at the grocery store helps reduce preparation time. I like to use cremini (also called baby bella) mushrooms, as they have more flavor than white button mushrooms. You can also make this dish with shiitake mushrooms, which I did recently, and it was so good. If you buy whole mushrooms that are not very large, you can also quarter rather than slice them.
Although this recipe calls for boneless, skinless chicken breasts, you can also use boneless, skinless chicken thighs. If you prefer to use bone-in chicken pieces with the skin on, pat them dry before seasoning, and cook them skin-side down first until the skin is golden brown and crispy, then turn. You will likely need to cook them longer in the sauce, checking with a meat or poultry thermometer that the thickest part of the chicken reaches 165°F before serving.
One of the reasons I love this recipe is that it is naturally gluten-free, as no flour is used. Some versions of this recipe call for dredging the chicken in flour, but it is unnecessary here. If you want to thicken your sauce, make a roux with water and flour, cornstarch, arrowroot, or tapioca starch, then add it to the sauce. I’ve made this dish multiple times and have never needed to do that, as I find that the tomatoes thicken it naturally.
Tips on choosing your cooking wine
Unless a recipe specifies “cooking wine,” it is best to use drinking wine, as cooking wine often contains high levels of salt and preservatives. The first option in choosing your cooking wine is to look and see what you have on hand. I usually plan meals around leftover wine in my refrigerator. Since it’s just me at home, I rarely finish a bottle in two days. So, I find a dish, like this chicken chasseur recipe, that I can make to use up whatever wine is left over.
Now, if you don’t have any leftover wine on hand, pick a bottle that you would like to drink, such as a Pinot Grigio or Sauvignon Blanc, for this dish. Alternatively, some companies now produce these wines in smaller bottles, which some stores sell as singles, or you can buy a four-pack that will often keep for quite some time. That way, you always have a small bottle on hand for when you need it.
How do I store leftovers?
Braising the meat in this chicken chasseur recipe means that it will likely taste better the second day. If you make it ahead for that reason or have leftovers, allow the chicken to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. Do not let it sit out for more than 2 hours for food safety reasons. Reheat it on the stovetop over medium-low heat for optimum results. Once chilled, you can also freeze the leftovers in a freezer-safe zippered bag or container for up to 3 months. Defrost the frozen chicken overnight in the fridge and then reheat as mentioned. If needed, add a little more water or broth to thin the sauce.
Serving suggestions
Serve this chicken chasseur recipe over Instant-Pot Polenta, Mashed Red Potatoes, Instant-Pot Mashed Cauliflower, or Homemade Egg Noodles. It’s also good over Microwave Rice or Quinoa Rice. Begin your meal with a bowl of steaming, savory French Onion Soup. Add a simple side of Sautéed Asparagus or Steamed Brussels Sprouts to round out your meal. Make some delicate and tasty French Macarons for dessert and enjoy a delicious meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion sliced
- 8 ounces mushrooms white button or cremini, sliced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 4 teaspoons tomato paste
- 1/2 cup diced canned tomatoes
- 2 cups chicken stock plus more if needed
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon fresh thyme chopped
- 1 bay leaf
- Fresh parsley chopped (optional, for garnish)
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large pan over medium-high heat. Sear the chicken until golden on both sides. Remove the chicken and set aside.
- Reduce the heat to medium. Add the butter to the same pan, then stir in the sliced onion, mushrooms, and garlic. Sauté until the vegetables are soft and lightly browned, about 10 minutes.
- Pour in the white wine and let it reduce for about 2 minutes. Stir in the tomato paste, diced tomatoes, chicken stock, tarragon, thyme, and bay leaf.
- Return the chicken to the pan, cover, and simmer for 20 minutes. Check on it halfway through and add more chicken stock if needed to prevent the chicken from drying out. Uncover and simmer for an additional 10 minutes until the sauce thickens.
- Taste and adjust the seasoning with salt and pepper. Remove bay leaf, garnish with fresh parsley if desired, then serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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