Chicken chasseur is a classical French dish that’s packed with flavor.
Chicken Chasseur is French for Hunter’s Chicken.
Chasseur style stews originated during the days of early French hunters whose bounty consisted mainly of game birds, but other small game as well. These same woods and forests where game was abundant were also bountiful with wild mushrooms. As one might imagine, a successful day of hunting and gathering was sure to be rewarded with a delicious and satisfying meal.
Common society has lost interest in hunting down game birds. Today it’s more common to use chicken when preparing a chasseur-style dish. Besides, chickens are easier prey. I actually had quite the successful hunt the other morning at my local Target.
A classic chicken chasseur dish is more like a stew. It’s a one pan dish that combines chicken and mushrooms in a white wine, tomato and butter sauce. We also throw in a hint of thyme, shallots and of course, a bit of smoke from the grill. I think smoke contributes to the “rustic” nature this dish represents.
Although this chicken chasseur recipe uses skinless, boneless chicken breasts, feel free to use whichever cut you prefer. Thighs and legs work well as does leg quarters. One day, I’d like to try it with a whole spatchcocked (butterflied) chicken. Just be sure to adjust your cooking times accordingly.
Chicken chasseur is an easy and tasty comfort food. Give it a try. I know you’ll love it. Serve it with a loaf of French bread for sopping up the great sauce and don’t forget a nice bottle of French white wine!
- 4 boneless, skinless chicken breasts or thighs
- 8 oz. cremini mushrooms, washed and sliced
- 2 carrots, sliced on an angle
- 1 shallot, diced
- 6 sprigs of fresh thyme, (reserve some for garnish)
- 4 sprigs of fresh parsley, stemmed and finely chopped (reserve some for garnish)
- 1/4 cup white wine
- 2 tablespoons cognac or brandy
- 1/4 cup chicken stock
- 1 14 oz. can diced tomatoes
- 2 tablespoons butter
- olive oil
- salt and pepper
- Prepare a medium-high grill for direct cooking.
- Add two teaspoons of olive oil to a Dutch oven or cast iron skillet and place directly over fire. Allow to get hot.
- Place chicken over fire and cook for 3-4 minutes per side or until chicken is slightly charred and grill marks are prevalent. Remove from grill and salt and pepper each side. Set aside.
- Add mushrooms, carrots, shallot, thyme and parsley to skillet. Cook for about 8 minutes or until vegetables begin to brown.
- Add wine, cognac or brandy, chicken stock and tomatoes to skillet and stir until well blended. Allow to simmer for 15 minutes while occasionally stirring.
- Add chicken back to skillet. Close lid of grill and allow to cook for 30 minutes or until an instant-read meat thermometer registers 165°F (75°C).
- Distribute butter around pan and slightly stir until melted.
- Remove from grill. Transfer chicken to serving platter or serve straight from the skillet. Ladle sauce over chicken and garnish with remaining herbs. Serve immediately.
Recipe © 2016 Gary Glen | Photo © 2016 Gary Glen | All rights reserved
A few of my favorites that go well with the chicken chasseur.
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