Get ready for this big, rustic dish that’s full of Fall flavors!

Chicken Chasseur, and its variations.

As with most French country cooking, every region and household has its own version of Chicken Chasseur. The reason being, most rustic French recipes were or are often born from making the most of ingredients and meats available in one place and in one season. And the same can be said in Italy, where “Chicken Cacciatore” is a classic as well, with myriads of variations.

This version here, made with a whole chicken and a thick “Chasseur” sauce of tomatoes, white wine, mushrooms, cognac and tarragon is likely the most “classic” or well-known, we could say.

But, it exists in many more variations – being made with other small game meats (ie. rabbit, duck, pheasant, quail); made with red wine instead of white; without tomatoes, or even with other herbs and garnishes depending on the season and location (ie. olives, etc).

That being said, a small game meat and seasonal mushrooms are always included, and truly the stars of this recipe.  

Notes about the mushrooms.

Chicken Chasseur is a dish best made in the Fall, during mushroom season. You will need about 1 pound (450g) of mushrooms for this recipe, although it is quite forgiving: you could use a little more or little less mushrooms if you would like.

You can use just one variety of mushroom, or a mix if you would like. Choose fresh, plump mushrooms that will tenderize nicely in the sauce while cooking: Cremini, Portobello, Oyster or chanterelles are great options here.

For the final dish picture here, I used a mix of cremini and Portobello, and it turned out amazing.

Notes about the chicken.

A Chicken Chasseur recipe is meant to use a whole bird, cut into pieces.

Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you.

I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 

I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.

Which white wine to choose for a Chicken Chasseur?

For this recipe, I recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Notes about the tomatoes.

If you make this Chicken Chasseur recipe “in-season”, meaning during mushroom season in October, chances are tomatoes won’t be in season anymore. So, using a can of peeled tomatoes is likely the best way to go to build the sauce for this recipe.

Make sure you crush the tomatoes before you add them to the sauce. You can either chop them roughly on a cutting board or even squeeze them between your fingers.

More cooking notes:

• This Chicken Chasseur recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I recommend you use a food thermometer to check in the internal temperature of the chicken pieces – especially since they will all be different (plump breasts will take longer to cook through than legs). When the chicken reaches an internal temperature of 165°F (74°C), it will be all cooked through. If you do not have a food thermometer, make sure the chicken is cooked thoroughly by cutting into the meat with a sharp knife. The meat should be white with some juice. If it is pink, continue to cook it in the oven.
• For fresh herbs, I really enjoy using a mix of parsley and tarragon. Parsley brings comforting, earthy flavors while tarragon brings fresh, licorice-like notes that brightens the dish.
• At the end, butter is added to enrich the sauce. It is important to stop mixing when the butter is just melted/incorporated (or you will “break” the butter in the sauce).

I hope you’ll love this Chicken Chasseur (Classic French Hunter’s Chicken) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops with Apples & Cider Sauce 
• Chicken in Creamy Mushroom Sauce
• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Classic French Beef Bourguignon
• Coq Au Vin Blanc

Classic French Hunter’s Chicken Stew (Chicken Chasseur)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 32 Minutes 32 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1 whole chicken (4 pounds) 1.7kg, cut into 8 pieces (see cooking notes)
2 tsp salt
1 tsp black pepper
1 tbsp (8g) flour
1 tbsp (14g) butter, unsalted
2 shallots or 1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 lb/450g mushrooms, sliced – mix
1/2 cup (125ml) dry white wine
2 tbsp (30ml) cognac
1 ½ cups (375ml) chicken stock
½ cup (120g) peeled tomatoes, drained and roughly chopped 
2 tbsp fresh parlsey, chopped
1 tbsp fresh tarragon, chopped
2 tbsp (28g) butter, unsalted

Instructions

Step 1 - Two hours before cooking, take your chicken pieces out of the fridge. Rinse them under cold water and pat dry thoroughly with paper towel. Season chicken pieces on both sides with salt and pepper, and sprinkle with flour until evenly coated. Set aside and let rest to near room temperature.

Pre-heat your oven to 375°F (190°C) with a rack in the middle. Line up a baking sheet with foil.

Step 2 - Heat up a large oven-safe skillet (or pan) over medium-heat and add 1 tablespoon of butter. When the butter sizzles, place the chicken pieces, skin-side down, in the skillet. Cook for about 8-9 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken pieces and cook for 6-7 more minutes. Transfer the chicken to the prepared baking sheet and bake in pre-heated oven until cooked through, for about 12 to 15 minutes. If using a food thermometer, it should register 165°F (74°C). When chicken pieces are cooked through, set aside.

Step 2 - Meanwhile, remove all but 2 tablespoons of the chicken drippings in the pan. Lower the heat to medium and add the sliced mushrooms. Sauté until soft and brown. Add the sliced shallots (or onion), garlic and cook for 2 more minutes.

Step 3 -Add the white wine, cognac and cook until almost completely reduced. Add the chicken stock, crushed tomatoes and stir. Bring the sauce to a slow simmer and cook until the sauce thickens significantly (it should coat the back of a spoon). Lower the heat to medium-low, and add the chopped herbs.

Step 4 -Finally, stir in the butter and stop mixing when just melted/incorporated. Taste and season if needed, with salt and pepper.

Step 5 -Nestle the chicken in the sauce, arrange mushrooms around pieces, and cook for 2 more minutes to re-heat chicken if needed.

Serve immediately, with rice or pasta.

The post Classic French Hunter’s Chicken Stew (Chicken Chasseur) appeared first on Pardon Your French.

This recipe is the perfect combination of old-school comfort, with tender chicken in a rich creamy sauce, and Summer freshness with the assertive aromatics of tarragon. This is a French family staple that will soon become yours too, I promise!

About French Tarragon 

For this recipe, make sure you get French Tarragon, and not Russian or Mexican (which is sometimes called “impostor” Tarragon). French Tarragon is said to be the “real” tarragon with very aromatic leaves that have a flavor akin to aniseed and licorice.

If you are unsure what type of Tarragon you have, do a taste test. The leaves should have a clear aniseed flavor with a tongue-numbing effect. Now, in my opinion, Russian or Mexican tarragons still have a nice taste, but are slightly more bitter. They also tend to lose their flavor when cooked, so they won’t deliver the signature flavor of this dish. 

Can you make this dish ahead?

Yes, you can absolutely make this dish the day before. A Creamy French Chicken Tarragon is a delicious, hearty and comforting recipe suited for any night of the week. Yet it is a little more impressive than your average chicken stew, so it is also perfect for hosting. I think this dish is actually even better the next day – reheated- which is great to save time when hosting a dinner party. You can make this recipe the day before, and re-heat it on the stove-top over low heat just before serving.

How to serve this dish?

A Creamy French Chicken Tarragon is best served over rice, tagliatelle or buttery mashed potatoes. On the side, you can serve Green Beans Almondine (Haricots Verts Amandine) or grilled asparagus. A crusty baguette on the table is also mandatory for dipping into the sauce. 

How to store this Creamy French Chicken Tarragon ? 

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat, so the sauce doesn’t separate. 
• I don’t recommend freezing this dish. Saucy dishes made with dairy don’t handle the thawing process very well.

Common Questions

Can I use dairy-free alternatives for this recipe?

I have never personally made this recipe dairy-free, but I would suggest 1 of 2 things. First is to just omit the cream, as it isn’t absolutely vital to the dish (but will alter it some). Second, there is a suggestion in the comments that Silk’s Heavy Whipping Cream Alternative works well in this dish, without curdling. I do not at all recommend Almond Milk as it will curdle.

Can this dish be made ahead of time?

It can. I have more than once enjoyed this dish as lunch at the office the day after making it. The one thing you will have to be ok with, is the skin on the chicken will no longer be crispy if made ahead. Not a huge deal, but if being made for a special event, I would opt to make it just before serving.

I don’t have any tarragon, what can I use as an alternative?

In my honest opinion, nothing. This recipe relies on a very limited amount of ingredients, and the flavour of tarragon is extremely important to it. It is not a substitutable herb like others can be. You could omit the herb altogether, but would be left with an extremely simple tasting dish.

Cooking notes & Substitutions: 

• French Chicken Tarragon is meant to use a whole bird, cut into pieces. I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. If you are shy about butchering the chicken, you can ask your butcher to cut the chicken into 6 pieces: 2 quarters, 2 wings and 2 breasts (and keep the carcass to make stock!).
• For convenience, you can use 6 chicken pieces (ie. thighs, quarters or breasts) instead of a whole chicken divided. 
• I recommend you salt your chicken beforehand (at least 1 hour before), to allow the salt to penetrate the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan. It is then used to caramelize the onion and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later on – in your plate, once the dish is served.
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
• For this recipe, you will need a large skillet or Dutch oven (with a lid) that can go from the stove-top to the oven. 

I hope you’ll love this Creamy French Chicken Tarragon (Poulet à l’Estragon) recipe as much as I do! If you have any comments, please leave a comment. 

More Chicken recipes you may like: 

• Classic French Roast Chicken
• Classic French Coq Au Vin Rouge
• Poule Au Pot (Chicken in a pot)
• French Chicken And Mushroom Pie (Tourte)
• Classic French Coq Au Vin Blanc
• Chicken Breasts in Creamy Mushroom Sauce
• Simple Chicken Marengo with mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken thighs with garlic and onion

Creamy French Chicken Tarragon

Print Recipe

Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 1hr 10min 1hr 10min

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 57 voted )

Ingredients

1 whole chicken, cut into 6 pieces
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp (28g) butter (unsalted)
1 medium onion (or 2 shallots), peeled and sliced
2 garlic cloves, peeled and diced
1 cup (250ml) chicken stock
½ cup (125ml) dry white wine
2 tbsp fresh tarragon, chopped (+ extra for garnish) 
½ cup (120g) heavy cream
More salt, pepper to taste

Instructions

Make sure you read the cooking notes before you start.

Step 1 – One hour prior to cooking, rinse the chicken under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.

Pre-heat your oven to 375°F (190°C) with a rack in the middle.

Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken pieces in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken pieces and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).

Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken pieces back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). 

Step 4 – Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes. 

For serving, sprinkle chicken pieces with fresh tarragon leaves.

The post Creamy French Chicken Tarragon (Poulet à l’Estragon) appeared first on Pardon Your French.