📝 About This Recipe
Born from the traditions of French hunters returning with wild mushrooms and herbs, Poulet Chasseur is a soul-warming masterpiece of rustic elegance. This classic dish features golden-browned chicken braised in a velvety sauce of white wine, brandy, earthy mushrooms, and sweet tomatoes. It is a celebration of the woodland pantry, offering a complex depth of flavor that is both sophisticated enough for a dinner party and comforting enough for a family Sunday lunch.
🥗 Ingredients
The Chicken
- 1 whole Chicken (3-4 lbs, cut into 8 pieces, skin-on and bone-in)
- 1/2 cup All-purpose flour (for dredging)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons Unsalted butter
- 1 tablespoon Extra virgin olive oil
The Aromatics and Mushrooms
- 8 ounces Cremini or Button mushrooms (cleaned and sliced)
- 3 large Shallots (finely minced)
- 2 cloves Garlic (minced)
The Sauce Base
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Chardonnay)
- 2 tablespoons Cognac or Brandy (optional but highly recommended)
- 1 cup Chicken stock (high quality or homemade)
- 1/2 cup Canned crushed tomatoes (or 2 fresh tomatoes, peeled, seeded, and diced)
- 1 tablespoon Tomato paste
Herbs and Finish
- 1 tablespoon Fresh Tarragon (chopped)
- 1 tablespoon Fresh Parsley (chopped)
- 2 sprigs Fresh Thyme
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt and black pepper.
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2
Dredge the chicken pieces in the flour, shaking off any excess. This creates a golden crust and helps thicken the sauce later.
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3
In a large heavy-bottomed skillet or Dutch oven, melt the butter with the olive oil over medium-high heat until the foam subsides.
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4
Working in batches to avoid crowding, sear the chicken skin-side down first until deep golden brown (about 5-7 minutes). Flip and sear the other side for 3-4 minutes. Remove chicken to a plate.
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5
In the same pan, add the sliced mushrooms. Sauté until they have released their moisture and turned a beautiful mahogany brown, about 5-6 minutes.
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6
Add the minced shallots to the mushrooms and cook for 2 minutes until translucent. Stir in the garlic and cook for just 30 seconds until fragrant.
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7
Pour in the Cognac (if using) and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let it reduce by half.
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8
Add the white wine and let it simmer for 2-3 minutes until the sharp alcohol scent dissipates.
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9
Stir in the tomato paste, crushed tomatoes, chicken stock, and thyme sprigs. Mix well to incorporate the paste into the liquid.
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10
Nestle the chicken pieces (and any juices from the plate) back into the pan. The liquid should come about halfway up the chicken.
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11
Reduce heat to low, cover with a lid, and simmer gently for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
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12
Remove the lid and transfer the chicken to a warm serving platter. Increase the heat to medium-high and simmer the sauce for 3-5 minutes until it thickens slightly to a coating consistency.
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13
Discard the thyme sprigs. Stir in the fresh tarragon and parsley. Taste and adjust seasoning with salt and pepper if needed.
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14
Pour the rich mushroom sauce over the chicken and serve immediately while piping hot.
💡 Chef's Tips
Do not rush the mushroom browning; that deep color provides the essential 'earthy' base of a true Chasseur sauce. Always use a dry white wine you would actually drink; avoid 'cooking wines' which are often overly salty. If the sauce is too thin at the end, whisk a teaspoon of butter with a teaspoon of flour (beurre manié) and stir it in to thicken instantly. Fresh tarragon is the secret signature of this dish; while you can use dried in a pinch, the fresh herb provides a unique anise-like brightness that defines the flavor profile. For an even richer sauce, stir in a tablespoon of cold butter just before serving to give it a professional glossy finish.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or wide egg noodles to soak up every drop of the sauce. A side of steamed green beans or roasted carrots adds a nice crunch and color to the plate. Pair with a crisp French Chardonnay or a light-bodied red like a Beaujolais or Pinot Noir. Provide a crusty baguette on the table for 'sauce mopping'—it's the French way! Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.