Ok, so first things first…
Let me just say I think it’s amazing that you’re even thinking about making something French in your own kitchen.
Because the second most intimidating cuisine (after anything that involves lighting food on fire is French food. Right? Like, it sounds like something that belongs in a restaurant with candles and $24 water.
But here’s the thing.
Chicken Chasseur (also called French Hunter’s Chicken) is actually ridiculously doable. Like, as long as you have a pan, some herbs, and chicken thighs, you’re basically 80% there. And even better? This thing tastes like something out of a cozy bistro in Paris where they don’t rush you out the door.
So if you’re down to try something that feels classy without being complicated — I got you.
Let’s make some Chicken Chasseur. You in?
What You’ll Need
Here’s your ingredient list. And don’t worry, it’s not some 57-step French recipe. These are all things you can actually find at a regular grocery store.
Ingredients:
- Chicken thighs (bone-in, skin-on is best — trust me on this one)
- Clarified butter or any light oil (avocado or olive work fine)
- Mushrooms (white button or baby bella)
- Shallots (or onions if that’s what you’ve got)
- Garlic (because always)
- Tomato paste or canned tomatoes
- Dry white wine
- Cognac (optional, but fun if you’ve got it)
- Chicken broth or stock (low sodium is good here)
- A little flour (only if you want a thicker sauce)
- Fresh parsley and tarragon (or whatever herbs you’ve got hiding in your fridge)
- Butter (for that glossy finish)
- Salt and pepper
Real Talk: What Makes This Recipe So Good?
It’s the sauce.
Like, yes, the chicken is golden and juicy and falls off the bone, but it’s that herby, buttery, wine-and-mushroom sauce that steals the whole show.
You’ll want to pour it on everything — the chicken, obviously, but also rice, mashed potatoes, bread, maybe your hand. I don’t know your life.
Tools You’ll Need
Nothing fancy. If you have these, you’re golden:
- A heavy skillet (cast iron if you’ve got it)
- A cutting board and knife
- Measuring spoons/cups
- A wooden spoon (or whatever you stir things with)
- A sheet pan (for popping the chicken in the oven if needed)
Quick Note on Substitutions
This recipe is flexible. You do not have to follow it like it’s the 11th commandment. Here’s where you can do your own thing:
- No chicken thighs? Use drumsticks. Or bone-in breasts (just cook those a little longer).
- No cognac? Add a splash more wine or even a touch of apple cider vinegar with broth.
- No tarragon? Thyme or rosemary work great.
- No shallots? Yellow onion is totally fine.
- No wine? You can go full broth. Add a splash of lemon juice to brighten it up.
Pro Tips From the Kitchen (AKA Things I’ve Learned After a Few Mess-Ups)
1. Don’t rush the browning.
This is where the flavor starts. Let that skin crisp up and turn golden before flipping it. If it sticks, it’s not ready yet.
2. Deglazing is the best part.
When you add wine or cognac and scrape up the little brown bits from the bottom of the pan, you’re literally unlocking flavor. Don’t skip this step.
3. Fresh herbs go in last.
If you add parsley or tarragon too early, they kinda lose their punch. Save those for the final stir.
4. Cold butter = glossy sauce.
Swirling in a little butter at the end makes your sauce feel like you worked way harder than you did. Just don’t boil the sauce after — let it melt gently.
5. Taste. Then taste again.
Always give your sauce a quick taste before serving. Add salt, pepper, or a squeeze of lemon if something feels like it’s missing.
Alright, Let’s Cook
You’re about to have the coziest little French dinner, and I’m already excited for you.
Here’s how it’s done:
Step 1: Preheat your oven to 375°F.
This is in case you want to finish the chicken in the oven — I usually do. Makes sure everything is cooked through without drying out.
Step 2: Sear the chicken.
Heat your oil or butter in a skillet over medium-high. Pat your chicken dry (this helps the skin crisp) and season with salt and pepper. Place it skin-side down and leave it alone for 6-7 minutes. Flip and cook for another 4-5 minutes. Remove and set aside.
Step 3: Sauté the mushrooms and shallots.
In the same pan, add a little more butter or oil if needed. Throw in your sliced mushrooms and cook them until browned — don’t crowd the pan or they’ll steam. Add in the shallots and garlic and cook for a minute more.
Step 4: Deglaze with wine and cognac.
Pour in the wine (and cognac if using). Let it simmer and scrape the bottom of the pan with your spoon. All those bits = flavor gold.
Step 5: Add tomato paste and broth.
Stir in tomato paste until it’s fully mixed. Then pour in the broth and let the sauce simmer until slightly reduced, about 10–15 minutes.
Step 6: Return the chicken.
Nestle the chicken back into the pan, spoon some sauce over it, and place the whole thing in the oven for 15–20 minutes, or until the internal temp hits 165°F.
Step 7: Finish the sauce.
Pull the pan out of the oven. Remove the chicken for a second, and swirl in a tablespoon or two of cold butter. Add your chopped herbs. Taste and adjust seasoning if needed.
Put the chicken back in, spoon over that glossy sauce, and that’s it.
You’re officially a French cook.
Make-Ahead Ideas
- You can totally make the sauce ahead and refrigerate it. Reheat gently when you’re ready to add the chicken.
- Chopping all your veggies and measuring everything out beforehand makes this recipe go way faster. Highly recommend doing the prep while listening to your favorite playlist.
Bonus Tips for Leftovers
- Store the chicken and sauce together in an airtight container. Will keep in the fridge for up to 3 days.
- This actually tastes even better the next day. The flavors settle in and get even deeper.
- Reheat low and slow — stove is better than microwave.
- Freeze the leftovers in a container or bag. It’ll keep for about 2 months.
Optional: Nutrition Info
(Ok, I don’t normally count every single calorie, but if you’re curious…)
Estimated per serving:
- 430–500 calories
- 45g protein
- 18g carbs
- 10–12g fat (depending on how much butter you swirl in)
- Low sugar, good fiber from mushrooms and tomato
Also, high five for making something with real food. That’s already a win.
Frequently Asked Questions
Can I use boneless chicken? Yes, but keep in mind you’ll lose a little of that richness that bone-in gives. Boneless cooks faster, so check the internal temp sooner.
What’s the best wine to use? Dry white wine. Sauvignon Blanc or Pinot Grigio works great. Don’t use anything sweet.
Do I need the cognac? Not at all. It adds a little fancy vibe, but you can totally skip it or just use more wine.
Can I double the recipe? Yes, just make sure your pan is big enough to fit everything without crowding.
Wrap Up
So there you go — French food that doesn’t stress you out. Chicken Chasseur is the kind of dish that feels a little bit extra, but honestly? It’s just good food, made with real ingredients, and it makes your whole kitchen smell like something amazing is happening.
I’d love to hear if you give it a try. Seriously — let me know how it turned out, if you changed anything up, or if you have any questions. I’m always here for that.
And hey… maybe next week we’ll tackle something with puff pastry. Or not. We’ll see.
Until then, happy cooking and happy eating. You got this.