If you crave a dish that feels like a warm hug for your taste buds, JB’s Chicken Chasseur Recipe is exactly what you need. This beautifully balanced rustic French classic brings together tender chicken pieces smothered in a rich, savory sauce bursting with mushrooms, brandy, and fresh tarragon — all delivering comforting, layered flavors with every bite. It’s elegant enough to impress guests yet simple to make any night of the week, making it a true personal favorite to share with those you love.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating that incredible harmony of flavors in JB’s Chicken Chasseur Recipe. Each item plays a critical role, from giving the chicken a golden crust to building the rich, saucy base that makes the dish unforgettable.
- 4 chicken thighs, bone-in, skin on: Provides juicy, flavorful meat while the skin crisps up beautifully.
- 4 chicken drumsticks: Adds variety in texture and perfect sauce absorption.
- 3/4 tsp cooking salt / kosher salt: Enhances the natural flavors and seasons the meat evenly.
- 1/2 tsp black pepper: Adds a subtle kick and depth without overpowering.
- 3 tbsp plain flour: Helps achieve that perfect golden crust and thickens the sauce later.
- 2 tbsp vegetable oil: The neutral flavour supports browning the chicken without masking other tastes.
- 30g unsalted butter: Adds richness and helps in caramelizing the chicken skin.
- 400g white mushrooms, sliced 6mm: Brings earthiness and texture to the sauce.
- 2 onions, brown or yellow, sliced 6mm thick: Creates a sweet base for the sauce and balances the acidity.
- 3 garlic cloves, finely minced: Infuses the dish with aromatic warmth.
- 1/4 cup brandy: Adds sophisticated notes and helps deglaze the pan.
- 1/2 cup chardonnay or other dry white wine: Lends acidity and complexity to the sauce.
- 3 tbsp tomato paste: Provides umami and depth to the sauce.
- 2 1/2 cups beef stock, low-sodium: Makes the sauce hearty and flavorful without overpowering.
- 3/4 tsp cooking salt/kosher salt: Seasoning for the sauce to bring all flavors together.
- 1/4 tsp black pepper: Adds just the right finishing touch of spice.
- 30g cold unsalted butter, cubed: Used at the end to create a glossy, silky sauce.
- 1 tbsp fresh tarragon, finely chopped: Adds a fresh herby lift unique to this dish.
- Creamy mashed potato: The perfect comforting side to soak up every drop of sauce.
How to Make JB’s Chicken Chasseur Recipe
Step 1: Prepare and Season the Chicken
Patting the chicken dry with paper towels is a crucial tip here — it removes excess moisture, which means better browning and less oil splatter. Then, season the chicken thighs and drumsticks generously with salt and pepper on all sides. After seasoning, coat each piece lightly in flour, shaking off the excess. This step isn’t just about flavor; it helps create that golden crust and thickens the sauce beautifully later on.
Step 2: Brown the Chicken to Perfection
Heat the vegetable oil in a large skillet until shimmering, then add the butter. Once foaming, place the chicken thighs skin-side down and sear for 5 golden minutes without moving them – patience pays off here! Flip and brown the other side for about a minute before transferring them to a plate to rest. Repeat this with the drumsticks, making sure to brown three sides for about two minutes each. This stage builds the robust flavor foundation you’ll taste throughout the dish, so take your time and savor the aromas.
Step 3: Sauté Mushrooms, Onions, and Garlic
Using the same pan with all those delicious browned bits (fond) left behind, turn the heat up high and add the sliced mushrooms and onions. Stir occasionally for about 5 minutes until the mushrooms soften and begin to wilt. Add the garlic last, cooking for only about 30 seconds until fragrant. This builds a layered, caramelized base that makes the sauce deeply satisfying.
Step 4: Deglaze with Brandy and Wine
Now for a moment of flair — pour in the brandy carefully. If you want, flambé to burn off the alcohol and pump up the aroma, but simply letting it bubble for 20 to 30 seconds works beautifully too. Add the white wine and let it simmer rapidly, reducing by half. Use a wooden spoon to scrape the pan’s fond as this intensifies the sauce’s richness and complexity in a way that’s hard to replicate.
Step 5: Add Tomato Paste and Stock
Stir in the tomato paste and cook for one minute to mellow its acidity while blending flavors. Next, pour in the beef stock, along with salt and pepper, creating a deliciously savory base for the chicken to simmer in.
Step 6: Simmer the Chicken Gently
Return the chicken pieces to the pan skin-side up, nestling them in the sauce. Bring everything to a gentle simmer, then reduce heat to medium and cover with a lid for 10 minutes. Afterward, remove the lid and let it simmer uncovered for another 20 minutes. This slower cooking allows the sauce to reduce and thicken, concentrating the flavors and tenderizing the chicken perfectly.
Step 7: Finish with Butter and Tarragon
Once the chicken is cooked through, transfer it to a plate while you give the sauce a quick 3-minute boil on medium-high heat to reduce a little more. Then remove from heat and scatter half of the cold butter cubes into the sauce, stirring gently to emulsify and create a rich, glossy finish known as monter au beurre. Repeat with the remaining butter cubes until fully melted. Finally, return the chicken to the sauce, sprinkle the fresh tarragon on top, and it’s ready to serve.
How to Serve JB’s Chicken Chasseur Recipe
Garnishes
Adding fresh tarragon at the end really brightens the hearty sauce with its subtle anise-like flavor. For a pop of color, a sprinkle of chopped flat-leaf parsley works beautifully, while a small drizzle of good-quality olive oil can add richness and luxury to every forkful.
Side Dishes
The best way to enjoy JB’s Chicken Chasseur Recipe is with creamy mashed potatoes — they soak up the luscious sauce perfectly. Alternatively, fluffy white rice or small pasta shapes like buttered egg noodles provide an equally comforting base and wonderful texture contrast.
Creative Ways to Present
For a stunning presentation, serve the chicken nestled in a rustic cast-iron skillet at the table with sauce generously ladled over. Fresh tarragon leaves scattered on top offer freshness and elegance. Or for a family-style feast, arrange the chicken on a communal platter surrounded by mashed potatoes and garnish with a few lemon wedges to add a citrusy twist on the side.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making it even more delicious the next day. Just ensure the chicken and sauce cool to room temperature before sealing and refrigerating.
Freezing
JB’s Chicken Chasseur Recipe freezes well, making it an ideal meal to prepare in advance. Place cooled leftovers in a freezer-safe container and freeze for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture and flavor retention.
Reheating
Gently reheat in a skillet over low to medium heat to keep the chicken tender and avoid drying it out. Stir the sauce occasionally, and if it thickens too much, add a splash of water or stock to loosen. Microwave reheating is possible but less recommended because it can dry out the chicken and alter texture.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
While chicken breasts can be used, the thighs and drumsticks offer more flavor and remain juicier during the long simmer. Breasts might dry out unless cooked carefully and may change the texture and richness that make JB’s Chicken Chasseur Recipe so special.
What can I substitute for brandy if I don’t have any?
If you don’t have brandy, a dry white wine or apple cider vinegar with a splash of orange juice can work as alternatives. They won’t provide the exact flavor depth but will still add acidity and help deglaze the pan nicely.
Is fresh tarragon essential?
Fresh tarragon really shines in this dish, giving a unique aromatic lift that balances the richness. If unavailable, you can try dried tarragon, but add it sparingly since it’s more concentrated and less fragrant when dried.
Can I make JB’s Chicken Chasseur Recipe in a slow cooker?
While possible, the skillet browning step is crucial for developing flavor and texture. You could brown the chicken first on the stove then transfer everything to a slow cooker for the simmering stage, but the final sauce finish with cold butter is best done on the stove.
Why do I need to add cold butter at the end?
Finishing the sauce by stirring in cold cubes of butter (monter au beurre) emulsifies it, giving it a silky, glossy texture and thickening it slightly without cream. This technique elevates the sauce’s mouthfeel and makes the dish truly restaurant-quality at home.
Final Thoughts
I can’t recommend JB’s Chicken Chasseur Recipe enough if you want a fuss-free meal that’s bursting with sophisticated flavors. It’s a heartwarming dish that transforms simple ingredients into something incredibly special. So gather those fresh essentials, roll up your sleeves, and dive into this classic — you’ll be so glad you did.
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JB’s Chicken Chasseur Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken Chasseur is a classic French-inspired dish featuring bone-in, skin-on chicken thighs and drumsticks cooked in a rich, flavorful mushroom and tomato sauce. The chicken is first seasoned, floured, and browned to develop a crispy skin and deep flavor before simmering in a sauce made from brandy, white wine, tomato paste, and beef stock. Finished with cold butter for a silky texture and fresh tarragon for brightness, this comforting dish is perfect served with creamy mashed potatoes, rice, or small pasta.
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin on (~250g/8oz each)
- 4 chicken drumsticks
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 3 tbsp plain flour (all-purpose flour)
- 2 tbsp vegetable oil (or any other neutral flavored oil)
- 30g / 2 tbsp unsalted butter
Sauce
- 400g / 14oz white mushrooms, sliced 6mm (0.2”)
- 2 onions (brown or yellow), halved then sliced 6mm (0.2”)
- 3 garlic cloves, finely minced
- 1/4 cup brandy
- 1/2 cup chardonnay or other dry white wine
- 3 tbsp tomato paste
- 2 1/2 cups beef stock, low-sodium
- 3/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated until required)
- 1 tbsp fresh tarragon, finely chopped
To Serve
- Creamy mashed potatoes, rice, or small pasta
Instructions
- Season the Chicken: Pat the chicken pieces dry thoroughly with paper towels to remove surface moisture, which helps the skin brown properly. Season all sides with salt and pepper, then coat evenly with flour, shaking off any excess. This step is crucial for forming a golden crust and will later help thicken the sauce.
- Brown the Chicken: Heat vegetable oil in a large 30cm (12”) skillet over medium-high heat. Add 2 tablespoons unsalted butter and let it melt and foam. Place the chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crispy. Flip and cook for 1 more minute. Remove the thighs and set aside on a plate. Brown the drumsticks on three sides, around 2 minutes per side, ensuring they develop a deep golden color. Transfer drumsticks to the plate with thighs. Be cautious as skin-on chicken can cause oil splatter.
- Sauté Vegetables: In the same pan, raise the heat to high and add the sliced mushrooms and onions. Cook for about 5 minutes, stirring occasionally, until mushrooms soften and begin to wilt. Add the minced garlic and sauté for 30 seconds until fragrant, taking care not to burn the garlic.
- Deglaze and Reduce: Carefully pour in the brandy. Optionally, flambé by igniting the brandy and letting the flame die out on its own to intensify flavor (about 10 seconds). Alternatively, let it bubble for 20–30 seconds to burn off alcohol. Add the white wine and simmer rapidly until the liquid reduces by half. Use a wooden spoon to scrape the fond (browned bits) from the pan bottom — these add rich complexity to the sauce.
- Add Tomato Paste and Stock: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the beef stock along with remaining salt and pepper. Mix well to combine.
- Simmer Chicken: Return the browned chicken pieces to the pan skin-side up, nestling them into the sauce. Bring to a simmer and reduce heat to medium so the sauce bubbles gently. Cover the pan with a lid and simmer for 10 minutes. Then remove the lid and continue simmering uncovered for 20 more minutes to allow the sauce to reduce and thicken while the chicken finishes cooking until tender.
- Reduce Sauce: Transfer the cooked chicken to a plate. Increase heat to medium-high and simmer the sauce for about 3 minutes to reduce slightly and concentrate flavors.
- Finish the Sauce: Remove the pan from heat. Add half of the cold, cubed butter to the sauce and stir until melted. Then add the remaining cold butter cubes and stir again until fully incorporated. This emulsification technique (monter au beurre) gives the sauce a silky, glossy finish and a slightly thicker texture.
- Serve: Bring the sauce back to a gentle simmer, return the chicken to the pan, and sprinkle over the chopped fresh tarragon. Serve the Chicken Chasseur hot, ideally from the pan along with creamy mashed potatoes, rice, or small pasta of choice.
Notes
- Note 1: Using bone-in, skin-on chicken thighs and drumsticks gives the richest flavor and juiciest texture.
- Note 2: Brandy can be flamed for extra aroma; otherwise, just simmer to burn off alcohol.
- Note 3: Chardonnay or any dry white wine works well for deglazing and flavor.
- Note 4: Use low-sodium beef stock to better control the salt level in the dish.
- Note 5: Fresh tarragon adds a classic herbal brightness to complement the rich sauce.
- Note 6: The cold butter finishing technique (monter au beurre) not only thickens your sauce but also gives a velvety shine and richness.
- Serve with creamy mashed potatoes, but rice or small pasta are excellent alternatives.
