If you’re craving a dish that bursts with classic French charm and delivers comfort on a plate, look no further than JB’s Chicken Chasseur Recipe. This hearty yet sophisticated chicken stew is richly flavored with mushrooms, onions, and a luscious brandy and white wine sauce, finished with fresh tarragon for that elegant herbal note. It’s a timeless recipe that transforms simple ingredients into an unforgettable dinner, perfect for sharing with family or impressing friends.
Ingredients You’ll Need
The magic of JB’s Chicken Chasseur Recipe lies in its straightforward ingredients that each add their own distinct layer of flavor, texture, and color. From the tender chicken thighs to the earthy mushrooms and bright herbs, each component plays a star role in this delicious dish.
- 4 chicken thighs, bone-in, skin on: Provides juicy, tender meat with crispy skins when cooked right.
- 4 chicken drumsticks: Adds variety in texture and helps keep the dish hearty and filling.
- 3/4 tsp cooking salt / kosher salt: Essential for seasoning and enhancing all the flavors.
- 1/2 tsp black pepper: Offers a subtle warmth and slight kick to balance the richness.
- 3 tbsp plain flour: Coats the chicken and helps thicken the sauce beautifully.
- 2 tbsp vegetable oil: Neutral flavor oil perfect for browning the chicken without overpowering it.
- 30g / 2 tbsp unsalted butter: Adds a silky richness and helps develop that golden crust.
- 400g / 14oz white mushrooms, sliced: Contributes earthiness and a lovely tender texture.
- 2 onions, brown or yellow, sliced: Bring sweetness and depth as they gently cook down.
- 3 garlic cloves, finely minced: Infuses the sauce with aromatic warmth.
- 1/4 cup brandy: Adds complexity and a luxurious touch of caramelized flavor.
- 1/2 cup chardonnay or dry white wine: Balances with acidity and helps create a rich sauce.
- 3 tbsp tomato paste: Deepens the flavor and adds a touch of tangy sweetness.
- 2 1/2 cups low-sodium beef stock: The hearty base for the luscious chasseur sauce.
- 30g / 2 tbsp cold unsalted butter, cubed: Used to finish the sauce with a velvety shine.
- 1 tbsp fresh tarragon, finely chopped: The fresh herbal note that makes this recipe unforgettable.
- Creamy mashed potato (or rice/small pasta): Perfect for soaking up all that incredible sauce.
How to Make JB’s Chicken Chasseur Recipe
Step 1: Prepare and Season the Chicken
Start by thoroughly patting the chicken pieces dry with paper towels — this little step is key to achieving that irresistibly crispy skin. Season them evenly with salt and pepper for a flavor boost. Then coat each piece lightly with flour, shaking off any extras, which not only helps create a golden crust but also thickens the sauce later on.
Step 2: Brown the Chicken
Heat vegetable oil in a large skillet over medium-high heat, then add butter until it foams. Lay the chicken thighs skin-side down, searing them undisturbed for about 5 minutes to develop a deep golden color and crispy texture. Flip each thigh and cook the other side for just a minute before transferring to a plate. Next, brown the drumsticks on three sides, about 2 minutes per side, carefully building those rich flavors. Remember, this step sets the foundation for the dish, so take your time to achieve that perfect sear.
Step 3: Sauté the Mushrooms and Onions
In the same pan, crank up the heat to high and add the sliced mushrooms along with the onions. Cook these for around 5 minutes, stirring occasionally, until the mushrooms soften and the onions start to caramelize. Toss in the minced garlic last, cooking just 30 seconds until it releases its fragrant aroma without burning.
Step 4: Add Brandy and Wine
Pour in the brandy carefully and, if you’re feeling adventurous, flambé by igniting the alcohol — it’s fun to watch and enhances the flavors wonderfully. If not, simply let it simmer until the alcohol evaporates for about 20 to 30 seconds. Follow up with the white wine and let it reduce by half. Don’t forget to scrape up the browned bits from the bottom of the pan with a wooden spoon; these fond are gold, adding richness and depth to your sauce.
Step 5: Incorporate Tomato Paste and Stock
Mix in the tomato paste, stirring and cooking it for a minute to develop a fuller flavor, then add the beef stock along with salt and pepper. This creates the robust base of your chasseur sauce that will envelope the chicken in luscious goodness.
Step 6: Simmer the Chicken
Return the chicken pieces to the pan, skin-side up, nestling them gently into the simmering sauce. Cover with a lid and let it cook for 10 minutes on medium heat to gently infuse the flavors. After that, remove the lid and simmer uncovered for an additional 20 minutes — this allows the sauce to reduce and thicken while the chicken finishes cooking to tender perfection.
Step 7: Finish the Sauce
Remove the cooked chicken to a plate and increase the heat to medium-high. Simmer the sauce for 3 minutes to concentrate the flavors even further. Then, the signature finale: turn off the heat and whisk in cold butter cubes in two batches, one half at a time, stirring until the sauce turns silky and glossy — this classic French technique is what gives JB’s Chicken Chasseur Recipe its luxurious texture and shine.
Step 8: Serve with Tarragon
Bring the sauce back to a gentle simmer, nestle the chicken back into the pan, and sprinkle fresh tarragon over everything. This finishing touch adds a bright herbal note that makes every bite sing. Serve this fantastic dish straight from the pan alongside creamy mashed potatoes, ready to soak up every last drop of that incredible sauce.
How to Serve JB’s Chicken Chasseur Recipe
Garnishes
Freshly chopped tarragon is essential for garnishing JB’s Chicken Chasseur Recipe, adding a pop of green and a burst of fresh, slightly anise-like flavor. A sprinkle of finely chopped parsley or a zest of lemon can also brighten the dish subtly if you want a twist.
Side Dishes
Creamy mashed potatoes are the classic pairing, soaking up the velvety chasseur sauce beautifully. If you want to mix things up, fluffy rice or small pasta like buttered egg noodles work just as well, catching every bit of flavor in their tender folds.
Creative Ways to Present
For an elegant touch, serve JB’s Chicken Chasseur Recipe in rustic cast-iron skillets right at the table, bringing warmth and hominess to the meal. Alternatively, plate the chicken pieces neatly over a bed of mashed potatoes, drizzle extra sauce generously, and sprinkle fresh herbs on top for a restaurant-worthy presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover JB’s Chicken Chasseur Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors meld together even more overnight, making for an even tastier next-day meal.
Freezing
You can freeze the dish for up to two months. For best results, remove the chicken from the sauce, store them separately if possible, and freeze the sauce in a sealed container. This helps maintain the texture and flavor when reheated.
Reheating
Reheat gently on the stovetop over low to medium heat, allowing the sauce to warm slowly to avoid curdling and preserving the silky texture. Add a splash of water or stock if the sauce thickens too much. Avoid using a microwave for reheating to keep the chicken juicy and the sauce smooth.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely, though thighs and drumsticks offer more flavor and remain juicier during cooking. If you use breasts, be careful not to overcook them, as they dry out faster.
Is it necessary to flambé the brandy?
Flambéing is optional but adds a lovely intensity and aroma to the dish. If you prefer not to flambé, simply let the brandy simmer until the alcohol evaporates before continuing.
What if I don’t have white wine?
Dry white wine is ideal for this recipe, but you can substitute with additional chicken or beef stock with a splash of lemon juice or white wine vinegar to maintain acidity.
Can I make the recipe gluten-free?
Yes! Swap all-purpose flour for a gluten-free flour blend or cornstarch for dredging the chicken without sacrificing texture.
How do I know when the chicken is fully cooked?
The chicken is tender and cooked through after simmering covered for 10 minutes and uncovered for 20 minutes. The internal temperature should reach 75°C (165°F), and the meat should easily pull away from the bone.
Final Thoughts
JB’s Chicken Chasseur Recipe is a delightful journey into classic French cooking with an accessible twist. Its layers of rich flavors and comforting textures make it a go-to recipe for anyone wanting to create an impressive yet approachable meal. Trust me, once you try making this at home, it will quickly become one of your favorite dishes to cook and share. So go ahead and dive into the delicious world of JB’s Chicken Chasseur Recipe—you won’t regret it!
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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-inspired
Description
JB’s Chicken Chasseur is a classic French-inspired dish featuring succulent bone-in, skin-on chicken thighs and drumsticks cooked in a rich, flavorful chasseur sauce made with mushrooms, onions, garlic, brandy, white wine, tomato paste, and beef stock. The sauce is finished with cold butter for a glossy texture and fresh tarragon for an herby brightness. Served with creamy mashed potatoes, this comforting one-pan meal delivers layers of deep savory flavor and tender chicken with a beautifully reduced sauce.
Ingredients
Chicken and Seasoning
- 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)
Cooking Fats
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 30g / 2 tbsp unsalted butter
- 30g / 2 tbsp unsalted butter, COLD and cubed (keep refrigerated until required)
Vegetables
- 400g / 14oz white mushrooms, sliced 6mm/0.2”
- 2 onions, brown or yellow, halved then sliced 6mm/0.2” thick
- 3 garlic cloves, finely minced
Liquids and Flavorings
- 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
Herbs and Garnish
- 1 tbsp fresh tarragon, finely chopped
Serving Suggestion
- Creamy mashed potato (or 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 and prevents splattering. Season all sides evenly with salt and black pepper. Coat the chicken pieces in plain flour, shaking off any excess. This step helps develop a golden, crispy crust and thickens the sauce later.
- Brown the chicken: Heat vegetable oil in a large 30cm (12″) skillet over medium-high heat. Add the unsalted butter and allow it to melt and foam. Place the chicken thighs skin-side down and sear for 5 minutes until golden and crispy. Flip and cook the other side for 1 minute, then transfer to a plate. Add the drumsticks and brown them on three sides, about 2 minutes per side. Transfer the drumsticks to the plate with the thighs. Be cautious when searing skin-on chicken as hot oil may splash.
- Sauté mushrooms, onions and garlic: In the same pan, increase heat to high. Add the sliced mushrooms and onions, cooking for 5 minutes while stirring occasionally until mushrooms begin to wilt. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add brandy and wine: Pour in the brandy and flambé carefully if desired, allowing the flame to burn out naturally (~10 seconds) to intensify aroma. Alternatively, let it bubble for 20-30 seconds to cook off the alcohol. Add the white wine and allow to simmer rapidly until reduced by half. Use a wooden spoon to scrape up the browned bits stuck to the pan bottom (fond), which enriches the sauce.
- Incorporate tomato paste and stock: Stir in the tomato paste and cook for 1 minute to deepen flavor. Add the low-sodium beef stock along with salt and pepper to season.
- Simmer the chicken: Return the browned chicken to the pan skin-side up, nestling it into the sauce. Bring to a simmer, then reduce heat to medium to maintain a gentle bubbling but not rapid boil. Cover the skillet with a lid and simmer for 10 minutes to cook chicken through.
- Reduce sauce uncovered: Remove the lid and continue to simmer the chicken and sauce uncovered for a further 20 minutes. This reduces and concentrates the sauce while finishing cooking the chicken to tender perfection.
- Remove chicken and reduce sauce: Transfer the cooked chicken pieces to a plate. Turn the heat to medium-high and simmer the sauce for 3 minutes to slightly reduce and thicken it.
- Finish the sauce with butter and tarragon: Turn off the heat. Add half of the cold, cubed butter to the sauce and stir until melted. Add the remaining cold butter cubes and stir again until fully emulsified, giving the sauce a glossy, silky texture. This classic technique (monter au beurre) also slightly thickens the sauce. Finally, sprinkle over the chopped fresh tarragon.
- Serve: Bring the sauce to a gentle simmer one last time before returning the chicken pieces to the pan. Serve the chicken and sauce hot, straight from the skillet alongside creamy mashed potatoes (or rice or small pasta) for a comforting, elegant meal.
Notes
- Note 1: Using bone-in, skin-on chicken thighs and drumsticks adds flavor and juiciness compared to boneless or skinless options.
- Note 2: Brandy can be flambéed for aroma and visual effect, but letting it simmer to reduce is also suitable if preferred.
- Note 3: Chardonnay or a dry white wine adds acidity and depth to the sauce. Substitute with any dry white wine if unavailable.
- Note 4: Using low-sodium beef stock helps control saltiness in the final dish.
- Note 5: Fresh tarragon adds a distinctive herbal note characteristic of classic chasseur sauce; it can be substituted with fresh parsley if needed.
- Note 6: The monter au beurre technique—adding cold butter off the heat and stirring to finish the sauce—creates a velvety, glossy texture and improves mouthfeel.
