Name: JB’s Chicken Chasseur Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French-inspired
Ingredients: 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 flavoured oil); 30g / 2 tbsp unsalted butter; 30g / 2 tbsp unsalted butter, COLD and cubed (keep refrigerated until required); 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; 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; 1 tbsp fresh tarragon, finely chopped; Creamy mashed potato (or rice or small pasta)

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

Scale

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)

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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.