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
Scale
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.
