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Rustic French Chicken Chasseur

Rustic French Chicken Chasseur, also known as 'Hunter’s Chicken,' is a time-honored dish from the French countryside. Traditionally cooked by hunters returning from the woods, this soul-warming braise captures the essence of home-style French cuisine. Bone-in chicken is gently simmered in a medley of white wine, crushed tomatoes, mushrooms, and aromatics—creating a deeply flavored sauce that clings to every bite. The inclusion of vermouth adds a layer of elegance, while the balance of thyme and parsley lends freshness to the rich, savory base. Ideal for gatherings or a cozy night in, this dish shines when served alongside rustic bread, creamy mashed potatoes, or herbed rice. A harmonious blend of rusticity and refinement, Chicken Chasseur stands as a delicious tribute to regional French gastronomy.

Dinner | French | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Chicken Stew | Frying Pan | Knife | Stovetop | Chicken | Mushroom | Onion | Tomato | Sautéing | Searing | Simmering | Stewing | Stirring | Comfort Food | Cozy Evening | Family Gathering | Under 30 Minutes
Time to complete

Prep

15min

Cook

30min

Wait

0 minutes

Total

45min

Ingredients (Makes 4 servings)

Main

  • 1 tablespoon (15 ml) cooking oil
  • 4 bone-in chicken breasts (about 1 kg / 2¼ lbs)
  • 1 teaspoon (5 g) salt, divided
  • ½ teaspoon (2 g) freshly ground black pepper, divided
  • 1 tablespoon (15 g) unsalted butter
  • 1 medium onion, chopped
  • ¾ pound (340 g) mushrooms, sliced
  • 2 cloves garlic, minced
  • 1½ teaspoons (4 g) all-purpose flour
  • 6 tablespoons (90 ml) dry vermouth or dry white wine
  • ⅔ cup (160 ml) low-sodium chicken broth or homemade stock
  • 1 cup (240 ml) canned crushed tomatoes, drained
  • ¼ teaspoon (1 g) dried thyme

For Serving/Garnishing

  • 2 tablespoons (8 g) chopped fresh parsley
Nutrition Information (per 100g)
  • Calories: 152
  • Fat: 6
  • Protein: 17
  • Carbohydrates: 5
  • Fiber: 1
Directions

Searing the Chicken

  • 1. Heat the oil in a large, deep sauté pan over medium-high heat. Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Sear the chicken skin-side down until golden brown, about 4 minutes per side. Remove and set aside. Discard excess fat, leaving 1 tablespoon in the pan.

Sautéing Aromatics and Mushrooms

  • 2. Reduce heat to medium-low. Add butter and melt. Stir in chopped onion and sauté until soft and translucent, about 5 minutes. Increase heat to medium-high, add mushrooms, garlic, and ¼ teaspoon salt. Cook, stirring, until mushrooms are browned, about 5 minutes.

Building the Sauce

  • 3. Sprinkle flour over mushroom mixture. Stir continuously for 30 seconds to form a light roux. Deglaze with vermouth or wine, scraping the bottom of the pan. Bring to a simmer.

Simmering and Finishing

  • 4. Add chicken broth, crushed tomatoes, dried thyme, and remaining ½ teaspoon salt. Stir to combine. Return seared chicken and juices to the pan. Cover and simmer gently over low heat until the chicken is fully cooked, about 10–12 minutes. Finish with chopped parsley and remaining ¼ teaspoon black pepper. Serve hot.
Cookix's Secrets

Alternative Protein

  • Replace chicken with turkey thighs or even firm tofu for a vegetarian adaptation (use vegetable broth).

Healthier Twist

  • Use skinless, boneless chicken breasts and reduce butter to lighten the dish.

Regional Touch

  • Add a splash of Cognac or brandy for a more luxurious finish, often used in southwestern French cooking.

Searing for Flavor

  • Ensure the pan is hot before searing to develop a rich golden crust on the chicken.

Seasonal Change

  • Swap button mushrooms with wild foraged mushrooms like chanterelles or morels in autumn.

Thickening Sauce

  • If a thicker sauce is desired, simmer uncovered for a few minutes after cooking to reduce the liquid.

Wine Selection

  • Opt for a dry vermouth or crisp white wine such as Sauvignon Blanc or Pinot Grigio for best results.