Chicken Chasseur Classic French

There are two kinds of weeknight cooks: the ones who surrender to takeout, and the ones who make a sauce that tastes like it took forever while only using one pan. Be the latter. Chicken Chasseur gives you deep, saucy comfort without turning your evening into a culinary endurance event.

Why This Recipe Is Awesome

This one works because it plays nice with shortcuts and rewards basic technique. Sear the chicken for browning and flavor, deglaze the pan to scoop up all that caramelized goodness, then let tomato, wine, mushrooms, and herbs hold hands until the sauce sings. It’s rustic French without the drama — elegant-ish results with no soufflé-level anxiety.

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs (about 1.5–2 lbs) — more forgiving than breasts
• Salt and freshly ground black pepper
• 2 tablespoons olive oil or a mix of oil and butter
• 1 medium shallot, finely chopped (or 1 small onion if you’re lazy)
• 2 garlic cloves, minced
• 8 oz cremini or button mushrooms, sliced
• 1/2 cup dry white wine or dry vermouth — optional but worth it
• 1 cup low-sodium chicken stock (or use bouillon + water)
• 1/2 cup canned crushed tomatoes or 2 tablespoons tomato paste diluted with 1/2 cup water
• 1 tablespoon Dijon mustard (helps glue the sauce together)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons chopped parsley for finishing
• Optional: 1 tablespoon butter to finish the sauce for silkiness
• Serve with mashed potatoes, rice, crusty bread, or buttered noodles

Step-by-Step Instructions

1. Step 1

   Pat the chicken dry and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken skin-side down and sear until the skin is golden and crisp, 6–8 minutes; flip and brown the other side for 3 minutes. Transfer chicken to a plate — don’t crowd the pan, work in two batches if needed — and pour off excess fat, leaving about a tablespoon in the pan.

2. Step 2

   Lower heat to medium, add shallot and sauté until translucent, 2 minutes, then add garlic and mushrooms and cook until the mushrooms release their liquid and begin to brown, 5–6 minutes. Pour in wine to deglaze, scraping up browned bits, let it reduce by half, then stir in stock, tomatoes (or diluted paste), Dijon, thyme, and bay leaf; nestle the chicken back into the sauce skin-side up and simmer uncovered until chicken reaches 165°F and the sauce thickens, about 20–25 minutes. Finish with a knob of butter and chopped parsley, taste for seasoning, and serve with something to soak up the sauce.

Common Mistakes to Avoid

Skipping the sear because you’re in a rush is the fastest way to a flat-tasting dish — that crust is flavor, don’t be stingy. Adding liquid too early prevents browning and makes the sauce weak; let mushrooms and aromatics get some color first. Over-salting before you reduce the sauce is a rookie move — finish and then season. And if you cover the pan during the whole simmer, you’ll steam the chicken and lose that glorious skin crispness.

Alternatives & Substitutions

Don’t have thighs? Use bone-in breasts but shorten the final simmer and watch temperature closely. No wine? Swap extra stock with a splash of sherry vinegar or a squeeze of lemon to brighten. Out of mushrooms? Use more shallots and a handful of pitted olives for a different but tasty angle. Want a creamy version? Stir in 1/4–1/2 cup crème fraîche or heavy cream at the end. For a vegetarian twist, swap chicken for thick slices of roasted cauliflower or seared portobello caps and use vegetable stock.

FAQ

Question 1?

How do I know when the sauce is done? When it coats the back of a spoon and isn’t watery, you’re golden. The sauce should reduce enough to concentrate flavor but still be spoonable — if it’s too thin, simmer a bit longer; if too thick, splash in a touch more stock.

Question 2?

Can I make this ahead? Yes. The flavors actually improve if you make it a few hours ahead and gently reheat on low. Reheat slowly and add a little stock if the sauce has tightened up; crisp the skin under the broiler for a minute if you want that fresh-crisp look.

Question 3?

What if I want a lighter, fresher version? Reduce the butter at the end, use skinless chicken, and swap half the stock for a cup of strained crushed tomatoes for brightness. Finish with lemon zest and more parsley rather than cream to keep things lively.

Final Thoughts

Chicken Chasseur is the kind of recipe that makes guests think you worked harder than you did — and that’s a win in my book. It’s forgiving, flexible, and always improves with a decent crust on the chicken and a sauce you’d happily mop up with bread. Make it, mess around with the small swaps I suggested, and remember: good cooking is mostly about taste, not theatrics. Now go brown some chicken and pretend you planned this all week.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.