Chicken Chasseur: The Classic French Hunter’s Chicken Recipe
- 3 days ago
- 5 min read
There are few things more comforting than a beautifully browned chicken simmering in a rich, savory sauce. Chicken Chasseur (POULET SAUTÉ CHASSEUR), also known as Hunter’s Chicken, is a classic French dish that does exactly that.
Made with tender chicken, earthy mushrooms, tomatoes, wine, shallots, and aromatic herbs, this rustic French recipe transforms simple ingredients into a deeply flavorful meal.
It is the kind of dish that represents what French home cooking does best: simple ingredients, careful technique, and incredible flavor.
What Is Chicken Chasseur?
Chicken Chasseur is a traditional French chicken dish whose name comes from the French word chasseur, meaning hunter.
The dish is traditionally associated with rustic French cooking and combines chicken with mushrooms, tomatoes, shallots, herbs, and wine to create a rich and flavorful sauce.
While there are different variations of the recipe, the essential idea remains the same: brown the chicken well, build a flavorful sauce, and allow everything to cook together until tender and delicious.
For Chef Eric, this is exactly what makes classic French cooking so special. You don't need dozens of ingredients or complicated equipment. What matters is understanding how to treat each ingredient properly.
Why You'll Love This French Chicken Recipe
Chicken Chasseur is a wonderful recipe to make when you want something that feels special without being overly complicated.
The chicken develops a beautiful golden-brown crust, while the mushrooms add an earthy depth to the sauce. Wine brings acidity and complexity, while tomatoes provide richness and balance.
And perhaps the best part?
The sauce.
It is rich, savory, aromatic, and perfect for spooning over the chicken — especially with some crusty French bread on the side.
Prep Time 15 Minutes | Cook Time 35-40 minutes | Servings 4 |
Ingredients for POULET SAUTÉ CHASSEUR
Ingredient | Quantity | ||
Chicken Chasseur | Metric | Imperial | US |
Chicken pieces (bone-in thighs, drumsticks, or breast, skin-on) | 1.2 kg | 2.5 lbs | 2.5 lbs |
Olive oil or vegetable oil | 30 ml | 2 tbsp | 2 tbsp |
Unsalted butter | 30 g | 2 tbsp | 2 tbsp |
Onion, finely chopped | 1 small | 1 small | 1 small |
Shallots, finely chopped | 2 | 2 | 2 |
Mushrooms, sliced | 300 g | 10 oz | 10 oz |
Garlic cloves, minced | 2 | 2 | 2 |
Dry white wine | 120 ml | 4 oz | 1/2 cup |
Chicken stock | 240 ml | 8 oz | 1 cup |
Tomatoes, chopped (fresh or canned) | 240 ml | 8 oz | 1 cup |
Tomato paste | 1 tbsp | 1 tbsp | 1 tbsp |
Fresh parsley, chopped | 2 tbsp | 2 tbsp | 2 tbsp |
Fresh tarragon or thyme (optional) | 1 tbsp | 1 tbsp | 1 tbsp |
Salt and freshly ground black pepper | To taste | To taste | To taste |
Equipment Needed
Large Skillet or sauté pan with lid
Measuring Cups and spoons
Serving dish or platter
Method
Step 1: Prepare the Chicken:
Season the chicken pieces with salt and pepper.
Heat the olive oil and butter in a large skillet or sauté pan over medium-high heat.
Add the chicken pieces, skin-side down, and cook until golden brown on both sides (about 5–7 minutes per side). Remove and set aside.
Step 2: Sauté the Vegetables:
In the same skillet, reduce the heat to medium and add the onions, shallots, and mushrooms.
Cook for 5–7 minutes until softened and lightly golden.
Stir in the garlic and cook for an additional 1 minute.
Step 3: Deglaze the Pan:
Pour in the white wine, scraping the bottom of the pan to release any browned bits.
Simmer for 2–3 minutes until the wine reduces slightly.
Step 4: Add the Sauce Ingredients:
Stir in the chicken stock, chopped tomatoes, and tomato paste.
Add the fresh herbs (parsley, tarragon, or thyme) and season with salt and pepper.
Step 5: Simmer the Chicken:
Return the chicken to the pan, ensuring it is partially submerged in the sauce.
Cover the pan with a lid and simmer on low heat for 25–30 minutes, or until the chicken is fully cooked (internal temperature reaches 74°C / 165°F).
Step 6: Serve:
Arrange the chicken pieces on a serving platter and spoon the sauce over the top.
Garnish with additional fresh parsley and serve immediately.
Serving Suggestions
Serve with buttered noodles, rice, or crusty bread to soak up the sauce.
Pair with a green salad or roasted vegetables for a complete meal.
Enjoy your Chicken Sauté Chasseur, a timeless French classic!
The Secret to Great Chicken Chasseur
The most important step is one that is easy to overlook: properly browning the chicken.
Don't rush this stage.
Place the chicken in a properly heated pan and allow it to develop a deep golden color before turning it. This browning creates layers of flavor that will eventually become part of the sauce.
Once the chicken is browned, the same pan can be used to build the rest of the dish.
This is classic French cooking at its best: using every bit of flavor created in the pan.
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Mushrooms Make This Dish Special
Mushrooms are an essential part of Chicken Chasseur.
Their earthy flavor works beautifully with chicken, wine, herbs, and tomatoes. They also give the finished dish a rustic quality that makes it feel wonderfully French.
For the best texture, avoid overcrowding the pan when cooking mushrooms. Giving them enough space allows them to brown rather than simply steam.
That little bit of extra attention makes a noticeable difference in the final dish.
What Wine Should You Use?
A dry white wine is commonly used to build the sauce for Chicken Chasseur.
The wine helps deglaze the pan, lifting all those delicious browned pieces from the bottom and incorporating them into the sauce.
You don't need an expensive bottle. Choose a dry wine that you would actually enjoy drinking.
The goal isn't to make the dish taste strongly of wine — it's to add acidity, aroma, and another layer of flavor to the sauce.
How to Serve Chicken Chasseur
Chicken Chasseur is incredibly versatile.
For a traditional French-inspired meal, serve it with:
Crusty French bread for soaking up the sauce
Mashed potatoes
Buttered potatoes
Rice
Simple roasted vegetables
Green beans
A simple green salad with a sharp French vinaigrette also makes a lovely accompaniment, cutting through the richness of the sauce.
And of course, don't forget the bread.
A good sauce deserves to be finished properly.
A Classic French Dish for Any Occasion
Although Chicken Chasseur has its roots in rustic French cooking, it is elegant enough to serve for a dinner with guests.
The beauty of the recipe is that much of the work happens in one pan, making it an excellent choice when you want to prepare something impressive without spending the entire evening in the kitchen.
It is also a wonderful introduction to traditional French cooking because it teaches several fundamental techniques:
Browning. Deglazing. Building a sauce. Balancing flavors.
Once you understand these techniques, you can apply them to countless other French dishes.
Chef Eric's Approach to French Cooking
At Le Gourmet French Chef, Chef Eric focuses on teaching the techniques behind French cuisine rather than simply giving you a list of ingredients and instructions.
Chicken Chasseur is a perfect example.
The recipe may look simple, but learning why you brown the chicken, how to develop flavor in the pan, and when to add each ingredient is what allows you to recreate the dish successfully.
That is the foundation of good French cooking.
Watch Chef Eric Make Chicken Chasseur
Ready to make this classic French chicken recipe at home?
Watch Chef Eric prepare Chicken Chasseur, and discover how a handful of simple ingredients can become one of the most comforting dishes in French cuisine.
If you're learning French cooking, this is a recipe worth adding to your repertoire.
Bon appétit! 🇫🇷
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