Published | Julia Frey (Vikalinka)
Jump to Recipe
This recipe for this Chicken Chasseur is a less known French classic made quicker and leaner! Chicken breasts braised in rich tomato sauce with onions and mushrooms are easy and delicious!
If you like this French recipe, why don’t you check out my French Chicken Casserole.
I’ve been quite smitten with the French cuisine for a while now as evident by many recipes on this blog. French Chicken Casserole, Coq au Vin, Chicken Provencal and many more are all readers’ favourites, so I wanted to bring to you some lesser known but nonetheless delicious dishes.
I’ve first discovered Chicken Chasseur or Hunter’s Chicken in I Know How to Cook by Ginet Mathiot, the famous French culinary bible. It’s a brilliant cookbook for confident cooks who are interested in learning about the French cuisine.
This classic recipe has beautifully flavoured chicken in a rich tomato and mushroom sauce. It’s rustic, simple yet so full of flavour it still manages to showcase the eternal elegance of French cuisine!
What is Chicken Chasseur?
‘Chasseur’ is the French word for ‘hunter’, which is a heavy nod towards the origin of this dish. It based on the dish a hunter may make after successful outing and collecting some mushrooms along the way.
It is a stew with a rich base sauce, mushrooms shallots and a medley of fresh, fragrant herbs. The stew is finished off with whichever meat our successful hunter has returned with.
While it can be made with all sorts of game, such as venison or rabbit, chicken is the convenient choice now that we do our hunting in grocery stores. Still, its a dish that holds on to its humble and rustic origins.
This approach to cooking is not only found in France. Chicken Cacciatore is essentially an Italian Hunter’s Chicken recipe, using a very similar philosophy!
Ingredients
There are quite a few variations of Chicken Chasseur and I assume this is partly due to the fact that the French do not go into many details when sharing recipes. The instructions and ingredient lists are short and give much room for improvisation.
All recipes contain chicken, either a whole one or chicken parts. The sauce is made of sautéed in butter onions and mushrooms and a splash of dry white, canned or fresh chopped tomatoes and herbs such as thyme, tarragon or parsley.
Chicken braised in a robust tomato sauce is how Chicken Chasseur is usually pictured. Interestingly enough, there are absolutely no tomatoes or tomato paste in the Ginet Mathiot’s recipe.
How to make it
My version of Hunter’s Chicken is a faster and simpler one, developed for busy families and quick after work dinners. I replaced chicken parts with skinless boneless chicken breasts to speed up the cooking process and to cut a few calories.
By doing that, I imagine I reduced the cooking time by a half and the calorie count by a lot!
So here is what you need to do:
- Salt and pepper chicken breasts and brown them on both sides but do not cook all the way through.
- Saute sliced onions, halved mushrooms (any mushrooms you like) and sliced garlic cloves for 10 minutes.
- Add some white wine and let it reduce just a little, then add your seasoning.
- Then add tomato paste, diced tomatoes and chicken stock and let it simmer for 30 minutes. Job done.
Serving suggestions
The most traditional way to eat this dish is piled on top of creamy mashed potatoes. You can also serve it with rice, couscous or cauliflower mash for a low carb version.
A slice of thick crusty bread is also highly recommended to soak up that tasty sauce!
This chicken recipe, despite being quite good for you, has a very luxurious feel. Just a little bit of butter goes a long way to contribute to a rich and luscious sauce.
The tomatoes truly benefit from slow braising and turn into a fragrant and sweet tasting sauce that accompanies tender from braising chicken breasts.
Recipe tips and notes
- This recipe doesn’t include any flour or cornstarch to thicken the sauce. This was done intentionally in order to allow the tomatoes to thicken it naturally.
- If the sauce is not to your desired consistency, feel free to thicken it with 1 tbsp of cornstarch diluted in 2 tbsp of water at the end.
- French food is often made with wine, which adds acidity and complexity to a dish. But if you choose not to use it, substitute with an equal quantity of apple juice with 1 tablespoon of white wine vinegar.
- I used fresh thyme and fresh bay leaves but you can use any herbs you love. Maybe stay away from basil and oregano. We don’t want it to taste Italian.
- The traditional recipe is made with a whole chicken, but I chose chicken breasts for convenience. Thighs can also be used.
Storage and leftovers
Leftovers can be reheated in a microwave, but I prefer using the stovetop. Add it to a pan over medium-low heat, adding a splash of water or stock to keep the sauce loose. Cover with a lid or foil so it doesn’t dry out and let it heat for approximately 15 minutes or until it is hot throughout.
Leftovers can be kept in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
More French recipes
- Chicken Supreme
- Coq au Vin Blanc
- Salmon en Croute
- Chicken Fricassee
Chicken Chasseur Recipe
Julia Frey of Vikalinka
Chicken breasts braised in robust tomato sauce with sauteed in butter mushrooms. A less known French classic, this chicken dish is quick, easy and delicious.
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main
Cuisine French
Servings 6
Calories 230 kcal
Ingredients
- 1 tbsp olive oil
- 750-900 g /1½-2 lbs skinless boneless chicken breasts
- 1 tbsp butter
- 1 medium onion sliced
- 250g g /8 oz mushrooms cut in half
- 2 cloves garlic sliced
- 125 ml / ½ cup dry white wine
- 4 fresh thyme sprigs leaves only
- 2 fresh bay leaves
- 1 tbsp tomato paste
- 150 g / ½ cup canned diced tomatoes/crushed tomatoes in the US
- 350 ml /1½ cups chicken stock
- salt to taste
Instructions
In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden. You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
To the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes. Then add the white wine and let it bubble away for a couple of minutes.
Then add the thyme leaves, bay leaves and tomato paste. Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer. If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce.
Video
Nutrition
Calories: 230kcalCarbohydrates: 8gProtein: 30gFat: 8gSaturated Fat: 2gCholesterol: 86mgSodium: 313mgPotassium: 781mgFiber: 1gSugar: 4gVitamin A: 240IUVitamin C: 8.6mgCalcium: 28mgIron: 1.4mg
Keyword chicken chasseur
Tried this recipe?Let us know how it was!
More Chicken
- Chicken and Sausage Gumbo
- Chicken and Leek Pie
- Best Chicken Marsala (Classic Recipe Made Easy)
- Prosciutto Wrapped Chicken Alfredo
About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..
Related Posts
Winter Salad with Red Cabbage, Kale and Pomegranate
Air Fryer Baked Sweet Potato
Chicken and Sausage Gumbo
Reader Interactions
Comments
Michelle says
I loved this recipe!!! My mum used to make this meal when I was young, and so it was wonderful to experience the exact same taste years later! I served it with mashed potatoes and roasted maple carrots. The only adaption I made was using 1/2 less of the Chicken Broth. Thank you for the recipe!Reply
Julia Frey (Vikalinka) says
My pleasure. So happy you loved it, Michelle!
Reply
Emma L MacAleer says
It worked! I was so tickled! I resisted the urge to use a thickener or even using tomato paste, and the sauce thickened to perfection. Great instructions, it was the comment at the bottom of the recipe that encouraged keeping the faith. I’ve made Hunters chicken many times, but it’s never this good. I wonder if using the expensive canned tomatoes in the yellow label helped? Plus, had to use about a cup of over ripe sweet tomatoes. Fresh herbs, and needed to sub a bit of Sherry for the wine, probably too many vegetables, also. But It came out great, thank you!Reply
Angie says
I missed tomato paste…. is that make a different taste?
Reply
Julia Frey (Vikalinka) says
Tomato paste gives it a richer taste.
Reply
Dayle says
The dish is fabulous. I simmered it for longer to reduce the liquid & served it with gnocchi. I’ve cooked it several times & last time I added fresh spinach. Another time I added a big handful of green peas. Basically sort of disguising veg with the amazing sauce.Reply
Julia Frey (Vikalinka) says
Thanks so much, Dayle!! I am thrilled you’ve made this dish your own.
Reply
Jane R. King says
So do i use 1/2 cup diced tomatoes or crushed tomatoes?Reply
Julia Frey (Vikalinka) says
Diced tomatoes in the UK, crushed in the US, so I guess it would depend where you live.
Reply
Marilyn Whyman says
I am about to make your chicken Chasseur recipe. After browning the chicken, mushrooms, onions etc (end of stage 2) could i then put in casserole dis in oven for stage 3? If so what oven temperature and would I need to cover the casserole? I am looking forward to making it tomorrow.
Reply
Julia Frey (Vikalinka) says
Hi Marilyn, you can finish it off in the oven at 350F/180C for about 20-25 minutes.
Reply
Summer says
This recipe is absolutely AMAZING! The flavor was unbelievable. I just stumbled across you on Pinterest yesterday…so glad I did. I can’t wait to make more of your amazing dishes. Thank you for sharing.Reply
vikalinka says
Fantastic news, Summer! Thrilled you loved it and welcome to Vikalinka!
Reply
Anne Pipe says
Can I make beforehand and reheat ?
Reply
vikalinka says
You absolutely can, Anne.
Reply
Ann Labelle says
Looks delish! Can you freeze this? Will try it for sure.
Reply
vikalinka says
You absolutely can!
Reply
Tony says
UNBELIEVABLE .. Unfortunately I used a full can of diced tomatoes and tomato paste. I reread the recipe as it was not thickening and realized the error of my ways. . Should stay away from sipping the wine while making this next time (MAYBE) . I strained the liquid and let it simmer till it was reduced. It turned out fantastic and it was even better the next day over noodles. If no one tries it, it will be their misfortune. Thanks for sharing this wonderful recipe.Reply
vikalinka says
Thank you so much for this great review, Tony!! I believe it’s highly recommended to sip on wine while cooking…releases creativity! 😉
Reply
Mary says
Perfect way to cook!🤪🤪
Reply
Tony34820 says
Hi, I was wondering if I could use red wine as opposed to white.
Reply
vikalinka says
You sure can!
Reply
Angela Mcdarren says
I really want to make this recipe, it looks delicious, but I am allergic to mushrooms. Do you by any chance have a substitute for them? . Also, I can’t eat chicken stock, would vegetable stock work? Thank you. I enjoy many of your recipes. Thank you for sharing them. Angela McDReply
vikalinka says
You can omit them, Angela. It will still taste delicious and yes, vegetable stock will work just as well. Thank you for following! 🙂
Reply
Jane Saunders says
This would sit well with my family at the moment. It’s so perfect for a healthy, yet comforting, weeknight meal.Reply
Kellie Anderson says
What a stunning iteration of such a classic French recipe. Truly beautiful. And easy!Reply
Corina Blum says
I used to make chicken chasseur quite a lot but somehow it’s one of those recipes I’d forgotten about recently. I really do love your healthy take on this classic!Reply
vikalinka says
Thanks so much, Corina! Our whole family really enjoys this recipe. 🙂
Reply
Lucy Parissi says
This looks fantastic Julia – warming, comforting and easy to pull together with commonplace ingredients.Reply
Angela says
Julia this looks lovely – I am not a big mushroom fan, but my boyfriend loves them, so adding them to a dish like this keeps us both happy.That sauce looks so rich and lovely.
Reply
vikalinka says
My kids are not mushroom fans at all, so leaving them whole or cutting them in half is my solution. They just eat around them! haha I hope you and your boyfriend enjoy this chicken, Angela!
Reply
