Chicken Chasseur is also known as Hunter’s Chicken, chicken thighs in a delicious wine and cognac infused tomato sauce. It’s a one skillet French classic.
Chicken Chasseur Origins
Chicken chasseur (also called Hunter’s Chicken and poulet chasseur) is a classic French dish. It’s typically made with sauteed chicken in a reduced sauce made of tomatoes, onions, white wine and tarragon.
Chasseur means “hunter”. Hunter’s chicken shares the same name of the Italian Chicken cacciatore where cacciatore also means “hunter”.
Although this is a classic dish, there are many variations. I researched quite a few different recipes before deciding on my own but I tried to keep my recipe as close to traditional as I could manage.
For having so few ingredents, this Chasseur Sauce is extremely flavorful.
Chicken. One thing I’ve discovered is that chicken thighs have more flavor than chicken breast. This made thighs the perfect choice for recipe that was presumably made by hunters, keeping it closer to a wilder taste.
Mushrooms. I’ve used baby bella mushrooms, the “baby” version of cremini mushrooms, because they’re my favorite. Common white mushrooms will be just fine. If you’re really pressed, you could aso used canned mushrooms.
Shallots. I used shallots to try to keep as close to the traditional French recipe, but you could use onions, if those are more handy.
Garlic. If you don’t have fresh garlic, you could get the jarred minced garilc. That will certainly make it easier. Mincing garlic isn’t one of my favorite jobs.
Tomato paste. Any brand is fine. You’ll only need half a standard can, though.
Better Than Boullion. This stuff is incredible. I use it all the time. Such flavor. And, it adds a pretty color too.
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Seasonings. I’ve used salt and pepper, of course. I’ve also used Bragg’s No Salt Sprinkle Seasoning. Mom has had this brand in the cupboard for as long as I can remember and we seem to use it all the time. It includes rosemary, thyme, basil, turmeric, parsley and more.
Dry White Wine. This is French cuisine. Like a lot of French cuisine, it includes wine. I’ll cover substitutions below.
Cognac. This is a new one on me. Even mom said she had never heard of a recipe calling for cognac. I’ll cover substitutions for cognac below as well.
Substitutions for Dry White Wine
I’ve used pinot grigio. You might also try sauvignon blanc, pinot gris or chardonnay. Everything I’ve read says to use wine that you drink and stay completely clear of cooking wine.
I can’t buy or drink any of it yet. So, I’ll just go by my research. Reading is good!
If you don’t want to use wine, you can substitute chicken stock. If you want to keep to the white wine taste, try adding one tablespoon white wine vinegar for every one cup of stock used.
Substitutions for Cognac
It took me quite a bit of research to determine why cognac would be used in this recipe. In the end, I just needed to find out how it’s made.
Cognac is a certain kind of brandy that’s made by distilling white wine (from grapes) in oak barrels. Then, it all made sense.
It’s a distillation of white wine. Why wouldn’t you combine them in a recipe? Emeril would be proud.
You can substitute rum or brandy for cognac. You could also substitute more white wine or chicken stock.
In total, this recipe calls for 1 ½ cups of extra liquid. How you mix up the liquid ingredients is up to you. I’ve used wine, cognac and water. You could, for example, use chicken stock, white wine vinegar and wine.
I would just keep it to the same volume. If it doesn’t evaporate as quickly as the alcohol, you may simply need to cook it down a little more.
What Do I Serve with Chicken Chasseur?
This chicken dish has intense flavor and I wouldn’t suggest over-powering that with an intense side dish. These will work well with hunter’s chicken.
- Roasted parsnips
- Mashed potatoes
- Brown rice
- Garden salad
- Sweet corn
Is Hunter’s Chicken Gluten Free?
The only thing in my recipe that can’t be confirmed as gluten free is the Better Than Boullion seasoning. If you are living a gluten free diet, you can substitute a different boullion easily.
You May Also Like These Recipes
I love to make easy meals that can be prepared in one pot or skillet. Here are some of my other recipes you may like.
Chicken Chasseur Recipe
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Large skillet with cover
- 2 pounds Chicken Thighs, bone-in, skins on
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive Oil
- 3 Shallots, peeled and chopped
- 8 ounces Baby Bella Mushrooms, about 2.5 cups sliced
- 3 Garlic Cloves, minced
- 1 teaspoon Better Than Bouillon, chicken flavor
- 3 ounces Tomato Paste
- 2 teaspoons Braggs No Salt Sprinkle Seasoning
- ¾ cup Dry White Wine, Pinot Grigio used
- ¼ cup Cognac, Hennessy used
- ½ cup Water
- Sprinkle salt and pepper on both sides of chicken thighs.
- Heat olive oil in large skillet on medium-high heat. Cook chicken thighs about 3-5 minutes on each side until golden brown on both sides. Chicken will not be cooked all the way through. Remove to a plate.
- Add choped shallots to same skillet, stirring and scraping the bottom. Cook, stirring occasionally for about 3-5 minutes, or until fragrant.
- Add minced garlic and sliced mushrooms. Cook, stirring occasionally until slightly softened, about 5 minutes.
- Add all remaining ingredients. Stir gently until well combined. Bring to boil, stirring occasionally. Reduce heat to low and continue cooking about 8-10 minutes, until slightly reduced.
- Gently set chicken thighs back in skillet. Cover and allow to simmer about 40-45 minutes, or until chicken is completely cooked.
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