About Me: I have more than 20 years of cooking experience & share my favorite recipes on this blog.
Have a question? Please post a comment, I’m happy to help. 🙂
Chicken Chasseur is an old-fashioned dinner also known as “Hunter’s Chicken.” Made with chicken, mushrooms, fresh herbs, and tomatoes, it’s perfect spooned over a bed of homemade mashed potatoes!
Why You’ll Love This Chicken Chasseur Recipe
- Easy. All you need is one pot and a few simple ingredients to make this cozy French chicken recipe.
- Hearty. This meal is super filling and satisfying, especially if you serve it with mashed potatoes.
- Flavorful. Fall-apart tender chicken cooked in a simple sauce flavored with fresh herbs? So tasty.
If you love rustic dinner ideas like this one, be sure to check out my popular rabbit stew recipe.
What Is Chicken Chasseur?
Chicken chasseur is a French recipe known as “Hunter’s Chicken” in English. There are many different versions of this dish. At its core, it’s made of a white wine tomato sauce with fresh herbs, mushrooms, and chicken. Mushrooms are almost always included because, as the story goes, when hunters were returning home they would pick mushrooms along the way that were then used in the meal made with their catch. You can also make this dish with rabbit, venison, wild birds, and other game meat.
Here are a few notes about some of the ingredients, in case you are wondering about substitutions. Be sure to scroll down to the recipe card for the full recipe.
- Chicken breasts – I used boneless, skinless chicken breasts. You could also use skin-on chicken breasts, chicken thighs or chicken legs. Rabbit legs would also be delicious with this recipe.
- Red onion – Yellow onion also works
- Mushrooms – I used white button mushrooms. You could also use baby bellas or whatever other kind of small mushroom you like.
- White wine – You can use a regular cooking wine, but I usually use a dry white wine that I would also drink. This way I can sip on a glass while I wait for dinner to be ready!
- Fresh herbs: Thyme and oregano, though you could also use rosemary.
How to Make Chicken Chasseur
Here’s a quick look at how to make chicken chasseur. Be sure to scroll down to the recipe card for detailed instructions.
- Warm the oil. In a large pot, heat olive oil over medium heat.
- Season and sear the chicken. Add a generous pinch of kosher salt and pepper, then brown them on each side until golden. Set aside.
- Make the sauce. Cook the veggies, then add the white wine and cook for 2-3 minutes. Add the diced tomatoes, herbs and sugar.
- Add chicken and cook. Place the chicken breasts back in the pot, mix everything together and bring to a boil. Reduce hit to medium-low, cover, and simmer for 30-35 minutes. Give it a good stir, taste, and add salt/pepper as needed.
- Add the butter. Continue to cook, uncovered, for 15-20 minutes longer until the sauce has thickened somewhat and the chicken falls apart when you pierce it with a fork.
- Serve. Allow to cool for about 5 minutes. Ladle into bowls and dig in!
How to Store and Reheat Leftovers
- Store in the fridge: Once the chicken has cooled, transfer it to an air-tight container and store it in the fridge for up to 4 days.
- Reheat on the stove: Ladle the amount you want into a small pot and warm over medium-low heat on the stove until it reaches your desired temperature.
- Reheat in the microwave: Spoon into a bowl and reheat it in the microwave. Cover it with a plate to prevent splattering. I usually stop the microwave halfway through and give everything a good stir to make sure the chicken is reheated evenly.
Can I Freeze This?
Yes! Let it come to room temperature and then transfer to freezer-safe, airtight containers. Make sure you leave at least 1 inch of headroom so that the sauce has room to expand in the freezer. You can store the chicken for up to 3 months.
When you are ready to use it simply defrost in the fridge overnight. You can also run the tupperware under warm water for a few minutes to loosen the frozen chicken chasseur, then dump it into a pot and reheat it over medium heat, covered, until warmed through.
More Chicken Dinner Ideas
- Chicken Tortellini Soup
- Chicken Over Rice
- Chicken Bacon Ranch Pasta
- Million Dollar Chicken
- Chicken Sorrentino
- 2 tablespoons olive oil
- 1 ½ pound boneless chicken breasts
- 1 medium red onion, sliced
- 3 garlic cloves, minced
- 2 cups mushrooms, sliced
- ½ cup white wine
- 1 cup canned diced tomatoes
- 2-3 tablespoons fresh thyme
- 2-3 tablespoons fresh oregano
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 3 tablespoons unsalted butter
- Warm the oil. In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Season and sear the chicken. Season the chicken breasts with a generous pinch of kosher salt and pepper, then brown them on each side until golden. Remove the chicken from the pot and set aside.
- Make the sauce. In the same pot, add onion, garlic, and mushrooms and cook on low heat until softened (7-8 minutes). Add the white wine and cook for a couple of minutes, until the sauce is simmering and some of the alcohol has had a chance to cook off (2-3 minutes). Then add the diced tomatoes, thyme, oregano, and sugar.
- Add chicken and cook. Place the chicken breasts back in the pot, mix everything together and bring to a boil. Reduce hit to medium-low, cover and simmer for 30-35 minutes. Give it a good stir, taste, and add salt/pepper as needed. Add the unsalted butter and continue to cook, uncovered, for 15-20 minutes longer until the sauce has thickened somewhat and the chicken falls apart when you pierce it with a fork.
- Serve. Give it another stir, then remove from the heat and allow to cool for about 5 minutes. Ladle into bowls and dig in!
- Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave using a microwave-safe bowl covered with a plate (to prevent splattering).