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Chicken Chasseur - A Family Feast

Chicken Chasseur

Also known as French hunter’s chicken, Chicken Chasseur combines bone-in chicken and mushrooms in a luscious tomato-based sauce flavored with cognac, parsley, and tarragon.

Yield: 8 servings 1x
Prep: 45 minutesCook: 45 minutesTotal: 1 hour 30 minutes



3 Russet potatoes (if serving with mashed potatoes), plus butter and milk

4 tablespoons butter, divided

4 tablespoons extra virgin olive oil

3 pounds of bone-in, skin-on chicken pieces (choose all thighs or all breasts or a combination of the two as we did.) You should have 7 or 8 pieces of chicken depending on the size.

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pound Cremini (baby Bella) mushrooms, cut in halves or quarters depending on their size

1/4 cup shallots, diced small

1 1/2 tablespoons fresh garlic, minced

1/2 cup cognac or brandy

1/2 cup white wine

3 tablespoons tomato paste

2 whole Roma (plum) tomatoes, seeds and core removed, then diced (*See Chef Tips in the post)

1 1/2 cups chicken stock or broth

1/2 cup beef stock or broth

1/4 cup sour cream

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh parsley, chopped for garnish


  1. If serving with mashed potatoes, peel and cut up Russets potatoes and cook in water until done. Drain and mash with butter and milk and set aside.
  2. Trim off and discard any large pieces of hanging skin from the thighs. Cut large breast pieces in half right through the breast bones.
  3. Lay the pieces out and sprinkle both sides with the salt and pepper.
  4. Heat a very large skillet over medium high heat and add two tablespoons of butter and all the olive oil. Once hot and frothy, lay chicken pieces skin side down and cook for eight minutes without moving the pieces.
  5. Flip each piece over and cook for eight more minutes. If a few of the breast pieces have a large open third side, flip to cook that side during the second eight-minute interval. Smaller chicken pieces will take less time to cook. Use a probe thermometer and remove when they reach 155 degrees F. They will have a carryover final temperature of 165 degrees F before serving.
  6. Remove pieces to a platter and loosely cover with foil.
  7. Pour off the fat into a bowl and wipe out any loose grit from the pan but leave the fond stuck to the bottom.
  8. Spoon two tablespoons of the fat back in and keep the heat at medium high.
  9. Once hot, add the mushrooms and cook for three minutes, stirring occasionally.
  10. Move the mushrooms to the edges, add another tablespoon of fat then add shallots and garlic and cook for one more minute.
  11. Shut off burner and add the cognac then turn the burner back on to medium heat. This will avoid a flareup from the alcohol. Cook until all the liquid has evaporated.
  12. Add the wine and reduce by half.
  13. Move the mushrooms to the sides again and add the tomato paste and diced tomatoes and stir and cook for two minutes.
  14. Add the stock and sour cream and stir to dissolve the sour cream, then raise heat to medium high heat and cook and stir until the mixture starts to thicken, about 5-10 minutes.
  15. Remove from heat and stir in the chopped tarragon then the remaining butter and stir until melted.
  16. Nestle the chicken pieces back in along with any juice that accumulated under the chicken.
  17. Sprinkle on the chopped parsley and serve with the mashed potatoes.

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© Author: A Family Feast
Cuisine: French Method: saute