If you’re craving a dish that bursts with rustic French charm and layers of hearty, comforting flavors, look no further than JB’s Chicken Chasseur Recipe. This recipe artfully combines tender, golden chicken with a rich, luscious sauce made from mushrooms, onions, garlic, brandy, and white wine. It’s the kind of meal that feels both elegant and homey, making it perfect for a cozy family dinner or impressing guests with a dish that tastes far more complicated than it really is. Once you try JB’s Chicken Chasseur Recipe, you’ll see why it quickly becomes a beloved favorite in any kitchen.
Ingredients You’ll Need
Every ingredient in this dish plays a crucial role in building those deep, harmonious flavors. From the crisp chicken skin to the earthy mushrooms and the bright notes brought by brandy and fresh tarragon, it’s a wonderful blend that’s simple but utterly essential.
- 4 chicken thighs, bone-in, skin on: Choose thighs for juicy and flavorful meat that stays tender.
- 4 chicken drumsticks: Adds extra variety and hearty portions to your chicken ensemble.
- 3/4 tsp cooking salt / kosher salt: Enhances the natural flavors of the chicken and sauce.
- 1/2 tsp black pepper: Adds subtle heat and depth to season the dish perfectly.
- 3 tbsp plain flour: Used to coat the chicken, creating a crispy crust and thickening the sauce.
- 2 tbsp vegetable oil: A neutral oil perfect for browning the chicken without overpowering flavors.
- 30g / 2 tbsp unsalted butter: Adds richness to both browning and sauce finishing touches.
- 400g / 14oz white mushrooms, sliced 6mm: Provide earthy flavor and tender texture within the sauce.
- 2 onions, brown or yellow, halved then sliced 6mm thick: Offer sweetness and body to the chasseur sauce.
- 3 garlic cloves, finely minced: Brightens the sauce with subtle aromatic warmth.
- 1/4 cup brandy: Gives the sauce robust depth and a hint of sweetness when flambéed or simmered.
- 1/2 cup chardonnay or other dry white wine: Adds acidity and complexity to balance the richness.
- 3 tbsp tomato paste: Concentrates savory tomato flavor, enriching the sauce color and tang.
- 2 1/2 cups beef stock, low-sodium: The base for the sauce, lending savory, hearty foundation.
- 3/4 tsp cooking salt/kosher salt: For seasoning the sauce perfectly.
- 1/4 tsp black pepper: Adds just the right final touch of spice to the sauce.
- 30g / 2 tbsp unsalted butter, cold and cubed: Used at the end to create a silky, glossy emulsified finish.
- 1 tbsp fresh tarragon, finely chopped: Injects a fragrant herbal brightness that lifts the whole dish.
- Creamy mashed potato (or rice or small pasta): The perfect base to soak up that wonderful chasseur sauce.
How to Make JB’s Chicken Chasseur Recipe
Step 1: Prepare and Season the Chicken
First things first, pat your chicken dry with paper towels to remove any moisture — this step is crucial to get that beautiful crispy skin when browning. Next, season each piece generously with salt and pepper on all sides, then lightly coat them in plain flour, shaking off any excess. This not only helps develop a golden crust but also thickens the sauce later.
Step 2: Brown the Chicken
Heat your vegetable oil in a large skillet over medium-high heat and add butter. When the butter is melted and foaming, place the chicken thighs skin-side down. Give them about 5 minutes to get nicely golden and crispy before flipping for just one minute on the other side. Then, brown the drumsticks on three sides, about 2 minutes per side. This browning step infuses the dish with layers of flavor that are well worth the patience.
Step 3: Sauté Vegetables
In the same pan, turn up the heat and add your mushrooms and sliced onions. Cook them, stirring occasionally, until the mushrooms begin to wilt and the onions soften, about 5 minutes. Add the minced garlic last and cook just until fragrant, roughly 30 seconds, making sure you don’t burn it.
Step 4: Add Brandy and Wine
Pour in the brandy and, if you’re feeling daring, flambé it to intensify the aromatic character—it’s sure to be a fun little kitchen moment. Otherwise, let it simmer gently so the alcohol cooks off. Follow up with the white wine, letting everything simmer rapidly until it’s reduced by half. Use your wooden spoon to scrape up all those delicious browned bits stuck to the pan—they are pure liquid gold for your sauce.
Step 5: Build the Sauce with Tomato Paste and Stock
Stir the tomato paste into the pan and let it cook for about a minute to deepen its flavor. Then add the beef stock, salt, and pepper. Bring this combination to a simmer and nestle your chicken pieces back into the sauce, skin-side up.
Step 6: Simmer Until Tender
Cover the pan and let the chicken simmer gently for 10 minutes. Then remove the lid and continue cooking uncovered for another 20 minutes. This uncovered simmer reduces the sauce beautifully and ensures the chicken becomes tender, soaking up all those lovely flavors.
Step 7: Perfect the Sauce
Set your chicken aside on a plate. Increase the heat to medium-high and reduce the sauce slightly for about 3 minutes. Turn off the heat, then add half of your cold, cubed butter. Stir gently until it melts, and then add the rest, stirring again. This technique, known as monter au beurre, gives your sauce an irresistible silky sheen and slightly thickens it.
Step 8: Final Touches
Place the chicken back in the sauce and sprinkle freshly chopped tarragon on top. Give everything one last gentle simmer and get ready to serve this jewel straight from the pan.
How to Serve JB’s Chicken Chasseur Recipe
Garnishes
Fresh herbs like finely chopped tarragon not only add visual appeal but also brighten the earthy, savory foundation of the sauce. A light sprinkle right before serving really elevates the entire experience.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, which soak up every bit of the luscious chasseur sauce. Alternatively, a bed of buttery rice or small pasta shapes like orzo or ditalini work wonderfully to balance the textures and flavors.
Creative Ways to Present
For a special touch, serve the chicken nestled over a swirl of mashed potatoes on warm plates, spoon plenty of sauce over, and garnish with extra tarragon sprigs. Or place everything in a rustic cast-iron skillet for a charming, family-style presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Any leftovers from JB’s Chicken Chasseur Recipe should be stored in an airtight container in the refrigerator and are best enjoyed within 2 to 3 days for optimal freshness and flavor.
Freezing
This dish also freezes well. Make sure to cool it completely before transferring to a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid drying out the chicken. Stir occasionally and add a splash of stock or water if the sauce thickens too much. Alternatively, reheat in the oven covered with foil at 325°F (160°C) until warmed through.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
You can, but chicken breasts are leaner and tend to dry out faster than thighs or drumsticks. If you decide to use breasts, keep a close eye on cooking time to keep them tender and juicy.
Is brandy essential in JB’s Chicken Chasseur Recipe?
Brandy adds wonderful depth and aroma, especially when flambéed, but if you don’t have any on hand, you can substitute with additional white wine or a splash of apple cider vinegar for acidity.
Can this recipe be made dairy-free?
Yes, you can substitute the butter with a plant-based margarine or omit it altogether. The sauce won’t have quite the same silky finish, but it will still be delicious.
What type of mushrooms work best?
White button mushrooms are classic here and readily available, but you can mix in cremini or baby bella mushrooms for a deeper, earthier flavor profile without overwhelming the dish.
How can I thicken the sauce if needed?
If your sauce isn’t as thick as you like, you can simmer it uncovered a bit longer. Alternatively, whisk together a small amount of flour or cornstarch with cold water and stir it into the simmering sauce to thicken it quickly.
Final Thoughts
JB’s Chicken Chasseur Recipe is such a rewarding dish to make because it strikes that wonderful balance of comforting and sophisticated flavors with straightforward techniques. Whether it’s your first time making chasseur or it’s already a cherished classic in your kitchen, I hope this recipe inspires you to bring a little French elegance and a lot of soul to your dinner table soon.
Print
JB’s Chicken Chasseur Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken Chasseur is a classic French-inspired dish featuring succulent chicken thighs and drumsticks simmered in a rich, flavorful sauce made with mushrooms, onions, brandy, white wine, tomato paste, and beef stock. The sauce is finished with cold butter and fresh tarragon for a silky texture and aromatic depth, perfect served alongside creamy mashed potatoes.
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin on (~250g/8oz each)
- 4 chicken drumsticks
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 3 tbsp plain flour (all-purpose flour)
Sauté and Sauce
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 30g / 2 tbsp unsalted butter
- 400g / 14oz white mushrooms, sliced 6mm/0.2”
- 2 onions, brown or yellow, halved then sliced 6mm/0.2” thick
- 3 garlic cloves, finely minced
- 1/4 cup brandy
- 1/2 cup chardonnay or other dry white wine
- 3 tbsp tomato paste
- 2 1/2 cups beef stock, low-sodium
- 3/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated until required)
- 1 tbsp fresh tarragon, finely chopped
To Serve
- Creamy mashed potato (or rice or small pasta)
Instructions
- Season the chicken: Pat the chicken dry thoroughly with paper towels to remove moisture for proper browning. Season all sides with salt and pepper, then coat in flour, shaking off excess, to help develop a golden crust and thicken the sauce later.
- Brown the chicken: Heat vegetable oil in a large 30cm (12″) skillet over medium-high heat. Add butter, and once melted and foaming, place chicken thighs skin-side down. Sear for 5 minutes until golden and crispy, then flip and cook the other side for 1 minute. Remove thighs to a plate. Add drumsticks and brown on 3 sides, about 2 minutes per side. Transfer to plate with thighs. Be cautious as skin-on chicken can splatter hot oil.
- Sauté mushrooms and onions: In the same pan, increase heat to high. Add mushrooms and onions and cook for 5 minutes, stirring occasionally, until mushrooms soften and start to wilt.
- Add garlic: Add minced garlic and cook for 30 seconds until fragrant.
- Deglaze with brandy and wine: Pour in brandy and carefully flambé if desired, allowing flame to burn out (~10 seconds) to intensify aroma. Alternatively, let it bubble 20–30 seconds to burn off alcohol. Add white wine and simmer rapidly to reduce by half while scraping fond from the pan with a wooden spoon to build flavor.
- Add tomato paste and stock: Stir in tomato paste and cook for 1 minute. Add beef stock, salt, and pepper, stirring to combine.
- Simmer chicken: Return chicken to the pan, skin-side up, nestling into the sauce. Bring to a simmer, then reduce heat to medium so the sauce bubbles gently. Cover with a lid and simmer for 10 minutes.
- Reduce sauce uncovered: Remove lid and continue simmering uncovered for 20 minutes to thicken and concentrate flavors while chicken finishes cooking.
- Remove chicken and reduce sauce: Transfer chicken to a plate. Increase heat to medium-high and simmer sauce for 3 minutes to reduce slightly.
- Finish sauce with butter: Turn off heat. Add half of the cold butter cubes and stir until melted. Add the remaining cold butter cubes and stir again until fully incorporated, emulsifying the sauce to a silky, glossy finish (monter au beurre).
- Serve: Gently reheat the sauce if needed, return chicken to the pan, sprinkle with fresh tarragon, and serve immediately with creamy mashed potatoes.
Notes
- Note 1: Chicken pieces should be bone-in and skin-on for best flavor and texture.
- Note 2: Use good-quality brandy for authentic flavor; flambé carefully if attempting to ignite alcohol.
- Note 3: Chardonnay or any dry white wine works well; avoid sweet wines.
- Note 4: Use low-sodium beef stock to control salt levels.
- Note 5: Fresh tarragon adds a characteristic herbal aroma; dry tarragon is not recommended.
- Note 6: The use of cold butter cubes to finish the sauce is a classical French technique to enrich and smooth the sauce.
