Chicken Chasseur with Mushrooms and Tarragon

Why You’ll Love This Recipe

• Classic French comfort: savory chicken with a glossy mushroom-tomato-wine sauce scented with fresh tarragon.
• Weeknight-friendly technique with restaurant-level results in about an hour.
• Flexible ingredients: brandy optional, easy wine swaps, and pantry-friendly tomatoes and stock.
• Pairs with simple sides—noodles, potatoes, or crusty bread soak up every drop of sauce.

Grocery List

• Produce: Cremini mushrooms, shallots, garlic, fresh tarragon, fresh parsley, lemon
• Dairy: Unsalted butter
• Pantry: Chicken thighs, olive oil, all-purpose flour, brandy or cognac (optional), dry white wine, low-sodium chicken stock, crushed tomatoes, Dijon mustard, kosher salt, black pepper

Full Ingredients

Chicken

• 2 lb bone-in, skin-on chicken thighs (4–6 pieces)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup all-purpose flour (for light dredging)
• 2 tbsp extra-virgin olive oil

Chasseur Sauce

• 2 tbsp unsalted butter, divided
• 8 oz cremini or baby bella mushrooms, trimmed and sliced 1/4 inch
• 2 medium shallots, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 2 tbsp brandy or cognac (optional but classic)
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 3/4 cup low-sodium chicken stock
• 1/2 cup crushed tomatoes (or finely chopped peeled tomato)
• 1 tsp Dijon mustard
• 1 tbsp fresh tarragon, finely chopped, plus extra leaves to garnish
• 1 tbsp fresh flat-leaf parsley, chopped (optional)
• 1 tsp fresh lemon juice
• Additional salt and pepper to taste

Step-by-Step Instructions

Step 1: Season and dredge the chicken

Pat the chicken dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Place the flour on a plate and lightly dredge the chicken on both sides, shaking off any excess. This thin coating helps the chicken brown and gently thickens the sauce later.

Step 2: Sear to build flavor

Heat a large 12-inch skillet or Dutch oven over medium-high heat. Add the olive oil. When it shimmers, place the chicken skin-side down and cook without moving until deeply golden and crisp, 6–7 minutes. Flip and cook 2–3 minutes on the second side. Transfer the chicken to a plate; keep warm. Pour off all but about 1 tablespoon of the fat.

Step 3: Brown the mushrooms and aromatics

Reduce heat to medium and add 1 tablespoon butter. Add mushrooms and a pinch of salt. Cook, stirring only occasionally, until the mushrooms release their moisture and take on browned edges, 6–8 minutes. Stir in the shallots and garlic and cook until fragrant and softened, about 2 minutes.

Step 4: Deglaze and reduce

Off the heat, add the brandy or cognac (if using). Return the pan to medium heat and let it bubble for 30 seconds, scraping up browned bits. Add the white wine and simmer until reduced by about half, 3–4 minutes. This concentration step builds the chasseur’s signature depth.

Step 5: Build the chasseur sauce

Stir in the chicken stock, crushed tomatoes, and Dijon mustard. Bring to a gentle simmer (small, steady bubbles) over medium-low heat. Taste and season lightly with salt and pepper. Nestle the chicken back into the pan, skin-side up, along with any accumulated juices. Partially cover and simmer gently until the chicken is cooked through and registers 165°F at the thickest part, 18–22 minutes. Avoid a hard boil to keep the meat tender.

Step 6: Finish with herbs and butter

Transfer the chicken to a warm plate. Whisk in the remaining 1 tablespoon cold butter and the lemon juice to give the sauce a silky gloss. Stir in the chopped tarragon and parsley. Simmer 1 minute to meld flavors, then adjust seasoning as needed with salt and pepper.

Step 7: Plate and serve

Return the chicken to the pan or plate each piece over a spoonful of sauce. Spoon mushrooms and sauce around (not over) the skin to preserve crispness. Garnish with extra tarragon leaves. Serve hot with buttered egg noodles, creamy mashed potatoes, or simple rice to soak up the sauce.

Pro Tips

• For crisp skin, keep the chicken skin above the sauce when simmering and spoon sauce around rather than directly over it when plating.
• Do not overcrowd the pan during the sear; brown in batches if needed for even color and flavor.
• Alcohol-free? Skip the brandy and use an extra 1/4 cup stock plus 1 tsp red wine vinegar for brightness.
• If the sauce is too thin, simmer uncovered for 2–3 minutes; if too thick, whisk in a splash of warm stock.
• Add tarragon at the end—prolonged cooking mutes its delicate anise notes.

Variations

• Creamy Chasseur: Swirl in 2–3 tablespoons crème fraîche at the very end for a lightly creamy finish.
• Mushroom Medley: Mix cremini with oyster or shiitake mushrooms for layered texture and deeper umami.
• Tomato-Forward: Increase crushed tomatoes to 3/4 cup and add a pinch of sugar to balance acidity.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days, or freeze up to 2 months. Reheat gently on the stovetop over medium-low until the chicken is hot throughout (165°F). If the sauce tightens after chilling, loosen with a splash of stock. To make ahead, cook through Step 5, cool, and refrigerate; rewarm and finish with butter, lemon, and herbs just before serving to keep flavors bright and the sauce glossy. To refresh skin, re-crisp chicken under a hot broiler for 1–2 minutes, then set on the sauce to serve.

Nutrition (per serving)

Approx. 480 calories; 28 g fat; 12 g carbohydrates; 36 g protein; 720 mg sodium. Values are estimates and will vary with exact ingredients and serving size.