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JB’s Chicken Chasseur Recipe

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4 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 4 servings

Description

JB’s Chicken Chasseur is a classic French dish featuring tender bone-in chicken thighs and drumsticks cooked in a rich, flavorful sauce made from brandy, white wine, tomato paste, mushrooms, and fresh tarragon. The chicken is first browned to develop a crispy skin and depth of flavor, then simmered in a savory sauce that is finished with cold butter for a silky texture. Perfectly paired with creamy mashed potatoes, this comforting, rustic dish delivers a delightful balance of earthiness and bright, fresh notes.

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)

Cooking Fats

  • 2 tbsp vegetable oil (or any other neutral flavored oil)
  • 30g / 2 tbsp unsalted butter
  • 30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated)

Vegetables & Aromatics

  • 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

Liquids & Flavorings

  • 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 (for sauce)
  • 1/4 tsp black pepper (for sauce)

Herbs

  • 1 tbsp fresh tarragon, finely chopped

Serving Suggestion

  • Creamy mashed potato (or rice or small pasta)

Instructions

  1. Season the chicken: Thoroughly pat the chicken thighs and drumsticks dry with paper towels to remove surface moisture for better browning. Season all sides of each piece evenly with 3/4 tsp salt and 1/2 tsp black pepper. Coat the chicken pieces in plain flour, shaking off any excess. This will help achieve a golden crust and also thicken the sauce later.
  2. Brown the chicken: Heat 2 tbsp vegetable oil in a large 30cm (12″) skillet over medium-high heat. Add 30g unsalted butter and wait for it to melt and foam. Place the chicken thighs skin-side down in the skillet and sear them for 5 minutes until the skin is golden and crispy. Flip and cook the other side for 1 minute. Remove the thighs to a plate. Add the drumsticks and brown them on three sides, cooking about 2 minutes per side for a total of around 6 minutes. Transfer drumsticks to the plate with the thighs. Be cautious of hot oil splatters when searing skin-on chicken.
  3. Cook mushrooms, onions, and garlic: In the same skillet, increase heat to high and add the sliced mushrooms and onions. Cook for about 5 minutes, stirring occasionally, until the mushrooms begin to wilt and the onions soften. Add the finely minced garlic and sauté for 30 seconds until fragrant.
  4. Add brandy and white wine: Pour in 1/4 cup brandy into the hot skillet. If desired, flambé by igniting carefully and letting the flames burn out (~10 seconds) to intensify the aroma. Alternatively, let it bubble for 20-30 seconds to burn off alcohol. Add 1/2 cup dry white wine and allow it to simmer rapidly until reduced by half. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pan to incorporate their rich flavor into the sauce.
  5. Incorporate tomato paste and stock: Stir in 3 tbsp tomato paste and cook for 1 minute. Add 2 1/2 cups low-sodium beef stock, 3/4 tsp salt, and 1/4 tsp black pepper to the pan, stirring to combine.
  6. Simmer the chicken in sauce: Return the browned chicken pieces to the skillet, skin-side up, nestling them into the sauce. Bring the mixture to a simmer, then reduce heat to medium so the sauce bubbles gently but not rapidly. Cover the skillet with a lid and simmer for 10 minutes.
  7. Continue simmering uncovered: Remove the lid and let the chicken simmer uncovered for an additional 20 minutes. This allows the sauce to reduce and concentrate while the chicken finishes cooking; the meat should become tender.
  8. Reduce the sauce: Transfer the cooked chicken to a plate and set aside. Increase heat to medium-high and simmer the sauce for about 3 minutes to reduce slightly.
  9. Finish the sauce with butter: Turn off the heat. Add half of the cold, cubed butter to the sauce and stir gently until melted. Then add the remaining butter cubes and stir again until fully incorporated. This emulsification (monter au beurre) technique thickens the sauce and gives it a silky, glossy sheen.
  10. Serve: Bring the sauce back to a gentle simmer and return the chicken to the pan. Sprinkle the freshly chopped tarragon over the chicken and sauce. Serve hot straight from the pan alongside creamy mashed potatoes, rice, or small pasta as desired.

Notes

  • Note 1: Bone-in, skin-on chicken pieces ensure juicy meat and flavorful crispy skin.
  • Note 2: Brandy flambé intensifies aroma but can be skipped by simply simmering it off.
  • Note 3: Chardonnay or any dry white wine works well in reducing the sauce; avoid sweet wines.
  • Note 4: Use low-sodium beef stock to control seasoning and avoid an overly salty sauce.
  • Note 5: Fresh tarragon adds a distinctive anise-like flavor that brightens the dish.
  • Note 6: Adding cold butter cubes off-heat is key for a smooth, thickened sauce called monter au beurre in French cooking.
  • The dish pairs beautifully with creamy mashed potato, but rice or small pasta are excellent alternatives for serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://saraflavors.com/jbs-chicken-chasseur-recipe-2/