Description
JB’s Chicken Chasseur is a classic French dish featuring crispy, golden chicken thighs and drumsticks simmered in a rich, flavorful tomato and mushroom sauce. This comforting meal is enhanced with fresh tarragon and finished with butter for a glossy, indulgent finish, perfect served with mashed potatoes, rice, or small pasta.
Ingredients
Chicken & Seasoning
- 4 chicken thighs, bone-in, skin-on (~250 g / 8 oz each)
- 4 chicken drumsticks
- 3/4 tsp cooking/kosher salt (for seasoning chicken)
- 1/2 tsp black pepper (for seasoning chicken)
- 3 tbsp all-purpose flour
Cooking Fats
- 2 tbsp vegetable oil
- 30 g / 2 tbsp unsalted butter (for cooking chicken and vegetables)
- 30 g / 2 tbsp cold unsalted butter, cubed (to finish sauce)
Vegetables & Aromatics
- 400 g / 14 oz white mushrooms, sliced
- 2 brown or yellow onions, halved then sliced
- 3 garlic cloves, minced
Sauce & Seasoning
- 3 tbsp tomato paste
- 3 cups chicken or beef stock (low-sodium)
- 3/4 tsp cooking/kosher salt (for sauce)
- 1/4 tsp black pepper (for sauce)
- 1 tbsp fresh tarragon, finely chopped
To Serve
- Mashed potatoes, rice, or small pasta
Instructions
- Season & flour: Pat the chicken pieces dry with paper towels. Season evenly with salt and black pepper. Lightly coat the chicken in all-purpose flour, shaking off any excess to ensure even browning.
- Brown chicken thighs: Heat vegetable oil in a large skillet over medium-high heat. Add the unsalted butter and wait until it melts and foams. Place the chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crispy. Flip the thighs and cook for an additional 1 minute. Transfer the thighs to a plate to rest.
- Brown drumsticks: In the same skillet, brown the chicken drumsticks on three sides, cooking about 2 minutes per side to develop a golden crust. Transfer the drumsticks to the plate with the thighs.
- Cook mushrooms, onions, and garlic: In the same pan with the flavorful brown bits, add the sliced mushrooms and onions. Cook for 5 minutes, stirring occasionally to soften and brown the vegetables. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Build the sauce: Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in the chicken or beef stock, and season with 3/4 tsp salt and 1/4 tsp black pepper. Scrape the bottom of the pan to release browned bits, incorporating all the rich flavors into the sauce.
- Simmer chicken: Return the browned chicken pieces to the pan skin-side up. Bring the sauce to a gentle simmer, cover the pan, and cook for 10 minutes to allow the chicken to cook through and absorb the flavors.
- Uncover & reduce: Remove the lid and continue to simmer uncovered for 20 minutes. This step thickens the sauce and intensifies the flavors through gentle evaporation.
- Finish sauce: Remove the chicken from the pan and place it on a plate to keep warm. Simmer the sauce for an additional 3 minutes to reduce slightly. Turn off the heat and add the cold cubed unsalted butter in two batches, stirring continuously until each batch melts and the sauce becomes glossy and rich.
- Serve: Gently warm the sauce if needed. Return the chicken pieces to the pan and sprinkle with finely chopped fresh tarragon. Serve immediately with your choice of mashed potatoes, rice, or small pasta to complete this comforting French meal.
Notes
- Patting chicken dry before seasoning helps achieve a crispy, golden skin.
- Using low-sodium stock allows better control over the saltiness of the dish.
- Allowing the sauce to reduce uncovered intensifies the flavor and thickens the texture.
- The addition of cold butter at the end enriches the sauce with a silky finish.
- Fresh tarragon adds an authentic herbal note traditional in French cooking.
- Serve with mashed potatoes, rice, or small pasta to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
