Classic Chicken Chasseur: An Authentic French Hunter’s Chicken Stew Recipe

Chicken Chasseur, often lovingly referred to as Hunter’s Chicken, is a celebrated classic within the rich tapestry of French cuisine. This exquisite chicken stew masterfully combines tender chicken pieces with a vibrant medley of onions, ripe tomatoes, earthy mushrooms, a splash of crisp white wine, robust chicken stock, and the delicate aromas of tarragon and chervil, all simmered gently in quality olive oil. The result is an absolutely gorgeous, deeply flavorful, and incredibly comforting dish that brings the rustic charm of the French countryside right to your dining table.

To truly unlock the unparalleled depth of flavor and achieve that perfect slow-cooked tenderness, preparing Chicken Chasseur in a Dutch oven is highly recommended. The even heat distribution and excellent moisture retention of a Dutch oven make it an ideal vessel for developing the rich, complex sauce that defines this dish. If you find yourself captivated by the allure of slow-cooked French chicken recipes, we also encourage you to try our delightful Provençal Chicken next, a perfect companion for culinary exploration.

What is Chicken Chasseur?

The name “Chasseur” translates to “hunter” in French, so Chicken Chasseur is literally Hunter’s Chicken. This evocative name refers to the traditional practice of hunters preparing their game with ingredients found in the forest, such as mushrooms. While today we typically use farm-raised chicken, the essence of a rustic, hearty meal remains. This dish is the French culinary counterpart to the classic Italian dish, Chicken Cacciatore, both sharing the spirit of a “hunter-style” preparation. However, where Cacciatore often leans on bell peppers and a more robust tomato base, Chasseur distinguishes itself with its specific blend of French herbs like tarragon and chervil, and a white wine sauce that creates a lighter, yet equally profound, flavor profile. It’s truly one of the most delicious and nourishing French recipes you can master, perfect for a cozy evening or a gathering with loved ones.

Dutch Oven Perfection for Stews

As mentioned, a Dutch oven is more than just a pot; it’s a game-changer for dishes like Chicken Chasseur. Its heavy construction, typically cast iron coated in enamel, allows for incredibly even heat distribution, preventing hot spots that can scorch your food. This consistent heat is vital for slowly simmering the stew, allowing the chicken to become fall-off-the-bone tender and the flavors to meld beautifully. Furthermore, the tight-fitting lid of a Dutch oven traps moisture, ensuring that the chicken stays succulent and the sauce reduces slowly to a rich, concentrated consistency. Browning your chicken and sautéing vegetables in the same pot also creates a flavorful fond at the bottom, which is then deglazed by the wine and stock, adding layers of umami to your final dish. This one-pot method not only simplifies cleanup but also maximizes flavor extraction, making it an indispensable tool for authentic slow-cooked stews.

Ingredients You Will Need to Make Chicken Chasseur

The beauty of Chicken Chasseur lies in its relatively simple yet powerful ingredients that come together to create a symphony of flavors. For the most authentic taste, always opt for the freshest ingredients you can find. Here’s what you’ll need to embark on this culinary journey:

• 1 whole chicken: Using a whole chicken, ideally about 3-4 pounds, allows you to utilize the carcass for a richer, more profound stock base, imparting an unparalleled depth to the stew that pre-cut pieces might miss. You’ll section it into breasts, legs, and wings.
• 1 large onion: A foundational aromatic, the onion provides a sweet and savory base as it caramelizes, contributing essential flavor to the sauce.
• 1 large tomato: Fresh, ripe tomatoes add a bright, slightly acidic note that balances the richness of the stew.
• 1 tablespoon of tomato paste: This concentrated form of tomato packs a powerful umami punch, deepening the color and flavor of the sauce significantly.
• 1/2 lb of mushrooms: Mushrooms are a hallmark of a “hunter’s” dish. Button or cremini mushrooms work wonderfully, absorbing the flavors of the stew and adding a meaty, earthy texture.
• 10 oz (30 cl) of white wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is crucial for deglazing the pot, adding acidity, and contributing to the complex flavor profile. Avoid sweet wines.
• 2 cups of chicken stock: Choose a good quality, low-sodium chicken stock to control the overall saltiness of your dish and provide a rich liquid base for simmering.
• 1 tablespoon of dried tarragon: Tarragon is a distinctive French herb with a subtle licorice-like flavor that is quintessential to Chicken Chasseur.
• 1 tablespoon of dried chervil: Chervil offers a delicate, anise-like flavor, similar to parsley but with a hint of sweetness, complementing the tarragon beautifully.
• Olive oil: A good quality extra virgin olive oil is used for browning the chicken and sautéing the vegetables, laying the groundwork for the stew’s flavor.
• Salt and black pepper to taste: Essential for seasoning at various stages to enhance and balance all the flavors.

How Do You Make Chicken Chasseur Step by Step?

Creating this rich and flavorful French stew is a rewarding process. Follow these detailed steps to ensure a perfect Chicken Chasseur:

• Step 1 – Prepare the Chicken: Carefully remove the chicken breasts, legs, and wings from the chicken carcass. If you’re new to butchering a whole chicken, there are many online tutorials that can guide you. This step allows you to maximize flavor by using different parts and the carcass.
• Step 2 – Portion the Chicken: Cut the chicken breasts in half to create more manageable pieces that cook evenly. For the legs, separate the drumstick from the thigh. This ensures all pieces cook uniformly and are easier to serve.
• Step 3 – Heat the Dutch Oven: Place your large Dutch oven on medium-high heat and add 3 tablespoons of olive oil. Allow the oil to heat up until it shimmers, but not smokes.
• Step 4 – Brown the Chicken: Add the prepared chicken pieces (breasts, legs, and wings) to the hot Dutch oven. Cook them in batches if necessary to avoid overcrowding the pot, which can steam the chicken instead of browning it. Cook until the skin is beautifully golden-brown and crispy on all sides. This crucial step, known as the Maillard reaction, develops deep savory flavors. Remove the browned chicken from the Dutch oven and set aside.
• Step 5 – Prepare the Carcass: Break the chicken carcass into 3 or 4 large pieces using a sturdy knife or poultry shears. These pieces will be used to enhance the richness of your stock.
• Step 6 – Extract Carcass Juices: Place the broken carcass pieces into the same Dutch oven (no need to clean it; the leftover browned bits are flavor!). Cook for a few minutes, stirring occasionally, to extract additional juices and flavor, forming a wonderful base for your sauce.
• Step 7 – Sauté Onion: Remove the carcass pieces from the Dutch oven (you can discard them or save them for a separate stock). Add the chopped onion and a pinch of salt to the pot. Cook for 2 minutes, stirring until the onion begins to soften and become translucent.
• Step 8 – Continue Sautéing: Reduce the heat to medium-low and continue to cook the onion for another 3 minutes, allowing it to sweeten further without browning too much.
• Step 9 – Add Mushrooms: Introduce the mushrooms, cut in halves, to the pot. Cook for another 2 minutes, stirring occasionally, until they start to release their moisture and develop a slight color.
• Step 10 – Build the Flavor Base: Stir in the chopped tomato, tomato paste, another 1/2 teaspoon of salt, and pour in the white wine. Increase the heat slightly and cook for about 5 minutes, stirring frequently, allowing the wine to reduce and its alcohol to cook off. This step is vital for deglazing the pot and incorporating all the rich flavors from the bottom.
• Step 11 – Combine and Simmer: Pour in the chicken stock and carefully return all the browned chicken pieces to the Dutch oven, ensuring they are partially submerged in the liquid.
• Step 12 – Finish the Stew: Bring the mixture to a boil, then immediately reduce the heat to low. Add the dried tarragon and chervil. Cover the Dutch oven and let the stew gently simmer for 1 hour, or until the chicken is incredibly tender and cooked through. Taste and adjust seasoning with additional salt and black pepper as needed before serving.

Tips for Making the Best Chicken Chasseur

To elevate your Chicken Chasseur from good to truly exceptional, consider these tips:

• Don’t Rush the Browning: This is arguably the most critical step for flavor. Ensure your chicken skin is deeply golden and crispy. This creates a rich “fond” at the bottom of the pot, which will become the backbone of your sauce.
• Quality Ingredients Matter: Since there are relatively few ingredients, the quality of each shines through. Use fresh, ripe tomatoes, good quality white wine, and flavorful chicken stock.
• Choose the Right Wine: A dry, crisp white wine (like Sauvignon Blanc, Pinot Grigio, or even a dry vermouth) is ideal. Avoid anything sweet, as it will alter the stew’s intended savory profile.
• Fresh Herbs for Garnish: While dried tarragon and chervil are used in cooking, a sprinkle of fresh chopped parsley or even a bit more fresh tarragon just before serving can add a vibrant lift and freshness to the dish.
• Taste and Adjust: Always taste your stew before serving. Adjust salt and pepper as needed. Sometimes a tiny splash of lemon juice at the end can brighten all the flavors.
• Make Ahead for Flavor: Like many stews, Chicken Chasseur often tastes even better the next day as the flavors have more time to meld and deepen. This makes it an excellent meal prep option.

What to Serve with Chicken Chasseur

Chicken Chasseur is a hearty and flavorful dish that pairs beautifully with a variety of sides. The rich, savory sauce calls for something to soak up all its deliciousness or a fresh counterpoint. Here are some classic and delightful options:

• Breaded Mushrooms: Offer a lovely textural contrast with their crispy exterior and tender interior, complementing the earthy tones of the stew.
• Steamed Asparagus: Provides a fresh, slightly crisp, and verdant element that brightens the plate and palate. Its subtle bitterness can cut through the richness of the sauce.
• Oven Roasted Sweet Potato Wedges: These offer a comforting, slightly sweet, and starchy side that works wonderfully with the savory chicken. Their soft texture also makes them great for soaking up the sauce.
• Pasta: A simple buttered egg noodle or a wide pappardelle is fantastic. The pasta strands eagerly absorb the rich, herb-infused tomato sauce, creating a truly satisfying and complete meal.
• Rice: Fluffy white rice or brown rice is an excellent choice. It’s a neutral base that perfectly soaks up every drop of the delectable Chasseur sauce, ensuring no flavor goes to waste.
• Creamy Mashed Potatoes: The ultimate comfort food pairing. The smooth, buttery mashed potatoes provide a luxurious bed for the stew and are incomparable for scooping up the savory juices.
• Crusty French Bread or Baguette: No French stew is complete without a crusty loaf to sop up every last bit of the exquisite sauce. It’s simple, essential, and utterly satisfying.

How to Store Chicken Chasseur?

Proper storage is key to enjoying your delicious Chicken Chasseur leftovers safely. If you happen to have any of this delectable stew remaining, you can store it in an airtight container in the refrigerator for up to 3 days. Ensure the stew has cooled completely before transferring it to the container. Storing it in smaller, individual portions can make reheating much more convenient. Imagine enjoying one meal with a side of pasta, and saving another portion for a quick lunch with rice the following day – its versatility makes it perfect for meal planning.

Is it Possible to Freeze this Chicken Stew?

Yes, Chicken Chasseur freezes remarkably well, making it an excellent candidate for batch cooking and future meals. You can freeze this chicken recipe and keep it safely stored for up to 2 months. To freeze, allow the stew to cool completely. Divide it into individual or family-sized portions and transfer them to freezer-safe airtight containers or heavy-duty freezer bags. Be sure to remove as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, thaw the stew overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it is heated through. While it still tastes absolutely delicious after freezing, if you have the option, I would always recommend making and serving it fresh, as the flavors and textures are at their peak. However, for convenience on a busy weeknight, a frozen portion is a lifesaver!

Why You’ll Love This French Classic

Chicken Chasseur is more than just a recipe; it’s an experience. It offers a unique blend of rustic simplicity and refined flavors that embody the spirit of French home cooking. The tender chicken, the rich, aromatic sauce, the earthy mushrooms, and the bright notes of tomato and herbs create a harmonious dish that is both deeply satisfying and surprisingly elegant. It’s perfect for a comforting family dinner, yet sophisticated enough to impress guests. This stew is a testament to how simple, quality ingredients, treated with care, can transform into something truly extraordinary. It’s a dish that warms the soul and leaves a lasting impression, making it a must-try for any lover of classic European cuisine.

More Chicken Recipes on AHK

• Provençal Chicken
• Chicken Karahi
• Chicken Palak
• Chicken Korma
• Thai Cashew Chicken
• Burmese Chicken Curry
• Cambodian Chicken Lemongrass Stir Fry

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