Recipe

Chicken Chasseur (Hunter Chicken)

French-style braised chicken in a mushroom, tomato, and wine sauce. Cozy, glossy, and perfect over mashed potatoes or buttered noodles.

By Matt Campbell

•

4.8

A rustic skillet of chicken chasseur with golden-browned chicken thighs simmering in a mushroom, tomato, and white wine sauce, garnished with fresh parsley, warm kitchen lighting

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Chicken Chasseur is one of those dishes that feels fancy enough for company, but it is secretly a very forgiving one-pot braise. You brown chicken until the skin turns deeply golden, then you build a sauce in the same pan with mushrooms, a little tomato, and a splash of wine. The result is the kind of savory, slightly tangy, spoonable sauce that makes you look around for carbs like it is your job.

It is called “hunter” chicken because it is traditionally the sort of skillet meal you can imagine being made with whatever you have on hand. In my kitchen, that means accessible ingredients, clear steps, and just enough technique to make it taste like you tried harder than you did.

A close-up of a spoon lifting glossy mushroom and tomato sauce over braised chicken in a pan, with steam rising

Why It Works

Big flavor from a few moves: Browning the chicken and mushrooms builds the base, then the wine and stock pull all that goodness into the sauce.
A sauce that actually clings: A small spoonful of flour helps the chasseur sauce turn glossy and lightly thick, perfect for noodles or mashed potatoes.
Flexible wine options: Works with dry white wine, vermouth, or a no-wine swap if you prefer. (Red wine versions exist too, if that is your lane.)
One pot, sane timing: Most of the cook time is hands-off simmering, which is my favorite kind of productivity.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store chicken and sauce together in an airtight container for up to 4 days.

Freeze: Freeze in a sealed container for up to 3 months. (Mushrooms are fine after freezing, just a little softer.) Thaw overnight in the fridge.

Reheat: Warm gently in a covered skillet over medium-low heat with a splash of stock or water to loosen the sauce. Avoid a hard boil so the chicken stays tender.

Make-ahead tip: This is even better the next day. The sauce settles into itself and gets more cohesive, like it took a nap and woke up more confident.

Common Questions

What is Chicken Chasseur?

Chicken Chasseur, also called Hunter Chicken (Poulet Chasseur), is a classic French chicken braise with mushrooms in a tomato and wine-based sauce. It is usually finished with herbs and served with something that can soak up the sauce.

What wine is best for Chicken Chasseur?

Use a dry wine you would actually drink. Many home-style versions use dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Some traditional versions use red wine and or a splash of brandy instead, so feel free to use what you like, just keep it dry.

Can I make it without wine?

Yes. Swap the wine for extra chicken stock plus 1 to 2 teaspoons lemon juice or 1 teaspoon white wine vinegar to mimic the brightness.

Is Chicken Chasseur the same as coq au vin?

Not quite. Coq au vin is typically a red wine braise (often with bacon and pearl onions). Chicken Chasseur is commonly made with wine, mushrooms, and tomato for a brighter, slightly tangier profile, though red-wine versions do exist.

Can I use chicken breasts instead of thighs?

You can, but thighs are more forgiving. If using breasts, sear them, then simmer gently and start checking for doneness earlier so they do not dry out. Pull them around 160 to 165°F and let carryover heat finish the job.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet with lid or a Dutch oven (12-inch skillet is ideal)
Tongs for turning chicken
Wooden spoon for scraping browned bits
Instant-read thermometer (recommended for perfect doneness)
Measuring cups and spoons

I have a soft spot for the kind of recipes that feel like a restaurant menu item but cook like a weeknight plan. Chicken Chasseur is exactly that. The first time I made it, I was mostly chasing the idea of “mushrooms plus wine plus chicken” and hoping it would turn into something worth repeating. It did, and now it is one of my favorite dinner party safety nets. The sauce is bright but still cozy, and it forgives you if you get distracted and over-brown the mushrooms a little. Sometimes that is the best part.

Chicken Chasseur (Hunter Chicken)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped (or 2 shallots)
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup dry white wine (see swaps below)
1 cup low-sodium chicken stock
1 (14.5-ounce) can diced tomatoes, drained slightly (or crushed tomatoes for a smoother sauce)
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 bay leaf
2 tablespoons chopped fresh parsley, plus more for serving
Optional: 1 to 2 teaspoons lemon juice for finishing
Optional: 1 to 2 teaspoons chopped fresh tarragon (or a pinch of dried)

Wine swaps: Replace the wine with 1/2 cup chicken stock plus 1 to 2 teaspoons lemon juice or 1 teaspoon white wine vinegar. Dry vermouth also works great as a 1:1 swap.

Instructions

Season and lightly flour the chicken. Pat the chicken thighs dry. Season with salt and pepper. Sprinkle the flour onto a plate or shallow bowl, then lightly coat the chicken on both sides and shake off the excess. This is not a breading. It is a sauce insurance policy.
Sear for deep browning. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and sear 6 to 8 minutes until the skin is deep golden. Flip and cook 3 minutes more. Transfer chicken to a plate. (The browning is doing double duty: flavor for the pan and a better-looking final dish. The skin will soften during the braise, but you will still keep that golden top.)
Brown the mushrooms. Lower heat to medium. Add butter, then mushrooms in an even layer. Do not overcrowd, brown in batches if needed. Cook 6 to 8 minutes, stirring occasionally, until they give up their liquid and start to brown. If they look pale, give them more time. Browning equals flavor.
Build the base. Add onion and cook 3 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute until it darkens slightly.
Deglaze with wine. Pour in the white wine and scrape up the browned bits from the bottom of the pan. Simmer 2 to 3 minutes to reduce the wine and mellow the sharpness.
Add tomatoes and braise gently. Stir in chicken stock, diced tomatoes, Dijon mustard, thyme, and bay leaf. Nestle the chicken back in skin-side up along with any juices on the plate. Keep the liquid below the top of the skin. Bring to a gentle simmer (no hard boiling), then cover partially and reduce heat to low. Simmer 25 to 30 minutes, adjusting heat as needed to maintain a lazy simmer, until the chicken is tender and reaches about 175 to 185°F in the thigh.
Finish the sauce. Remove the lid and simmer 5 to 10 minutes to thicken slightly. Stir in parsley (and tarragon if using). Taste and adjust salt and pepper. If you want it brighter, add a small squeeze of lemon juice. If the sauce is too thin, reduce a few minutes longer. If it gets too thick, loosen with a splash of stock.
Serve. Spoon mushrooms and sauce over the chicken and serve with mashed potatoes, egg noodles, or crusty bread. Add extra parsley if you want it to look a little more dinner-party intentional.

A plated serving of chicken chasseur over creamy mashed potatoes with mushroom and tomato sauce spooned on top, garnished with parsley

Nutrition information is estimated.

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