Chicken Chasseur is a comforting French chicken stew made with chicken, bacon, carrots and mushrooms in a delicately herbed tomato and white wine sauce.
My version is made with chicken thigh fillets – rather than the traditional bone-in chicken legs. It’s amazing served on top of creamy mashed potatoes.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-chasseur-recipe/
Ingredients
2 tbsp oil
170 g (6 oz) smoked bacon lardons
8 skinless chicken thigh fillets (approx. 1kg/2.2lb) , chopped into quarters
½ tsp salt
½ tsp black pepper
1 medium onion peeled and finely diced
3 cloves garlic peeled and minced
2 tbsp tomato puree (paste in USA)
2 tbsp plain all-purpose flour
180 ml (3/4 cup) white wine
360 ml (1 ½ cups) chicken stock
150 g (5.3oz) baby chestnut mushrooms, sliced in half
2 medium carrots peeled and diced
2 bay leaves
3 stalks fresh thyme replace with 1 tsp dried thyme if preferred, but make sure it’s a dried thyme that you like – some brands can be very floral tasting
To Serve:
Creamy mashed potato
Freshly chopped parsley
Instructions
1. Preheat the oven to 180C/350F (fan).
2. Heat the oil a large casserole pan over a medium heat.
3. Add the bacon and fry for 6-8 minutes, stirring often, until golden.
4. Remove from the pan, using a slotted spoon (leaving the oil behind) and place in a bowl.
Add the chicken to the pan and sprinkle on the salt and pepper. Turn up the heat to medium-high, and fry the chicken for 5 minutes, turning occasionally, until lightly browned (it doesn’t have to be cooked through at this point).
5. Turn the heat back down to medium and add the onion. Fry for 2-3 minutes, stirring often, until the onion starts to soften.
6. Add the garlic and fry from a further minute, stirring constantly.
7. Add the tomato puree and flour and stir together for a minute, to coat the chicken, then slowly pour in the wine while stirring constantly.
8. Let the liquid bubble for a minute, until slightly reduced.
9. Stir in the stock, then add the mushroom, carrots, bay leaves and thyme.
10. Stir together and bring to a gentle simmer. Then turn the heat off, place a lid or some foil on the dish and place in the preheated oven for 30 minutes. Remove the lid for the last 15 minutes – this helps to brown the chicken a little more.
11. Give everything a stir, then sprinkle the cooked bacon lardons on top and place back in the oven for one more minute, to warm the bacon through.
12. Serve over creamy mashed potato with a sprinkling of fresh parsley.
Notes
Doesn’t Chicken Chasseur usually contain tarragon?
I prefer thyme in this, but tarragon is a more authentic addition to chicken chasseur. Replace the thyme with 2 tbsp finely chopped fresh tarragon if you prefer.
Prefer to use bone-in chicken legs?
Fry off the chicken legs until browned (around 10 minutes, rather then the 5 minutes for chicken pieces), add and additional 120ml (1/2 cup) of chicken stock, and cook in the oven for 1 hour (rather than 30 minutes). Remove the lid for the last 15 minutes.
#CookingShow #Recipe #frenchcuisine
33 Comments
Looks delicious!
Going to make this on Sunday thanks for sharing ❤
Absolutely mouth watering, yummy😍
How much does leaving out the mushrooms change things ? Because I’m the only one in my has that likes them .
“Bacon lardons” aren’t a thing in the US, what do you recommend for a replacement? Those look quite a lot thicker than the typical bacon here. Would you recommend maybe pork belly instead?
The website link is broken, the recipe doesn’t seem to be on there at all 😢 I tried searching.
How many would this serve?
Tomorrow nights tea for sure, right up my street, beautifully presented as normal Nicky ❤😉
Woohoo, I have most of the ingredients so this is going on the menu for later this week. Just need to get some mushrooms and thyme
Chasseur is wonderful – as you said, you can literally make it out of anything that's been foraged and my Nan used to make it on the weekends based on whatever happened to be around. I'm so glad you went with chicken thighs, breasts wouldn't add nearly the amount of flavor. Nan also added a small dollop of good Dijon mustard – she didn't want it to overwhelm the rest of the dish.
Nikki that looks really tasty 😋
Minus the bacon …. It looks delicious 😋
Even better with rabbit!
Oh yummy Nicky! Well done!
Hi, What a fantastic simple recipe. Thank you
Sorry, but this is not chicken chasseur. There should be no carrots, no lardons, and there should be plenty of fresh tarragon. Fresh tomatoes, not purée. I'm sure this is nice, but it's not chicken chasseur. I've cooked in France, but I would have been deported for calling this a chasseur sauce.
Nikki you look like you have sex hair. lol
Love how you present recipes. Simple and easy to follow, yet slow enough to ensure you understand the ingredients, methods, and timing. 🤗
How could you do this without an oven just job?
Hello Nicky! I just want yo thank you for all great and delicious recipies you share with us. You are indeed my only and favorite chef!
I have your It’s all about dinner and I guess I have prepared almost all of the recipies in it. Everytime I prepare them I receive the best comments from my family and guests.
Let me know which other books should I buy.
Best regards from Costa Rica!!
Looks delicious 👍 What is the brand of dish you are using please? It looks like a good size & oven safe & nice color 💙
i wonder if its freezer friendly
Wonderful and simple, tomorrow night's tea sorted 🤌
Do you have a recipe for meatloaf? I do love a meatloaf but would love to cook it from fresh i am going to try your air fryer chicken curry this week
Around this time in the year, i always wonder what i will prepare for the next meal, Your reminded me of this wonderful recipe that i forgot for some unknown reason. This is good and conforting food. PS You really pronounced the word chasseur like a french person would ( my first language is french) and this is not an easy on for people who are not speaking french as their first language. Bravo Nicky !
Yum…my Grandma used to make us this when I was a kid
I made this tonight. We loved it!!!! Thumbs up!
I thought to myself, lovely breasts! Then I realised they were thighs 😏
It looks so wonderful ! Thank for your careful guide !
It would be appreciated if you made a video of your chicken stock recipe. The one you made using roast chicken carcass is good but it doesn't reveal how the lovely, clear and plentiful chicken stock you use is made. Thank you!
Amazing dish Nicole! Excited to try this!
Looks delish! 😋👌
Can this be frozen?