Chicken Chasseur Classic French

Why You’ll Love This Recipe

I enjoy this recipe because it’s deeply flavorful and rewarding to cook. I like how the chicken develops a beautiful golden crust, while the sauce turns silky and complex from the cognac, wine, and herbs. I also appreciate that it’s naturally low-carb and gluten-free, making it suitable for many occasions without sacrificing taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 russet potatoes
4 tablespoons unsalted butter, divided
4 tablespoons olive oil
3 pounds bone-in chicken pieces
2 teaspoons kosher salt
0.5 teaspoon ground black pepper
1 pound cremini mushrooms, sliced
0.25 cup shallots, finely diced
1.5 tablespoons garlic, freshly minced
0.5 cup cognac or brandy
0.5 cup dry white wine
3 tablespoons double concentrated tomato paste
2 Roma tomatoes, diced
1.5 cups chicken stock
0.5 cup beef stock
0.25 cup sour cream
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped

Directions

I start by patting the chicken pieces dry and seasoning them evenly with kosher salt and black pepper. If I’m serving mashed potatoes, I peel and quarter the russet potatoes at this stage.

I heat half of the butter along with all of the olive oil in a large heavy-bottomed pan over medium-high heat. I sear the chicken skin-side down, cooking it until well browned and cooked through, then remove it from the pan and keep it warm.

In the same pan, I add the sliced mushrooms and cook them until they’re golden. I stir in the shallots and garlic and cook briefly until fragrant.

Next, I deglaze the pan with cognac, scraping up all the flavorful browned bits. I add the white wine and let it reduce, then stir in the tomato paste and diced tomatoes. I pour in the chicken stock, beef stock, and sour cream, and let the sauce simmer until it thickens.

I finish the sauce by stirring in the fresh tarragon and the remaining butter. I return the chicken to the pan, spoon the sauce over it, and let everything simmer gently for a few minutes.

I remove the pan from the heat, sprinkle fresh parsley on top, and serve the dish hot, usually with mashed potatoes on the side.

Servings and Timing

I get about 8 servings from this recipe, with one piece of chicken per serving.
Prep time is around 45 minutes, cook time is another 45 minutes, and the total time comes to about 90 minutes.

Variations

When I want a deeper flavor, I flambé the cognac before adding the wine. I sometimes use chicken thighs only for extra richness. If I want a slightly lighter sauce, I reduce the amount of sour cream or leave it out entirely.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I gently warm the chicken and sauce on the stovetop over low heat to keep the sauce smooth and prevent the chicken from drying out.

FAQs

Can I make Chicken Chasseur ahead of time?

I often prepare it a few hours in advance and reheat it gently, which allows the flavors to develop even more.

What mushrooms work best in this recipe?

I usually use cremini mushrooms, but I’ve also had great results with button mushrooms or a mixed mushroom blend.

Is cognac necessary?

I like the depth cognac adds, but when I don’t have it, I use brandy or simply add a bit more white wine.

Can I make this dish dairy-free?

I’ve made it without butter and sour cream, using olive oil only, and the sauce is still flavorful, though less creamy.

What can I serve instead of mashed potatoes?

I sometimes serve this with roasted vegetables, cauliflower mash, or simply enjoy it on its own.

Conclusion

This Chicken Chasseur Classic French recipe is one I return to when I want something comforting, traditional, and full of character. I enjoy every step of the process, and the final dish always feels like a celebration of classic French home cooking.