Chicken Chasseur (Print version)

Tender chicken simmered in tomato, mushroom and white wine sauce, brightened with tarragon and parsley.

# What you'll need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (about 2 lb)
02 - 4 bone-in, skin-on chicken drumsticks (about 1.5 lb)

→ Vegetables

03 - 7 oz button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium tomatoes, diced (or 14 oz canned chopped tomatoes)

→ Liquids

07 - ½ cup dry white wine
08 - ¾ cup plus 2 tablespoons chicken stock

→ Seasonings and Herbs

09 - 2 tablespoons tomato paste
10 - 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons olive oil
13 - Kosher salt and freshly ground black pepper, to taste

→ Optional

14 - 1 tablespoon unsalted butter, for added richness

# How to make it:

01 - Pat the chicken pieces thoroughly dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken pieces on all sides until deeply golden, about 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - Reduce the heat to medium. Add the chopped onion and minced garlic to the same skillet, cooking and stirring until softened and fragrant, about 3 minutes.
04 - Add the sliced mushrooms to the skillet and continue cooking until they release their moisture and begin to caramelize, about 5 minutes.
05 - Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the white wine, scraping up any browned bits from the bottom of the pan to deglaze.
06 - Add the diced tomatoes and chicken stock, stirring to combine. Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
07 - Stir in the tarragon, then cover the skillet and reduce the heat to low. Braise for 35 to 40 minutes, until the chicken is fall-off-the-bone tender and cooked through to an internal temperature of 165°F.
08 - If desired, stir in the butter for extra richness and velvety texture. Taste the sauce and adjust salt and pepper as needed.
09 - Sprinkle generously with fresh chopped parsley just before serving. Present alongside buttered noodles, steamed rice, or crusty French bread.

# Expert suggestions:

01 -
  • The sauce basically builds itself while the chicken braises, so you look like you worked much harder than you actually did.
  • That combination of wine, tomatoes, and tarragon creates a flavor that feels deeply French without requiring any technique beyond patience.
02 -
  • Do not rush the browning step because that golden crust on the chicken is where half the flavor in the sauce comes from.
  • Crowding the pan while browning will cause the chicken to steam rather than sear, so work in batches and give each piece space.
03 -
  • Let the chicken come to room temperature for about twenty minutes before browning so it cooks more evenly and sears better.
  • The sauce will thicken slightly as it cools, so if it seems thin right off the heat, just give it five minutes before serving.

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