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This is my easy version of the classic, rustic French dish, Chicken Chasseur. Follow the step-by-step video guide in this recipe to get a delicious home cooked chicken one pot that has so much flavour.
In case you’ve been looking around for this recipe on the internet and are confused, lots of people refer to Chicken Chasseur as a French Hunter’s Chicken, but in the UK these chicken dishes are quite different .
If you’re not familiar, this isn’t like the Hunter’s Chicken recipe on my website, which is more of a pub classic style dish with barbecue sauce and cheese.
Instead Chicken Chasseur – AKA Poulet Chasseur – is a traditional countryside French stew and I love it because it’s really tasty, is ready in under an hour and is perfect for batch cooking or making ahead.
This is my easiest version of the French classic, suitable for even midweek dinners! This is a great dinner to make double and freeze the rest for another day.
Why you’ll love this easy Chicken Chasseur recipe
⭐️ Perfect for batch cooking and freezing
⭐️ Succulent chicken, rich sauce, so much flavour
⭐️ Really easy prep
What is Chicken Chasseur?
It’s a classic French dish that’s made with chicken on the hob, and includes herbs, mushrooms, garlic and onions.
It is the French equivalent of the typical one pot stew-like chicken dinner, similar to our Chicken Casserole, and Italian style Chicken Cacciatore.
Because the chicken braises in stock, it means we get really tender chicken in a rich, decadent sauce (and I always use chicken thighs for this to make sure the meat is as succulent as possible and doesn’t dry out.)
I love it because it’s somehow a bit decadent and a little richer than our British counterpart. And if you’d like to add wine, as is customary in the very authentic French recipes, see the FAQs below as to how.
Chicken Chasseur Ingredients
- Bacon lardons – Smoked or unsmoked is fine. I like smoked for more flavour.
- Butter – This is to pan fry the chicken in and gives a lot of flavour.
- Chicken thighs – These should be skinless and boneless for this recipe.
- Vegetables – Garlic, onions and baby button mushrooms.
- Tomato puree – A good quality one will make all the difference.
- Plain flour – Just a little is needed to coat the chicken and thicken the sauce.
- Dried thyme – Make sure this isn’t from a pack that’s been open at the back of the cupboard for years as it really loses its flavour!
- Hot chicken stock – You can use homemade or from a stock cube.
- Sea salt and freshly ground black pepper – Season to taste.
- Parsley – To garnish.
How to make Chicken Chasseur
1. Fry the bacon lardons until crispy, remove them from the pan, then add the butter and fry the chicken until golden on the outside (as per the full recipe below).
2. Add the onions, garlic and mushrooms, and cook. Stir in the tomato puree, plain flour and dried thyme. Season with a good pinch of salt and pepper.
3. Gradually stir in the stock then leave to simmer.
4. When the chicken is cooked and the sauce has thickened, garnish with parsley and serve.
Leftovers & Storing
In the fridge This tastes even better the following day! You can keep this recipe in the fridge for up to 3 days. Reheat fully before serving.
In the freezer Chicken Chasseur is perfect for batch cooking or freezing leftovers. Label it up and defrost thoroughly before heating up again.
What to serve with Chicken Chasseur
My favourite way to serve this is with simple mashed potatoes or Colcannon if I am feeling adventurous, as well as some green beans (or other green vegetables).
It’s also delicious with some crusty bread or rice.
More easy chicken thigh recipes…
One Pot
Lemon Chicken Tray Bake
Chicken
Chicken Souvlaki
Slow Cooker
Slow Cooker Chicken and Chorizo Stew
Slow Cooker Chicken
Slow Cooker Honey Garlic Chicken {with Sticky Sauce}
FAQs
No, this one doesn’t as I wanted to keep it simple for a midweek family dinner, but if I make this for friends for a weekend dinner, I do add a little white wine (as it is typical of an authentic French version.)
If you want to add wine, I add a little in at the stage after I put the chicken in. It helps to deglaze the pan and burn off the alcohol, leaving the flavour behind.
If I’m honest I don’t usually measure this, but I think about 120ml (½ a cup) is about right, but doesn’t have to be exact.
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Chicken Chasseur
Ingredients
- 200 g (7 oz) Bacon lardons
- 30 g (1 oz) Butter
- 600 g (21 oz) Chicken thighs (skinless and boneless), Cut into 4 pieces each
- 2 Onions, Sliced
- 2 Garlic cloves, Peeled and crushed
- 200 g (7 oz) Baby button mushrooms, Halved
- 2 tbsp Tomato puree
- 1 tbsp Plain flour
- 1 tsp Dried thyme
- 500 ml (2 cups) Hot chicken stock
- Sea salt and freshly ground black pepper, Season to taste
- 15 g (3 tbsp) Parsley, Finely chopped to garnish
Instructions
- First fry the bacon lardons: Heat a large frying pan over a medium high heat and fry the bacon lardons for 5-10 minutes until crispy, then use a slotted spoon to remove them from the pan while leaving the fat behind.
- Now fry the chicken: Add the butter to the pan then fry the chicken for 5-10 or so minutes until golden on the outside.
- Vegetables go in: Add the onions, garlic and mushrooms and cook for 5 minutes more until the onions have started to soften and the mushrooms are starting to turn golden.
- Add in the sauce base: Stir in the tomato puree, plain flour and dried thyme. Season with a good pinch of salt and pepper.
- Hot stock in, leave to simmer: Gradually stir in the stock then leave to simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened. Serve with mash or crusty bread.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
