Chicken chasseur, also known as Hunter’s Chicken is a classic French chicken stew made with chicken, onion, tomato, mushrooms, white wine, chicken stock, tarragon, chervil and olive oil. It is absolutely gorgeous.
Make it in your Dutch oven to get the most flavor out of this recipe. If you love slow cooked, French chicken recipes, make our Provencal Chicken next.
What is Chicken Chasseur?
Chasseur means hunter in French. Chicken Chasseur literally translates to Hunter’s Chicken. It is also the French version of the classic Italian dish, Chicken Cacciatore. It is one of the most delicious and nourishing French recipes.
Ingredients you will need to make Chicken Chasseur
- 1 whole chicken
- Large onion
- Large tomato
- Tomato paste
- Mushrooms
- White wine
- Chicken stock
- Dried tarragon
- Dried chervil
- Olive oil
How do you make Chicken Chasseur step by step?
- Step 1 – Remove the chicken breasts, legs and wings from the chicken carcass.
- Step 2 – Cut the breasts in half and the legs to separate the drumstick from the thigh.
- Step 3 – Heat 3 tablespoons of olive oil in a large Dutch oven on medium high heat.
- Step 4 – Cook the breasts, legs and wings in the dish oven until the skin browns. Remove from the Dutch oven.
- Step 5 – Break the carcass into 3 or 4 large pieces with a large knife.
- Step 6 – Put in the dutch oven and cook to obtain the juice of the carcass.
- Step 7 – Remove the carcass and add the onion, a pinch of salt and cook for 2 minutes.
- Step 8 – Reduce the heat to medium low heat and cook for another 3 minutes.
- Step 9 – Add the mushrooms, cut in halves, and cook for another 2 minutes.
- Step 10 – Add the tomato, tomato paste, a 1/2 teaspoon of salt and the wine and cook for another 5 minutes.
- Step 11 – Pour in the chicken stock and add the chicken pieces.
- Step 12 – Bring to a boil, turn the heat to low heat, add the tarragon and chervil and cook for 1 hour. Add salt and black pepper to taste and serve.
What to serve with Chicken Chasseur
Pair this classic French chicken recipe with :
How to store Chicken Chasseur?
If you have leftovers, you can store them in an airtight container for up to 3 days. You could split the amount of chicken you prepare and have one meal with pasta and other with rice for example.
Is it possible to freeze this chicken stew?
Yes, you can freeze this chicken recipe and keep it for up to 2 months frozen. If you can make it fresh, I would recommend doing so though, because it just tastes better when it’s fresh.
More Chicken Recipes on AHK
- Provencal Chicken
- Chicken Karahi
- Chicken Palak
- Chicken Korma
- Thai Cashew Chicken
- Burmese Chicken Curry
- Cambodian Chicken Lemongrass Stir Fry
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Chicken Chasseur (French Hunter’s Chicken)
- Total Time: 20 minute
- Yield: For 4
Description
Decadent French Chicken Chasseur is the perfect chicken dinner for Fall and Winter. Pop it in your Dutch oven and get ready to fall in love!
Ingredients
- 1 chicken
- 1 large onion (chopped)
- 1 large tomato (chopped)
- 1 tbsp of tomato paste
- 1/2 lb of mushrooms
- 10 oz (30 cl) of white wine
- 2 cups of chicken stock
- 1 tbsp of dried tarragon
- 1 tbsp of dried chervil
- Olive oil
- Salt and black pepper to taste
Instructions
- Remove the chicken breasts, legs and wings from the chicken carcass.
- Cut the breasts in half and the legs to separate the drumstick from the thigh.
- Heat 3 tablespoons of olive oil in a large Dutch oven on medium high heat.
- Cook the breasts, legs and wings in the dish oven until the skin browns. Remove from the Dutch oven.
- Break the carcass into 3 or 4 large pieces with a large knife.
- Put in the dutch oven and cook to obtain the juice of the carcass.
- Remove the carcass and add the onion, a pinch of salt and cook for 2 minutes.
- Reduce the heat to medium low heat and cook for another 3 minutes.
- Add the mushrooms, cut in halves, and cook for another 2 minutes.
- Add the tomato, tomato paste, a 1/2 teaspoon of salt and the wine and cook for another 5 minutes.
- Pour in the chicken stock and add the chicken pieces.
- Bring to a boil, turn the heat to low heat, add the tarragon and chervil and cook for 1 hour. Add salt and black pepper to taste and serve.
- Prep Time: 30 mins
- Cook Time: 1h30
- Category: Dinner
- Cuisine: French
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