# Chicken Chasseur

Chicken Chasseur is a classic French dish with golden pieces of chicken smothered in a rich tomato mushroom sauce that's perfumed with brandy.

- Cuisine: French
- Category: Side
- Language: en

## Ingredients

- 4 each chicken thighs, bone-in, skin on
- 4 each drumsticks
- 0.75 tsp cooking/kosher salt
- 0.5 tsp black pepper
- 3 tbsp flour (plain/all-purpose)
- 2 tbsp oil (veg, canola, other plain)
- 30 g unsalted butter
- 400 g white mushrooms, sliced
- 2 each onions, brown or yellow, halved, sliced
- 3 each garlic cloves, finely minced
- 3 tbsp tomato paste
- 0.25 cup brandy
- 0.5 cup chardonnay or other dry wine
- 2.5 cups beef stock, low-sodium
- 0.75 tsp cooking/kosher salt
- 0.25 tsp black pepper
- 30 g unsalted butter, cold and cubed
- 1 tbsp fresh tarragon, finely chopped
- Creamy mashed potato (or rice or small pasta)

## Instructions

1. Finely chop the garlic.
2. Finely chop the fresh tarragon.
3. Sprinkle chicken with salt and pepper.
4. Coat the chicken pieces evenly with flour, shaking off any excess.
5. Heat oil in a large skillet over high heat, then melt the butter.
6. Once the butter is foaming, sear the skin side of the chicken thighs until golden.
7. Cook the other side of the thighs for just 1 minute, then remove them.
8. Sear the drumsticks until golden on all three sides and remove.
9. Add sliced mushrooms and onions to the skillet and cook until the onions are softened.
10. Add minced garlic towards the end of cooking the onions and mushrooms.
11. Add tomato paste and cook for 1 minute.
12. Add brandy to the pan; either flambé it (it will extinguish itself in about 10 seconds) or let it bubble for 20-30 seconds to cook out the alcohol.
13. Add wine and reduce by half.
14. Add beef stock, salt, and pepper to the pan.
15. Return the chicken pieces into the sauce.
16. Bring the sauce to a simmer, cover the skillet, and simmer for 10 minutes (at an average simmer, not too low or too rapid).
17. Uncover and simmer for an additional 20 minutes.
18. Remove the chicken from the pan.
19. Simmer the sauce for 3 more minutes.
20. Turn off the heat and scatter in half of the cold, cubed butter, stirring to melt.
21. Scatter in the remaining butter and stir to melt; the sauce will thicken and become glossy.
22. Bring the sauce back to a gentle simmer.
23. Return the chicken pieces to the sauce.
24. Sprinkle with fresh tarragon.
25. Serve the Chicken Chasseur over creamy mashed potatoes, rice, or small pasta.

## Equipment

- knife
- chopping board
- baking sheet
- large skillet with a lid
- tongs
- wooden spoon
- plate

## Tips

- Flambé with brandy is optional but adds to the flavor.
- The secret ingredient, brandy, makes this dish special, distinguishing it from a regular chicken stew.
- The dish tastes like it's been cooking all day but is actually pretty straightforward to make.

## Source

- Original video: https://www.instagram.com/reel/DPpYMsbExur/?igsh=MXBwdnRnbmViaTh5ZA==
- Recipe page: https://www.cliprecipe.com/recipe/98d8c8f2-0f42-49b6-9afd-b0fe6fa05cc0
- Extracted: 2025-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt