French · Dinner

Chicken chasseur

Name: Chicken chasseur
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 bone-in skin-on chicken thighs, about 3 pounds; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 1/3 cup all-purpose flour; 2 tablespoons neutral oil; 4 tablespoons unsalted butter, divided; 1 pound cremini mushrooms, sliced 1/4 inch thick; 1 large yellow onion, thinly sliced; 3 garlic cloves, minced; 1/4 cup brandy; 1/2 cup dry white wine; 3 tablespoons tomato paste; 2 1/2 cups low-sodium beef or chicken stock; 1 tablespoon chopped fresh tarragon; 2 tablespoons chopped flat-leaf parsley

Browned chicken braised in a hunter-style mushroom, tomato, brandy, and white-wine sauce, finished with cold butter and fresh tarragon.

About 1 hr 20 minTotal

About 1 hr 20 minActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

6 bone-in skin-on chicken thighs, about 3 pounds
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/3 cup all-purpose flour
2 tablespoons neutral oil
4 tablespoons unsalted butter, divided
1 pound cremini mushrooms, sliced 1/4 inch thick
1 large yellow onion, thinly sliced
3 garlic cloves, minced
1/4 cup brandy
1/2 cup dry white wine
3 tablespoons tomato paste
2 1/2 cups low-sodium beef or chicken stock
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley

Instructions

Pat chicken dry, season with 1 teaspoon salt and pepper, and dust lightly with flour, shaking off excess. Brown skin-side down in oil and 1 tablespoon butter ; brown the second side and transfer.
Brown mushrooms in the same pan until their liquid evaporates. Add onion and cook until gold, then garlic for 30 seconds. Remove from flame, add brandy, return to heat, and reduce nearly dry.
Add wine and reduce by half. Fry tomato paste for 1 minute, stir in stock and remaining salt, then return chicken skin-side up. Cover and simmer gently 10 minutes; uncover and simmer 20 to 25 minutes to at least 175°F.
Transfer chicken to a warm platter. Boil sauce until spoon-coating, then remove from heat and whisk in remaining 3 tablespoons cold butter and tarragon; do not boil after mounting.
Spoon mushrooms and sauce around the chicken, keeping some skin exposed, and finish with parsley. Serve with potatoes, noodles, or bread to catch the sauce.

FranceFrench household and bistro cooking

From the table

About this recipe

Chicken chasseur, or hunter’s chicken, is a French pan braise distinguished by mushrooms, reduced brandy and white wine, tomato, stock, and fresh herbs.

Chasseur means hunter. The classic sauce family combines mushrooms, shallot or onion, tomato, wine, and herbs, often with brandy. It is distinct from coq au vin: the sauce is tomato-mushroom-forward, uses white wine, cooks more quickly, and is finished with tarragon. This Kwilt version follows the reviewed household adaptation: Follow the exceptional French-chef rating signal closely, keep the dish distinct from coq au vin, and specify safe brandy handling and butter mounting so the bistro finish is repeatable.

Sources

Dinner does not stop at the recipe