Embark on a culinary journey with Chicken Chasseur, a rustic French classic. This dish features succulent chicken thighs simmered in a rich and savory hunter's sauce, brimming with earthy mushrooms, aromatic shallots, and the bright tang of tomatoes.
Ingridients
Adjust Servings
Nutrition
Carbohydrate
21 g
Cholesterol
308 mg
Fiber
4 g
Protein
59 g
Saturated Fat
14 g
Sodium
1210 mg
Sugar
10 g
Fat
42 g
Unsaturated Fat
0 g
Follow The Directions
01
Step
5 mins
Preheat & Prep: Preheat your oven to 375°F (190°C). Ensure all your ingredients are prepped and within reach. (5 minutes)
02
Step
3 mins
Season the Chicken: Pat the chicken thighs dry with paper towels to achieve optimal browning. Season generously on both sides with black pepper and 1 1/4 teaspoons of kosher salt. (3 minutes)
03
Step
12 mins
Sear the Chicken: Heat the olive oil in a large, oven-safe cast-iron skillet over medium heat. Place the chicken thighs skin-side down in the hot skillet and sear, undisturbed, until the skin is deeply golden brown and wonderfully crispy. This should take about 8-10 minutes. Flip the chicken and cook for another 2 minutes to lightly brown the other side. Transfer the chicken to a plate and set aside. (12 minutes)
04
Step
10 mins
Sauté Mushrooms & Shallots: Remove all but 2 tablespoons of the flavorful drippings from the skillet. Increase the heat to medium-high. Add the sliced mushrooms in an even layer and let them cook, undisturbed, for about 4 minutes to develop a beautiful golden-brown color. Stir in the sliced shallot and continue to cook, stirring occasionally, until the mushrooms are tender and the shallots are translucent, approximately 4 more minutes. (10 minutes)
05
Step
3 mins
Create the Base Sauce: Stir in the tomato paste and minced garlic. Cook, stirring constantly, for 1 minute until fragrant. Remove the skillet from the heat and deglaze the pan with 1/2 cup of sweet vermouth, scraping up any browned bits from the bottom. Cook, stirring occasionally, until the vermouth is almost completely reduced, leaving just a hint of moisture in the pan, about 1 minute. (3 minutes)
06
Step
2 mins
Build the Chasseur Sauce: Return the skillet to medium-high heat. Stir in the diced tomatoes, chicken stock, and the remaining 1/2 teaspoon of kosher salt. (2 minutes)
07
Step
25 mins
Combine & Bake: Nestle the seared chicken thighs, skin-side up, into the tomato mixture, ensuring the chicken skin remains exposed for optimal crisping. Place the skillet in the preheated oven and bake, uncovered, until a thermometer inserted into the thickest part of the chicken registers 175°F (79°C) and the sauce has slightly thickened, about 22 minutes. (25 minutes)
08
Step
15 mins
Final Touches: Remove the skillet from the oven and transfer the chicken to a serving platter. Place the skillet with the mushroom mixture back over medium-high heat. Cook, stirring occasionally, until the sauce has reduced to your desired consistency – it should coat the back of a spoon. This will take approximately 8-10 minutes. Remove from heat and stir in the chopped fresh thyme, tarragon (if using), and cold butter until the butter has melted and the sauce is luxuriously velvety. Add the remaining 1 tablespoon of sweet vermouth, if desired, for an extra layer of flavor. (15 minutes)
09
Step
2 mins
Serve: Nestle the chicken thighs back into the chasseur sauce. Garnish generously with fresh thyme sprigs and tarragon leaves. Serve immediately and enjoy! (2 minutes)
For deeper flavor, marinate the chicken in the vermouth for at least 30 minutes before cooking.
If you don't have a cast-iron skillet, you can use any large, oven-safe skillet or Dutch oven.
Dry vermouth can be substituted for sweet vermouth, but the flavor profile will be slightly different.
Adjust the amount of salt to your preference.
Serve with crusty bread, mashed potatoes, or rice to soak up the delicious sauce.
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Larue Gleichner
Jun 26, 2025I made this last night, and it was a huge hit! The instructions were clear and easy to follow, and the dish was absolutely delicious.
Cesar Steuber
May 10, 2025This recipe is fantastic! The chicken was so tender and flavorful, and the sauce was incredible. My family loved it!
Ethel Abbott
Apr 18, 2025This is my new go-to chicken recipe! It's easy enough for a weeknight meal but also elegant enough for a dinner party.