French Chicken Chasseur Casserole

Chicken chasseur is the French equivalent of Hunters chicken, my version features legs cooked in a delicious tarragon, mushroom & wine sauce.

This delicious French chicken stew will go from your fridge to your table in around 80 minutes, but you only spend about half of that time in the kitchen.

Poulet Chasseur

Chicken or poulet chasseur is a French iteration of hunter’s chicken, a dish that means very different things in different places.

Here in Britain, Hunter’s chicken is a curious dish that consists of chicken breast with cheddar cheese, bacon and BBQ sauce. Yeah, I have no idea where the “hunter” thing comes from either!

In Italy, it would be referred to as cacciatore, I have a slow cooker chicken cacciatore that rocks white wine tomatoes and a mountain of garlic.

In Poland, it would be a pork and sauerkraut stew called Bigos, in Hungary it would be a beef stew called vadas.

Chasseur is a dish that typically involves bone-in chicken, I choose whole legs. They are cooked in white wine, some form of tomatoes and herbs and maybe some form of stock.

The great and the good of classic French cooking do not agree with how this dish is made. Sometimes there is a “brown” stock, which I err towards with my beef stock, sometimes there is no stock, sometimes demi-glace is used.

White wine is almost always the preferred booze. But, I take a nod from Escoffier and add a bit of brandy which adds another layer of flavour.

My use of tomato passata (sauce), also takes a nod from Escoffier, what can I say, old school rules!

Finally, my herb of choice is tarragon, it is a classic flavour with chicken and it is delicious in this recipe.

Frequently Asked Questions

Do I have to use alcohol?

Yes, the flavours of the dish are inextricably linked with the complex compounds in the alcohol that you choose to use.

There are countless great chicken stews that you can make that do not include alcohol, but realistically none of them are “chasseur”!

Can I omit the brandy?

Yes, if you wish, this recipe has countless variants that do not add brandy or cognac. But I love the flavour that it adds to the dish.

What sort of white wine should I use?

Any crisp dry white wine would work well, anything from Pinot Grigio to Sauvignon Blanc would be fine.

However, my favourite wine to cook this with is Semillon, I think that its slightly higher acidity works perfectly.

Can I cook this on the hob/stovetop?

Yes, turn the heat down to very low at step 12 and when the bubbling has calmed down, add a lid and simmer gently for 35-50 minutes.

Do I have to reduce the sauce?

No, not at all, sometimes I do reduce the sauce, and other times I do not bother.

Can I use regular mushrooms?

Yes, you can use any form of sliced mushrooms you want in this recipe.

Serving Suggestions

I’ve served my chicken chasseur with some wonderfully indulgent mashed potatoes in these photographs.

I am also fond of serving this with celeriac mash, the flavour is superb with the rich chasseur sauce.

Sticking with the potato vibe, I’ve got a long old history of serving this with baked potatoes. I think it dates back to my childhood and a dodgy packet sauce, but it’s a combo I love.

Rice is also a really popular side dish with this recipe, I have to say, I don’t really get it. However, it is incredibly popular, I think if I were to add rice as a side it would be brown rice.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Oven.
• 25cm or 10″ frying pan (with a lid).
• Stirring spoons and kitchen tongs.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, cups and spoons.

French Chicken Chasseur Casserole Step-by-Step Photos

1. Season the chicken with salt and pepper, then dredge them in flour tapping off an excess.
   
2. Heat a frying pan over a medium-high heat, when it’s hot add oil and butter, when it begins to foam add the chicken.
   
3. Brown over a medium-high heat then remove them from pan and reduce the heat to medium.
   
4. Toss in the shallots and garlic cloves and saute for 5 minutes without colouring.
   
5. Turn the heat back up to high, add mushrooms cook for 2-3 minutes.
   
6. Pour the brandy intto the pan and reduce it by half.
   
7. Then add the white wine and reduce it by to two-thirds.
   
8. Add the beef stock tomato passata and tarragon, to the pan and stir well to combine.
   
9. Return chicken to the sauce, add a lid, and cook in the oven for 40-45 minutes at 150°C or 300°F. Finally, sprinkle with parsley and serve.