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Chicken Chasseur

This recipe guides you through creating a classic Chicken Chasseur, a hearty French dish. Bone-in chicken thighs are seared until golden, then simmered in a rich sauce of mushrooms, shallots, tomatoes, and aromatic herbs like thyme and tarragon, finished with a touch of butter for velvety richness.
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Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2106.1 kcal

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Skillet Essential for searing and simmering
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set of Measuring Spoons and Cups
  • 1 Tongs For handling chicken

Ingredients
  

Main

  • 4 8 ounce bone-in, skin-on chicken thighs
  • 1 teaspoon black pepper
  • 1 3/4 teaspoon kosher salt divided
  • 1 tablespoon olive oil
  • 8 ounce fresh cremini mushrooms sliced
  • 1 large shallot sliced (about 2/3 cup)
  • 1 tablespoon tomato paste
  • 4 garlic cloves finely chopped
  • 1/2 cup plus 1 tablespoon sweet vermouth, divided (optional)
  • 1 15-ounce can diced tomatoes
  • 1 1/2 cups chicken stock
  • 1 teaspoon chopped fresh thyme plus more leaves for garnish
  • 1 teaspoon chopped fresh tarragon optional, plus more leaves for garnish
  • 2 tablespoon cold unsalted butter cubed

Instructions
 

  • Pat chicken thighs dry with paper towels. Season generously with 1 teaspoon black pepper and 1 teaspoon kosher salt.
  • Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add chicken, skin-side down, and sear for 8-10 minutes until deeply golden brown and crispy. Flip and sear for 2-3 minutes. Remove chicken and set aside.
  • Reduce heat to medium. Add sliced cremini mushrooms to the pot and sauté for 5-7 minutes until softened and browned. Add shallots and cook for 2-3 minutes until softened.
  • Stir in tomato paste and finely chopped garlic. Cook for 1 minute until fragrant.
  • Deglaze the pot with 1/2 cup sweet vermouth (if using), scraping up any browned bits from the bottom of the pan.
  • Stir in diced tomatoes, chicken stock, and 1 teaspoon fresh thyme (and tarragon, if using). Bring the mixture to a simmer.
  • Return the seared chicken thighs to the pot, nestling them into the sauce. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and tender (internal temperature 175°F/80°C).
  • Remove chicken from the pot and set aside. Increase heat to medium-high and simmer the sauce, uncovered, for 5-7 minutes, reducing it slightly to thicken.
  • Remove the pot from heat. Whisk in the cold cubed unsalted butter and the remaining 1 tablespoon sweet vermouth (if using) until the butter is fully incorporated and the sauce is glossy.
  • Return chicken to the sauce. Garnish with fresh thyme and tarragon leaves. Serve warm.

Notes

Achieve a deep golden-brown sear on the chicken skin for maximum flavor and texture; starting skin-side down in a cold pan can help render fat evenly. Deglaze thoroughly after sautéing the aromatics; the 'fond' (browned bits) stuck to the pan bottom are packed with umami. Do not skip the vermouth if possible, as it adds a unique layer of depth and sweetness to the sauce. Add fresh tarragon and the final butter swirl right before serving to preserve their delicate aroma and create a glossy, emulsified sauce. For richer mushroom flavor, sauté them in batches to prevent overcrowding the pan, allowing them to brown rather than steam.