The Story Behind the Pan
This recipe is JB’s very first. He was so proud. I still laugh at that.
He called it “Chicken Chasseur.” That means “hunter’s chicken.” It’s a cozy French dish. It was perfect for a chilly evening. The smell filled our whole house.
Why this matters: A first recipe is special. It’s about the courage to try. It’s not about being perfect. What was the first real meal you ever cooked?
Getting the Chicken Just Right
Start with the chicken. Dry it well with a paper towel. This is a secret step. Wet chicken steams. Dry chicken gets crispy and golden.
Then a little flour, salt, and pepper. Brown it in oil and butter. Don’t rush this part. That golden color is pure flavor. It makes the whole dish taste deeper.
Fun fact: The browned bits left in the pan are called “fond.” They are flavor gold! We’ll use them soon. Do you prefer chicken thighs or breasts for stewing?
The Magic of the Sauce
Now, the mushrooms and onions go in. Doesn’t that smell amazing? They soak up all the good chicken juices. Then comes a little garlic.
Here’s the fun part. You add brandy and wine. You can light it on fire for a show! Or just let it bubble. The alcohol cooks away. It leaves a wonderful taste behind.
Why this matters: This step builds layers. Each ingredient adds its own voice. Together, they sing. It teaches patience. Good things take time.
A Simmer and a Finish
Put the chicken back in the sauce. Let it simmer gently. The lid goes on, then comes off. The sauce gets thicker. The chicken gets so tender.
The final touch is cold butter. Stir it in off the heat. This makes the sauce silky and rich. It’s a chef’s trick anyone can do. Then, a sprinkle of fresh tarragon.
That green herb makes everything bright. It’s like a little wake-up call for your tongue. What’s your favorite herb to finish a dish?
Bringing It All to the Table
Serve this right from the pan. Put it in the middle of the table. Creamy mashed potatoes are the best partner. They soak up that glorious sauce.
This is a meal for sharing. It’s for telling stories. It’s for passing plates and feeling warm inside. JB knew that. His first recipe was a hug in a pan.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs, bone-in, skin on | 4 (~250g/8oz each) | Note 1 |
| Chicken drumsticks | 4 | Note 1 |
| Cooking salt / kosher salt | 3/4 tsp + 3/4 tsp (for sauce) | |
| Black pepper | 1/2 tsp + 1/4 tsp (for sauce) | |
| Plain flour (all-purpose flour) | 3 tbsp | |
| Vegetable oil (or neutral oil) | 2 tbsp | |
| Unsalted butter | 30g / 2 tbsp + 30g / 2 tbsp (for sauce) | For sauce, keep cold until required |
| White mushrooms, sliced | 400g / 14oz | Sliced 6mm/0.2″ |
| Onions, brown or yellow | 2 | Halved & sliced 6mm/0.2″ thick |
| Garlic cloves, finely minced | 3 | |
| Brandy | 1/4 cup | Note 2 |
| Chardonnay or dry white wine | 1/2 cup | Note 3 |
| Tomato paste | 3 tbsp | |
| Beef stock, low-sodium | 2 1/2 cups | Note 4 |
| Fresh tarragon, finely chopped | 1 tbsp | Note 5 |
| Creamy mashed potato (or rice/pasta) | For serving |
My Cozy Chicken Chasseur Story
This recipe feels like a hug from my French friend, Jean-Baptiste. He taught me this dish one rainy afternoon. The kitchen smelled incredible. It’s a simple hunter’s stew, full of deep, comforting flavors. Let’s make some memories together.
Step 1: Dry the Chicken
Dry your chicken pieces with paper towels. This is so important! Season them well with salt and pepper. Then, give them a light dusting of flour. That flour makes the skin so crispy. It also helps thicken our sauce later. I still laugh at the time I skipped drying the chicken. What a splattery mess!
Step 2: Brown the Chicken
Heat the oil and butter in your big pan. Brown the chicken skin-side down first. Don’t move it for a good five minutes. We want that golden crust. Then brown the other sides. (Hard-learned tip: the oil can pop, so wear an apron!) Remove the chicken to a plate. See those tasty brown bits in the pan? That’s flavor gold.
Step 3: Cook the Vegetables & Deglaze
In that same pan, cook the sliced mushrooms and onions. They’ll get soft and smell wonderful. Add the garlic and stir for just 30 seconds. Now, pour in the brandy. You can let it flame for a fun show, or just let it bubble. Add the white wine and let it simmer down by half. What’s the best smell in your kitchen? Share below!
Step 4: Simmer the Stew
Stir in the tomato paste for a minute. Then pour in your beef stock. Add a little more salt and pepper. Now, gently place the chicken back in the pan. The sauce should bubble happily around it. Cover and simmer for 10 minutes. Then take the lid off for 20 more. Doesn’t that smell amazing?
Step 5: Finish the Sauce
Take the chicken out for a moment. Let the sauce bubble for about 3 minutes to thicken. Turn off the heat. Stir in your cold, cubed butter until it’s all melted and silky. This makes the sauce glossy and rich. Finally, stir in the fresh tarragon and return the chicken. You did it!
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Category: Dinner, Comfort Food
Three Fun Twists on the Classic
This recipe is wonderful as-is. But it’s also a perfect canvas for playing. Here are three ideas from my notebook. Each one brings a different smile to the table.
Mushroom Lover’s Dream:
Use all mushrooms! Skip the chicken. Add extra mushroom types like cremini and shiitake. It becomes a rich, earthy stew.
Sun-Drenched Summer:
Add a handful of cherry tomatoes in the last 10 minutes. Use a bright, herbal white wine. Finish with fresh basil instead of tarragon.
Cozy Autumn Version:
Toss in some diced carrots with the onions. Use a hearty red wine instead of white. A pinch of thyme would be lovely here too.
Which one would you try first? Comment below!
Serving Your Masterpiece
This dish deserves the perfect stage. I always serve it in my big red baking dish. It looks so welcoming right on the table. Creamy mashed potatoes are my go-to side. They soak up that glorious sauce. Buttered egg noodles or soft polenta work beautifully too.
For a drink, a glass of the same Chardonnay you cooked with is perfect. For a non-alcoholic pairing, try sparkling apple cider. Its gentle sweetness balances the savory sauce. Which would you choose tonight?
Keeping Your Chicken Chasseur Cozy for Later
This dish stores beautifully. Let it cool completely first. Then tuck it into an airtight container. It will keep in the fridge for three days. You can freeze it for up to three months. I use old butter tubs for freezing. Thaw it overnight in the fridge when you’re ready.
Reheating is simple. Warm it gently in a pan on the stove. Add a splash of water or stock if the sauce looks thick. This prevents it from drying out. I once reheated it too fast and the sauce separated. A slow warm-up fixes everything.
Batch cooking this is a lifesaver. Double the recipe and freeze half. Future-you will be so grateful on a busy night. Having a homemade meal ready matters. It turns a stressful evening into a cozy one. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Is your sauce too thin? Let it simmer uncovered a bit longer. This reduces the liquid and makes it richer. A fun fact: reducing concentrates flavor. That is why it tastes so much better.
Did the chicken skin not get crispy? Pat the chicken very dry before cooking. Moisture is the enemy of crispiness. I remember when I skipped this step. The chicken steamed instead of browned. Taking that extra minute matters for perfect texture.
Worried about the wine or brandy? You can skip the flambé. Just let the liquid bubble for a full minute. This cooks off the strong alcohol taste. It leaves behind a lovely flavor. Solving small problems builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use cornstarch or gluten-free flour instead of plain flour.
Q: Can I make it ahead? A: Absolutely. Make the full dish a day before. The flavors get even better.
Q: What if I don’t have brandy? A: Use extra wine or a bit more stock. It will still be delicious.
Q: Can I double the recipe? A: You can. Use your biggest pot or cook in two batches.
Q: Is the tarragon important? A: It gives a classic flavor. But parsley or thyme work in a pinch. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your table. Cooking is about sharing stories and good food. I love hearing about your kitchen adventures. Did your family enjoy it? Did you try a fun swap?
Please share your creations with me. A picture of your finished dish makes my day. Have you tried this recipe? Tag us on Pinterest! Let’s keep the conversation going. Happy cooking!
—Chloe Hartwell.
JB’s Chicken Chasseur – JB’s debut…: JB Chicken Chasseur Debut Recipe
Description
Discover the classic French bistro flavor with our easy JB Chicken Chasseur recipe. A rich, savory hunter’s chicken dish perfect for a cozy dinner.
Ingredients
400g / 14oz white mushrooms , sliced 6mm/0.2”
2 onions , brown or yellow, halved then sliced 6mm/0.2” thick
3 garlic cloves , finely minced
1/4 cup brandy (Note 2)
1/2 cup chardonnay or other dry white wine (Note 3)
3 tbsp tomato paste
2 1/2 cups beef stock , low-sodium (note 4)
3/4 tsp cooking salt/kosher salt
1/4 tsp black pepper
30g / 2 tbsp unsalted butter , COLD and cubed (KEEP REFRIGERATED until required)
1 tbsp fresh tarragon , finely chopped (Note 5)
Creamy mashed potato (or rice or small pasta)
Instructions
Season and flour the chicken, then brown in oil and butter. Remove. Sauté mushrooms and onion, add garlic briefly, then pour in brandy and wine to reduce. Stir in tomato paste for 1 minute, then stock, salt, and pepper. Return chicken, simmer covered 10 minutes then uncovered for 20 minutes until tender. Finish with cold butter and fresh tarragon.
Pat the chicken dry thoroughly with paper towels. This removes surface moisture, allowing the skin to brown properly and avoiding splatter. Season with salt and pepper on all sides. Coat in flour, shaking off excess. This helps develop a golden crust and also thickens the sauce later.
Heat vegetable oil in a large (30cm/12″) skillet (with lid) over medium-high heat. Add butter, once melted and foaming, place thighs skin-side down. Sear for 5 minutes until golden and crispy. Flip and cook the other side for 1 minute. Transfer to a plate. Add the drumsticks and brown them on 3 sides, about 2 minutes per side. Don’t rush this step – browning adds depth of flavour. Transfer drumsticks to the plate with the thighs.
⚠️ Be mindful when searing skin-on chicken pieces, the skin can pop and hot oil may splash.
In the same pan, increase the heat to high and add the mushrooms and onions. Cook for 5 minutes, stirring occasionally, until the mushrooms start to wilt. Add the garlic and cook for 30 seconds until fragrant.
Pour in the brandy. Carefully flambé (ignite) if desired – let it burn until the flame dies out by itself (~10 seconds). Flambéing intensifies the aroma – and puts on a show! Or simply let it bubble for 20–30 seconds until the alcohol burns off. Add the white wine. Let it simmer rapidly to reduce by half. Use a wooden spoon to scrape up the fond (the browned bits stuck to the bottom), which is a crucial ingredient to the creation of our sauce. It will make it rich and complex.
Stir in the tomato paste, cook for 1 minute. Then add the stock, salt, and pepper.
Return the chicken to the pan skin-side up, nestling them into the stock. Bring the sauce to a simmer, then reduce the heat to medium (bubbling constantly but not rapidly). Cover with a lid and simmer for 10 minutes. Then remove the lid and simmer uncovered for a further 20 minutes. This allows the sauce to reduce and concentrate while the chicken finishes cooking.
Transfer the cooked chicken to a plate. Turn the heat to medium-high, and simmer the sauce for 3 minutes to reduce slightly.
Turn off the heat. Scatter half of the COLD butter cubes in then stir until melted. Scatter the rest of the butter cubes in then stir again until melted. This is a classic emulsification technique that gives the sauce a silky, glossy finish (monter au beurre) as well as thickening it slightly. (Note 6)
Bring the sauce to a gentle simmer again. Return the chicken to the sauce and sprinkle over the fresh tarragon. Take it to the table and serve out of the pan with creamy mashed potato.
Notes
- Note 1: Chicken pieces can be substituted with other bone-in, skin-on cuts. Note 2: Brandy can be substituted with extra wine or stock. Note 3: Use a dry white wine you enjoy drinking. Note 4: Low-sodium stock is recommended to control saltiness. Note 5: Fresh tarragon is best, but 1 tsp dried can be used. Note 6: The cold butter must be stirred in off the heat to properly emulsify and thicken the sauce.
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