Classic Chicken Chasseur (Print View)
Tender braised chicken in a rich tomato, mushroom and white wine sauce, brightened with tarragon and parsley.
# What You'll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Vegetables
03 - 7 oz button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium tomatoes, diced (or 14 oz canned chopped tomatoes)
→ Liquids
07 - ½ cup dry white wine
08 - ¾ cup plus 1 tablespoon chicken stock
→ Condiments and Herbs
09 - 2 tablespoons tomato paste
10 - 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons olive oil
13 - Salt and pepper, to taste
→ Optional
14 - 1 tablespoon unsalted butter, for added richness
# Step-by-Step Directions:
01 - Pat the chicken pieces thoroughly dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces skin-side down first, then brown on all sides until deeply golden, approximately 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - In the same skillet with the rendered drippings, add the finely chopped onion and minced garlic. Cook over medium heat, stirring occasionally, until the onion is translucent and softened, about 3 minutes.
04 - Add the sliced button mushrooms to the skillet. Continue cooking, stirring occasionally, until the mushrooms release their moisture and begin to develop a golden-brown color, approximately 5 minutes.
05 - Stir in the tomato paste and cook for 1 minute to caramelize slightly. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by about half, roughly 2 minutes.
06 - Add the diced tomatoes and chicken stock to the skillet, stirring to combine. Return the browned chicken pieces to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer.
07 - Add the chopped tarragon, stir gently, then cover the skillet with a tight-fitting lid. Reduce the heat to low and braise for 35 to 40 minutes, until the chicken is fall-off-the-bone tender and cooked through to an internal temperature of 165°F.
08 - If desired, stir in the unsalted butter for extra richness and a velvety finish. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
09 - Sprinkle generously with freshly chopped parsley just before serving. Present family-style in the skillet or transfer to a warm platter.
# Expert Suggestions:
01 -
- The sauce practically builds itself in one pan, soaking up every bit of flavor from the browned chicken and mushrooms.
- Tarragon is the quiet hero here, lending a faint anise sweetness that makes people ask what is in this.
- It reheats beautifully the next day when the sauce has had time to thicken and settle into the meat.
02 -
- Do not rush the browning step because that golden crust on the chicken is where half the sauce flavor comes from.
- If the sauce looks thin at the end, remove the chicken and reduce the liquid uncovered for a few minutes until it coats the back of a spoon.
- Check your chicken stock label carefully if cooking for someone who is gluten sensitive because some brands sneak wheat into the base.
03 -
- Crowding the pan during browning is the most common mistake, brown in two batches if necessary because steaming will never give you the crust you want.
- Fresh tarragon stirred in during the last five minutes of cooking instead of at the beginning preserves its delicate flavor in a way that makes a real difference.