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If you’re someone who loves the rich, comforting flavors of classic French cooking, you’re going to fall head over heels for JB’s Chicken Chasseur Recipe. This dish brings together tender, golden-browned chicken thighs and drumsticks in a deeply flavorful sauce made from mushrooms, onions, garlic, brandy, white wine, and tomato paste, all finished with a touch of fresh tarragon. It’s rustic, elegant, and perfectly cozy, the kind of meal that invites you to slow down and savor every bite.
Ingredients You’ll Need
Every ingredient in JB’s Chicken Chasseur Recipe plays a crucial role, from the meaty chicken thighs and drumsticks that bring tenderness and juiciness, to the mushrooms and onions that give the sauce its earthy depth and texture. These simple yet carefully combined ingredients create layers of flavor that turn a humble dinner into a celebration.
- 4 chicken thighs, bone-in, skin on (~250g/8oz each): The bone and skin keep the chicken moist and add incredible flavor when browned properly.
- 4 chicken drumsticks: Complements the thighs with a slightly different texture and shape for variety.
- 3/4 tsp cooking salt / kosher salt: Essential for seasoning and enhancing all the natural flavors.
- 1/2 tsp black pepper: Adds a mild heat and brightness that balances richer ingredients.
- 3 tbsp plain flour (all-purpose): Coats the chicken to create a golden crust and thickens the sauce.
- 2 tbsp vegetable oil (or neutral flavored oil): The perfect medium for browning without overpowering.
- 30g / 2 tbsp unsalted butter: Adds richness and helps brown the chicken evenly.
- 400g / 14oz white mushrooms, sliced 6mm/0.2”: Bring earthiness and body to the sauce.
- 2 onions, brown or yellow, halved then sliced 6mm/0.2” thick: Provide sweetness and texture.
- 3 garlic cloves, finely minced: A gentle punch of aroma and flavor that enhances every element.
- 1/4 cup brandy: Adds warmth and complexity to the sauce, with optional flambé for an impressive touch.
- 1/2 cup chardonnay or other dry white wine: Balances the sauce with acidity and depth.
- 3 tbsp tomato paste: Imparts concentrated tomato flavor and deepens the sauce color.
- 2 1/2 cups beef stock, low-sodium: Creates a hearty base that enriches the sauce.
- 3/4 tsp cooking salt/kosher salt: For adjusting sauce seasoning.
- 1/4 tsp black pepper: For seasoning the sauce.
- 30g / 2 tbsp unsalted butter, COLD and cubed (keep refrigerated until required): To finish the sauce with a silky, glossy texture via monter au beurre.
- 1 tbsp fresh tarragon, finely chopped: Adds a fragrant herbal lift that brightens the whole dish.
- Creamy mashed potato (or rice or small pasta): The perfect comfort-food side to soak up the luscious sauce.
How to Make JB’s Chicken Chasseur Recipe
Step 1: Season and Flour the Chicken
Start by patting the chicken dry with paper towels to remove any surface moisture—this is key for getting that golden, crispy skin without hot oil splatter. Season every side generously with salt and pepper. Then, coat the chicken pieces in plain flour, shaking off any excess. This flour coating will help form a beautiful crust and also give your sauce a nice, natural thickness later on.
Step 2: Brown the Chicken
Heat the vegetable oil in a large 12-inch skillet over medium-high heat. Add the unsalted butter and wait until it’s melted and foaming. Place the chicken thighs skin-side down and sear them undisturbed for 5 minutes to develop that gorgeous crispness. Flip and cook the other side for a minute, then transfer to a plate. Next, brown the drumsticks on three sides, about 2 minutes each, being careful of splattering. This browning step builds deep, savory flavor that will shine through in the finished dish.
Step 3: Sauté Mushrooms, Onions, and Garlic
In the same pan, crank up the heat to high and add the sliced mushrooms and onions. Cook them, stirring occasionally, for about 5 minutes until the mushrooms start wilting and the onions soften. Add the garlic last and cook for just 30 seconds until fragrant—too long and it can become bitter, so keep an eye on it.
Step 4: Deglaze with Brandy and Wine
Pour the brandy into the pan. If you’re feeling adventurous, carefully flambé by igniting the alcohol and letting the flames die out naturally, which adds a stunning aroma and a bit of culinary theater. Otherwise, just let the brandy bubble for 20–30 seconds to burn off the alcohol. Then pour in the white wine and let it simmer rapidly until reduced by half. Use a wooden spoon to scrape up the fond—the flavorful browned bits stuck to the pan—because that’s the magic that deepens your sauce’s complexity.
Step 5: Add Tomato Paste and Stock
Stir in the tomato paste and cook it for 1 minute to remove any raw edge and mellow its flavor. Then pour in the beef stock, followed by salt and pepper for seasoning. Give everything a good stir to combine.
Step 6: Simmer the Chicken
Nestle the browned chicken pieces skin-side up back into the pan, ensuring they are partially submerged in the sauce. Bring it to a simmer, then lower the heat to medium so the sauce bubbles gently but steadily. Cover with a lid and simmer for 10 minutes to allow the flavors to meld and chicken to tenderize.
Step 7: Finish Cooking Uncovered
Remove the lid and continue simmering uncovered for 20 more minutes. This step lets the sauce reduce and concentrate while the chicken finishes cooking to complete tenderness, perfectly balanced with savory richness.
Step 8: Reduce Sauce Slightly and Incorporate Cold Butter
Carefully transfer the cooked chicken to a plate. Increase heat to medium-high and let the sauce simmer for an additional 3 minutes to thicken slightly. Turn off the heat, then scatter half of the cold butter cubes into the sauce, stirring gently until melted. Repeat with the remaining butter cubes to create a glossy, silky finish through the classic French technique called monter au beurre. This elevates the sauce’s texture and gives it a luscious shine.
Step 9: Return Chicken and Add Tarragon
Bring the sauce to a gentle simmer once more, then nestle the chicken back into the pan. Sprinkle over the fresh tarragon to add a bright herbal note that cuts through the richness and complements the earthiness of the mushrooms.
How to Serve JB’s Chicken Chasseur Recipe
Garnishes
Fresh tarragon is a must—not just in the sauce but also sprinkled on top just before serving to make that vibrant aroma truly pop. If you like, a scattering of finely chopped parsley or a light drizzle of good-quality olive oil also works beautifully to freshen the plate.
Side Dishes
This dish pairs perfectly with creamy mashed potatoes, which soak up the flavorful chasseur sauce like a dream. Alternatively, fluffy white rice or tender small pasta shapes also make excellent partners, balancing the rustic richness with comforting softness.
Creative Ways to Present
Serve JB’s Chicken Chasseur Recipe straight from the skillet to the table for a cozy, homey vibe that invites communal eating. For a more elegant presentation, arrange the chicken on a warm serving platter, spoon the sauce over generously, and garnish with fresh herbs. Adding roasted seasonal vegetables on the side can boost color and texture for a feast-worthy appearance.
Make Ahead and Storage
Storing Leftovers
Store any leftover JB’s Chicken Chasseur Recipe in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen as it rests, making the leftovers a real treat, but be sure to keep it properly chilled to maintain freshness.
Freezing
This dish freezes well, making it great for meal prep. Cool it completely before transferring to freezer-safe containers or bags. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat JB’s Chicken Chasseur Recipe slowly over low to medium heat on the stove, stirring occasionally to maintain sauce consistency. If the sauce has thickened too much, add a splash of water or stock to loosen it. Avoid microwaving when possible to preserve texture and flavor integrity.
FAQs
Can I use boneless chicken instead of bone-in?
You can, but bone-in chicken adds extra depth of flavor and juiciness that boneless pieces won’t quite match. If using boneless, reduce cooking time slightly to avoid drying out.
What can I substitute for brandy if I don’t have any?
If brandy isn’t on hand, dry white wine alone works well. You can also use apple cider or a splash of apple juice with a teaspoon of vinegar to mimic acidity and sweetness.
Is it necessary to flambé the brandy?
Flambéing is optional but highly recommended—it intensifies the aroma and adds a spectacular touch of drama. If you prefer not to, simply let the brandy simmer until the alcohol burns off.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a quality dairy-free margarine or olive oil, and choose a dairy-free side such as rice or polenta instead of mashed potatoes.
How do I know when the chicken is fully cooked?
The chicken is done when the meat is tender and juices run clear. Cooking times provided are a reliable guide, but if you have a meat thermometer, the internal temperature should reach 75°C (165°F).
Final Thoughts
JB’s Chicken Chasseur Recipe is one of those dishes that feels like a warm hug on a plate, combining classic French technique with straightforward ingredients that come together in pure harmony. It’s perfect for dinner parties, family meals, or a comforting weekend feast. Give it a try—you’ll find it quickly becomes a beloved favorite in your cooking repertoire.
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JB’s Chicken Chasseur Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken Chasseur is a classic French-inspired dish featuring tender chicken thighs and drumsticks simmered in a rich, flavorful sauce made from sautéed mushrooms, onions, garlic, brandy, white wine, tomato paste, and beef stock. Finished with a buttery emulsion and fresh tarragon, this comforting one-pan recipe is perfect served with creamy mashed potatoes, offering a perfect balance of rustic and refined flavors.
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin on (~250g/8oz each)
- 4 chicken drumsticks
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 3 tbsp plain flour (all-purpose flour)
Sauce and Cooking
- 2 tbsp vegetable oil (or any other neutral flavored oil)
- 30g / 2 tbsp unsalted butter
- 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
- 1/2 cup chardonnay or other dry white wine
- 3 tbsp tomato paste
- 2 1/2 cups beef stock, low-sodium
- 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
To Serve
- Creamy mashed potato (or rice or small pasta)
Instructions
- Season and flour the chicken: Pat the chicken pieces dry thoroughly using paper towels to remove moisture for better browning. Season all sides evenly with salt and black pepper. Coat the chicken pieces in plain flour, shaking off any excess to create a light flour layer which helps form a crispy crust and thickens the sauce.
- Brown the chicken: Heat vegetable oil in a large 30cm (12″) skillet over medium-high heat. Add the 2 tablespoons of butter and wait until melted and foaming. Place the chicken thighs skin-side down and sear for about 5 minutes until golden and crispy. Turn thighs over and cook for 1 more minute. Remove thighs to a plate. Next, add drumsticks and brown on 3 sides, about 2 minutes per side. Transfer drumsticks to the plate with thighs. Be cautious of hot oil splatter when searing skin-on chicken.
- Sauté mushrooms, onions, and garlic: Increase heat to high in the same pan. Add sliced mushrooms and onions, cooking for 5 minutes, stirring occasionally until mushrooms begin to soften. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add brandy and wine: Pour in the brandy carefully. Optionally flambé by igniting and letting the flame burn out (~10 seconds) to deepen aroma and flavor. Alternatively, let it simmer until alcohol evaporates for 20-30 seconds. Add the white wine and simmer rapidly, reducing by half. Use a wooden spoon to scrape up the fond (browned bits) from the pan bottom, enriching the sauce.
- Add tomato paste and stock: Stir in tomato paste and cook for 1 minute to deepen flavor. Then add the beef stock along with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir well to combine.
- Simmer chicken: Return the cooked chicken to the pan, skin-side up, nestling pieces into the sauce. Bring to a simmer, then reduce heat to medium to maintain a gentle, constant bubble. Cover with a lid and simmer for 10 minutes.
- Uncover and continue simmering: Remove the lid and continue to simmer the chicken uncovered for an additional 20 minutes. This allows the sauce to reduce and concentrate while the chicken finishes cooking until tender.
- Reduce sauce: Transfer the cooked chicken to a plate. Turn heat to medium-high and simmer the sauce for 3 minutes to thicken slightly.
- Finish sauce with cold butter: Turn off the heat. Scatter half of the cold cubed butter into the sauce, stirring continuously until melted. Repeat with the remaining butter cubes to emulsify the sauce, creating a glossy, silky texture and slightly thickening the sauce (monter au beurre technique).
- Serve: Bring the sauce back to a gentle simmer. Return the chicken pieces to the pan, sprinkle with finely chopped fresh tarragon, and serve immediately with creamy mashed potatoes or your choice of rice or small pasta.
Notes
- Note 1: Using bone-in, skin-on chicken thighs and drumsticks enhances flavor and juiciness but be cautious of hot oil splatter while searing.
- Note 2: Brandy adds depth; flambéing is optional but adds aroma and flair.
- Note 3: Chardonnay or any dry white wine works well for acidity and flavor balance.
- Note 4: Use low-sodium beef stock to control salt levels in the sauce.
- Note 5: Fresh tarragon provides a classic herbal note complementing the sauce.
- Note 6: Adding cold butter at the end emulsifies the sauce, giving it a rich and glossy finish.
