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
Scale
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.
