Chicken Chasseur
- 3 days ago
- 3 min read
Active Time Total Time Servings
40 mins 50 mins 4
Why it Passed the Test
After you brown the bone-in chicken, you'll cook the onion, mushrooms, and garlic in the same pot to develop deep flavor.
The sauce blends dry vermouth or white wine, chicken broth, drained crushed tomatoes, and thyme, then simmers with the chicken so the flavors meld.
The dish is finished with chopped parsley and served in under an hour, making it elegant yet achievable for weeknight cooking.
Chicken chasseur, literally "hunter's chicken" in French, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Though Italian chicken cacciatore also has the same translation, that dish's ingredients are not exactly the same — most notably, it often includes bell pepper, uses red instead of white wine, and relies on a different set of herbs for flavor.
The beauty of this chicken chasseur recipe is that it comes together in one pot in less than an hour, complete with an aromatic sauce. It's sophisticated enough to serve to guests, but simple enough to prepare on a busy weeknight for a cozy meal at home.
What is dry vermouth?
"All vermouths, from the driest to the sweetest, are fortified wines that have been aromatized, or infused with herbs, spices, fruits, and botanicals," writes F&W contributor Brian Freedman. That base wine is typically white; in the case of dry vermouth, it contains little or no sugar, and though flavor profiles vary, it's generally light and crisp with citrus and floral notes. Either dry vermouth or dry white wine can be used in this recipe — you'll need just six tablespoons.
How to serve chicken chasseur
Chicken chasseur is traditionally served over mashed potatoes, but egg noodles, creamy polenta, steamed rice, and crusty bread also make fantastic accompaniments to this dish.
Notes from the Food & Wine Test Kitchen
Fast-cooking bone-in, skin-on chicken breasts make for juicy meat with deep flavor.
Pat the chicken very dry before searing — moisture on the skin prevents browning, and browning is crucial for flavor.
Cremini or button mushrooms will do just fine here, but feel free to swap in your favorite or use a blend.
Suggested pairing
This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran, or Bergerac.
Ingredients
1 tablespoon olive oil
4 bone-in chicken breasts (about 2 1/4 pounds)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 garlic cloves, minced
1 1/2 teaspoons all-purpose flour (gluten-free)
6 tablespoons dry vermouth or dry white wine
2/3 cup low-sodium chicken broth or chicken stock
1 cup canned crushed tomatoes, drained (or fresh)
1/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley
Directions
Gather the ingredients.
Heat oil in a large skillet over medium-high. Season chicken with 1/4 teaspoon each salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
Add the butter to the pan and reduce heat to medium-low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to medium-high. Add the mushrooms, garlic, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer.
Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt.
Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
Stir in the parsley and the remaining 1/4 teaspoon pepper.
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