Chicken Chasseur Classic (Printable View)

Tender chicken braised in tomato, mushrooms and white wine, finished with tarragon and parsley.

# What You Need:

→ Meats

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 - 1/2 cup dry white wine
08 - scant 1 cup chicken stock

→ Condiments & Herbs

09 - 2 tbsp tomato paste
10 - 2 tbsp fresh tarragon, chopped (or 1 tbsp dried)
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp olive oil
13 - Salt and pepper, to taste

→ Optional

14 - 1 tbsp unsalted butter (for added richness)

# How-To Steps:

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. Working in batches if needed, brown the chicken pieces on all sides until deeply golden, about 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet with the rendered drippings, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is translucent and softened, about 3 minutes.
04 - Add the sliced mushrooms to the skillet and continue cooking until they release their liquid and begin to develop a golden brown color, about 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 half, about 2 minutes.
06 - Add the diced tomatoes and chicken stock to the skillet, stirring to combine. Return the seared chicken pieces to the pan, nestling them into the sauce. Bring everything to a gentle simmer.
07 - Stir in the chopped tarragon. Cover the skillet with a tight-fitting lid, reduce the heat to low, and braise for 35 to 40 minutes, or 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 butter for extra richness and velvety texture. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
09 - Sprinkle generously with fresh chopped parsley just before serving. Present alongside buttered noodles, steamed rice, or crusty French bread to soak up the sauce.

# Expert Advice:

01 -
  • The sauce tastes like something from a Parisian bistro, but the whole thing comes together in one pan with zero fuss.
  • Bone in chicken stays incredibly juicy during the long simmer, so you would really have to try to dry it out.
02 -
  • Do not rush the browning step because the fond left on the bottom of the pan is where a huge portion of the sauce flavor comes from.
  • If the sauce seems thin at the end, remove the chicken and simmer the liquid uncovered for five minutes until it coats the back of a spoon.
03 -
  • A splash of brandy added right after the wine takes the sauce into genuinely special territory if you happen to have a bottle sitting around.
  • Dried tarragon works in a pinch but use only one tablespoon and add it earlier so it has time to rehydrate and release its flavor into the braise.

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