I reworked a French classic into a quicker, healthier Chicken Chasseur Recipe featuring chicken braised in a robust tomato sauce with mushrooms, white wine and thyme, and one unexpected swap makes it quick enough for weeknights.

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I’ve always loved Chicken Chasseur because it feels like a small, elegant rebellion against rushed weeknights. In my version I lean on bone in skin on chicken thighs for deep, comforting texture and add mushrooms, sliced (cremini or button) for that earthy bite that keeps you coming back.

It’s French Cooking with less fuss but still the drama, the sort of dish that makes people ask what’s in the sauce even when you tell them nothing. I screw up timings often, and sometimes the sauce thickens more than planned but that only makes it richer, more interesting.

Try it and see.

Ingredients

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Chicken thighs: Packed with protein and iron, skin adds flavor and keeps meat juicy
Mushrooms: Low calorie, earthy flavor they provide some fiber and umami for savory notes
Garlic: Strong aromatics small amount adds antioxidants and a bright pungent bite
White wine: Adds acidity and fruity brightness helps lift and deglaze pan flavors
Crushed tomatoes: Tomato body gives gentle sweetness and tang adds vitamin C and lycopene
Thyme: Herbal woody notes little goes far pairs well with chicken and tomatoes
Butter and olive oil: Butter and olive oil bring richness mouthfeel and help brown the chicken
Onions and parsley: Onions sweeten and build savory base parsley freshens and adds bright finish

Ingredient Quantities

3 to 4 lb bone-in, skin-on chicken thighs (6 to 8 pieces)

Salt and freshly ground black pepper to taste

1/2 cup all purpose flour, for dredging

2 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, finely chopped

8 oz mushrooms, sliced (cremini or button)

3 cloves garlic, minced

3/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)

1 cup canned crushed tomatoes

1 tbsp tomato paste

1 to 1 1/2 cups low sodium chicken stock

3 to 4 sprigs fresh thyme or 1 tsp dried thyme

1 bay leaf

1 tsp Dijon mustard (optional)

2 tbsp chopped fresh flat leaf parsley

How to Make this

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1. Pat the chicken dry with paper towels, season well with salt and pepper, then dredge lightly in the 1/2 cup flour and shake off the excess.

2. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium high heat until shimmering. Brown the chicken in batches so it does not crowd the pan, about 4 to 5 minutes per side, until golden then transfer to a plate.

3. Lower heat to medium and add the chopped onion and sliced mushrooms to the same pan. Cook, stirring now and then, until softened and browned about 5 to 6 minutes.

4. Add the minced garlic and cook about 30 seconds until fragrant, then pour in 3/4 cup dry white wine and scrape up all the browned bits from the bottom of the pan. Let the wine reduce by about half, roughly 2 to 3 minutes.

5. Stir in 1 tbsp tomato paste and cook 1 minute, then add 1 cup crushed tomatoes and 1 to 1 1/2 cups low sodium chicken stock. Toss in 3 to 4 sprigs fresh thyme or 1 tsp dried thyme, the bay leaf, and 1 tsp Dijon mustard if using. Season lightly with salt and pepper.

6. Return the chicken to the pan, skin side up, nestling pieces into the sauce. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender, about 25 to 30 minutes, or until internal temp reaches 165 F.

7. Remove the thyme sprigs and bay leaf, taste the sauce and adjust salt and pepper if needed.

8. Swirl in the remaining tablespoon of butter if you want a silkier sauce, then sprinkle 2 tbsp chopped fresh flat leaf parsley over everything.

9. Let the chicken rest in the sauce for 5 minutes before serving so the flavors settle. Spoon plenty of sauce and mushrooms over the chicken when you plate it.

Equipment Needed

1. Large heavy skillet (10 to 12 in)
2. Tongs or sturdy spatula for turning chicken
3. Shallow dish or mixing bowl for dredging flour
4. Plate and paper towels for drying and resting the chicken
5. Chef’s knife and cutting board
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula for scraping the pan
8. Instant read thermometer to check for 165 F
9. Ladle or large serving spoon for spooning sauce over the chicken

FAQ

Q: Can I use boneless, skinless chicken instead of bone in, skin on? A: Yes you can, but the dish will lose some flavor and texture. Boneless skinless thighs cook faster so reduce simmer time to about 15 to 20 minutes and skip the skin-crisp step. If you still want extra richness add a little extra butter or a splash more stock.

Q: How do I get the chicken skin really crispy? A: Pat the skin dry and salt it ahead of time, heat the pan until it's hot, use a mix of oil and butter so the butter doesn't burn, sear skin-side down without moving the pieces until the fat renders and the skin is brown and crisp, then flip. Don’t overcrowd the pan or the pieces will steam not brown.

Q: My sauce is too thin, how do I thicken it? A: Simmer it uncovered longer to reduce and concentrate flavors. For a quicker fix stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1 to 2 minutes until it thickens. You can also whisk in a small pat of butter at the end for silkiness.

Q: I don't want to use wine, what's a good substitute? A: Use extra chicken stock plus 1 tablespoon white wine vinegar or lemon juice to add acidity and brightness. Use about 3/4 cup extra stock and the vinegar or lemon to taste. The wine adds depth but this swap keeps the flavor balanced.

Q: How do I know when the chicken is done? A: The safe internal temperature is 165 F (74 C) measured at the thickest part, not touching bone. For bone in thighs simmering in the sauce expect about 25 to 35 minutes after adding the liquid depending on size. If the meat pulls away from the bone a little it's usually ready.

Q: Can I make this ahead or freeze leftovers? A: Yes. Refrigerate in an airtight container for 3 to 4 days. For longer keep, cool fully and freeze up to 2 months. Reheat gently on the stove over low heat until 165 F so the chicken doesn't dry out. Sauces sometimes taste even better the next day because flavors meld.

Chicken Chasseur Recipe Substitutions and Variations

Chicken thighs: swap for bone-in chicken breasts (will cook a little faster, check temp), or boneless skinless thighs (cut cooking time by 5 to 10 min), or chicken drumsticks for same rustic flavor.
All purpose flour (for dredging): use cornstarch for a crispier crust (same amount), or a 1-to-1 gluten free flour blend, or chickpea flour for a nuttier note (use equal quantity).
Dry white wine 3/4 cup: replace with dry vermouth, or use 3/4 cup low sodium chicken stock plus 1 tbsp lemon juice or white wine vinegar for acidity, or a non alcoholic white wine if you want no booze.
1 cup canned crushed tomatoes: use tomato passata, or blend a 14 oz can diced tomatoes briefly, or puree peeled fresh plum tomatoes (about 2 medium) — add a pinch sugar if tomatoes taste too bright.

Pro Tips

– Make the skin actually crisp: pat thighs very dry, salt them and let sit at room temp 20–30 minutes before cooking. Get the pan hot and don’t crowd it, brown skin-side longer than the other side. A thin, even dusting of flour is enough, too much just burns.

– Use heat like a weapon but watch the garlic: brown onions and mushrooms over medium-high so they caramelize, not steam. Salt the mushrooms after they start browning so they don’t weep too much. Add garlic at the very end of that step, it burns in a blink.

– Scrape the fond hard when you deglaze, that stuff is flavor. Pour in the wine and let it reduce by at least half before adding tomatoes or stock, then taste and adjust. If the sauce is too thin, simmer uncovered to reduce, too thick add a splash of stock.

– Finish smart: swirl in cold butter off the heat for a silky sauce, or stir in 1 tsp Dijon or a squeeze of lemon to brighten it if it tastes flat. If you need the skin crisp again after simmering, pop the pan briefly under the broiler for 2–3 minutes.

– Make ahead and reheat right: this actually tastes better the next day, flavors meld. Reheat gently on the stove with a splash of stock so it doesn’t dry out, then crisp skin under broiler. Always check chicken with a thermometer, 165 F is the safe target.

Chicken Chasseur Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

525

kcal

Equipment: 1. Large heavy skillet (10 to 12 in)
2. Tongs or sturdy spatula for turning chicken
3. Shallow dish or mixing bowl for dredging flour
4. Plate and paper towels for drying and resting the chicken
5. Chef’s knife and cutting board
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula for scraping the pan
8. Instant read thermometer to check for 165 F
9. Ladle or large serving spoon for spooning sauce over the chicken

Ingredients

3 to 4 lb bone-in, skin-on chicken thighs (6 to 8 pieces)
Salt and freshly ground black pepper to taste
1/2 cup all purpose flour, for dredging
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, finely chopped
8 oz mushrooms, sliced (cremini or button)
3 cloves garlic, minced
3/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1 cup canned crushed tomatoes
1 tbsp tomato paste
1 to 1 1/2 cups low sodium chicken stock
3 to 4 sprigs fresh thyme or 1 tsp dried thyme
1 bay leaf
1 tsp Dijon mustard (optional)
2 tbsp chopped fresh flat leaf parsley

Directions

Pat the chicken dry with paper towels, season well with salt and pepper, then dredge lightly in the 1/2 cup flour and shake off the excess.
Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium high heat until shimmering. Brown the chicken in batches so it does not crowd the pan, about 4 to 5 minutes per side, until golden then transfer to a plate.
Lower heat to medium and add the chopped onion and sliced mushrooms to the same pan. Cook, stirring now and then, until softened and browned about 5 to 6 minutes.
Add the minced garlic and cook about 30 seconds until fragrant, then pour in 3/4 cup dry white wine and scrape up all the browned bits from the bottom of the pan. Let the wine reduce by about half, roughly 2 to 3 minutes.
Stir in 1 tbsp tomato paste and cook 1 minute, then add 1 cup crushed tomatoes and 1 to 1 1/2 cups low sodium chicken stock. Toss in 3 to 4 sprigs fresh thyme or 1 tsp dried thyme, the bay leaf, and 1 tsp Dijon mustard if using. Season lightly with salt and pepper.
Return the chicken to the pan, skin side up, nestling pieces into the sauce. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender, about 25 to 30 minutes, or until internal temp reaches 165 F.
Remove the thyme sprigs and bay leaf, taste the sauce and adjust salt and pepper if needed.
Swirl in the remaining tablespoon of butter if you want a silkier sauce, then sprinkle 2 tbsp chopped fresh flat leaf parsley over everything.
Let the chicken rest in the sauce for 5 minutes before serving so the flavors settle. Spoon plenty of sauce and mushrooms over the chicken when you plate it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.