Description
Chicken Chasseur is a classic French dish featuring tender chicken thighs seared to golden perfection and simmered in a savory mushroom, tomato, and white wine sauce. This comforting skillet meal combines robust flavors of garlic, thyme, and fresh parsley, making it perfect for a hearty weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs or 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup diced tomatoes or canned crushed tomatoes
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice (optional)
Instructions
- Season the Chicken: Pat the chicken pieces dry and season both sides evenly with salt and black pepper to enhance flavor.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken thighs or breasts and sear for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter. Add the finely chopped onion and sauté for 2 to 3 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for an additional 3 to 4 minutes until the mushrooms have browned and released their moisture.
- Deglaze and Reduce: Pour in the dry white wine to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Add Broth, Tomatoes, and Thyme: Stir in the chicken broth, diced tomatoes, and thyme. Mix well to combine the sauce components.
- Simmer Chicken in Sauce: Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet and reduce heat to medium-low. Let it simmer for 25 to 30 minutes until the chicken is cooked through and the sauce thickens.
- Finish and Garnish: Optionally stir in lemon juice to brighten the flavors. Sprinkle freshly chopped parsley over the top before serving.
Notes
- Serve Chicken Chasseur with rice, mashed potatoes, or crusty bread to soak up the rich sauce.
- For a quicker cooking time, boneless chicken breasts can be used instead of bone-in thighs.
- To make a richer, creamier sauce, stir in 2 tablespoons of heavy cream at the end of cooking.
