Chicken chasseur recipe (Poulet Sauté Chasseur)

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
Base Ingredients
1kg chicken chicken Tights or a whole chicken deboned and cut in pieces
40grams flour plain flour
30grams butter butter
For the Brown Chicken Stock
500grams chicken bones chicken bones
50grams carrots
50grams yellow onions
500ml veal stock veal stock or beef stock
10grams tomato paste
1clove garlic
1 bouquet garni
For the Sauce
25grams Shallots 1 shallot
100grams mushroom Button mushrooms
25ml cognac
50ml white wine dry white wine (sauvignon blanc is fine)
500 ml chicken stock the brown stock made earlier
10 grams butter
1 tablespoon tarragon finely chopped
1 tablespoon parsley finely chopped
1 pinch salt season to taste
1 pinch pepper season to taste

Chicken chasseur recipe (Poulet Sauté Chasseur)

A classic French stew that can be done with rabbit too

  • flour
  • Meat
  • Tomatoes
  • Wine


  • Base Ingredients

  • For the Brown Chicken Stock

  • For the Sauce



The chicken chasseur or (poulet sauté chasseur) is a classic French stew made with saute pieces of chicken, which are braised using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley) . it is best made using  a cast iron dutch oven. Best served with a side of potatoes or quality tagliatelli and a bottle of dry white wine like a Muscadet wine.

(Visited 7,494 times, 19 visits today)



Prepare the garnish

Trim the mushrooms. peel, and chop the shallots. wash the parsley and tarragon and when done, reserve the in individual container in the fridge.


Start cooking the chicken pieces

Season each chicken piece with salt and pepper and coat them in plain flour. when done, melt a tablespoon of butter in a dutch oven or saute pan wait for the butter to starts foaming. add the chicken pieces one by one in the pan (skin side down) and leave to cook for a few minutes. when the skin gets a light brown color turn the tights over and brown the other side. when done cover the pan and continue to cook in the oven at 200 c /400 F for 15 minutes


Start the sauce "chasseur"

Start by quickly washing and chopping the mushrooms. then the pan out of the oven, remove the chicken pieces and place them on a tray (do keep them warm).then reserve on side to allow them to rest. Place now the pan you used to cook the chicken on the stove on medium heat, add the mushrooms in and saute them for 1 or 2 minutes. remove the excess of fat (if any), add the chopped shallots and let them sweat a little bit (meaning: let them cook just enough for the natural water contained in the shallots to evaporates). Flambe with the cognac,then deglaze with the white wine. leave to reduce until a tablespoon worth of wine is left. add in the brown chicken stock, turn you heat back on low and let the stock reduce for a few minutes.


Finish the sauce chasseur

Chop the tarragon and parsley finely (the equivalent of 2 tablespoon each). check the seasoning of your sauce and adjust if necessary. Take the pan off the heat and incorporate the 10 grams of butter (about a tablespoon) in the sauce by stirring slowly. add a tablespoon of tarragon and parsley in the sauce and stir again. Add now the chicken pieces in the pan and warm up on a very low eat (the sauce must not boil!!) for a few minutes until the chicken is warm enough to be served..


Plate up the chicken chasseur and serve

Use a large dish (or individual plates) place the chicken pieces harmoniously in the dish and cover the chicken tights with the warm sauce. finish off by sprinkling the last tablespoons of freshly chopped parsley and tarragon over the meat and serve.


Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
How to make a Gratin Dauphinois
How to make a Gratin Dauphinois
chicken stock
Aromatic White Chicken Stock From Scratch
How to make a Gratin Dauphinois
How to make a Gratin Dauphinois
chicken stock
Aromatic White Chicken Stock From Scratch

Add Your Comment