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Chicken Chasseur Recipe

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★★★★★

4.9 from 72 reviews

Chicken Chasseur is a classic French dish featuring tender seared chicken breasts simmered in a rich, savory sauce made with mushrooms, onions, garlic, white wine, tomato, and fresh herbs. This comforting yet elegant recipe combines robust flavors to create a perfect meal for any occasion.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Vegetables and Sauce

  • 1 medium onion (sliced)
  • 8 ounces mushrooms (white button or cremini, sliced)
  • 4 cloves garlic (minced)
  • 1/2 cup dry white wine
  • 4 teaspoons tomato paste
  • 1/2 cup diced canned tomatoes
  • 2 cups chicken stock (plus more if needed)
  • 1 tablespoon fresh tarragon (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 1 bay leaf
  • Fresh parsley (chopped, optional for garnish)

Instructions

  1. Season and sear chicken: Season the chicken breasts generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
  2. Sauté vegetables: Reduce the heat to medium and add 1 tablespoon of butter to the same pan. Stir in the sliced onion, mushrooms, and minced garlic. Sauté the vegetables until they’re softened and lightly browned, approximately 10 minutes, stirring occasionally to prevent sticking.
  3. Deglaze the pan and build sauce: Pour in the dry white wine, allowing it to simmer and reduce for about 2 minutes. Stir in the tomato paste, diced canned tomatoes, chicken stock, chopped fresh tarragon, thyme, and the bay leaf. Mix well to combine all ingredients.
  4. Simmer chicken in sauce: Return the seared chicken breasts to the pan, ensuring they are partially submerged in the sauce. Cover the pan with a lid and simmer gently for 20 minutes. Check halfway through the cooking time, adding more chicken stock if the sauce is reducing too quickly to avoid drying out the chicken.
  5. Thicken sauce and finish: Remove the lid and continue to simmer uncovered for an additional 10 minutes. This will allow the sauce to thicken and intensify in flavor. Taste the sauce and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
  6. Garnish and serve: Garnish the chicken chasseur with freshly chopped parsley if desired. Serve hot over rice, noodles, or with crusty bread to soak up the flavorful sauce.

Notes

  • To make the dish gluten-free, ensure the chicken stock and tomato paste are certified gluten-free.
  • For a richer sauce, substitute butter with a combination of butter and a splash of heavy cream during the last simmer step.
  • White wine can be substituted with additional chicken stock if preferred.
  • If fresh herbs are unavailable, dried thyme and tarragon can be used, but use about one-third of the fresh quantity.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Keywords: Chicken Chasseur, French chicken recipe, chicken with mushroom sauce, classic French dish, seared chicken, tomato herb sauce

Find it online: https://thefoodrecipe.com/chicken-chasseur-recipe/