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If you have been searching for a dish that perfectly blends rustic charm with elegant French flair, then JB’s Chicken Chasseur Recipe is your next kitchen triumph. This sumptuous combination of tender, golden-skinned chicken and a luscious, deeply flavorful mushroom and tomato sauce has a way of turning any meal into a celebration. Every bite carries the richness of slowly reduced wine and brandy, the freshness of tarragon, and the comforting earthiness of mushrooms—that classic chasseur magic that warms both the belly and the soul.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each thoughtfully contributing to the remarkable flavor, texture, and color of JB’s Chicken Chasseur Recipe. The combination of fresh produce, quality poultry, rich butter, and vibrant herbs creates a beautifully balanced dish without fuss.
- Chicken thighs and drumsticks: Using bone-in, skin-on pieces ensures juicy meat with irresistibly crispy skin.
- Salt and black pepper: Basic seasonings that bring out the natural flavors while balancing the sauce’s richness.
- Plain flour: Helps develop that gorgeous golden crust and naturally thickens the sauce as it simmers.
- Vegetable oil and unsalted butter: The perfect fat combo for browning chicken to a delicious crispness and creating a silky sauce finish.
- White mushrooms: Their hearty texture and subtle earthiness enrich the chasseur sauce beautifully.
- Onions and garlic: Aromatics that build the foundational flavor, adding both sweetness and depth.
- Brandy and dry white wine: These add complexity, enhancing the sauce with a slightly boozy sophistication.
- Tomato paste: A small amount adds bright acidity and richness without overpowering the dish.
- Beef stock: The backbone liquid that infuses savory depth and body to the sauce.
- Cold unsalted butter: Incorporated at the end to create a luxurious, glossy finish to the sauce.
- Fresh tarragon: Adds a wonderfully fresh, anise-like note that lifts the entire dish.
- Creamy mashed potatoes: The ideal comfort food accompaniment to soak up every last drop of the sauce.
How to Make JB’s Chicken Chasseur Recipe
Step 1: Season and Flour the Chicken
Start by patting the chicken pieces dry with paper towels—this step is crucial to achieving perfectly crisp skin and minimizing splatter while cooking. Season the chicken evenly with salt and pepper, then coat lightly in plain flour, shaking off the excess. This not only helps seal in moisture but also sets the base for a beautifully thickened sauce later.
Step 2: Brown the Chicken
Heat vegetable oil and butter in a large sauté pan over medium-high heat until foaming. Carefully place the chicken thighs skin-side down, searing for about 5 minutes to achieve a golden, crispy crust. Flip and cook the other side briefly. Next, add the drumsticks and brown them on several sides, about 2 minutes per side. Take your time here—this browning step is essential to develop the rich, deep flavor that makes JB’s Chicken Chasseur Recipe so special. Once browned, transfer all the chicken to a plate momentarily.
Step 3: Sauté Mushrooms, Onions, and Garlic
In the same pan, crank up the heat and add the sliced mushrooms and onions. Let them cook, stirring occasionally, until the mushrooms soften and start to wilt, about 5 minutes. Next, stir in the minced garlic and cook just until fragrant—about 30 seconds—being careful not to burn it. These ingredients build the signature flavor base for the sauce.
Step 4: Add Brandy and White Wine
Pour in the brandy and, if you’re feeling adventurous, carefully flambé to ignite it—this step intensifies aroma and adds a bit of theatrical flair. Otherwise, simply let it bubble to burn off the alcohol. Follow by adding the dry white wine and simmer rapidly to reduce the liquid by half. Use a wooden spoon to scrape up the golden bits stuck to the pan’s bottom—called fond—which is pure gold for your sauce’s complexity.
Step 5: Stir in Tomato Paste and Stock
Mix in the tomato paste and cook for a minute to mellow out its acidity. Then add the beef stock along with salt and pepper. The sauce is beginning to take shape, brimming with layers of flavor that only deepen as it simmers.
Step 6: Simmer the Chicken
Nestle the browned chicken pieces back into the sauce skin-side up. Bring it back to a simmer, then lower heat to maintain a gentle bubble. Cover the pan and let it simmer for 10 minutes to infuse flavors as the chicken cooks through. Remove the lid and continue simmering uncovered for another 20 minutes to reduce and thicken the sauce beautifully.
Step 7: Finish the Sauce
Remove the chicken to a plate, then increase heat and reduce the sauce for 3 minutes. Turn off the heat and add in the cold butter cubes a few at a time, stirring continuously to emulsify the sauce into a silky, glossy finish—this classic French technique is what truly makes JB’s Chicken Chasseur Recipe stand out. Return the chicken to the pan, sprinkle with fresh tarragon, and it’s ready to serve.
How to Serve JB’s Chicken Chasseur Recipe
Garnishes
Fresh tarragon sprinkled over right before serving adds a vibrant, anise-like brightness that contrasts with the rich sauce beautifully. For an extra fresh touch, a light sprinkle of finely chopped parsley can also work wonders.
Side Dishes
Creamy mashed potatoes are the classic choice here—perfect for soaking up every drop of the luscious chasseur sauce. Alternatively, fluffy rice or small pasta shapes like orzo provide a delightful base, each bite blending with the savory chicken and sauce to satisfy deeply.
Creative Ways to Present
Serve JB’s Chicken Chasseur Recipe straight from the pan for a rustic, family-style feel that invites everyone to dig in. Or plate gracefully by placing chicken atop a bed of mashed potatoes, spooning the sauce generously over the top, then garnishing with fresh herbs. A drizzle of good quality extra virgin olive oil on the potatoes adds an elegant finishing touch.
Make Ahead and Storage
Storing Leftovers
JB’s Chicken Chasseur Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as day one.
Freezing
If you want to freeze portions, transfer cooled chicken and sauce to a freezer-safe container. It will keep well for up to 2 months. When ready, thaw overnight in the fridge before reheating gently.
Reheating
Reheat slowly on the stovetop over low heat, stirring occasionally to ensure the sauce stays silky and the chicken warms evenly. Avoid microwaving as this can dry out the chicken and separate the sauce.
FAQs
Can I use boneless chicken for JB’s Chicken Chasseur Recipe?
While you can substitute with boneless chicken, using bone-in, skin-on pieces gives the dish superior flavor and texture. The bones add depth to the cooking liquid, and the skin crisps up beautifully during browning.
What can I use if I don’t have brandy for the recipe?
If brandy is unavailable, dry white wine alone works fine, though the brandy adds a unique warmth and aroma. A splash of apple cider vinegar or cognac could also be good alternatives for that layer of flavor.
Is it necessary to flambé the brandy?
Flambéing the brandy is optional. It intensifies the aroma and creates some drama but letting it simmer to burn off the alcohol works just as well for the sauce’s flavor development.
How do I know when the chicken is fully cooked?
The simmering time in the recipe is designed to ensure the chicken is tender and cooked through. The meat should reach an internal temperature of 165°F (74°C) and pull away easily from the bone.
Can I make JB’s Chicken Chasseur Recipe gluten-free?
Yes! Simply substitute the plain flour with a gluten-free flour blend or cornstarch for coating the chicken and thickening the sauce. The rest of the recipe remains the same.
Final Thoughts
JB’s Chicken Chasseur Recipe is one of those dishes that feels like a warm hug on a plate—rich, comforting, and elegantly rustic all at once. Whether you’re cooking a special dinner or craving something cozy, this recipe delivers every time. So grab your skillet, invite some irresistible aromas into your kitchen, and give JB’s Chicken Chasseur Recipe a try—you’ll be so glad you did!
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JB’s Chicken Chasseur Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: French
Description
JB’s Chicken Chasseur is a classic French-inspired stew featuring tender browned chicken thighs and drumsticks simmered in a rich sauce of mushrooms, onions, brandy, white wine, tomato paste, and beef stock. Finished with fresh tarragon and butter for a silky texture, this comforting dish is traditionally served with creamy mashed potatoes, making it perfect for an elegant family meal or special occasion.
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin on (~250g/8oz each)
- 4 chicken drumsticks
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 3 tbsp plain flour (all-purpose flour)
Sauce and Garnish
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 30g / 2 tbsp unsalted butter
- 400g / 14oz white mushrooms, sliced 6mm/0.2” thick
- 2 onions, brown or yellow, halved then sliced 6mm/0.2” thick
- 3 garlic cloves, finely minced
- 1/4 cup brandy
- 1/2 cup chardonnay or other dry white wine
- 3 tbsp tomato paste
- 2 1/2 cups beef stock, low-sodium
- 3/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated until required)
- 1 tbsp fresh tarragon, finely chopped
To Serve
- Creamy mashed potato (or rice or small pasta)
Instructions
- Season the chicken: Pat the chicken pieces dry thoroughly with paper towels to remove surface moisture. Season all sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Coat the chicken evenly with 3 tablespoons of plain flour, shaking off excess. This step ensures a golden crust and aids in thickening the sauce later.
- Brown the chicken: Heat 2 tablespoons vegetable oil in a large 30cm (12″) skillet over medium-high heat. Add 30g (2 tbsp) unsalted butter; once melted and foaming, place chicken thighs skin-side down. Sear for 5 minutes until the skin is golden and crispy, then flip and cook for 1 minute. Remove thighs and set aside. Add the drumsticks and brown them on three sides, about 2 minutes per side. Transfer drumsticks to the plate with the thighs. Be cautious of splattering oil when searing skin-on chicken.
- Sauté mushrooms, onions, and garlic: Increase heat to high and add sliced mushrooms and onions to the same pan. Cook for about 5 minutes, stirring occasionally, until mushrooms start to wilt. Add minced garlic and cook for 30 seconds until fragrant.
- Add brandy and wine: Pour in the 1/4 cup brandy. Carefully flambé if desired by igniting the brandy and letting the flame burn out (~10 seconds) to intensify aroma, or simply let it bubble for 20–30 seconds to burn off the alcohol. Add 1/2 cup dry white wine and simmer rapidly, scraping the pan bottom with a wooden spoon to loosen browned bits (fond), until reduced by half.
- Incorporate tomato paste and stock: Stir in 3 tablespoons tomato paste and cook for 1 minute to deepen flavor. Add 2 1/2 cups low-sodium beef stock, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
- Simmer chicken: Return the browned chicken pieces to the pan, placing skin-side up and nestling them into the sauce. Bring to a simmer, then reduce heat to medium so it bubbles gently but not rapidly. Cover with the lid and simmer for 10 minutes.
- Finish simmering uncovered: Remove the lid and continue simmering uncovered for an additional 20 minutes. This reduces and concentrates the sauce while finishing the chicken’s cooking.
- Reduce sauce slightly: Transfer the cooked chicken to a plate. Increase heat to medium-high and simmer the sauce for about 3 minutes to thicken slightly.
- Emulsify sauce with cold butter: Turn off the heat and add half of the cold unsalted butter cubes, stirring until melted. Add the remaining butter cubes and stir again until fully incorporated. This monter au beurre technique emulsifies the sauce to a silky, glossy finish while thickening it slightly.
- Serve: Bring the sauce back to a gentle simmer. Return chicken to the pan, sprinkle over finely chopped fresh tarragon, and serve immediately with creamy mashed potatoes or preferred side.
Notes
- Note 1: Using bone-in, skin-on chicken pieces helps develop richer flavor and a crispier texture.
- Note 2: Brandy adds depth to the sauce; choose a good-quality but affordable brandy. Flambéing is optional but enhances aroma and flavor.
- Note 3: A dry white wine like Chardonnay complements the dish well; avoid sweet wines.
- Note 4: Use low-sodium beef stock to control salt levels for better seasoning.
- Note 5: Fresh tarragon adds bright herbal aroma and flavor; avoid dried as it’s less vibrant.
- Note 6: Adding cold butter at the end emulsifies the sauce to a velvety texture and improves richness.
