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
Scale
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.
