Description
JB’s Chicken Chasseur is a classic French-style braised chicken dish featuring tender chicken thighs and drumsticks simmered in a rich, flavorful sauce made from mushrooms, onions, garlic, brandy, white wine, tomato paste, and beef stock. Finished with fresh tarragon and a buttery emulsion, this comforting dish is perfect served with creamy mashed potatoes, rice, or small pasta.
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)
Cooking Fats
- 2 tbsp vegetable oil (or any other neutral flavoured oil)
- 30g / 2 tbsp unsalted butter
- 30g / 2 tbsp unsalted butter (COLD and cubed, keep refrigerated until required)
Vegetables & Aromatics
- 400g / 14oz white mushrooms, sliced 6mm (0.2”)
- 2 onions, brown or yellow, halved then sliced 6mm (0.2” thick)
- 3 garlic cloves, finely minced
Liquids & Seasonings
- 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
Herbs & Garnish
- 1 tbsp fresh tarragon, finely chopped
Serving
- 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 evenly with 3/4 tsp salt and 1/2 tsp black pepper. Coat each piece in plain flour, shaking off any excess. This step ensures golden crisp skin and will help thicken the sauce later.
- Brown the Chicken: Heat 2 tbsp vegetable oil in a large 30cm (12”) skillet over medium-high heat. Add 30g (2 tbsp) unsalted butter, and once melted and foaming, place the chicken thighs skin-side down. Sear for 5 minutes until golden and crispy, then flip and cook the other side for 1 minute. Transfer thighs to a plate. Next, add the drumsticks and brown them on three sides, about 2 minutes per side. Take care during this step as skin-on chicken can cause oil splatter. Transfer drumsticks to the plate with thighs.
- Sauté Mushrooms and Onions: In the same pan, increase heat to high. Add the sliced mushrooms and onions. Cook for about 5 minutes, stirring occasionally, until mushrooms start to wilt and onions soften.
- Add Garlic: Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Deglaze with Brandy and Wine: Pour in the 1/4 cup brandy. Carefully flambé if desired by igniting the alcohol, allowing the flame to burn out naturally (about 10 seconds) to deepen the sauce’s aroma. Alternatively, let the brandy bubble for 20-30 seconds to burn off alcohol safely. Add 1/2 cup white wine and bring to a rapid simmer, reducing the liquid by half. Use a wooden spoon to scrape up the fond (browned bits) stuck to the pan bottom for flavor.
- Add Tomato Paste and Stock: Stir in 3 tbsp tomato paste and cook for 1 minute to develop its flavor. Then add 2 1/2 cups low-sodium beef stock, along with 3/4 tsp salt and 1/4 tsp black pepper.
- Simmer Chicken: Return the browned chicken pieces to the pan, skin-side up, nestling them into the stock. Bring to a simmer, then reduce heat to medium so liquid bubbles steadily without rapid boiling. Cover with a lid and simmer gently for 10 minutes.
- Uncovered Simmer: Remove the lid and continue simmering uncovered for 20 more minutes, allowing the sauce to reduce and concentrate while the chicken finishes cooking until tender.
- Reduce Sauce Slightly: Transfer the cooked chicken to a plate. Increase heat to medium-high and simmer the sauce for 3 minutes to thicken slightly.
- Emulsify Sauce with Butter: Turn off the heat. Add half of the cold, cubed butter pieces to the sauce, stirring continuously until fully melted. Then add the remaining butter cubes and stir again until melted, creating a silky, glossy emulsified sauce (monter au beurre).
- Serve: Bring the sauce back to a gentle simmer. Return the chicken to the pan and sprinkle with finely chopped fresh tarragon. Serve directly from the pan with creamy mashed potatoes, rice, or small pasta.
Notes
- Note 1: Using bone-in, skin-on chicken thighs and drumsticks provides better flavor and juiciness.
- Note 2: Brandy can be flambéed to intensify aroma, but it can be simmered to safely burn off alcohol as an alternative.
- Note 3: Use a dry white wine such as chardonnay for the sauce. Avoid sweet wines.
- Note 4: Low-sodium beef stock helps control salt levels in the dish.
- Note 5: Fresh tarragon adds the classic French herbaceous finish to the sauce.
- Note 6: Using cold butter cubes to finish the sauce is a classic French technique to thicken and give a glossy, rich texture to the sauce.
