Chicken Chasseur
Chicken Chasseur combines pan-seared chicken with chestnut mushrooms, smoked bacon, and fresh tarragon in a rich thyme-infused sauce. Serves 4.
TOTAL TIME
1 hr 26 min
ACTIVE TIME
44 min
QUANTITY
~2.9 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/19
Tools0/15
Ingredients0/19 gathered · 4 servings
6piece
3clove
250g
400g
150g
30g
1tsp
0.5tsp
1,200g
2tbsp
40g
60ml
200ml
2tbsp
300ml
5sprig
2piece
10g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 6piece | — | — | |
| 2 | | 3clove | — | — | |
| 3 | | 250g | — | — | |
| 4 | | 400g | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 30g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 1,200g | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 40g | — | — | |
| 12 | | 60ml | — | — | |
| 13 | | 200ml | — | — | |
| 14 | | 2tbsp | — | — | |
| 15 | | 300ml | — | — | |
| 16 | | 5sprig | — | — | |
| 17 | | 2piece | — | — | |
| 18 | | 10g | — | — | |
| 19 | | 15g | — | — |
Tools20 items
Serveware1 item
Procedure57 steps
1 of 57
Lay the shallots on the chopping board.
Shallots · 6 piece
⏱ 5s
ResultShallots2 of 57
Trim the root ends, halve them through the root and peel off the skins.
⏱ 1 min 30s
ResultPeeled Shallots5 of 57
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove6 of 57
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves9 of 57
Lay the mushrooms on the board.
Chestnut mushrooms · 250 g⏱ 5s
ResultChestnut mushrooms10 of 57
Slice them about 4 mm thick.
⏱ 2 min
ResultSliced chestnut mushrooms12 of 57
Lay the fresh plum tomatoes on the board.
Plum tomatoes · 400 g⏱ 5s
ResultPlum tomatoes14 of 57
Put them, with their juice, in a second medium bowl.
⏱ 10s
ResultRoughly chopped plum tomatoesused in step 4015 of 57
Lay the bacon on the board.
Smoked streaky bacon · 150 g⏱ 5s
ResultSmoked streaky bacon18 of 57
Spread the flour on the plate.
Plain flour · 30 g
⏱ 5s
ResultPlain flour19 of 57
Add the salt.
Salt · 1 tsp⏱ 5s
ResultSalted flour20 of 57
Add the pepper and mix it through with the fork.
Ground black pepper · 0.5 tsp
⏱ 15s
ResultSeasoned flour21 of 57
Lay the 8 bone-in, skin-on chicken thighs, about 1.2 kg, in the flour.
Chicken thigh · 1,200 g
⏱ 20s
ResultChicken in flour22 of 57
Turn them with the tongs until coated all over and shake off the excess.
⏱ 1 min
ResultFloured chicken thighsused in step 2623 of 57
Pour the olive oil into the large flameproof casserole.
Extra-virgin olive oil · 2 tbsp
⏱ 5s
ResultExtra-virgin olive oil24 of 57
Add 20 g of the butter.
Unsalted butter · 20 g⏱ 5s
ResultOil and butter25 of 57
Heat over a medium-high heat until the foam starts to subside.
⏱ 1 min 30s
ResultFoaming fat26 of 57
Lay in the chicken, skin side down.
⏱ 30s
ResultChicken searing28 of 57
Sear for about 4 minutes, without moving, until the skin is deep golden, then turn and brown the other side for 2 minutes.
⏱ 6 min
ResultBrowned chicken thighs30 of 57
Add the bacon and turn the heat to medium.
⏱ 10s
ResultLardons in fat31 of 57
Fry for about 4 minutes, stirring, until lightly crisp.
⏱ 4 min
ResultCrisp lardons33 of 57
Cook for about 5 minutes, stirring, until soft.
⏱ 5 min
ResultSoft shallots34 of 57
Add the mushrooms and turn the heat up to medium-high.
⏱ 10s
ResultShallots and mushrooms35 of 57
Cook for about 6 minutes, stirring now and then, until their liquid has gone and they colour at the edges.
⏱ 6 min
ResultBrowned mushrooms36 of 57
Standing back, pour in the brandy and let it bubble, scraping up the browned bits, until almost gone.
Brandy · 60 ml⏱ 1 min
ResultReduced brandy base37 of 57
Pour in the wine.
Dry white wine · 200 ml⏱ 10s
ResultBase and wine38 of 57
Simmer briskly for about 4 minutes, until reduced by half.
⏱ 4 min
ResultReduced wine base39 of 57
Stir in the tomato purée.
Tomato purée · 2 tbsp⏱ 20s
ResultBase with purée40 of 57
Add the tomatoes and their juice.
⏱ 10s
ResultBase with tomatoes41 of 57
Pour in the stock.
Chicken stock · 300 ml⏱ 10s
ResultChasseur sauce42 of 57
Tuck in the thyme sprigs.
Fresh thyme · 5 sprig⏱ 5s
ResultSauce with thyme43 of 57
Add the bay leaves.
Bay leaf · 2 piece⏱ 5s
ResultHerbed chasseur sauce44 of 57
Nestle the chicken back in, skin side up and above the liquid.
⏱ 20s
ResultChicken in sauce45 of 57
Dot the remaining 20 g of butter over the sauce.
Unsalted butter · 20 g⏱ 10s
ResultChicken in buttered sauce46 of 57
Bring to a gentle simmer.
⏱ 3 min
ResultSimmering chasseur47 of 57
Turn the heat to low and set the lid on, slightly ajar.
⏱ 5s
48 of 57
Cook for about 40 minutes, until the sauce has thickened and the thickest thigh reads 74 °C on a thermometer.
⏱ 40 min
ResultBraised chasseur49 of 57
Take off the lid and fish out the thyme stalks and bay leaves onto a small plate.
⏱ 30s
ResultBraised chasseurused in step 5750 of 57
Throw them away.
⏱ 5s
51 of 57
Lay the tarragon on the board.
Fresh tarragon leaves · 10 g⏱ 5s
ResultFresh tarragon leaves54 of 57
Lay the parsley on the board.
Flat-leaf parsley · 15 g⏱ 5s
ResultFlat-leaf parsley57 of 57
Spoon the sauce onto the warm platter and set the chicken on top, skin side up.
⏱ 40s
ResultChasseur to serveTotal Time1 hr 26 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 6 piece | | Lay the shallots on the chopping board.⏱ 5sResultShallots |
| 2 | Shallotsstep 1 | | Trim the root ends, halve them through the root and peel off the skins.⏱ 1 min 30sResultPeeled Shallots |
| 3 | Peeled Shallotsstep 2 | | Slice them thinly.⏱ 1 min 30sResultSliced shallots |
| 4 | Sliced shallotsstep 3 |  | Put them in the small bowl.⏱ 5sResultSliced shallots |
| 5 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 6 | Garlic clovestep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 8 | Chopped garlicstep 7 | | Add the garlic to the shallots.⏱ 5sResultShallots and garlicused in step 32 |
| 9 | 250 g | | Lay the mushrooms on the board.⏱ 5sResultChestnut mushrooms |
| 10 | Chestnut mushroomsstep 9 | | Slice them about 4 mm thick.⏱ 2 minResultSliced chestnut mushrooms |
| 11 | Sliced chestnut mushroomsstep 10 | | Put them in the medium bowl.⏱ 10sResultSliced chestnut mushroomsused in step 34 |
| 12 | 400 g | | Lay the fresh plum tomatoes on the board.⏱ 5sResultPlum tomatoes |
| 13 | Plum tomatoesstep 12 | Chop them roughly.⏱ 1 min 30sResultRoughly chopped plum tomatoes | |
| 14 | Roughly chopped plum tomatoesstep 13 | | Put them, with their juice, in a second medium bowl.⏱ 10sResultRoughly chopped plum tomatoesused in step 40 |
| 15 | 150 g | | Lay the bacon on the board.⏱ 5sResultSmoked streaky bacon |
| 16 | Smoked streaky baconstep 15 | | Cut it across into 1 cm strips.⏱ 1 minResultBacon lardons |
| 17 | Bacon lardonsstep 16 | | Put them in a second small bowl, then wash the board.⏱ 5sResultBacon lardonsused in step 30 |
| 18 | 30 g | | Spread the flour on the plate.⏱ 5sResultPlain flour |
| 19 | 1 tsp | | Add the salt.⏱ 5sResultSalted flour |
| 20 | 0.5 tsp | | Add the pepper and mix it through with the fork.⏱ 15sResultSeasoned flour |
| 21 | 1,200 g | | Lay the 8 bone-in, skin-on chicken thighs, about 1.2 kg, in the flour.⏱ 20sResultChicken in flour |
| 22 | — | | Turn them with the tongs until coated all over and shake off the excess.⏱ 1 minResultFloured chicken thighsused in step 26 |
| 23 | 2 tbsp | | Pour the olive oil into the large flameproof casserole.⏱ 5sResultExtra-virgin olive oil |
| 24 | 20 g | | Add 20 g of the butter.⏱ 5sResultOil and butter |
| 25 | — | | Heat over a medium-high heat until the foam starts to subside.⏱ 1 min 30sResultFoaming fat |
| 26 | Floured chicken thighsstep 22 | | Lay in the chicken, skin side down.⏱ 30sResultChicken searing |
| 27 | Chicken searingstep 26 | | Throw away the flour left on the plate.⏱ 5s |
| 28 | — | | Sear for about 4 minutes, without moving, until the skin is deep golden, then turn and brown the other side for 2 minutes.⏱ 6 minResultBrowned chicken thighs |
| 29 | Browned chicken thighsstep 28 | | Lift onto a second plate.⏱ 20sResultBrowned chicken thighsused in step 44 |
| 30 | Bacon lardonsstep 17 | | Add the bacon and turn the heat to medium.⏱ 10sResultLardons in fat |
| Browned chicken thighsstep 29 | |||
| 31 | — | | Fry for about 4 minutes, stirring, until lightly crisp.⏱ 4 minResultCrisp lardons |
| 32 | Shallots and garlicstep 8 | | Add the shallots and garlic.⏱ 10sResultLardons and shallots |
| 33 | — | | Cook for about 5 minutes, stirring, until soft.⏱ 5 minResultSoft shallots |
| 34 | Sliced chestnut mushroomsstep 11 | | Add the mushrooms and turn the heat up to medium-high.⏱ 10sResultShallots and mushrooms |
| 35 | — | | Cook for about 6 minutes, stirring now and then, until their liquid has gone and they colour at the edges.⏱ 6 minResultBrowned mushrooms |
| 36 | 60 ml | | Standing back, pour in the brandy and let it bubble, scraping up the browned bits, until almost gone.⏱ 1 minResultReduced brandy base |
| 37 | 200 ml | | Pour in the wine.⏱ 10sResultBase and wine |
| 38 | — | | Simmer briskly for about 4 minutes, until reduced by half.⏱ 4 minResultReduced wine base |
| 39 | 2 tbsp | | Stir in the tomato purée.⏱ 20sResultBase with purée |
| 40 | Roughly chopped plum tomatoesstep 14 | | Add the tomatoes and their juice.⏱ 10sResultBase with tomatoes |
| 41 | 300 ml | | Pour in the stock.⏱ 10sResultChasseur sauce |
| 42 | 5 sprig | | Tuck in the thyme sprigs.⏱ 5sResultSauce with thyme |
| 43 | 2 piece | | Add the bay leaves.⏱ 5sResultHerbed chasseur sauce |
| 44 | Browned chicken thighsstep 29 | | Nestle the chicken back in, skin side up and above the liquid.⏱ 20sResultChicken in sauce |
| 45 | 20 g | | Dot the remaining 20 g of butter over the sauce.⏱ 10sResultChicken in buttered sauce |
| 46 | — | | Bring to a gentle simmer.⏱ 3 minResultSimmering chasseur |
| 47 | — | | Turn the heat to low and set the lid on, slightly ajar.⏱ 5s |
| 48 | — | | Cook for about 40 minutes, until the sauce has thickened and the thickest thigh reads 74 °C on a thermometer.⏱ 40 minResultBraised chasseur |
| 49 | Braised chasseurstep 48 | | Take off the lid and fish out the thyme stalks and bay leaves onto a small plate.⏱ 30sResultBraised chasseurused in step 57 |
| 50 | — | | Throw them away.⏱ 5s |
| 51 | 10 g | | Lay the tarragon on the board.⏱ 5sResultFresh tarragon leaves |
| 52 | Fresh tarragon leavesstep 51 | | Chop the leaves finely.⏱ 40sResultChopped tarragon |
| 53 | Chopped tarragonstep 52 | | Put them in the small bowl.⏱ 5sResultChopped tarragon |
| 54 | 15 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 55 | Flat-leaf parsleystep 54 | | Chop the leaves finely.⏱ 40sResultFinely chopped parsley |
| 56 | Finely chopped parsleystep 55 | | Add it to the tarragon.⏱ 5sResultChopped herbsused in step 58 |
| 57 | Braised chasseurstep 49 | | Spoon the sauce onto the warm platter and set the chicken on top, skin side up.⏱ 40sResultChasseur to serve |
| Total Time | 1 hr 26 min | ||
Serving
- Scatter the herbs over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 882kcal | |
| 76g | |
| 42g | |
| 14g | |
| 28g | |
| 10g | |
| 4g | |
| 1,363mg |
Ingredients0/19
Tools0/15
Recipe
Chicken Chasseur
Chicken Chasseur combines pan-seared chicken with chestnut mushrooms, smoked bacon, and fresh tarragon in a rich thyme-infused sauce. Serves 4.
What you’ll doYou will coat chicken thighs in seasoned flour and sear them until golden, then set them aside. Render bacon lardons in the same pan, soften shallots and garlic, cook mushrooms until they colour, then deglaze with brandy and wine. Add tomato purée, chopped tomatoes, stock, thyme and bay leaves, return the chicken to nestle in the sauce, and braise gently for 40 minutes until the sauce thickens and the meat is tender. Finally finish with fresh tarragon and parsley.
Serves4
Total1 hr 26 min
LevelMedium
Ingredients
- Shallots6 piece
- Garlic clove3 clove
- Chestnut mushrooms250 g
- Plum tomatoes400 g
- Smoked streaky bacon150 g
- Plain flour30 g
- Salt1 tsp
- Ground black pepper0.5 tsp
- Chicken thigh1,200 g
- Extra-virgin olive oil2 tbsp
- Unsalted butter40 g
- Brandy60 ml
- Dry white wine200 ml
- Tomato purée2 tbsp
- Chicken stock300 ml
- Fresh thyme5 sprig
- Bay leaf2 piece
- Fresh tarragon leaves10 g
- Flat-leaf parsley15 g
Tools
Pot lidSpoonTongsWork surfaceLarge serving platterShallots bowl (small bowl)Bacon lardons bowl (small bowl)Herbs bowl (small bowl)Small plateChef's knifeChestnut mushrooms bowl (medium bowl)Plum tomatoes bowl (medium bowl)CasseroleWooden spoonCooking thermometerChicken thighs plate (plate)Plate 2 (plate)ForkChopping boardThermometer
Method
1
Lay the shallots on the chopping board.
5sChopping boardShallots · 6 piece
2
Trim the root ends, halve them through the root and peel off the skins.
1 min 30sChopping board, Chefs knifeShallots · step 1
3
Slice them thinly.
1 min 30sChopping board, Chefs knifePeeled Shallots · step 2
4
Put them in the small bowl.
5sShallots bowl (small bowl)Sliced shallots · step 3
5
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
6
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 5
7
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Add the garlic to the shallots.
Result · Shallots and garlic · used in step 32
5sShallots bowl (small bowl)Chopped garlic · step 7
9
Lay the mushrooms on the board.
5sChopping boardChestnut mushrooms · 250 g
10
Slice them about 4 mm thick.
2 minChopping board, Chefs knifeChestnut mushrooms · step 9
11
Put them in the medium bowl.
Result · Sliced chestnut mushrooms · used in step 34
10sChestnut mushrooms bowl (medium bowl)Sliced chestnut mushrooms · step 10
12
Lay the fresh plum tomatoes on the board.
5sChopping boardPlum tomatoes · 400 g
13
Chop them roughly.
1 min 30sWork surfacePlum tomatoes · step 12
14
Put them, with their juice, in a second medium bowl.
Result · Roughly chopped plum tomatoes · used in step 40
10sPlum tomatoes bowl (medium bowl)Roughly chopped plum tomatoes · step 13
15
Lay the bacon on the board.
5sChopping boardSmoked streaky bacon · 150 g
16
Cut it across into 1 cm strips.
1 minChopping board, Chefs knifeSmoked streaky bacon · step 15
17
Put them in a second small bowl, then wash the board.
Result · Bacon lardons · used in step 30
5sBacon lardons bowl (small bowl)Bacon lardons · step 16
18
Spread the flour on the plate.
5sChicken thighs plate (plate)Plain flour · 30 g
19
Add the salt.
5sChicken thighs plate (plate)Salt · 1 tsp
20
Add the pepper and mix it through with the fork.
15sChicken thighs plate (plate), ForkGround black pepper · 0.5 tsp
21
Lay the 8 bone-in, skin-on chicken thighs, about 1.2 kg, in the flour.
20sChicken thighs plate (plate), TongsChicken thigh · 1,200 g
22
Turn them with the tongs until coated all over and shake off the excess.
Result · Floured chicken thighs · used in step 26
1 minChicken thighs plate (plate), Tongs
23
Pour the olive oil into the large flameproof casserole.
5sCasseroleExtra-virgin olive oil · 2 tbsp
24
Add 20 g of the butter.
5sCasseroleUnsalted butter · 20 g
25
Heat over a medium-high heat until the foam starts to subside.
1 min 30sCasserole
26
Lay in the chicken, skin side down.
30sCasserole, TongsFloured chicken thighs · step 22
27
Throw away the flour left on the plate.
5sChicken thighs plate (plate)Chicken searing · step 26
28
Sear for about 4 minutes, without moving, until the skin is deep golden, then turn and brown the other side for 2 minutes.
6 minCasserole, Tongs
29
Lift onto a second plate.
Result · Browned chicken thighs · used in step 44
20sPlate 2 (plate), TongsBrowned chicken thighs · step 28
30
Add the bacon and turn the heat to medium.
10sCasseroleBacon lardons · step 17Browned chicken thighs · step 29
31
Fry for about 4 minutes, stirring, until lightly crisp.
4 minCasserole, Wooden spoon
32
Add the shallots and garlic.
10sCasseroleShallots and garlic · step 8
33
Cook for about 5 minutes, stirring, until soft.
5 minCasserole, Wooden spoon
34
Add the mushrooms and turn the heat up to medium-high.
10sCasseroleSliced chestnut mushrooms · step 11
35
Cook for about 6 minutes, stirring now and then, until their liquid has gone and they colour at the edges.
6 minCasserole, Wooden spoon
36
Standing back, pour in the brandy and let it bubble, scraping up the browned bits, until almost gone.
1 minCasserole, Wooden spoonBrandy · 60 ml
37
Pour in the wine.
10sCasseroleDry white wine · 200 ml
38
Simmer briskly for about 4 minutes, until reduced by half.
4 minCasserole
39
Stir in the tomato purée.
20sCasserole, Wooden spoonTomato purée · 2 tbsp
40
Add the tomatoes and their juice.
10sCasseroleRoughly chopped plum tomatoes · step 14
41
Pour in the stock.
10sCasseroleChicken stock · 300 ml
42
Tuck in the thyme sprigs.
5sCasseroleFresh thyme · 5 sprig
43
Add the bay leaves.
5sCasseroleBay leaf · 2 piece
44
Nestle the chicken back in, skin side up and above the liquid.
20sCasserole, TongsBrowned chicken thighs · step 29
45
Dot the remaining 20 g of butter over the sauce.
10sCasseroleUnsalted butter · 20 g
46
Bring to a gentle simmer.
3 minCasserole
47
Turn the heat to low and set the lid on, slightly ajar.
5sCasserole, Pot lid
48
Cook for about 40 minutes, until the sauce has thickened and the thickest thigh reads 74 °C on a thermometer.
40 minCasserole, Thermometer
49
Take off the lid and fish out the thyme stalks and bay leaves onto a small plate.
Result · Braised chasseur · used in step 57
30sSmall plate, Pot lid, TongsBraised chasseur · step 48
50
Throw them away.
5sSmall plate
51
Lay the tarragon on the board.
5sChopping boardFresh tarragon leaves · 10 g
52
Chop the leaves finely.
40sChopping board, Chefs knifeFresh tarragon leaves · step 51
53
Put them in the small bowl.
5sHerbs bowl (small bowl)Chopped tarragon · step 52
54
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 15 g
55
Chop the leaves finely.
40sChopping board, Chefs knifeFlat-leaf parsley · step 54
56
Add it to the tarragon.
Result · Chopped herbs · used in step 58
5sHerbs bowl (small bowl)Finely chopped parsley · step 55
57
Spoon the sauce onto the warm platter and set the chicken on top, skin side up.
40sLarge serving platter, Tongs, SpoonBraised chasseur · step 49
58
Scatter the herbs over and serve.
Result · Chicken Chasseur
10sLarge serving platterChopped herbs · step 56
Printed 6 October 2026