French Chicken Chasseur (Hunter’s Chicken Stew) Recipe

This best French Chicken Chasseur recipe is a top-rated French chicken recipe. It is easy to make and contains simple ingredients like bone-in chicken, tomatoes, herbs, mushrooms, and wine. The dish is very flavorful and looks as fabulous as it tastes. Chicken Chasseur can impress everybody, so make it for special occasions. I guarantee people will love it!



Chicken Chasseur is a traditional French chicken recipe called Hunter’s Chicken. “Chasseur” in French means “Hunter.” 

Chicken Chasseur originates in France and is deeply rooted in the country’s culinary heritage. Traditionally, besides game meats, the hunters would also bring mushrooms that they’d found on the way. They’d cook this delicious dish with other ingredients they’d collected on the way back home. You can also make this dish with venison, wild birds, rabbit, and other game meat and game birds. This was definitely a comforting dish for French people.

Chicken Chasseur was a popular dish on my family table during my childhood, especially during the mushroom season. We used to go mushroom picking every weekend and enjoyed mushrooms in different ways.

The dish is simple – just how I like it, but there is no shortage of taste. The combination of wine, tomatoes, mushrooms, and herbs (such as parsley and tarragon) produces a complex and lovely flavor profile of rich sauce.


I’ve seen people using different cooking techniques to prepare this dish.

  • You can braise the chicken with the sauce on the stove.
  • You can sear the chicken (for nice crispy skin!) and move it to the oven to finish. Then, the sauce will be prepared separately.
  • You can sear the chicken in a frying pan on both sides, add the sauce, cover it with the lid and move it to the oven to finish cooking.

Preheat the oven to 375 F.

Warm up the oil or butter in a cast-iron skillet or large Dutch oven.

Season chicken with salt and pepper.

Sear the chicken on both sides for 6 minutes on each side until the chicken skin is browned.

Transfer the chicken to a plate and set it aside.

Add diced onions, mushrooms, garlic, salt, and pepper, and let them sweat for a few minutes.

Deglaze the pan with white wine.

Add in the tomatoes, stock, and tarragon. Add chicken to the pan and bring to a boil.

Transfer the dish to the oven and bake for 45 minutes at 375 F.

Once the chicken is ready, add 2 tablespoons of cold butter and melt it into the dish.

Garnish with some chopped parsley.


  • In this recipe, we intentionally omit flour or arrowroot (cornstarch) to thicken the sauce, allowing the tomatoes to achieve the desired consistency naturally.
  • If you want your sauce to be thicker, mix 1 tablespoon of gluten-free flour (or regular flour if you are not gluten-free) or arrowroot with 1 tablespoon of water to make a slurry and add to the sauce as it simmers.
  • Wine is a common ingredient in French cuisine, contributing acidity and depth to dishes. However, if you prefer not to use wine, substitute it with an equal amount of apple juice and one tablespoon of white wine vinegar.
  • While fresh tarragon and bay leaves are recommended, feel free to experiment with your favorite herbs. Avoid using basil and oregano to maintain the dish’s distinct French flavor profile.
  • While the traditional recipe calls for a whole bird, we opt for chicken thighs or chicken breasts for convenience. 
  • Bone-in meat is always better because it contributes to the dish’s richness.
  • Use a good-quality wine (the best is dry white wine) to deglaze the pan. This adds acidity and flavor to the sauce. My favorite is Sauvignon Blanc.


This delicious classic French chicken recipe pairs well with:

  • Mashed potatoes or sweet potatoes
  • Veggie noodles
  • Quinoa
  • Roasted root vegetables
  • Rice
  • You can also serve it with vegetables and salads
  • Crusty bread


It will last in the fridge in an airtight container for 5 days. You can also freeze it for up to 2 months.

This French classic has rich flavors, rustic charm, and versatile nature; it continues to captivate the hearts and palates of food enthusiasts around the world. Whether you’re a seasoned chef or an amateur cook, exploring the art of this classic French stew will surely delight your senses and leave you craving more. So why not embark on a culinary adventure and discover the magic of this timeless classic for yourself? After all, as the French say, “Bon appétit!”


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French Chicken Chasseur (Hunter's Chicken Stew) Recipe

Chicken Chasseur or Hunter’s Chicken

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Course: Main Course
Cuisine: French
Keyword: chicken, chicken thigh, white wine
Servings: 4
Calories: 130kcal
Author: Angie


  • 8 chicken thighs bone-in, skin on
  • 1 medium onion or 2 medium shallots 
  • 2 tbsp butter or olive oil
  • 10 oz mushrooms, sliced
  • 3/4 cup Chopped Tomatoes or 1 tbsp of tomato paste
  • 1/2 cup white wine dry
  • 2 cups Chicken Stock
  • 1 tbsp gluten-free flour, arrowroot, or regular flour- optional if the sauce is not thick enough
  • 1 tbsp Fresh Parsley Chopped
  • 1 tbsp Fresh Tarragon Chopped


  • Heat up your oven to 375 F. 
  • Season the chicken with salt and pepper.
  • Heat up the butter or oil in a cast-iron skillet on medium heat. 
  • When the oil is hot brown the chicken for 6 minutes on each side. 
  • Transfer the chicken to a plate and set it aside.
  • Add onion and garlic and cook it for 5 minutes.
  • Add mushrooms, and sweat them for 5 minutes.
  • Deglaze the pan with wine until about 2 tablespoons of liquid are left.
  • Add chopped tarragon.
  • Add tomatoes and chicken stock and bring it to a boil.
  • Add the chicken to the pan, transfer the pan to the oven, and cook it for 45 minutes at 375 F.
  • If your sauce is not thick enough, combine 2 tablespoons of either gluten-free flour, arrowroot, or regular flour (if you eat gluten) with a 1/4 cup of water and mix well. You can add it to the sauce and cook it for 4 another minutes. 
  • Remove the chicken from the oven, add butter (optional) and top it with chopped parsley. Serve with a side dish of your choice! Enjoy!


Calories: 130kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 173mg | Potassium: 147mg | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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