Chicken Chasseur with Mushrooms (Printable)

Tender chicken braised in tomato, mushroom and white wine sauce with tarragon and parsley.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Vegetables

03 - 7 oz button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium tomatoes, diced (or 14 oz canned chopped tomatoes)

→ Liquids

07 - 1/2 cup dry white wine
08 - about 3/4 cup chicken stock

→ Condiments & Herbs

09 - 2 tablespoons tomato paste
10 - 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons olive oil
13 - Salt and pepper, to taste

→ Optional

14 - 1 tablespoon unsalted butter (for added richness)

# Directions:

01 - Pat the chicken pieces thoroughly dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces skin-side down first, then brown on all sides until deeply golden, about 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - In the same skillet with the rendered drippings, add the finely chopped onion and minced garlic. Cook over medium heat, stirring occasionally, until softened and fragrant, about 3 minutes.
04 - Add the sliced mushrooms to the skillet and continue cooking until they release their moisture and begin to develop a golden-brown color, about 5 minutes.
05 - Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
06 - Add the diced tomatoes and chicken stock to the skillet, stirring to combine. Return the browned chicken pieces to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer.
07 - Stir in the fresh tarragon, then cover the skillet with a tight-fitting lid. Reduce the heat to low and braise for 35 to 40 minutes, until the chicken is fall-off-the-bone tender and cooked through to an internal temperature of 165°F.
08 - If desired, stir in the butter to enrich the sauce and give it a silky finish. Taste and adjust the seasoning with additional salt and pepper as needed.
09 - Sprinkle generously with freshly chopped parsley just before serving. Plate the chicken with generous spoonfuls of the sauce and mushrooms.

# Expert Advice:

01 -
  • The sauce practically builds itself in one pan, which means all that rich flavor comes with surprisingly little cleanup.
  • Tarragon and white wine together create a taste that feels like a small vacation to the French countryside without leaving your kitchen.
02 -
  • Do not rush the browning step because that deep golden crust on the chicken is what gives the finished sauce its complexity and depth.
  • If your sauce seems thin at the end, remove the chicken and reduce the liquid over medium heat for a few minutes until it coats the back of a spoon.
03 -
  • Let the chicken come to room temperature for about 15 minutes before browning so it sears more evenly and cooks through at the same rate.
  • Dried tarragon loses potency quickly, so if yours has been sitting in the cupboard for over six months, double the amount or switch to fresh.

Go Back