18 Delicious Chicken Chasseur Recipes for Every Occasion

Perfect for any night of the week, chicken chasseur is the ultimate comfort dish that brings a touch of French elegance to your dinner table. Whether you’re craving something cozy for a chilly evening or a standout meal to impress guests, our roundup of 18 delicious recipes has you covered. Dive in to discover your next favorite way to enjoy this classic, versatile dish!

Classic Chicken Chasseur with Mushrooms

Today’s the perfect day to whip up something comforting yet fancy. Let’s dive into making a Classic Chicken Chasseur with Mushrooms that’ll impress anyone at your table.

Ingredients

• Chicken thighs – 4
• Mushrooms – 1 cup, sliced
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Shallot – 1, minced
• Garlic – 2 cloves, minced
• Tomato paste – 1 tbsp
• White wine – ½ cup
• Chicken stock – 1 cup
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season chicken thighs with salt and pepper on both sides.
3. Heat olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat.
4. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
5. In the same skillet, add the remaining butter, mushrooms, shallot, and garlic. Cook until mushrooms are golden, about 4 minutes.
6. Stir in tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
8. Add chicken stock and thyme, bring to a simmer.
9. Return chicken thighs to the skillet, skin-side up, and transfer to the oven. Bake for 20 minutes, or until chicken is cooked through.
10. Let rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken even more tender.

Enjoy the rich, savory flavors with a side of crusty bread to soak up the sauce. The mushrooms add an earthy depth that pairs beautifully with the tender chicken.

Slow Cooker Chicken Chasseur

Kick back and let your slow cooker do the heavy lifting with this effortlessly delicious Slow Cooker Chicken Chasseur. It’s the perfect set-it-and-forget-it meal for those busy days when you still want something hearty and flavorful.

Ingredients

• Chicken thighs – 4
• Mushrooms – 1 cup, sliced
• Tomato paste – 2 tbsp
• Chicken broth – 1 cup
• White wine – ½ cup
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. Add the sliced mushrooms on top of the chicken.
3. In a small bowl, mix the tomato paste, chicken broth, white wine, thyme, salt, and pepper until well combined.
4. Pour the mixture over the chicken and mushrooms.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
6. Tip: For a thicker sauce, remove the chicken and mushrooms after cooking, then simmer the liquid on the stove for 10 minutes.
7. Tip: If you’re out of white wine, you can substitute with additional chicken broth mixed with 1 tbsp of vinegar.
8. Tip: Serve over mashed potatoes or rice to soak up all the delicious sauce.

Zesty and rich, this dish brings a cozy French bistro vibe right to your dinner table. The chicken falls apart at the touch of a fork, and the sauce is packed with umami goodness. Try garnishing with fresh parsley for a pop of color and freshness.

Chicken Chasseur with White Wine

Let’s dive into making Chicken Chasseur with White Wine, a classic French dish that’s surprisingly simple to whip up at home. You’ll love how the white wine adds a bright, tangy depth to the rich, savory sauce.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Button mushrooms – 1 cup, sliced
• Shallot – 1, finely chopped
• White wine – ½ cup
• Chicken stock – 1 cup
• Tomato paste – 1 tbsp
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add mushrooms and shallot. Cook until mushrooms are golden and shallots are soft, about 5 minutes.
4. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let it reduce by half, about 3 minutes.
5. Stir in tomato paste and thyme, then add chicken stock. Bring to a simmer.
6. Return chicken thighs to the skillet. Cover and simmer on low heat until chicken is cooked through, about 20 minutes.
7. Tip: For a thicker sauce, remove the chicken and simmer the sauce uncovered for an additional 5 minutes.
8. Tip: Always taste your sauce before serving and adjust seasoning if necessary.
9. Tip: Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Velvety chicken thighs smothered in a glossy, herb-infused sauce make this dish a showstopper. Serve it over mashed potatoes or crusty bread to soak up every last drop of that delicious sauce.

Easy Chicken Chasseur for Weeknights

Pulling together a delicious dinner doesn’t have to be a chore, especially when you’ve got this Easy Chicken Chasseur recipe up your sleeve. Perfect for those busy weeknights, it’s a hearty dish that brings a touch of French bistro right to your kitchen.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Mushrooms – 1 cup, sliced
• Shallot – 1, minced
• Tomato paste – 2 tbsp
• White wine – ½ cup
• Chicken broth – 1 cup
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add mushrooms and shallot. Cook for 3 minutes until softened.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
6. Add chicken broth and thyme, then return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15 minutes.
7. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce.

Flavorful and comforting, this Chicken Chasseur boasts tender chicken in a rich, herb-infused sauce. Serve it over mashed potatoes or with crusty bread to soak up every last drop.

Chicken Chasseur with Herbs de Provence

Kickstart your weeknight dinner with a dish that’s both rustic and refined. You’ll love how the herbs de Provence bring a touch of French countryside to your table, and the chicken turns out juicy every time.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Shallots – 2, minced
• Garlic – 2 cloves, minced
• White mushrooms – 1 cup, sliced
• Tomato paste – 2 tbsp
• Dry white wine – ½ cup
• Chicken stock – 1 cup
• Herbs de Provence – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken thighs with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Remove the chicken and set aside. In the same skillet, add shallots and garlic, sautéing until soft, about 2 minutes.
6. Add mushrooms and cook until they release their moisture, about 4 minutes.
7. Stir in tomato paste and herbs de Provence, cooking for 1 minute to blend the flavors.
8. Pour in white wine, scraping up any browned bits from the bottom of the pan. Tip: This deglazing step adds depth to your sauce.
9. Add chicken stock and bring to a simmer.
10. Return the chicken to the skillet, skin-side up, and transfer to the oven. Bake for 25 minutes. Tip: The chicken is done when it reaches an internal temperature of 165°F.
11. Let rest for 5 minutes before serving.

The chicken comes out tender, with a sauce that’s rich and herby. Serve it over mashed potatoes or with a crusty baguette to soak up every last drop.

One-Pot Chicken Chasseur

Feeling like whipping up something cozy without the fuss? One-Pot Chicken Chasseur is your go-to for a hearty, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Mushrooms – 1 cup, sliced
• Shallots – 2, minced
• Tomato paste – 2 tbsp
• White wine – ½ cup
• Chicken broth – 1 cup
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then add to the pot. Cook for 5 minutes per side until golden brown. Remove and set aside.
3. In the same pot, add mushrooms and shallots. Cook for 3 minutes until softened.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Pour in white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.
6. Add chicken broth, thyme, and return the chicken to the pot. Bring to a simmer.
7. Cover and cook on low heat for 25 minutes, until chicken is cooked through.
8. Tip: For a thicker sauce, remove the lid and simmer for an additional 5 minutes.
9. Tip: Taste and adjust seasoning with more salt and pepper if needed before serving.
10. Tip: Let the dish rest for 5 minutes off the heat to allow flavors to meld.

One-Pot Chicken Chasseur comes out tender and rich, with a sauce that’s perfect over mashed potatoes or crusty bread. The mushrooms add an earthy depth, making every bite a comforting delight.

Chicken Chasseur with Brandy

Back in the day, my grandma used to whip up this Chicken Chasseur with Brandy that had everyone begging for seconds. It’s a cozy, flavorful dish that’s perfect for impressing guests or treating yourself on a lazy Sunday.

Ingredients

• Chicken thighs – 4
• Butter – 2 tbsp
• Mushrooms – 1 cup, sliced
• Shallots – 2, minced
• Brandy – ¼ cup
• Chicken stock – 1 cup
• Tomato paste – 1 tbsp
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Season chicken thighs with salt and pepper.
2. Melt butter in a large skillet over medium-high heat.
3. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove chicken and set aside.
5. In the same skillet, add mushrooms and shallots. Cook until softened, about 3 minutes.
6. Pour in brandy and let it simmer for 1 minute to cook off the alcohol. Tip: Stand back when adding brandy to avoid flames.
7. Stir in tomato paste and thyme, then add chicken stock.
8. Return chicken to the skillet, cover, and simmer on low heat for 25 minutes. Tip: Check occasionally to ensure the sauce isn’t reducing too quickly.
9. Uncover and cook for an additional 5 minutes to thicken the sauce.

What you’ll love about this dish is the rich, velvety sauce clinging to the tender chicken. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop.

Gluten-Free Chicken Chasseur

Here’s a dish that’s both comforting and effortlessly chic—gluten-free chicken chasseur. You’ll love how simple it is to whip up, yet it feels like a fancy bistro meal. Perfect for those nights when you want something special without the fuss.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Mushrooms – 1 cup, sliced
• Tomato paste – 2 tbsp
• Gluten-free flour – 1 tbsp
• Chicken broth – 1 cup
• White wine – ½ cup
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Remove chicken and set aside. In the same skillet, add mushrooms and sauté for 3 minutes until softened.
3. Stir in tomato paste and gluten-free flour, cooking for 1 minute to remove the raw flour taste.
4. Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the pan. Tip: This adds incredible depth of flavor.
5. Return chicken to the skillet. Add thyme, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes. Tip: The sauce should thicken slightly but still be pourable.

Every bite of this chicken chasseur is tender and packed with rich, savory flavors. Serve it over a bed of mashed cauliflower for a low-carb twist or with gluten-free pasta to soak up all that delicious sauce.

Chicken Chasseur with Tarragon

Let’s dive into making Chicken Chasseur with Tarragon, a classic French dish that’s surprisingly simple to whip up at home. You’ll love how the tarragon adds a unique twist to the rich, savory flavors.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Mushrooms – 1 cup, sliced
• Shallots – 2, minced
• Tomato paste – 2 tbsp
• White wine – ½ cup
• Chicken stock – 1 cup
• Tarragon – 1 tbsp, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add mushrooms and shallots. Cook until softened, about 3 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
6. Add chicken stock and bring to a simmer. Return chicken thighs to the skillet. Tip: The liquid should come halfway up the sides of the chicken.
7. Cover and simmer on low heat for 20 minutes, until chicken is cooked through.
8. Stir in tarragon and cook for another minute. Tip: Fresh tarragon works best for a vibrant flavor.

Best served hot, this dish boasts tender chicken in a sauce that’s both rich and slightly tangy. Try it over mashed potatoes or with crusty bread to soak up every last drop.

Chicken Chasseur with a Creamy Twist

Feeling like you need a cozy yet fancy dinner? This Chicken Chasseur with a Creamy Twist is your go-to. It’s rustic, rich, and surprisingly easy to whip up.

Ingredients

• Chicken thighs – 4
• Butter – 2 tbsp
• Mushrooms – 1 cup, sliced
• Shallot – 1, minced
• White wine – ½ cup
• Tomato paste – 2 tbsp
• Heavy cream – ½ cup
• Chicken broth – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Season chicken thighs with salt and pepper.
2. Melt butter in a large skillet over medium-high heat.
3. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove chicken and set aside.
5. In the same skillet, add mushrooms and shallot. Cook until softened, about 3 minutes.
6. Pour in white wine, scraping up any browned bits. Tip: This deglazing step adds depth to the sauce.
7. Stir in tomato paste, then add chicken broth.
8. Return chicken to the skillet, cover, and simmer for 20 minutes. Tip: Keep the heat low to prevent the sauce from reducing too quickly.
9. Stir in heavy cream and cook for an additional 5 minutes.

Golden and bubbling, this dish boasts tender chicken in a velvety sauce. Serve it over mashed potatoes or with crusty bread to soak up every last drop.

Spicy Chicken Chasseur

Wow, you’re in for a treat with this Spicy Chicken Chasseur. It’s a bold, flavorful dish that’s perfect for shaking up your weeknight dinner routine.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Tomato paste – 2 tbsp
• Chicken broth – 1 cup
• Red pepper flakes – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
4. Stir in tomato paste and red pepper flakes, cooking for another minute to deepen the flavors.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
6. Return chicken to the skillet, reduce heat to low, and simmer covered for 20 minutes. Tip: Check occasionally to ensure the sauce isn’t reducing too quickly.
7. Uncover and simmer for an additional 5 minutes to thicken the sauce slightly.

Unbelievably tender chicken with a sauce that’s got just the right kick. Serve it over mashed potatoes to soak up all that spicy, savory goodness.

Chicken Chasseur with Olives

Unbelievable how a few simple ingredients can transform into something so flavorful, right? Today, we’re diving into a classic dish that’s both hearty and easy to whip up. Perfect for those nights when you want something comforting without spending hours in the kitchen.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Mushrooms – 1 cup, sliced
• Tomato paste – 2 tbsp
• White wine – ½ cup
• Chicken broth – 1 cup
• Green olives – ½ cup, pitted
• Thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same skillet, add mushrooms and sauté for 3 minutes until they start to soften. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
4. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
5. Add chicken broth, olives, thyme, salt, and black pepper. Bring to a simmer.
6. Return chicken to the skillet, cover, and reduce heat to low. Simmer for 20 minutes until chicken is cooked through. Tip: Check the internal temperature of the chicken; it should reach 165°F.
7. Uncover and simmer for another 5 minutes to thicken the sauce slightly. Tip: If the sauce is too thin, let it simmer a bit longer until it reaches your desired consistency.

Delightfully tender chicken with a rich, savory sauce that’s packed with briny olives and earthy mushrooms. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up all that delicious sauce.

Vegan Chicken Chasseur with Seitan

Zesty flavors and hearty textures come together in this vegan twist on a classic French dish. You’ll love how the seitan mimics chicken perfectly, soaking up all the rich, savory sauce.

Ingredients

• Seitan – 1 lb
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Mushrooms – 8 oz, sliced
• Tomato paste – 2 tbsp
• White wine – ½ cup
• Vegetable broth – 1 cup
• Thyme – 1 tsp
• Bay leaf – 1
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until translucent.
3. Increase heat to medium-high, add sliced mushrooms, and cook for 5 minutes until golden.
4. Stir in tomato paste, cooking for 1 minute to deepen the flavor.
5. Pour in white wine, scraping the bottom of the skillet to deglaze, and simmer for 2 minutes.
6. Add seitan, vegetable broth, thyme, bay leaf, salt, and pepper, bringing to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
8. Remove bay leaf before serving. Tip: For a thicker sauce, uncover and simmer for an additional 5 minutes.

This dish boasts a tender texture and a deep, umami-packed flavor. Try serving it over mashed potatoes or with a side of crusty bread to soak up every last drop of sauce.

Chicken Chasseur with Root Vegetables

Let’s dive into a cozy kitchen adventure with a dish that’s as hearty as it is flavorful. You’ll love how the rich sauce and tender chicken come together with the earthy sweetness of root vegetables.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Button mushrooms – 1 cup, sliced
• Carrots – 2, chopped
• Potatoes – 2, diced
• Chicken stock – 1 cup
• Tomato paste – 2 tbsp
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-proof skillet over medium-high heat.
3. Season chicken thighs with salt and pepper, then sear in the skillet for 3 minutes per side until golden. Remove and set aside.
4. In the same skillet, add mushrooms, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
5. Tip: Don’t overcrowd the pan to ensure vegetables brown nicely.
6. Stir in tomato paste and thyme, cooking for 1 minute until fragrant.
7. Pour in chicken stock, scraping up any browned bits from the bottom of the pan.
8. Return chicken to the skillet, nestling it among the vegetables.
9. Transfer skillet to the oven and bake for 25 minutes, until chicken is cooked through.
10. Tip: Check the chicken’s internal temperature reaches 165°F for perfect doneness.
11. Let rest for 5 minutes before serving to allow flavors to meld.
12. Tip: Garnish with fresh thyme for a pop of color and freshness.

Perfect for a chilly evening, this dish boasts a luscious sauce and fork-tender chicken. Try serving it over a bed of creamy polenta for an extra comforting meal.

Quick Chicken Chasseur with Canned Tomatoes

Feeling like you need a quick, hearty meal without the fuss? This Chicken Chasseur with canned tomatoes is your weeknight hero, ready in a flash and packed with flavor.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Canned tomatoes – 1 can (14.5 oz)
• Chicken broth – 1 cup
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add diced onion and cook until soft, about 3 minutes.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Pour in canned tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits add depth to the sauce.
6. Add thyme, salt, and pepper, then bring to a simmer.
7. Return chicken to the skillet, cover, and simmer on low heat for 20 minutes. Tip: Check the sauce occasionally and adjust seasoning if needed.
8. Uncover and cook for another 5 minutes to slightly thicken the sauce.

The chicken turns out tender, swimming in a rich, tomatoey sauce with a hint of herbs. Serve it over mashed potatoes or with crusty bread to soak up all the goodness.

Chicken Chasseur with a Crusty Bread Topping

Dinner just got a whole lot cozier with this twist on a classic. You’ll love how the crusty bread topping soaks up all the rich, savory flavors of the chicken chasseur.

Ingredients

• Chicken thighs – 4
• Mushrooms – 1 cup, sliced
• Tomato paste – 2 tbsp
• White wine – ½ cup
• Chicken stock – 1 cup
• Bread – 2 slices, torn into pieces
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, melt butter. Add mushrooms and cook for 4 minutes until softened.
4. Stir in tomato paste, white wine, and chicken stock. Bring to a simmer and cook for 5 minutes. Tip: The sauce should slightly thicken.
5. Return chicken to the skillet. Top with torn bread pieces. Tip: Press the bread lightly into the sauce to soak up some liquid.
6. Transfer the skillet to the oven. Bake for 20 minutes until the bread is golden and crispy. Tip: Keep an eye on the bread to prevent burning.
7. Remove from the oven. Let it sit for 5 minutes before serving.

Kind of magical how the bread turns into a crispy, flavorful crust, right? Serve it straight from the skillet for a rustic touch, or pair with a simple green salad to balance the richness.

Chicken Chasseur with Wild Mushrooms

Alright, let’s dive into making this cozy, flavorful dish that’s perfect for any night you’re craving something hearty yet elegant.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Wild mushrooms – 1 cup
• Shallot – 1, minced
• White wine – ½ cup
• Chicken stock – 1 cup
• Tomato paste – 1 tbsp
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then add to the skillet skin-side down. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add mushrooms and shallot. Cook until mushrooms are golden and shallot is soft, about 5 minutes.
4. Stir in tomato paste and thyme, cooking for 1 minute until fragrant.
5. Pour in white wine, scraping up any browned bits from the bottom of the pan. Tip: This deglazing step adds depth to the sauce.
6. Add chicken stock and bring to a simmer. Return chicken to the skillet, cover, and reduce heat to low. Simmer for 20 minutes. Tip: Check the sauce occasionally to prevent it from reducing too much.
7. Uncover and cook for an additional 5 minutes to thicken the sauce slightly.

The chicken turns out incredibly tender, with a sauce that’s rich and packed with umami from the mushrooms. Serve it over mashed potatoes or crusty bread to soak up every last drop.

Chicken Chasseur with a Hint of Orange

You’ve probably had Chicken Chasseur before, but adding a hint of orange brings a fresh twist to this classic dish. It’s perfect for those evenings when you want something comforting yet a bit fancy.

Ingredients

– Chicken thighs – 4
– Olive oil – 2 tbsp
– Mushrooms – 1 cup, sliced
– Shallot – 1, minced
– Orange zest – 1 tsp
– Chicken stock – 1 cup
– Tomato paste – 1 tbsp
– Butter – 2 tbsp
– Parsley – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add mushrooms and shallot. Cook for 3 minutes until softened.
4. Stir in orange zest, chicken stock, and tomato paste. Bring to a simmer.
5. Return chicken to the skillet. Cover and cook for 20 minutes on low heat. Tip: The liquid should gently bubble, not boil.
6. Remove lid, stir in butter until melted. Tip: Butter adds richness and gloss to the sauce.
7. Sprinkle with parsley before serving.

Outstanding in flavor, this dish balances the earthiness of mushrooms with the bright note of orange. Serve it over mashed potatoes or with crusty bread to soak up the delicious sauce.

Conclusion

Feast your eyes on these 18 mouthwatering Chicken Chasseur recipes, perfect for any gathering or cozy night in. Whether you’re a seasoned chef or just starting out, there’s something here to delight your taste buds. Don’t forget to leave a comment with your favorite pick and share the love by pinning this article on Pinterest. Happy cooking!

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