Chicken chasseur is a proper comfort-food casserole: golden chicken thighs baked in a rich chasseur sauce of mushrooms, shallots, white wine, tomatoes and tarragon. It is a French country classic that has long been a favourite at British dinner parties, and it is easy to make at home with one casserole dish and a pack of chicken thighs. The oven does most of the work, so it is great for a midweek treat or a relaxed Sunday.
Shop Chicken Thighs 900g-1.1kg
What is chasseur sauce?
Chasseur is French for hunter, and the name is usually linked to the wild mushrooms a hunter might pick up on the way home. A good chasseur sauce starts with shallots and mushrooms softened in butter, then white wine, tomato and stock are added and simmered with herbs, usually tarragon and parsley. It is lighter than a cream sauce, with a deep, savoury flavour that soaks into the chicken as it bakes.
Why chicken thighs are best for chicken chasseur
Bone-in, skin-on thighs are the cut we recommend for any chicken casserole. They have more flavour than breast, they stay juicy over a long cook, and the bones give the sauce extra body. Our Chicken Thighs 900g-1.1kg (Frozen) come frozen in a pack of about 1kg, which is just right for this recipe for four. Defrost them in the fridge overnight before you start. You will find thighs, legs and drumsticks in our Chicken Thighs collection.
Serves: 4 | Prep: 20 minutes | Cook: about 1 hour 5 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1kg), fully defrosted
- 1 tbsp sunflower or rapeseed oil
- 15g butter
- 4 rashers smoked streaky bacon, chopped (optional)
- 3 banana shallots or 1 large onion, finely sliced
- 250g chestnut mushrooms, halved or quartered
- 2 garlic cloves, crushed
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 150ml dry white wine
- 300ml hot chicken stock
- 200g chopped tomatoes (half a 400g tin)
- 1 tsp dried tarragon or 2 tbsp chopped fresh tarragon
- 2 sprigs of fresh thyme and 1 bay leaf
- Small handful of flat-leaf parsley, chopped
- Salt and freshly ground black pepper
Method
- Defrost the chicken thighs overnight in the fridge. Heat the oven to 190°C (170°C fan, gas 5). Pat the thighs dry and season all over with salt and pepper.
- Heat the oil in a large, ovenproof casserole over a medium-high heat. Add the thighs skin-side down and cook for 8–10 minutes, without moving them, until the skin is deep golden. Turn and cook for 2 minutes more, then lift onto a plate.
- Pour off all but about 1 tbsp of fat. Add the butter and bacon and cook for 3 minutes, then add the shallots and cook for 4–5 minutes until soft.
- Add the mushrooms and cook for 5 minutes until golden, then stir in the garlic for 1 minute.
- Stir in the flour and tomato purée and cook for 1 minute. Pour in the wine and bubble for 2 minutes, scraping the bottom of the pan.
- Add the stock, chopped tomatoes, half the tarragon, the thyme and the bay leaf. Bring to a simmer.
- Nestle the chicken back in, skin-side up, keeping the skin above the sauce. Cook in the oven, uncovered, for 40–45 minutes until the sauce has thickened and the chicken reaches at least 75°C next to the bone.
- Remove the thyme and bay. Stir the remaining tarragon and the parsley into the sauce, taste for seasoning and rest for 5 minutes before serving.
Butcher's tips for crispy skin and a rich sauce
Take your time browning the thighs. Starting skin-side down in a medium-hot pan and leaving them alone for 8–10 minutes renders the fat and gives you golden, crisp skin. That rendered chicken fat is also what you cook the shallots and mushrooms in, so the flavour goes straight into the sauce.
When the thighs go back into the casserole, keep the skin above the liquid and cook uncovered. The sauce reduces and thickens around the chicken while the skin stays crisp. Always check the meat next to the bone: it should be at least 75°C, with no pink and the juices running clear. For more on timings, see our guide on how to cook bone-in chicken thighs.
Easy swaps and variations
No wine? Use extra chicken stock and a splash of white wine vinegar at the end. If you cannot find tarragon, thyme and parsley on their own are fine. Leave out the bacon for a lighter dish, or add a handful of small button onions with the mushrooms for a more traditional look. For a hands-off version, our slow cooker chicken thighs with gravy is a good alternative for busy days.
What to serve with chicken chasseur
Creamy mash is our favourite, as it soaks up all that sauce. Buttered new potatoes, crusty bread, rice or tagliatelle all work too. Serve with green beans, peas or tenderstem broccoli for some colour. It is also a good dinner-party dish because you can make it a day ahead; the flavour gets even better overnight.
Food safety
Defrost frozen chicken in the fridge, never on the worktop, and cook it within 24 hours of defrosting. Do not wash raw chicken, and wash your hands, boards and knives after handling it. Cook until the meat reaches at least 75°C next to the bone. Cool leftovers quickly, refrigerate within 2 hours, eat within 2 days and reheat only once, until piping hot.
FAQ
What is chasseur sauce?
Chasseur means hunter in French. Chasseur sauce is a rustic sauce of mushrooms, shallots, white wine, tomatoes, stock and herbs, usually tarragon and parsley. It is most often served with chicken, but it also goes well with pork chops and steak.
What is the best chicken for chicken chasseur?
Bone-in, skin-on chicken thighs. They stay juicy during the long simmer, the bones add flavour to the sauce and the skin crisps up nicely in the oven. Breast works, but it dries out more easily, so cook it for less time.
Can I make chicken chasseur without wine?
Yes. Replace the wine with extra chicken stock and add 1 tbsp of white wine vinegar or lemon juice at the end for a bit of sharpness. It will still taste great.
Can I make chicken chasseur in the slow cooker?
Yes. Brown the thighs and cook the sauce base in a pan first, then put everything into the slow cooker and cook on low for 5–6 hours. The skin will be soft rather than crisp, so you can remove it before serving if you prefer.
Can I freeze chicken chasseur?
Yes. Cool it quickly, then freeze it in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot all the way through. Because our thighs are sold frozen, only freeze cooked leftovers, never raw thighs again once defrosted.
