Chicken Chasseur

This chicken chasseur recipe makes a quick meal that is very popular here in France. It features ingredients most French home chefs have on hand: butter (of course), shallots, mushrooms and Cognac. I like this French chicken recipe the way it is, but nothing is to stop you from trying it with skinned chicken breasts for a lower calorie version.

Le Chasseur

Chasseur means hunter in French, but I can't imagine anyone but the truly desperate hunting a chicken! Chasseur sauce was originally served with wild game birds, and still is. But these days it is served with a variety of poultry and white meats as well. Of course it can vary a bit, but in general a chasseur sauce will include butter, shallots, mushrooms (we could imagine our hunter coming home with a pocketful of mushrooms along with his bird), wine and often times tomato.

It is meant to be a rustic sauce and you won't have to fuss over it to get good results. Just don't forget the Cognac!


Cognac is a special French brandy that is used frequently in cooking as well as being enjoyed by itself. If you wish, you can substitute your favorite brandy to make the sauce. Learn more about this and other French brandies and you will soon find them to be an indispensable ingredient on your pantry shelf.

Types of French Brandy

Chicken Chasseur
Poulet Sauce Chasseur

Preparation time: 1 hour

Makes 4 to 6 servings.


  • 8 chicken pieces (skinned if you wish)
  • 2 tablespoons butter
  • 2 tablespoons oil
  • salt and pepper
  • 8 ounces mushrooms, cleaned and sliced
  • 3 shallots, minced
  • 1 tablespoon flour
  • 1/4 cup cognac
  • 1/2 cup white wine
  • 1/2 cup chicken stock or bouillon
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped parsley


  1. In a Dutch oven or other sturdy, deep pan, heat 1 tablespoon of the butter with 1 tablespoon of the oil and brown the chicken until golden on all sides. Sprinkle with salt and pepper and remove from pan.
  2. Drain off the pan drippings, give the pan a quick swipe with a paper towel to clean it a bit and then return it to low heat and add the other tablespoon of butter and tablespoon of oil. When the butter melts, add the minced shallots and cook gently for three minutes. Add the mushrooms and cook, stirring occasionally for 8 minutes or until the mushrooms are softened.
  3. Sprinkle the mushrooms with the tablespoon of flour and cook for one minute stirring constantly. Pour on the cognac, white wine and bouillon and stir in the tomato paste. Add the browned chicken and bring to a simmer. Cover and simmer for 30 to 40 minutes, depending on how done you like your chicken and how big the pieces are. Serve topped with chopped parsley.

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