This deeply comforting homemade Chicken Chasseur with a German twist celebrates rich and timeless flavors. Here, I've taken the liberty to add a touch of German influence by adding fruity and floral Riesling.
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Much like my Jägersoße (hunter’s mushroom sauce), the result is a hearty, soul-satisfying meal perfect for everything from special occasions to your staple Sunday dinner.
Quick Tip – Chicken Chasseur pronunciation may seem tricky, but it’s easier than you think. Simply say sha-sur (with the “ch” part sounding like “sh”).
What is Chicken Chasseur?
Chicken Chasseur (also known in France as poulet chasseur and poulet à la chasseur) has a rich backstory that dates back to 19th-century France.
The word chasseur means “hunter” in French, so it's not surprising that the dish was originally created as a satisfying meal for hunters returning from the forest. It typically featured simple ingredients like wild mushrooms, onions, herbs, and tomatoes – staples that can be gathered and stored with ease.
Over the years, Chicken Chasseur has evolved, with everything from haute cuisine interpretations to more rustic regional variations.
Inspired by a hands-on cooking course I attended, where the Chicken Chasseur recipe we made completely won me over, I’ve added my own twist by incorporating Riesling wine. Introducing a German spin felt like a natural choice, given the shared culinary heritage of the French-German border regions. I hope you love this recipe as much as I do!
Ingredients for Chicken Chasseur
Here’s a breakdown of the ingredients you’ll need for this quick Chicken Chasseur:
- Chicken: I used chicken thighs for this recipe. Their juiciness and tender texture work beautifully. If you prefer a whole chicken, that also works and brings together more texture and flavors. Here's a handy video on how to part a chicken.
- All-Purpose Flour: Helps thicken the sauce. Use GF flour if needed.
- Olive Oil: Used to sear the chicken without overpowering it with flavor. Other neutral-tasting oils like sunflower or canola work too.
- Butter: Used to sauté the onions and give the dish a rich and creamy mouthfeel.
- Mushrooms: Traditionally, hunters would have used foraged wild mushrooms. Today, easily available varieties like button or cremini mushrooms make an excellent addition, bringing a rich umami flavor that anchors the sauce.
- Onion: An aromatic base that helps deepen the flavors.
- Granulated Sugar: Gently balances the acidity of the tomatoes, creating a more rounded and harmonious flavor in the sauce.
- Chicken Broth: Makes the foundation of this sauce, infusing it with savory umami notes. A great addition to any French Chicken Chasseur recipe.
- Dry White Wine (preferably Riesling): This is our underrated hero ingredient that single-handedly elevates the sauce. Less than a cup of dry white wine is enough to lend a touch of brightness, with hints of fruity and floral aromas.
- Tomato Paste: Concentrated and intensely flavored, tomato paste deepens the sauce and gives it that signature reddish-brown hue.
- Medium Tomatoes: Opt for deep red, beautifully ripe tomatoes for a hearty and vibrant sauce.
- Fresh Parsley (for garnish): To brighten the dish with a burst of color, freshness, and flavor.
You’ll also need salt and pepper to season the sauce. Taste as you go and adjust to your liking.
Creamy Chicken Chasseur - Steps
Sear Chicken: Season chicken with salt and pepper. Brown in olive oil until golden, set aside.
Cook Onions: In the same pan, sauté onions with butter and a pinch of sugar until soft.
Prepare the Tomatoes: Place the tomatoes in boiling water for 1 minute, then remove the skins, core, and seeds before chopping.
Add Mushrooms & Tomatoes: Add chopped mushrooms, tomatoes, and tomato paste to your sautéed onions. Cook briefly.
Thicken & Deglaze: Sprinkle in flour, stir, then add Riesling and chicken broth. Simmer for 10 minutes.
Bake: Return chicken to pan. Transfer to oven and bake at 180°C (356°F) for 45–60 minutes.
Serve: Stir in the remaining butter, adjust seasoning, and garnish with parsley. Serve with boiled potatoes or alongside veggies and chicken chasseur with rice.
Expert Tips for the Best Chicken Chasseur
- Brown the Chicken Well: Sear the chicken in batches for maximum flavor. A golden crust builds a rich base for the chasseur sauce.
- Don’t Skip Tomato Blanching: Boiling tomatoes for a minute helps peel off the skin and softens them, enhancing the sauce's texture.
- Adjust to Taste: Season as you go, tasting along the way to balance the salt and acidity perfectly.
- Let the Flavours Meld: If desired, rest the dish for 5–10 minutes before serving to help the flavors settle and blend.
Conclusion
I hope my German twist to Chicken Chasseur with Riesling brings something new to this beloved French staple while staying true to its rustic, hunter roots.
If you enjoyed this dish, you will love other cozy chicken recipes on the blog. My Chicken Fricassee is a deeply creamy, herb-forward option, while my comforting German Chicken Soup is like a hug in a bowl of soup.
Recipe
Classic Chicken Chasseur
Ingredients
- 1.5 kg chicken (3.5 lb / 50 oz)I used chicken thighs, but you can use a whole chicken cut into pieces or chicken breast
- salt and pepper
- 50 g all-purpose flour
- 2 tablespoon olive oil
- 80 g butter
- 200 g mushrooms
- 1 g medium onion about 150 g/ 5 oz
- 50 g granulated sugar
- 350 ml chicken broth
- 180 ml dry white wine
- 3 tablespoon tomato paste
- 3 medium tomatoes about 400 g / 14 oz
- 2 teaspoon parsley for garnish
Instructions
- Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium heat. Brown the chicken, skin-side down, in batches to avoid overcrowding. Cook until golden on both sides, then set aside.1.5 kg chicken, salt and pepper, 2 tablespoon olive oil
- Using the same pan, add the remaining tablespoon of olive oil, half the butter, and the sugar. Add the chopped onions and cook over low to medium heat until soft and caramelised.80 g butter, 50 g granulated sugar, 1 g medium onion
- While the onions cook, bring a pot of water to a boil. Blanch the tomatoes for 1 minute, then remove, peel, core, deseed, and chop.3 medium tomatoes
- Add sliced mushrooms, chopped tomatoes, and tomato paste to the caramelised onions. Stir in the flour and cook for 1–2 minutes until well combined.200 g mushrooms, 3 tablespoon tomato paste, 50 g all-purpose flour
- Pour in the white wine and chicken broth, scraping the bottom of the pan. Bring to a boil, then reduce to a gentle simmer for 10 minutes. Meanwhile, preheat your oven to 180°C / 356°F.180 ml dry white wine, 350 ml chicken broth
- Return the chicken pieces to the saucepan. If your pan isn’t oven-safe, transfer everything to a baking dish. Bake uncovered for 45–60 minutes, or until the chicken is tender and fully cooked.
- Taste the sauce and adjust seasoning if needed. Stir in the remaining butter, then sprinkle with chopped parsley.2 teaspoon parsley
- Serve with boiled potatoes and vegetables.
Irma Pallas says
Thanks’ Dankeschoen