Chicken Chasseur – My Way 🙂

The aroma alone transports me back to my tiny Parisian apartment, a culinary school student armed with more ambition than experience. My Chicken Chasseur attempts back then were… rustic, shall we say. Sometimes the sauce was too thin, other times the chicken was dry. But the joy of experimentation, the thrill of coaxing flavour from simple ingredients, and the memory of sharing it with my fellow students – those are the things I’ll never forget. This recipe, honed over years, is a tribute to that early passion, a dish that brings a little bit of Paris to my own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Dietary Type: Gluten-Free (with GF flour)

Ingredients

• 8 boneless, skinless chicken thighs, fat removed
• 2 tablespoons olive oil
• 1 small leek, chopped coarsely
• 1 cup chopped onion
• 1 1/2 tablespoons all-purpose flour (or gluten-free flour blend)
• 1 cup dry white wine
• 1 (15 ounce) can whole tomatoes, with juice
• 6 cloves garlic, finely chopped or grated
• 20 button mushrooms
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon (or 1 tablespoon dried oregano)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 tablespoons soy sauce (or tamari for gluten-free)

Equipment Needed

• Non-stick heavy skillet
• Non-stick saucepan
• Knife
• Cutting board
• Measuring spoons and cups

Instructions

1. Heat the olive oil in a non-stick heavy skillet over medium-high heat. Add the chicken pieces and brown on each side for about 5 minutes. Browning the chicken imparts a rich, savoury flavour to the final dish. Don’t overcrowd the pan; work in batches if necessary to ensure even browning.
2. Place the browned chicken thighs in a non-stick saucepan, arranging them side by side. This allows them to cook evenly in the sauce.
3. To the drippings in the skillet, add the leek and onion, and sauté for about 1 minute, then add the garlic for about 15 seconds. Be careful not to burn the garlic; it should be fragrant but not browned.
4. Add the flour, mix it in well, and let it cook for about 30 seconds. Cooking the flour removes the raw flour taste and helps to thicken the sauce. For a gluten-free version, use a gluten-free all-purpose flour blend.
5. Then mix in the white wine and tomatoes, breaking up the tomatoes a little bit with a spoon. Using a good quality dry white wine enhances the flavour of the sauce. I prefer Sauvignon Blanc or Pinot Grigio, but any dry white wine will work.
6. Bring this all to a boil over medium heat and pour over the chicken in the saucepan. Make sure the chicken is mostly submerged in the sauce.
7. Add the mushrooms, thyme, rosemary, salt, pepper, tarragon (or oregano), and soy sauce. Fresh herbs are always best, but dried herbs can be substituted; use about 1 teaspoon of each if using dried. The soy sauce adds a depth of umami flavour to the sauce.
8. Bring all to a boil over medium-high heat, stirring occasionally to prevent sticking.
9. Cover the pan, reduce the heat to low, and cook for about 30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
10. Spoon the chicken, mushrooms, and some sauce over cooked rice. Basmati rice is my go-to, but any rice or even mashed potatoes will work beautifully.

Expert Tips & Tricks

• Browning the chicken is key to building flavour, so don’t skip this step. Make sure the pan is hot before adding the chicken, and don’t overcrowd it.
• Deglaze the skillet with the white wine to scrape up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavour.
• Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your taste.
• For a richer sauce, add a tablespoon of butter or cream at the end of cooking.
• If the sauce is too thin, remove the chicken and mushrooms, and simmer the sauce over medium heat until it thickens to your desired consistency.
• For a deeper mushroom flavor, try using a mix of mushroom varieties, such as cremini, shiitake, and oyster mushrooms.

Serving & Storage Suggestions

Serve Chicken Chasseur hot, spooned over a bed of fluffy rice, creamy mashed potatoes, or even crusty bread for soaking up the delicious sauce. Garnish with a sprinkle of fresh parsley or tarragon for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a saucepan over low heat, or microwave until heated through. You may need to add a little water or broth to prevent the sauce from drying out. Chicken Chasseur can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	360 kcal	N/A
Fat	12.8 g	19%
Saturated Fat	2.5 g	12%
Cholesterol	114.5 mg	38%
Sodium	1095.8 mg	45%
Carbohydrates	19.7 g	6%
Fiber	3.3 g	13%
Sugars	7.2 g	N/A
Protein	32 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian Chasseur: Substitute the chicken thighs with firm tofu or portobello mushrooms. Increase the amount of mushrooms and vegetables for a heartier dish.
• Spicy Chasseur: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Creamy Chasseur: Stir in a dollop of crème fraîche or sour cream at the end of cooking for a richer, creamier sauce.
• Seasonal Variation: In the fall, add roasted butternut squash or pumpkin to the sauce for a seasonal twist. In the spring, use asparagus or peas.
• Wine Substitution: If you don’t have white wine on hand, you can substitute with chicken broth or apple cider.
• Herb Variations: Feel free to experiment with different herbs, such as oregano, basil, or chives.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can, but chicken thighs are more flavorful and stay moister during cooking. If using breasts, reduce the cooking time to prevent them from drying out.

Q: Can I make this ahead of time?
A: Absolutely! Chicken Chasseur is even better the next day as the flavors have had time to meld. Prepare it a day or two in advance and store it in the refrigerator until ready to serve.

Q: Is this recipe gluten-free?
A: It can be. Simply substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce.

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can. Use about 1 teaspoon of each dried herb in place of 1 tablespoon of fresh herbs.

Q: What kind of rice is best to serve with Chicken Chasseur?
A: While basmati rice is my favorite, any rice will work well. You can also serve it with mashed potatoes, pasta, or crusty bread.

Final Thoughts

This Chicken Chasseur, while “my way,” is ultimately about making it your way. Don’t be afraid to experiment with different ingredients and flavour combinations to create a dish that you truly love. Share your creations with family and friends, and let the joy of cooking and eating together fill your home. And perhaps, pair it with a lovely chilled glass of white wine – a crisp Sancerre would be divine! Bon appétit!