Steamy, fragrant steam rose as I spooned the rich tomato-wine sauce over crisp-skinned chicken, my kitchen filling with a nutty toasted scent that hinted at autumn evenings. That’s the moment JB’s Chicken Chasseur truly comes alive. After testing it three times, I discovered that letting the chicken rest at room temperature for 30 minutes before searing delivers an even golden exterior without scorching. Read on for the sensory details and hands-on tweaks.
Why You’ll Love JB’s Chicken Chasseur
- Crisp, golden chicken skin that crackles as you cut through it
- Silky-smooth sauce bubbling around the edges, balanced by bright wine acidity
- One-pan cooking keeps cleanup minimal and methods approachable for any home cook
- Rooted in classic French “hunter’s stew,” a taste of rustic countryside cuisine
A Little Background
On my very first trial of JB’s Chicken Chasseur, I rushed the sear and ended up with uneven browning. After letting the chicken warm on the counter, I returned to find a more consistent, nutty-toasted crust. This dish dates back to French game hunters who cooked chicken with mushrooms and wine, making the most of pantry staples when fresh game wasn’t available.
Key Ingredients for JB’s Chicken Chasseur
- Chicken Thighs: bone-in, skin-on for deeper flavor; you can swap for breasts but shorten baking time
- Button Mushrooms: halved for tender bite; baby bella work well too
- Tomato Paste: adds glossy color and umami; ketchup may be used in a pinch
- Dry White Wine: Sauvignon Blanc or Pinot Grigio to deglaze and lift sauce
- Chicken Stock: homemade or low-sodium boxed for control over salt and body
How to Make JB’s Chicken Chasseur
- Preheat oven to 190°C/375°F (conventional). Season 8 chicken thigh fillets (skin-on, bone-in; about 1.3 kg) with sea salt and cracked black pepper.
- Heat a large ovenproof skillet over high for 2 minutes. Add 2 Tbsp extra virgin olive oil. Place chicken skin-side down and sear for 4 minutes until golden brown, then flip and sear for 2 minutes. Transfer to a plate.
- Reduce heat to medium. Add 20 g (1½ Tbsp) butter and 1 sliced brown onion (200 g). Sauté for 4 minutes until the onion is soft and translucent.
- Add 3 minced garlic cloves and 250 g halved button mushrooms. Cook for 2 minutes, stirring, until mushrooms soften and release a rich buttery smell.
- Stir in 2 Tbsp tomato paste. Cook for 1 minute to deepen the flavor.
- Pour in 120 ml dry white wine, scraping up brown bits. Simmer for 2 minutes until reduced by half.
- Add 250 ml chicken stock, 1 tsp Dijon mustard, 1 bay leaf and 2 sprigs thyme. Stir to combine.
- Return chicken to the pan, skin-side up, spooning sauce over each piece.
- Transfer skillet to the oven. Bake for 20 minutes or until an internal temperature of 75°C is reached.
- Remove, discard bay leaf, sprinkle with 1 Tbsp chopped parsley, and serve immediately.
Pro Tips & Troubleshooting
- Allow the skillet to heat fully (2 minutes) before adding oil—this ensures a golden, non-sticking sear.
- If the sauce seems thin, stir in a 1 tsp cornstarch slurry (1:1 with water) off heat to thicken.
- For a smoky twist, add diced bacon with the onions for an earthy depth.
- Doubling the recipe? Use two pans or work in batches to maintain high sear heat.
Storage & Make-Ahead Guide
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. To freeze, portion into freezer-safe tubs for up to 3 months—my third trial froze and reheated to silky smooth consistency. Reheat in a 160°C oven until sauce is bubbling and chicken reaches 75°C again. Always discard leftovers left out over 2 hours to ensure food safety.
Serving Suggestions
Pair JB’s Chicken Chasseur with buttered noodles, creamy mashed potatoes or a mound of rice to sop up the sauce. A green side—steamed broccoli or a simple parsley salad—adds a refreshing contrast.
Frequently Asked Questions
- What is chicken chasseur sauce made of? A blend of tomato paste, white wine, chicken stock, mushrooms, garlic and herbs creates the classic “hunter” sauce.
- Can I use chicken breasts instead of thighs? Yes, but reduce baking to 12–15 minutes to prevent dryness; ensure they reach 75°C internally.
- How do I thicken chasseur sauce? Whisk in a small cornstarch slurry off heat until you reach desired consistency.
- What wine works best in chasseur? A dry white like Sauvignon Blanc or Chardonnay complements the acidity without overpowering.
- Is chicken chasseur gluten-free? Yes—just choose a gluten-free stock and ensure tomato paste has no additives.
- How long can I store leftovers? Refrigerate up to 4 days or freeze for 3 months; reheat thoroughly to 75°C.
Final Thoughts
After countless spoonfuls and a few sticky pans, JB’s Chicken Chasseur remains my go-to for a cozy, flavorful meal. I love how the sauce glistens under a sprinkle of fresh parsley. Try it this weekend and share your tweaks—I can’t wait to hear how yours turns out!
More Recipes You’ll Love
- Garlic Butter Shrimp Pasta – shares a rich, wine-infused sauce for seafood lovers
- Creamy Mushroom Pasta – highlights earthy mushrooms much like the chasseur’s forest flavors
- Pesto Chicken Pasta – another comforting chicken-and-pasta dish with bright herb notes
- French Onion Chicken Orzo Casserole – a one-pot, French-inspired meal that’s perfect alongside chasseur
JB’s Chicken Chasseur
Ingredients
Method
- Preheat oven to 190°C/375°F. Season chicken thighs with sea salt and cracked black pepper.
- Heat a large ovenproof skillet over high heat. Add olive oil, then place thighs skin-side down and sear for 4 minutes until golden. Flip and sear 2 minutes.
- Reduce heat to medium, add butter and sliced onion. Sauté for 4 minutes until soft and translucent.
- Stir in minced garlic and mushrooms. Cook 2 minutes until mushrooms release moisture.
- Mix in tomato paste and cook 1 minute. Pour in wine, deglaze for 2 minutes. Add chicken stock, Dijon mustard, bay leaf, and thyme; stir to combine.
- Return chicken to skillet, skin-side up, spoon sauce over each piece. Bake for 20 minutes until internal temperature reaches 75°C.
- Remove bay leaf, sprinkle with parsley and serve immediately.