The secret ingredient chefs sneak into this French chicken dish

Barney Desmazery

Published: September 15, 2026 at 10:46 AM

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Skills and shows editor Barney Desmazery shares his version of a French bistro classic

There are several theories behind the name chicken chasseur, or hunter’s chicken. Some say it’s down to the dish being built around foraged ingredients (mushrooms and wild herbs); others claim hunters enjoyed it after a long day. In any case, it’s a classic French fricassée where chicken joints are lightly fried, then gently braised in a sauce. Done well, it’s pure bistro cooking – deeply savoury and balanced, using good technique to turn simple ingredients into something quietly luxurious.

Tips for a perfect stew

1. The cut

Using thighs rather than a whole jointed chicken solves the issue of different cook times for different cuts. Plus, thighs are best for slow cooking – juicy and full of flavour.

2. Hunter's season

Season the chicken up to a day ahead so it penetrates the meat, not just the surface.

3. Under the skin

Chicken skin softens during braising, but when you fry the thighs, the fat renders beneath it, adding richness and depth.

4. All for one

Stay true to the original and use one pan for better caramelisation, a deeper flavour in the sauce and less mess.

5. Secret ingredient

We’d get the guillotine for this in olden days, but a splash of soy sauce boosts the savouriness and adds rich colour.

6. In sequence

The order in which the ingredients hit the pan matters to ensure the best results without burning the flour or undercooking the veg.

7. Herbal notes

Bay, thyme and herb stalks build backbone in the sauce, while parsley and tarragon round off and lift the dish with freshness.

8. Make a splash

A splash of brandy or cognac is classic, but optional. If you’re feeling theatrical, flambé it!

9. Oven vs. hob

Traditionally simmered on the hob, chasseur can catch and burn because of its flour-based sauce. Oven-cooking ensures a gentler, more even heat, prevents burning and means no constant stirring.

How to make it

Next level chicken chasseur

Next-level chicken chasseur in a round baking dish with a spoon

Serves 4
Prep 30 mins
Cook 1 hr 30 mins
Easy

Ingredients

6-8 free-range, skin-on, bone-in chicken thighs, depending on the size of the thighs
300g chestnut mushrooms
1 large or 2 small shallots
2 garlic cloves
25g butter
small bunch of tarragon
small bunch of parsley
large thyme sprig
2 bay leaves
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp brandy (optional)
150ml dry white wine (about 1 glass)
500ml good-quality chicken stock
1 tsp soy sauce (optional)

Method

1. Season the chicken all over generously with salt and pepper. If you have time, do this a few hours (up to a day) ahead, and chill the chicken. Heat the oven to 200C/ 180C fan/gas 6. Slice the mushrooms and finely chop the shallots and garlic, and set all three aside separately. Melt the butter in a large, wide, flameproof casserole or ovenproof frying pan until foaming. Add the chicken thighs, skin-side down, and spend a good 10 mins browning the skin well, using tongs to turn the thighs and crisp the sides if needed – you want them deep golden. Flip and brown on the flesh side for another 8-10 mins, then use tongs to lift onto a plate, leaving the fat behind. While the chicken cooks, pick the leaves from the tarragon and parsley, an roughly chop. Tie the parsley stalks, thyme sprig and bay together.

2. Fry the sliced mushrooms in the pan for 5-6 mins until well coloured and their moisture has cooked off, then add the shallots and garlic, and cook for a few minutes more. Stir the flour into the vegetables and cook for a few minutes to form a sticky paste, then stir in the tomato purée and toast for 2 mins.

3. If using brandy, pour it in and let it simmer down or light it to flambé it if you feel like being fancy (take care!). Pour in the wine and reduce to a thick paste again. Gradually pour in the stock and stir well to make a smooth sauce, then add the soy sauce, if using, and nestle in the herb bundle. Add the chicken thighs to the pan, skin-side up, cover and cook in the oven for 40 mins until the chicken is tender. Let stand for 5 mins, then scatter over the chopped parsley and tarragon, and bring the dish to the table to serve alongside buttery mash or roast potatoes, if you like.

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