Poulet Sauté Chasseur
Chicken chasseur or should I say Poulet Sauté Chasseur is a French classic dish. It is a wonderfully flavored recipe with onions, shallots, tomatoes, button mushrooms, dry vermouth or white wine (substitutions below), and French herbs. You will also love my Skillet Chicken Breast Recipe in white wine sauce, and this tender small chicken dish Chicken Poussin!
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❤️About This Recipe
This makes a delicious easy meal for your family or for entertaining.
It's a dish that is going to please everyone and also one that is so warm and welcoming on a chilly evening.
You can make it using a whole chicken, cutting it into portions as this is the traditional way and is more economical, or you can buy the portions from your butcher or supermarket already cut for you to save you the time. Chicken breast portions are ideal, but again whatever you prefer.
If you cut a whole chicken in portions you not only get good value but you also get a better flavor especially if you have a free-range chicken.
Colorful and appetizing, a dish so easy to fall in love with!
France has a secret to the best chicken dinners!
More Great Poultry Dishes From My Collection
- Chicken Fricassée a truly classic French dish, the meat is first seared and then slowly braised in liquid. So good!
- A traditional recipe Chicken Celestine is a delicious medley of chicken pieces, mushrooms, bacon, tomatoes, a little brandy, white wine, and cream. Heavenly!
- Then, for a change from chicken, try Turkey Escalopes, you will love this recipe.
📖 Recipe
Chicken Chasseur Recipe
Ingredients
- 3 lb whole chicken - then cut into pieces or buy a package of legs or breasts whatever you prefer.
- 6 small onions
- 4 shallots peeled and finely chopped
- ½ cup 50gr/2oz butter
- 2 cup 8oz button mushrooms
- 1 cup 225gr/8oz peeled tomatoes
- 2 tablespoon olive oil
- ⅓ cup 75ml/3oz dry vermouth or white wine
- 1 bouquet garnish
- 1 bay leaf
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- Prepare the chicken by cutting into portions - 2 thighs, 2 drumsticks, 2 wings and 2 breasts cut in halves.
- Peel the onions, leave them whole.
- Peel and finely chop the shallots.
- Melt the butter in a large heavy bottomed saucepan or Dutch oven (cocottes in France) and add the olive oil.
- Add the chicken pieces to the pan and brown on both sides.
- Add the onions and shallots to brown them a little.
- Remove them from the heat, add the vermouth or white wine and ignite with a match.
- As the flames die down, add the bouquet garnish, the bay leaf and season to taste.
- Drain the tomatoes, and chop roughly.
- Add the tomato juices to the pan and place the lid on.
- Cook for about 1 hour.
- Trim the mushrooms and add to the pan with the chopped tomatoes.
- Cook for a further 30 minutes until the it is cooked and the juices have thickened.
- When ready to serve, sprinkle with the chopped parsley or leave as a sprig as I have done in the photo.
Notes
- apple Cider Vinegar (½ vinegar and ½ water)
- chicken or vegetable Broth
- apple Juice
- white Grape Juice
- white Wine Vinegar
- ginger Ale
- water
Did you make this & like it, or not, let us know?!