Chicken Chasseur

Poulet Sauté Chasseur

chicken chasseurChicken Chasseur

Chicken chasseur or should I say Poulet Sauté Chasseur in French, is a wonderfully flavoured chicken dish which makes a deliciously easy meal for your family or for entertaining. Colourful and appetizing, a dish so easy to fall in love with.

It's a dish that is going to please everyone and also one that is so warming 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.

The chickens in France are such good quality and they are very proud of their poultry; so buying a good quality chicken gives you the best flavor even if you cannot get to France!


3lb whole chicken

6 small onions

4 shallots, peeled and finely chopped

¼ cup (50gr/2oz) butter

2 cup (8oz) button mushrooms

1 cup (225gr/8oz) peeled tomatoes

2 tbsp olive oil

⅓ cup (75ml/3oz) dry vermouth or white wine

1 bouquet garnish

1 bay leaf

1 tbsp chopped parsley

Salt and pepper to taste


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.

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