One-Pot Chicken Chasseur, known as “Poulet Chasseur” in French cuisine, is the epitome of rustic elegance – a hearty hunter’s stew that transforms simple ingredients into a deeply flavorful and satisfying meal. This classic French dish traditionally features chicken braised with mushrooms, tomatoes, white wine, and aromatic herbs, creating a rich sauce that’s both comforting and sophisticated. The beauty of this one-pot version lies in its simplicity and convenience – everything cooks together in a single Dutch oven, allowing the flavors to meld beautifully while minimizing cleanup. The chicken becomes fall-off-the-bone tender as it slowly braises in the wine-enriched sauce, while the mushrooms add an earthy depth and the tomatoes provide a bright acidity that balances the richness. This dish embodies the French philosophy of creating extraordinary meals from humble ingredients, making it perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen.
Serves: 4-6 people
What You’ll Need
For the Chicken:
- 3-4 pounds bone-in chicken pieces (thighs, drumsticks, and breasts)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
For the Vegetables:
- 8 ounces mushrooms (cremini or button), sliced thick
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, cut into 1-inch pieces
- 2 celery stalks, chopped
- 3 medium tomatoes, chopped (or 1 can diced tomatoes, drained)
For the Braising Liquid:
- 1 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 sprigs fresh rosemary
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Preparing the Chicken
Begin by patting the chicken pieces completely dry with paper towels. This step is crucial for achieving a beautiful golden-brown sear. In a shallow dish, combine the flour, salt, and black pepper, then dredge each chicken piece in the seasoned flour, shaking off any excess.
The flour coating not only helps create a beautiful crust but also helps thicken the braising liquid as the dish cooks, creating that characteristic rich sauce that Chasseur is known for.
Creating the Perfect Sear
Heat the olive oil and butter in a large, heavy Dutch oven over medium-high heat until the butter stops foaming. The combination of oil and butter provides the best of both worlds – the oil prevents burning while the butter adds rich flavor and helps create that gorgeous golden color.
Working in batches to avoid overcrowding, sear the chicken pieces skin-side down first for 4-5 minutes until deep golden brown. Flip and sear the other side for another 3-4 minutes. Don’t move the chicken too early – let it develop that beautiful crust before turning.
Building the Flavor Foundation
Remove the seared chicken to a plate and reduce the heat to medium. In the same pot with all those delicious browned bits, add the sliced mushrooms. Cook them for 5-6 minutes until they release their moisture and start to brown nicely.
The mushrooms will initially release quite a bit of liquid – let this cook off completely so they can properly caramelize. This step is essential for developing the deep, earthy flavor that makes this dish special.
Adding the Aromatics
Add the diced onion to the pot with the mushrooms and cook for 3-4 minutes until softened and translucent. The onion should smell sweet and fragrant when ready. Add the minced garlic and cook for another minute until aromatic.
Stir in the chopped carrots and celery, cooking for 2-3 minutes just to soften them slightly. These vegetables will continue cooking during the braising process and add wonderful texture and flavor to the final dish.
Deglazing and Building the Sauce
Add the tomato paste and stir it around for about a minute, letting it cook slightly to develop its flavor. This concentrates the tomato taste and adds depth to the sauce.
Pour in the white wine, scraping up all those beautiful browned bits from the bottom of the pot with a wooden spoon. This deglazing step is crucial – those browned bits are packed with flavor and will enrich your entire dish.
Bringing It All Together
Let the wine simmer for 2-3 minutes to cook off some of the alcohol, then add the chicken stock, chopped tomatoes, bay leaves, thyme, and rosemary. Stir everything together and bring to a gentle simmer.
Nestle the seared chicken pieces back into the pot, skin-side up when possible. The liquid should come about halfway up the chicken pieces – if needed, add a bit more stock or water.
The Slow Braising Process
Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 350°F oven, or continue cooking on the stovetop over low heat. If cooking on the stovetop, maintain just a gentle simmer – you should see only occasional bubbles breaking the surface.
Braise for 45 minutes to 1 hour, until the chicken is fork-tender and easily pulls away from the bone. The exact timing will depend on the size of your chicken pieces.
Checking for Doneness
The chicken is ready when it reaches an internal temperature of 165°F and the meat is tender enough to easily shred with a fork. The sauce should be rich and flavorful, with the vegetables tender but not mushy.
If the sauce seems too thin, you can simmer it uncovered on the stovetop for a few minutes to reduce it slightly. If it’s too thick, add a splash of stock or white wine.
Final Seasoning and Garnish
Remove the bay leaves, thyme stems, and rosemary sprigs from the pot. Taste the sauce and adjust seasoning with salt and pepper as needed. The flavors should be well-balanced with the wine adding brightness, the tomatoes providing acidity, and the herbs lending aromatic complexity.
Stir in the fresh chopped parsley just before serving. The bright green herbs add a pop of color and fresh flavor that beautifully complements the rich, savory stew.
Serving Suggestions
Serve the Chicken Chasseur directly from the Dutch oven for a rustic presentation, or transfer to a serving platter. This dish pairs wonderfully with creamy mashed potatoes, buttered egg noodles, crusty French bread, or steamed rice – anything that can soak up that delicious sauce.
A simple green salad with vinaigrette provides a nice acidic contrast to balance the richness of the braised chicken.
Make-Ahead and Storage
This dish actually improves in flavor when made a day ahead, as the flavors have more time to meld together. Store covered in the refrigerator for up to 3 days, and reheat gently on the stovetop or in a low oven.
The dish also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Wine Pairing
Since this dish is cooked with white wine, serving the same wine alongside makes perfect sense. A crisp Sauvignon Blanc or Pinot Grigio works beautifully, though a light red wine like Pinot Noir or Beaujolais also complements the earthy mushrooms and herbs wonderfully.
Customization Ideas
Feel free to add other vegetables like pearl onions, bell peppers, or potatoes during the braising process. Some cooks like to add a splash of brandy along with the wine for extra depth, or finish the dish with a dollop of crème fraîche for added richness.
