Food Recipes Dinner Poultry Dishes Chicken Chasseur 4.0 (4,559) 11 Reviews A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white wine sauce. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 7, 2023 Rate PRINT Share Active Time: 40 mins Total Time: 50 mins Yield: 4 servings Chicken chasseur, literally "hunter's chicken," harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Though Italian chicken cacciatore also has the same translation, that dish's ingredients are not exactly the same — most notably, it includes bell pepper, uses red instead of white wine, and relies on a different set of herbs for flavor. The beauty of this chicken chasseur recipe is that it comes together in one pot in less than an hour, complete with an aromatic sauce. It's sophisticated enough to serve to guests, but simple enough to prepare on a busy weeknight for a cozy meal at home. Cremini or button mushrooms will do just fine here, but feel free to swap in your favorite or use a blend. Ingredients 1 tablespoon cooking oil 4 bone-in chicken breasts (about 2 1/4 pounds in all) 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon butter 1 onion, chopped 3/4 pound mushrooms, sliced 2 cloves garlic, minced 1 1/2 teaspoons flour 6 tablespoons dry vermouth or dry white wine 2/3 cup canned low-sodium chicken broth or homemade stock 1 cup canned crushed tomatoes, drained 1/4 teaspoon dried thyme 2 tablespoons chopped fresh parsley Directions Cara Cormack Gather the ingredients. Cara Cormack In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan. Cara Cormack Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes. Cara Cormack Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Cara Cormack Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Cara Cormack Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Cara Cormack Stir in the parsley and the remaining 1/4 teaspoon pepper. Cara Cormack Suggested pairing This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran, or Bergerac. Originally appeared: July 2012 Rate It Print