Chicken Chasseur

5 from 1 vote

Chicken Chasseur is an old-fashioned dinner made with chicken breasts, mushrooms, fresh herbs, and tomatoes. It's perfect with homemade mashed potatoes!

Prep Time10

Cook Time45

Resting Time5

Total Time1

Course: Dinner

Cuisine: French

Keyword: chicken chasseur, hunters chicken

Servings: servings

Author: Katerina | Diethood

Equipment

Braiser

Ingredients

2 tablespoons olive oil
1½ pounds boneless skinless chicken breasts
1 medium red onion sliced
3 garlic cloves minced
2 cups sliced mushrooms
½ cup white wine
1 cup canned diced tomatoes
2 to 3 tablespoons fresh thyme leaves
2 to 3 tablespoons fresh oregano
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter cut into a few pats

Instructions

Warm the oil. In a large pan, skillet, or braiser, heat two tablespoons of olive oil over medium heat.
Season and sear the chicken. Season the chicken breasts with a generous pinch of salt and pepper, then brown them on each side until golden. Remove the chicken from the pot and set aside.
Make the sauce. In the same pot, add the onion, garlic, and mushrooms and cook on low heat until softened, about 7-8 minutes. Add the white wine and cook it until the sauce is simmering and some of the alcohol has had a chance to cook off, about 2-3 minutes. Finally, stir in the diced tomatoes, thyme, oregano, and sugar.
Add the chicken and cook. Place the chicken breasts back in the pot, mix everything together, and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes. Give it a good stir, taste, and add salt and pepper as needed. Add the unsalted butter and continue to cook, uncovered, for 15 minutes longer or until the sauce has thickened and the chicken is tender when you pierce it with a fork.
Serve. Give it another stir, then remove from the heat and allow to cool for about 5 minutes. Ladle the chicken chasseur into bowls and dig in!

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