Chicken Chasseur with Tarragon

The smell of tarragon always pulls me straight back to a tiny Parisian bistro where I once huddled over a copper pot of Chicken Chasseur while rain hammered the windows. The owner, a stout woman who never wrote anything down, waved her wooden spoon at me and said the secret was patience, not skill. She was right. This dish taught me that French cooking does not need to be fussy to feel extraordinary.

I made this for my sister the weekend she moved into her first apartment, with nothing but a single skillet and a folding table for a dining room. She dipped crusty bread into the sauce until the pot was empty and the wine bottle was too, and we sat there talking until midnight.

Ingredients

• Bone in, skin on chicken thighs and drumsticks: The bones keep the meat juicy during the long simmer, and the skin gives you that gorgeous golden sear that locks flavor in.
• Button mushrooms: Slice them evenly so they cook at the same rate and melt into the sauce without turning mushy.
• Onion and garlic: Finely chopping the onion ensures it dissolves into the sauce rather than leaving chunky bits behind.
• Fresh tomatoes or canned chopped tomatoes: Fresh ones work beautifully in summer, but canned actually give a deeper, more consistent flavor year round.
• Dry white wine: Something you would actually drink, because the flavor concentrates as it reduces.
• Chicken stock: A good quality stock makes all the difference here since it forms the backbone of the sauce.
• Tomato paste: That one minute of cooking it in the pan before adding liquid deepens the color and removes any raw edge.
• Fresh tarragon: This is the soul of the dish, giving it that unmistakable anise warmth that makes Chasseur taste like Chasseur.
• Fresh parsley, olive oil, salt, and pepper: Finish with parsley right at the end so it stays bright and vibrant.
• Unsalted butter (optional): A small pat stirred in at the end gives the sauce a velvety finish.

Instructions

Season and sear the chicken:

Pat every piece bone dry with paper towels, then season generously with salt and pepper. Heat the olive oil in a heavy skillet until it shimmers, and brown the chicken skin side down first until deeply golden, about five to seven minutes per side, then set the pieces aside on a plate.

Build the aromatics:

In the same pan with all those rendered chicken juices, cook the onion and garlic until soft and fragrant, about three minutes, scraping up the fond as you go.

Cook the mushrooms:

Add the sliced mushrooms and let them sit undisturbed for a minute before stirring, so they actually brown instead of steaming. Once they release their moisture and turn golden, about five minutes, move forward.

Add tomato paste and deglaze:

Stir in the tomato paste and let it cook for one full minute until it darkens slightly, then pour in the white wine and scrape every last brown bit off the bottom of the pan.

Simmer everything together:

Add the tomatoes and chicken stock, nestle the chicken pieces back into the sauce, and bring it to a gentle bubble. Toss in the tarragon, cover the pan, and drop the heat to low for thirty five to forty minutes until the chicken is fall apart tender.

Finish and serve:

If you are using the butter, stir it in now and watch the sauce transform into something silky. Taste for salt and pepper, then shower the whole thing with fresh parsley and bring the skillet straight to the table.

Save

One cold January evening I ladled this over buttered egg noodles for a neighbor who had just lost her dog, and she told me later it was the first thing that tasted good in weeks.

What to Serve Alongside

Buttered noodles are my default because the sauce pools in every crevice, but a pile of steamed rice works just as well for soaking up every drop. Crusty bread is the simplest option and honestly the most satisfying when you want to mop the pan clean at the end.

Making It Your Own

A splash of brandy added right before the wine gives the sauce a beautiful, warm depth that feels a bit more indulgent. Boneless thighs work fine if that is what you have, just pull back the cooking time to around twenty five minutes so they stay tender.

Getting Ahead and Storing Leftovers

This is one of those rare dishes that actually tastes better the next day, so making it ahead is a gift to your future self. The flavors deepen overnight in the fridge and the sauce thickens to a gorgeous consistency.

• Store leftovers in an airtight container for up to three days.
• Reheat gently on the stove with a splash of stock to loosen the sauce.
• Always check your chicken stock labels if you need the dish to be strictly gluten free.

Save

Some dishes feed you and some dishes feed the people you love, and Chicken Chasseur has always been both for me. Keep the skillet on the table and let everyone serve themselves.

Recipe FAQs

→ Can I use boneless chicken instead of bone-in pieces?

Yes. Boneless thighs cook faster and remain juicy; reduce simmering time by 10–15 minutes and check for doneness. Browning first still adds the best flavor.

→ What can I substitute for white wine?

Use extra chicken stock and a splash of apple cider vinegar or lemon juice to add brightness, or a non-alcoholic white wine alternative. Reduce added salt if the stock is salty.

→ How do I ensure the chicken becomes tender?

Brown the skin for flavor, then simmer gently on low heat with the lid on so the meat braises in the sauce. Maintain a gentle simmer and test with a thermometer or fork—the internal temperature should reach 74°C/165°F.

→ Which mushrooms work best?

Button or cremini mushrooms are ideal for their texture and flavor. Larger varieties can be quartered; dry-fry first to concentrate flavor before adding other ingredients.

→ Can this be prepared ahead of time?

Yes. Flavors often improve after resting. Cool, refrigerate, and reheat gently; thin the sauce with a splash of stock if it thickens too much. Reheat covered over low heat to prevent drying.

→ Are there allergen concerns to note?

Check chicken stock labels for gluten and wine for sulphites. The base ingredients are naturally gluten-free if a gluten-free stock is used.