Chicken Chasseur with Tarragon (Printable)

Tender chicken in a tomato, mushroom and white wine sauce finished with tarragon and parsley.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs (about 3 oz each)
02 - 4 bone-in, skin-on chicken drumsticks (about 3.5 oz each)

→ Vegetables

03 - 7 oz button mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium tomatoes, diced (or 14 oz canned chopped tomatoes)

→ Liquids

07 - ½ cup dry white wine
08 - ¾ cup plus 2 tablespoons chicken stock

→ Condiments and Herbs

09 - 2 tablespoons tomato paste
10 - 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons olive oil
13 - Salt and freshly ground black pepper, to taste

→ Optional

14 - 1 tablespoon unsalted butter, for added richness

# How to Prepare:

01 - Pat the chicken thighs and drumsticks thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches if needed, brown the chicken pieces on all sides until deeply golden, about 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - Reduce the heat to medium. Add the finely chopped onion and minced garlic to the same skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 3 minutes.
04 - Add the sliced button mushrooms to the skillet. Continue cooking, stirring occasionally, until the mushrooms release their moisture and begin to develop a golden-brown color, about 5 minutes.
05 - Stir in the tomato paste and cook for 1 minute to caramelize slightly. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
06 - Add the diced tomatoes and chicken stock to the skillet, stirring to combine. Return the browned chicken pieces to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer.
07 - Stir in the chopped fresh tarragon. Cover the skillet with a tight-fitting lid, reduce the heat to low, and braise for 35 to 40 minutes, or until the chicken is fork-tender and cooked through to an internal temperature of 165°F.
08 - If desired, stir in the unsalted butter to enrich the sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
09 - Sprinkle generously with fresh chopped parsley just before serving. Present alongside buttered noodles, steamed rice, or crusty French bread.

# Expert Advice:

01 -
  • The sauce practically builds itself in one pan, soaking up every caramelized bit from the chicken.
  • It tastes like you spent all day in the kitchen, but most of the time is hands off simmering.
02 -
  • Do not rush the browning step because that golden crust is where half the sauce flavor comes from.
  • If the sauce seems thin at the end, remove the chicken and reduce the liquid uncovered for a few extra minutes until it coats the back of a spoon.
03 -
  • Crowding the pan while browning is the fastest way to steam your chicken instead of searing it, so work in batches if needed.
  • Dried tarragon can stand in for fresh, but use half the amount and add it earlier in the simmer so it has time to rehydrate and release its flavor.

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