Chicken Chasseur Recipe

Name: Chicken Chasseur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 chicken breasts (bone-in, about 2 1/4 lbs.in all); 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 tablespoon butter; 1 onion, chopped; 3/4 lb mushroom, sliced; 2 fresh garlic cloves, minced; 1 1/2 teaspoons flour; 6 tablespoons dry vermouth or 6 tablespoons dry white wine; 2/3 cup low sodium chicken broth or 2/3 cup homemade stock; 1 cup crushed tomatoes, canned, drained; 1/4 teaspoon dried thyme; 2 tablespoons fresh parsley, chopped

Servings: persons

1 tablespoon olive oil
4 chicken breasts (bone-in, about 2 1/4 lbs.in all)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon butter
1 onion, chopped
3/4 lb mushroom, sliced
2 fresh garlic cloves, minced
1 1/2 teaspoons flour
6 tablespoons dry vermouth or 6 tablespoons dry white wine
2/3 cup low sodium chicken broth or 2/3 cup homemade stock
1 cup crushed tomatoes, canned, drained
1/4 teaspoon dried thyme
2 tablespoons fresh parsley, chopped

1
In a large, deep frying pan, heat the oil over moderately high heat.
2
Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove.
3
Pour off all but 1 tablespoons fat from the pan.
4
Add the butter to the pan and reduce the heat to moderately low.
5
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
6
Raise the heat to moderately high.
7
Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
8
Add the flour and cook, stirring, for 30 seconds.
9
Stir in the vermouth and bring back to a simmer.
10
Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
11
Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
12
Stir in the parsley and the remaining 1/4 teaspoons pepper.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 chicken breasts (bone-in, about 2 1/4 lbs.in all), 1 teaspoon salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Chicken Chasseur falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chasseur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions