Chicken Chasseur with Tarragon (Printable)

Tender chicken braised in tomato, mushroom and white wine with tarragon and parsley, a hearty French comfort.

# What You'll Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ 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 - 1/2 cup dry white wine
08 - 3/4 cup plus 1 1/2 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 pepper, to taste

→ Optional

14 - 1 tablespoon unsalted butter (for added richness)

# Steps:

01 - Pat the chicken pieces dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces skin-side down first, then on all sides until deeply golden, about 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - In the same skillet with the rendered drippings, add the chopped onion and minced garlic. Cook over medium heat, stirring occasionally, until softened and fragrant, about 3 minutes.
04 - Add the sliced mushrooms to the skillet and continue cooking until they release their moisture and begin to caramelize, about 5 minutes.
05 - Stir in the tomato paste and cook for 1 minute to develop its depth. 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 slightly, about 2 minutes.
06 - Add the diced tomatoes and chicken stock to the skillet, stirring to combine. Nestle the browned chicken pieces back into the sauce, skin-side up. Bring the mixture to a gentle simmer.
07 - Stir in the fresh tarragon. Cover the skillet with a tight-fitting lid, reduce the heat to low, and braise for 35 to 40 minutes, until the chicken is tender and cooked through to an internal temperature of 165°F.
08 - If desired, stir in the butter to enrich the sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
09 - Sprinkle generously with fresh parsley just before serving. Plate the chicken with spoonfuls of the sauce and mushrooms alongside buttered noodles, steamed rice, or crusty French bread.

# Expert Advice:

01 -
  • The sauce practically builds itself while the chicken simmers, so you get a deeply complex flavor with surprisingly little hands on work.
  • It tastes even better the next day, which means leftovers are something you will actually look forward to.
  • Bone in chicken stays incredibly juicy and rewards you with fall off the bone tenderness every single time.
02 -
  • Do not rush the browning step because that deep golden crust on the chicken is what gives the finished sauce its rich, savory depth.
  • Check your chicken stock labels carefully if cooking for someone who is gluten sensitive, as some brands sneak in wheat based thickeners.
03 -
  • The flavor improves dramatically overnight, so consider making it a day ahead and gently reheating it when you are ready to serve.
  • Fresh tarragon is worth seeking out for this recipe because the dried version loses some of the delicate anise notes that make the dish special.

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