Comforting and Delicious Chicken Chasseur

Enjoy the delicious flavors of the season with your loved ones by making our delicious Chicken Chasseur recipe. Savoring a home-cooked, cozy, and delicious meal is the best way to decompress after a long day. Imagine this: moist chicken chunks enhanced with complex hints of cognac, dry white wine, and earthy mushroom richness, all expertly balanced with your selection of rice or potatoes. This dish is sure to have your guests begging for seconds, whether it’s served at a formal dinner party or as a relaxed weekday lunch.

To provide maximum convenience when preparing our Chicken Chasseur dish, we chose the sauce pans Techniq Giant Braiser. Like a big sauté pan or chef pan, the Giant Braiser has high sides and a capacious 5.5L capacity, which makes it perfect for simmering and braising. By ensuring easy food release with less oil, the revolutionary STRATANIUM+ non-stick coating promotes healthier cooking.

Closeup shot of deliciously prepared chicken served with onions and chili sauce


  • 1 huge chicken
  • 150 grammes of mushrooms
  • 2 shallots
  • 2 garlic cloves
  • 1 Liter of dry white wine
  • 20 ml of cognac
  • 40 ml of dehydrated chicken broth
  • 2 tomatoes that are sun-ripened
  • 1 tablespoon of parsley, chopped
  • 1 thyme sprig
  • 30 grams of frying butter
  • 2 teaspoons of olive oil
  • 30 grams of butter for the mounting


  1. Chop the garlic and shallots finely. After cleaning, cut the mushrooms.
  2. After giving the tomatoes a 10-second blanch, submerge them in icy water. Take off the kernels and skins. Dice the tomato flesh into tiny, around 6×6 mm cubes.
  3. Using a large knife, cut the chicken into 8 pieces: the thighs, both upper and lower, the sternum on the breasts, and the wing joint on the chest.
  4. Use freshly ground black pepper and sea salt to season the chicken pieces.
  5. In a big skillet, heat the oil and butter. Then, over medium heat, fully brown the chicken pieces until they are golden all over. After removing the chicken pieces, add the mushrooms and a sprig of thyme. Cook for 2 to 3 minutes, or until the mushrooms get color.
  6. Add the garlic and onion. Give it another minute to cook.
  7. Reintroduce the chicken pieces to the pan along with the white wine. Let the cognac cook for 5 minutes.
  8. When the chicken pieces are cooked, add the chicken and cover and simmer. It takes around 40 minutes. Check the dish and add a little water if it seems to be lacking in liquid. Before the thigh, the breast parts can be removed because they finish first. When the meat separates from the leg, the thigh is finished. While the mushroom sauce is finished, keep the chicken pieces warm.
  9. After bringing the sauce to a boil, add salt and pepper to taste. Add chopped tomato, chopped tarragon, and chopped parsley after mounting it with the leftover butter.
  10. Drizzle the chicken with the hot sauce and serve. Accompany with cooked rice or potatoes.

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