Print

Classic French Hunter’s Chicken Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

Classic French Hunter’s Chicken features tender, bone-in chicken pieces browned to perfection and simmered in a rich, savory sauce made with mushrooms, shallots, cognac, white wine, tomato paste, and fresh herbs. This comforting dish is perfect served with creamy mashed potatoes or crusty bread, blending traditional French flavors in a hearty meal.

Ingredients

Scale

Chicken & Seasoning

  • 3 lb bone-in chicken pieces (thighs, drumsticks, or your choice)
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 4 Tbsp butter, divided
  • 4 Tbsp olive oil, divided

Vegetables & Flavorings

  • 1 lb cremini mushrooms, sliced
  • ¼ cup shallots, diced
  • 1½ Tbsp garlic, minced
  • 2 Roma tomatoes, diced
  • 2 Tbsp fresh tarragon, chopped
  • 2 Tbsp fresh parsley, chopped (for garnish)

Liquids & Sauces

  • ½ cup cognac or brandy (optional; can omit or substitute extra chicken stock)
  • ½ cup white wine (or substitute extra chicken stock)
  • 3 Tbsp tomato paste
  • 1½ cups chicken stock
  • ½ cup beef stock
  • ¼ cup sour cream

Optional Side

  • 3 russet potatoes (for optional mashed potatoes or substitute your favorite side)

Instructions

  1. Prep & Season: Pat the chicken pieces dry with paper towels, then season all sides generously with kosher salt and black pepper. Set aside while preparing the other ingredients.
  2. Cook Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and brown them for about 8 minutes on each side until golden brown and almost cooked through. Remove the chicken from the skillet and cover loosely to keep warm.
  3. Sauté Veggies: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced cremini mushrooms and sauté for about 3 minutes until they begin to soften. Stir in the diced shallots and minced garlic, cooking for an additional minute until fragrant.
  4. Deglaze & Simmer: Carefully add the cognac or brandy (if using) to deglaze the pan, scraping up any browned bits from the bottom for maximum flavor. Pour in the white wine and allow it to reduce by half. Stir in the tomato paste, diced tomatoes, chicken stock, beef stock, and sour cream. Let the sauce gently simmer for 5 to 7 minutes, stirring occasionally, until it thickens.
  5. Finish the Sauce: Stir in the chopped fresh tarragon and the remaining butter until the sauce becomes silky smooth and glossy.
  6. Bring it All Together: Return the browned chicken pieces to the pan, spooning some sauce over them. Simmer everything together for another 5 minutes so the flavors meld and the chicken finishes cooking. Taste the sauce and adjust the seasoning as needed.
  7. Serve: Garnish the dish with fresh parsley. Serve the Hunter’s Chicken hot alongside creamy mashed potatoes made from the russet potatoes or your preferred side, as well as crusty bread or grains if desired.

Notes

  • The cognac is optional but adds an authentic depth; if omitted, compensate with extra chicken stock or white wine.
  • For a richer sauce, use bone-in, skin-on chicken pieces like thighs and drumsticks.
  • To make mashed potatoes, peel and boil the russet potatoes until tender, then mash with butter, cream, salt, and pepper to taste.
  • Use fresh herbs for best flavor; dried tarragon can be substituted but reduce quantity by half.
  • Adjust thickness of the sauce by simmering longer or adding a slurry of cornstarch and water if desired.

Keywords: Hunter’s chicken, French chicken recipe, creamy mushroom chicken, rustic chicken stew, classic French cuisine

Find it online: https://epicrecipebox.com/classic-french-hunters-chicken-recipe/