Classic Chicken Chasseur with Mushrooms and Cognac Sauce

There’s something wonderfully comforting about a classic chicken chasseur. This recipe combines tender chicken thighs with earthy mushrooms and fragrant herbs, all brought together by a luscious cognac sauce that’s perfect for cozy dinners or impressing guests.

this Recipe

If you love rich, flavorful meals that are surprisingly easy to make, you’re going to enjoy this chicken chasseur with mushrooms and herbs in cognac sauce. It’s a French-inspired dish that’s perfect for any occasion and will quickly become a favorite in your recipe rotation.

Why You’ll Love This Recipe

• Rich, deep flavors from cognac and fresh herbs
• Tender, juicy chicken with a crisped golden skin
• Comforting and elegant enough for special dinners
• Uses simple ingredients you can find easily
• Ready in about an hour with straightforward stovetop cooking

Ingredients

Gather these ingredients to create the perfect chicken chasseur with mushrooms and herbs in cognac sauce.

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 8 ounces cremini or button mushrooms, sliced
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine
• ¼ cup cognac (or brandy)
• 1 cup chicken broth, low sodium
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Calories: Approximately 450 per serving

How to Make Chicken Chasseur with Mushrooms and Herbs in Cognac Sauce

1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken skin-side down and sear until golden brown and crisp, about 5-6 minutes per side. Remove chicken and set aside.
3. Reduce heat to medium, add remaining 2 tablespoons butter to the skillet. Add shallots and garlic, sauté for 1-2 minutes until fragrant.
4. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and turn golden, about 6-8 minutes.
5. Pour in the cognac carefully and ignite with a long lighter or let it simmer gently to cook off the alcohol, about 1-2 minutes. Stir in the white wine and tomato paste, scraping any browned bits from the pan.
6. Return the chicken to the skillet along with any juices that accumulated. Pour in chicken broth, sprinkle fresh thyme and tarragon over the top. Bring to a simmer, then reduce heat to low and cover.
7. Cook gently for 25-30 minutes or until the chicken is fully cooked (internal temperature 165°F) and the sauce has thickened.
8. Adjust seasoning with salt and pepper. Sprinkle chopped parsley before serving to add freshness and color.
9. Serve hot with crusty bread, mashed potatoes, or buttered noodles to soak up the sumptuous cognac sauce.

Tips for the Best Results

• Make sure to pat the chicken dry to get a nice sear and crispy skin.
• Use a well-ventilated kitchen when flambéing the cognac for safety.
• Fresh herbs make a big difference; if unavailable, dried can be used but reduce amounts by half.
• Let the sauce simmer uncovered for the last 5 minutes if you want a thicker consistency.
• Serve immediately for the best texture and flavor, though leftovers reheat well.

Storage and Reheating

Store any leftover chicken chasseur in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making the dish even more delicious the next day.

For longer storage, freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave until warmed through.

Frequently Asked Questions

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but bone-in chicken adds more flavor and stays juicier during cooking. Adjust cooking time accordingly to avoid overcooking.

What if I don’t have cognac?

If you don’t have cognac, brandy or a good quality dry white wine can be used as a substitute. The key is to use a spirit or wine that complements the sauce’s flavor profile.

Is it necessary to flambé the cognac?

Flambéing the cognac helps burn off the alcohol quickly and intensifies flavor, but if you prefer, you can skip this step and just let the sauce simmer for a few extra minutes to reduce the alcohol content.

What are good side dishes to serve with chicken chasseur?

Traditional sides include mashed potatoes, buttered noodles, or crusty French bread to soak up the savory cognac sauce. Roasted vegetables or a simple green salad also pair nicely.