Poulet Sauté Chasseur (Hunter’s Chicken)

My first recipe and first attempt at making Chasseur. I recalled how velvety and delicious the sauce was!

I had a few good friends over and one of the things that made us bond together was a good meal over lunch or dinner between office hours–where we share stories and our lives to each other. Because they were and still are my “happy lunch peeps”, it was an honor to make them some French fare.

Chasseur is a sauce typically made with wine and mushrooms.Literally translated, it means hunter or a soldier, usually in the light cavalry. (http://www.dictionary.com)

Back in the day, hunters would catch the fowl and forage mushrooms along the way. Then they’d come home or camp out, making this lovely stew.

When I started studying this, I thought “ok that is very quick and easy”. In theory and principle, it was! But upon execution, I realized this is more of a dish to share and enjoy for the weekends.


All steps followed though rewarded me with this rich, silky sauce that we could not stop eating while we shared stories and caught up with each other’s lives.Thank you to the French Cooking Academy (https://www.thefrenchcookingacademy.com) for sharing this lovely recipe. I did a few tweaks to strengthen the depth of my stock.

Poulet Sauté Chasseur (Hunter’s Chicken)

Prep Time: 10 minutesCooking time: 60 minutes (you can reduce cooking time to 40 minutes by using premade chicken stock and bouillion cubes)


Main ingredient:

  • 1 whole chicken, chopped into pieces (I used free range as it is free from antibiotics and things am allergic to)
  • 40g flour
  • 30 grams butter

For the Brown Stock:

  • 300 grams of chicken bones and chicken innards (I used the neck, parts of the wing and breast– along with chicken livers)- skip and replace with bouillion cube or bone both extract if in a hurry
  • 1 small carrot chopped
  • 1 onion coarsely chopped
  • 1 clove of garlic, crushed
  • Mushroom trimmings (stems)
  • 1 bouquet garni (leeks, celery, parsley stalks,thyme and bay leaf tied in a bouquet together.
  • 4-5 whole peppercorns.
  • 2 cups veal/chicken/beef stock
  • 2 tablespoons of tomato paste
  • Olive oil

For the Chasseur:

  • 1/4 cup shallots or red onion chopped thinly
  • 1-2 cloves of garlic
  • 1/4 cup of bacon chopped (I love Tyrolian bacon for its deep smokiness)
  • 2 cups of mixed mushrooms (button and portobello)
  • 50 ml white wine
  • 25 ml cognac (optional but encouraged)
  • 1 tablespoon of butter
  • A teaspoon of chopped tarragon (optional)
  • Salt and pepper to taste
  • Chopped parsley for garnishing


To make the brown stock:

1. In a sauce pan, cook the chicken carcass until brown2. Add carrots and shallots/onions and garlic3. Add the stock and bouquet garni.4. Mix in the tomato paste and bring to a boil for 15-20 minutes to an hour (if using chicken parts).

To cook the Chicken:

Season the chicken with salt and pepper then coat with flour. Fry in olive oil until all sides are brown and meat is cooked thoroughly. Alternatively, one can brown the chicken and then continue cooking in the oven for 20-25 minutes.

To make the Chasseur:

1. Sauté the mushrooms, bacon, shallots and garlic in the same sauce pan where the chicken was fried.2. Flambe with cognac (optional but encouraged) and deglaze with white wine. Let reduce until only 25% of the liquid is left.3. Strain the brown stock in a separate bowl and add the strained stock to the chasseur. The second time I made it, I only removed the bouquet garni and peppercorns4. Add a half inch of beurre manié (equal parts flour and butter rolled together using your fingers) or 1 tbsp. roux (cooked flour and butter) or if no time, 1/2 cup cream (this is not traditional, and will be very different) to thicken the stock.5. Add tarragon and parsley and let it boil for 5 more minutes.5. Add the cooked chicken and turn off the heat, polishing the sauce with a tablespoon of butter. Serve with more parsley and chopped tarragon.


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