Julia Child Chicken Chasseur Recipe

Julia Child Chicken Chasseur (Poulet Sauté Chasseur) is the quintessential French hunter’s chicken – a rustic dish that tells the story of meals cooked in the woods with foraged mushrooms and whatever was on hand. Julia’s chasseur technique from Mastering the Art of French Cooking creates a rich, savory sauce of mushrooms, tomatoes, and white wine that clings to every piece of perfectly browned chicken.

“Chasseur” means hunter in French, and this dish has fed generations of hungry outdoorsmen coming home from the hunt. The mushrooms were foraged from the forest floor, the wine came from the cellar, and the tomatoes added a touch of brightness to cut through the earthy richness. It’s the kind of food that tastes like it has a story to tell.

This isn’t Chicken Provençal (that has olives and herbs of Provence), and it’s not Chicken Fricassee (that’s creamy white). This is the tomato-mushroom classic – reddish-brown, deeply savory, and utterly satisfying.

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What makes it “Chasseur”? Mushrooms + tomatoes + white wine + tarragon. No cream, no olives – just earthy, rustic French comfort food.

Why You’ll Love This Recipe

• Classic French comfort: The dish that fed hunters for centuries.
• Rich, savory sauce: Mushrooms, tomatoes, and wine create deep, layered flavor.
• One-pot meal: Everything cooks in the same casserole.
• Weeknight friendly: Simple technique, about an hour start to finish.
• Impressive presentation: Looks like you spent all day cooking.

Julia Child Chicken Chasseur Ingredients

From Mastering the Art of French Cooking, Vol. 1 by Julia Child – Poulet Sauté Chasseur. Serves 4.

For the Chicken:

• 2½-3 lbs chicken parts (legs, thighs, breasts), patted dry
• 2 Tb butter
• 1 Tb olive oil
• Salt and freshly ground pepper

For the Chasseur Sauce:

• ½ lb fresh mushrooms, sliced
• 2 Tb minced shallots or green onions
• ½ cup dry white wine or dry white vermouth
• ½ cup brown stock (or canned beef bouillon)
• 1 cup canned Italian plum tomatoes, drained and chopped (or fresh tomatoes)
• 1 Tb tomato paste
• 2 cloves garlic, mashed
• 1 tsp dried tarragon (or 1 Tb fresh)

Optional Enhancement:

• 2 Tb cognac or brandy (for depth)

Garnish:

• Fresh parsley, chopped

How To Make Julia Child Chicken Chasseur

1. Season the Chicken: Pat chicken pieces dry. Season generously with salt and pepper on all sides.
2. Brown the Chicken: Heat butter and oil in a heavy casserole over medium-high heat. When foam subsides, add chicken pieces skin-side down. Brown well on all sides (about 10 minutes total). Don’t crowd the pan – work in batches if needed. Remove chicken to a side dish.
3. Sauté the Mushrooms: In the same fat, add mushrooms. Sauté 3-4 minutes until lightly browned. Stir in shallots and cook 1 minute more.
4. Deglaze and Build the Sauce: Pour in wine and stock. Boil rapidly, scraping up all the browned bits from the bottom, until liquid has reduced by half. This concentrates the flavor.
5. Add Tomatoes: Stir in tomatoes, tomato paste, garlic, and tarragon. Season with salt and pepper. Add cognac now if using.
6. Braise the Chicken: Return chicken pieces to the casserole, nestling them into the sauce. Baste with the sauce. Cover and simmer gently for 25-30 minutes until chicken is cooked through (165°F).
7. Finish the Sauce: Remove chicken to a warm platter. If sauce is too thin, boil rapidly to thicken. Taste and adjust seasoning.
8. Serve: Pour sauce over chicken. Sprinkle generously with fresh parsley.

Mushroom Recommendations

Mushroom	Flavor Profile	Best For
Cremini	Earthy, deep	Everyday Chasseur
White Button	Mild, versatile	Budget-friendly option
Mixed Wild	Complex, woodsy	Special occasions
Chanterelles	Golden, fruity	Authentic French touch
Porcini	Intense, meaty	Add 1 oz dried for depth

Pro Tip: For deeper flavor, add 1 oz dried porcini (rehydrated in warm water) along with fresh mushrooms.

Recipe Tips

• Dry the chicken. Wet chicken steams instead of browns. Pat thoroughly with paper towels.
• Don’t crowd the pan. Brown in batches if needed. Proper browning = flavor.
• Reduce the wine. Boiling the wine and stock until reduced concentrates the sauce and removes any raw alcohol taste.
• Use quality tomatoes. San Marzano or good Italian plum tomatoes make a difference.
• Fresh tarragon if possible. It has a brighter anise note than dried.
• Let it rest. A few minutes resting after cooking lets the chicken reabsorb juices.

Chasseur vs Other French Chicken Dishes

Dish	Key Ingredients	Sauce Color
Chicken Chasseur	Mushrooms, tomatoes, wine, tarragon	Reddish-brown
Chicken Provençal	Olives, tomatoes, herbs de Provence	Red-orange
Chicken Fricassee	Cream, mushrooms, onions	Creamy white
Coq au Vin	Red wine, bacon, mushrooms, onions	Deep purple-brown

What To Serve With Chicken Chasseur

• Starches: Buttered egg noodles, rice, crusty French bread, or mashed potatoes
• Vegetables: Steamed green beans, glazed carrots, or a Potato Salad
• Wine: A dry white like Chablis or a light red Burgundy

Make-Ahead Tips

Up to 2 Days Ahead:

• Make the complete dish
• Cool and refrigerate
• The flavor actually improves overnight!

To Reheat:

• Gently warm in covered pan on stovetop
• Add a splash of stock if sauce has thickened
• Garnish with fresh parsley just before serving

How To Store

• Refrigerator: Airtight container for up to 4 days. Flavor improves with time.
• Freezer: Up to 3 months. Thaw overnight in refrigerator before reheating.
• Reheat: Stovetop in covered pan over low heat, adding stock if needed.

Nutrition Facts

Per serving (1/4 of recipe):

• Calories: 380 kcal
• Protein: 35g
• Total Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 5g
• Sodium: 520mg
• Cholesterol: 125mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child – Poulet Sauté Chasseur

– Claire