Chicken Chasseur – JB’s Debut Recipe! Salt Lake Will Love This!

Chicken Chasseur, also known as Hunter’s Chicken, is a classic French dish that embodies rustic comfort and rich flavors.

 

Chef JB's debut recipe brings this timeless favorite to Salt Lake City, promising a culinary experience that locals will adore.

 

Ingredients:

 

For the Chicken:

 

• 4 bone-in, skin-on chicken thighs

 

• 4 chicken drumsticks

 

• ¾ teaspoon salt

 

• ½ teaspoon black pepper

 

• 3 tablespoons all-purpose flour

 

• 2 tablespoons vegetable oil

 

• 2 tablespoons unsalted butter

 

For the Sauce:

 

• 14 ounces mushrooms, sliced

 

• 2 onions, finely chopped

 

• 3 garlic cloves, minced

 

• ¼ cup brandy

 

• ½ cup dry white wine

 

• 3 tablespoons tomato paste

 

• 2½ cups beef stock

 

• 2 tablespoons cold unsalted butter

 

• 1 tablespoon fresh tarragon, chopped

 

To Serve:

 

• Mashed potatoes, rice, or crusty bread

 

Instructions:

 

1. **Prepare the Chicken:**

 

- Pat the chicken pieces dry with paper towels.

 

- Season both sides with salt and pepper.

 

- Lightly coat each piece with flour, shaking off any excess.

 

2. **Brown the Chicken:**

 

- In a large skillet, heat the vegetable oil and butter over medium-high heat.

 

- Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side.

 

- Remove the chicken and set aside.

 

3. **Sauté the Vegetables:**

 

- In the same skillet, add the sliced mushrooms and chopped onions.

 

- Sauté until softened, approximately 5 minutes.

 

- Add the minced garlic and cook for an additional minute.

 

4. **Deglaze and Build the Sauce:**

 

- Carefully pour in the brandy, allowing it to simmer and reduce slightly.

 

- Add the white wine, stirring to deglaze the pan and lift any browned bits.

 

- Stir in the tomato paste until well combined.

 

- Pour in the beef stock, bringing the mixture to a gentle simmer.

 

5. **Simmer the Chicken:**

 

- Return the browned chicken pieces to the skillet, nestling them into the sauce.

 

- Cover and let simmer for 10 minutes.

 

- Uncover and continue to simmer for an additional 20 minutes, allowing the sauce to thicken.

 

6. **Finish the Dish:**

 

- Remove the skillet from heat.

 

- Stir in the cold butter until the sauce is glossy.

 

- Sprinkle the fresh tarragon over the top.

 

Serving Suggestion:

 

Serve the Chicken Chasseur over a bed of creamy mashed potatoes, steamed rice, or alongside crusty bread to soak up the flavorful sauce.

 

This dish offers a taste of rustic French comfort, perfect for bringing warmth and flavor to Salt Lake City's dining scene.

 

Adapted from Chef JB Alexandre’s debut recipe, October 2025.