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.