France / Main dishes

Chicken chasseur

Name: Chicken chasseur
Prep time: 20 min
Cook time: 40 min
Yield: 4 portions
Cuisine: France
Ingredients: 650 g boneless chicken thighs; 250 g mushrooms, sliced; 1 onion, diced; 2 garlic cloves, minced; 400 g tinned chopped tomatoes; 150 ml chicken stock; 1 tbsp olive oil; 0.5 tsp dried thyme

Chicken in a mushroom and tomato pan sauce.

Prep20 min

Cook40 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Pat chicken dry. Heat oil in a wide pan and brown thighs for 3–4 minutes on each side; transfer to a clean plate.
Cook onion and mushrooms in the pan for eight minutes. Add garlic and thyme for 30 seconds.
Add tomatoes and stock, return chicken and simmer gently, partially covered, for 25–30 minutes.
Check the thickest chicken reaches 74°C / 165°F. Simmer uncovered to thicken the sauce and season to taste.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

Before you start

Which chicken does this version use?

The quantities and timing are written for boneless chicken thighs. Bone-in pieces and chicken breasts behave differently; do not assume the same timing applies. This is a home adaptation with tomatoes, mushrooms, stock and thyme.

Give the mushrooms room

Use a wide pan and avoid crowding it when browning the chicken. If the mushrooms release a lot of liquid, allow it to reduce before adding the tomatoes and stock. Keep the simmer gentle after returning the chicken.

Check the chicken before thickening

Follow the method’s thermometer check rather than judging by sauce colour. If the chicken is cooked but the sauce is thin, lift it onto a clean plate while reducing the sauce, then return it before serving.

Useful kitchen guides

Cooking preparation and food safety · Ingredient swaps and their limitations · How nutrition estimates work

Editorial notes added 20 October 2026. This is not a kitchen-testing record. Report an unclear step or ingredient.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 312 kcal
Protein: 34.3 g
Carbs: 9.4 g
Fat: 15.3 g
Fibre: 2.4 g
Total sugar: 5.1 g
Sodium: 236 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it