Chicken Chasseur

Prep Time
30 mins
Cook Time
60 mins


  • 4 ounces of thick cut lean bacon
  • 2 lbs boneless skinless chicken thighs
  • salt and black pepper
  • 1/2 cup finely chopped shallots
  • 1 lb brown mushrooms sliced
  • 2 tablespoons fresh thyme leaves stems removed
  • 1 large clove of garlic minced
  • 1/4 cup of brandy *do not substitute omit if you don't have it on hand
  • 1 cup dry white wine like Sauvignon Blanc
  • 1 14oz can of San Marzano tomatoes, roughly chopped
  • 1.5 cups low sodium chicken broth
  • 1 teaspoon fresh tarragon leaves chopped
  • 2 tablespoons cold unsalted butter


  1. In your dutch oven, cook the bacon on medium high heat until crispy and remove with a slotted spoon leaving the bacon fat in the bowl.
  2. Next, thoroughly salt and pepper your chicken thighs, and place in the bacon fat to cook. Roughly 3-5 minutes each side until golden brown. Transfer thighs to plate.
  3. Add shallots to dutch oven and saute until tender, stirring occasionally. Add the mushrooms in and saute until softened and browned. Add the thyme and garlic in and saute until fragrant, about 1 minute.
  4. Add brandy and wine, scraping the sides and the bottom of the pan to loosen and browned bits. Cook until the liquid is reduced by half, about 5 minutes.
  5. Return chicken and bacon to the skillet and add the tomatoes, tomato juice and chicken broth.
  6. Partially cover and let simmer for 30 minutes.
  7. Remove chicken from sauce and place in a covered dish, while you cook the remaining sauce until it's thickened, about 5 minutes.
  8. Remove dutch oven from heat, and whisk in tarragon, thyme and cold butter; sauce will be thick and glossy.
  9. Ladle sauce over chicken and serve immediately.