Proper 12T 12tomatoes_belowtitle

Stay Warm And Toasty With This Rustic, French Chicken Dish!


When it comes to family dinners, we love a rustic dish that’s full of flavor and that we can get excited about having as leftovers through the rest of the week. Chicken chasseur is a classic French dish that’s made up of chicken and mushrooms – with a smooth sauce that we end up putting on everything – and once you try it, you will be hooked and want to make it several more times…good thing you’ll have leftovers! It takes a little time, but if you’ve got a glass of wine or a good book, it’ll come together easily and be totally worth it!

Chicken Chasseur

Serves 6-8


  • 6-8 boneless, skinless chicken breasts
  • 2 cups assorted mushrooms, cleaned and sliced
  • 1 (14.5 oz.) can crushed tomatoes
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 1/4 cup (1/2 stick) unsalted butter, divided
  • 2 shallots, minced
  • 1 large clove garlic, minced
  • 1 bay leaf
  • 3 tablespoons all-purpose flour, plus extra as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon tomato paste
  • kosher salt and freshly ground pepper, to taste


  1. Pat your chicken breasts dry and season them generously with salt and pepper.
  2. Pour some flour into a shallow dish and dredge chicken in it so all sides are coated.
  3. In a large Dutch oven or deep skillet over medium-high heat, melt 2 tablespoons butter and brown chicken on all sides.
  4. Transfer chicken to a plate, leave drippings in Dutch oven, and add remaining butter and olive oil.
  5. Sauté shallots until translucent, then add garlic and cook for another 1-2 minutes, or until fragrant.
  6. Add sliced mushrooms and rosemary to the shallots and cook until mushrooms soften. 5-7 minutes.
  7. Sprinkle 3 tablespoons flour evenly over the mushrooms and stir together. Cook for 2-3 minutes, or until thickened.
  8. Mix in dry white wine, chicken stock, crushed tomatoes, tomato paste and bay leaf, then return chicken to Dutch oven.
  9. Cover, reduce heat to low and simmer for 35 minutes, or until chicken is cooked all the way through.
  10. Remove from heat, discard bay leaf, and serve alone or with egg noodles or polenta.

Recipe adapted from Easy French Food

LockerDome – Desktop $2cpm
Proper 12T 12tomatoes_belowcontent

Get inspired 12 Tomatoes recipes in your Inbox!