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Chicken Chasseur

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“This is a wonderful meal for friends and family. It is actually much better the day after. I use the small, brown Cremini mushrooms, but you can use the white button ones. Serve this with a crisp, romaine salad, some crusty French bread, and country red wine. Times are approximate.”
1hr 30mins

Ingredients Nutrition


  1. In a large, deep frying pan, heat the oil over moderately high heat.
  2. Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove.
  3. Pour off all but 1 tablespoons fat from the pan.
  4. Add the butter to the pan and reduce the heat to moderately low.
  5. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  6. Raise the heat to moderately high.
  7. Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
  8. Add the flour and cook, stirring, for 30 seconds.
  9. Stir in the vermouth and bring back to a simmer.
  10. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
  11. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
  12. Stir in the parsley and the remaining 1/4 teaspoons pepper.

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