Keto Chicken Chasseur (Hunter’s Chicken) is a classic French recipe featuring seared chicken and mushrooms in a deep rich tomato-based sauce. “Chasseur” means hunter in French. Supposedly, this dish got its unique name when it was served to hunters who managed to gather fresh mushrooms in the wooded areas where they hunted for fowl. It became a classic French dish – popular, even today. In Italian, it would be called “Chicken Cacciatore.” Regardless the name, it is delicious and hearty!
Joanie’s version follows the basic French steps of searing chicken pieces in a Dutch Oven for crispness. She then enhances that crispy skin by finishing the chicken pieces in the oven. She does not cook the chicken in the sauce. Many recipes call for this instruction. The sauce is a traditional French reduction with stock, tomatoes, shallots, spices, wine, and cognac (or brandy). It is a rich sauce that should be cooked separately and then poured over and around the baked chicken. The chicken will retain its crispness and the sauce will be delicious!
Keto Chicken Chasseur
(Hunter’s Chicken)
We have a number of other delicious chicken and mushroom recipes on our site. You may want to try some of these other creations:
Add this one to your chicken and mushroom collection. Your family will love having this Keto delight, often.
Ingredients
We normally see recipes today calling for boneless and skinless chicken. But, this recipe is different. Joanie starts with bone-in chicken, including the skin. Make sure you have a fresh chicken and, for flavor, use thighs, and legs. They will be dredged in lupin flour to coat before searing. Joanie uses lupin flour to keep the carbs down. A mixture of avocado oil and butter (clarified is best) is used for searing the chicken. You want high heat for searing and do not want the butter to burn.
The ingredients for the sauce include spices that you would generally find in your pantry. But, if you have trouble finding dried tarragon and thyme you can click the pictures in the Amazon ad below. Joanie also uses a blend of organic chicken stock and beef stock for this recipe. The addition of the beef stock is used since it goes so well with the flavor of the tomato paste. It also makes for a heartier dish. If you prefer a more modified taste, simply use all chicken stock.
Preparation Tips
As I mentioned before, Joanie uses a combination of searing and baking with the chicken. She finds that will make the chicken skin very crispy and will also hold the juices inside the chicken pieces. That really adds to the flavor. The dredging with Lupin Flour will give your chicken pieces a nice golden color after searing in your Dutch Oven or stainless stock pan.
As with most French recipes, it is all about the sauce. Reductions are simple and will really infuse the wine and cognac flavor. If you do not have cognac handy, you can use any good brandy. This will also add a delicious wine flavor to the mushrooms. After the sauce has been reduced, you will be able to coat a spoon and run your finger down the back and see a trail without any sauce. It is then the right consistency. It is called a “nappé consistency.” As with most French sauces, melting a little cold butter in the sauce (off the heat) will also add that creaminess and luster to your sauce.
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Keto Chicken Chasseur (Hunter’s Chicken) – Classic French Braised Chicken and Mushrooms
Keto Chicken Chasseur (Hunter’s Chicken) is a classic French dish that features seared chicken with a crunchy coating and loaded with moist chicken flavor inside. It is covered with a deep, rich tomato-based sauce and loaded with mushrooms. It is delicious, and truly a Tasty Low Carb delight!
Keto Chicken Chasseur (Hunter’s Chicken)
Course: MeatCuisine: FrenchDifficulty: Medium6
15
minutes35
minutes155.9
kcal4.9
g50
minutesKeto Chicken Chausseur (Hunter's Chicken) is a classic French dish featuring seared chicken with mushrooms in a deep rich tomato-based sauce. It tastes as delicious as it looks! A real Keto favorite for your low-carb journey.
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Ingredients
- Seared Chicken
6 pieces 6 pieces Chicken bone in thighs, and legs
2 teaspoons 2 teaspoons Salt and pepper
2 tablespoons 2 tablespoons Avocado oil
1 tablespoon 1 tablespoon Butter
1/4 cup 59 g Lupin flour for dredging
- Chicken Chausser Sauce
3/4 pound 340 g Portobello mushrooms sliced
1 teaspoon 1 teaspoon Salt
1 teaspoon 1 teaspoon Pepper
1 1 Shallots sliced
3 cloves 3 cloves Garlic minced
2 ounces 56 ml Cognac can substitute Brandy
1/4 cup 59 ml White wine
1/2 teaspoon 1/2 teaspoon Tarragon dried
1/2 teaspoon 1/2 teaspoon Thyme dried
1 cup 236 ml Chicken stock organic
1/2 cup 118 ml Beef stock organic
3 tablespoons 3 tablespoons Tomato paste
1/2 teaspoon 1/2 teaspoon Arrowroot powder or Xanthan gum
2 tablespoons 2 tablespoons Butter
1 tablespoon 1 tablespoon Thyme chopped
Instructions
- Seared Chicken
- Preheat oven to 400 degrees. Preheat a Dutch oven on stove top to medium heat. Coat the bottom with avocado oil and butter.
- Sprinkle salt and pepper over chicken pieces. Then dredge chicken pieces in lupin flour and add skin side down to the preheated Dutch oven. Sear the chicken (skin side down) in the Dutch oven for 6 minutes. Do not disturb the chicken. Flip and cook the opposite side for 4 minutes. The chicken should have a nice golden brown crust.
- Move the chicken onto a baking pan and bake in the oven for 25 minutes. Remove from the oven and cover with foil to keep warm.
- Chicken Chasseur Sauce
- While the chicken is baking, reduce the heat to medium-low. If needed, add more avocado oil. Add the sliced mushrooms, season with salt and pepper, and cook for 3 minutes. Reserve half the mushrooms to a plate. Add the shallots and garlic, stir and cook for 1 more minute.
- Increase the temperature to medium-high. Pour in the cognac and the white wine and deglaze the pan. Add the tarragon and thyme and cook for 3 minutes. Alcohol will evaporate.
- Add the beef and chicken stock to the pan with the tomato paste. Let the sauce reduce for 10 minutes. Coat a spoon with the sauce and run your finger down the back of the spoon. It should leave a trail without sauce (nappé consistency). You can add a half-teaspoon of Xanthan Gum or Arrowroot Powder to thicken the sauce quicker;
- Take the finished sauce off the burner – add the butter until melted and stir to combine.
- Add the chicken, then pour the sauce over the top. Serve in your Dutch oven or plate and top with the reserved mushrooms and fresh thyme.
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Chef’s Notes
- You can substitute (or add) Crimini mushrooms or Shitake. Traditionally you would flambé the cognac before adding the wine. If using a stainless Dutch oven, you can do so. You can also skip the cognac or use brandy if you have it available.
Nutrition Facts
- Serving: 2g
- Calories: 155.9kcal
- Carbohydrates: 6.4g
- Protein: 2.7g
- Fat: 10.9g
- Saturated Fat: 4.2g
- Cholesterol: 15.8mg
- Sodium: 1472.7mg
- Potassium: 384.5mg
- Fiber: 1.5g
- Sugar: 3g
- Vitamin A: 458IU
- Vitamin C: 6mg
- Calcium: 24.3mg
- Iron: 1mg
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