Chicken chasseur from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 264) by Jacques Pépin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tarragon for chervil.

  • sasha1310 on May 29, 2026

    It was an easy recipe and very delicious. I also looked at his YouTube video where he shared how to make its

  • chawkins on September 21, 2012

    The leek and tarragon made this a very nice variation of the more familiar chicken cacciatore. I had to use all dried herbs as my herb garden is in sad shape this year, even the rosemary is not doing well. Did not add mushrooms either, as my husband is allergic to them. Will definitely make again with fresh herbs, or even dried herbs.

  • Breadcrumbs on January 29, 2012

    p. 264 With some boneless, skinless chicken thighs defrosting in the fridge and some fresh pasta to use up, an EYB search of Pepin's recipes didn't really produce a pasta dish that inspired me. I remembered Goblin's post on Chowhound and thought I'd adapt this dish and use it as a pasta sauce vs a stew-like meal. To make this dish pasta friendly, I chopped my chicken thighs and, substituted chopped canned tomatoes for whole ones. Other ingredients worth noting...I used Vidalia onions which imparted a lovely sweetness to the sauce that balance the acidity of the tomatoes and wine. My mushrooms were cremini so the sauce also had an earthy flavour. I opted to garnish with fresh tarragon since we love all things anise flavoured! This is quite a "saucy" dish so it really did lend itself well to pasta. Everyone really enjoyed the dish and there were no leftovers at all. Happy to recommend this quick and tasty recipe.

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