Chicken Chasseur, or Hunter’s Chicken dates back centuries when hunters in France brought fresh game along with mushrooms they had foraged to be made into a delicious dish. Most versions are time consuming, and are not for cooks in a hurry. However, the following Instant Pot Chicken Chasseur is an easy dish that is quick enough to be made on a weeknight, but definitely company-worthy.

While the classic Chicken Chasseur is made with bone-in chicken, you can substitute boneless skinless chicken breasts and cut the cooking time to 5 minutes in the Instant Pot instead of 25. The results are delicious with both versions; however, bone-in chicken is a bit more flavorful. I like to use fresh tarragon in my version, but many versions use thyme; dried herbs can also be used with good results.
If an Instant Pot isn’t available, you can use a multi-cooker with a browning cycle (or brown the chicken on the stovetop and place it in a slow cooker for 4-6 hours) and slow cook the Chicken Chasseur.

6 Servings

1 tablespoon olive oil
3 pounds bone-in chicken breasts, skin removed if you like (4 large chicken breasts)

Sauce:
1 cup dry white wine
1 teaspoon granular chicken bouillon

1 medium onion, chopped
2 cloves garlic, finely minced
1/2 pound button mushrooms
2 tablespoons tomato paste
1 15 oz. can crushed tomatoes
1 bay leaf
1 teaspoon dried tarragon, or 1 tablespoon fresh chopped tarragon
2 cups chicken broth

Chopped parsley, for garnish

1. Heat 1 tablespoon olive oil in the Instant Pot set on the sauté setting. Add the chicken breasts and brown on both sides. Remove the browned chicken breasts.
2. Add the white wine and 1 teaspoon bouillon to the pot. Boil until the mixture is almost evaporated.
3. Add the onions, garlic, and mushrooms. Let cook until the onions are beginning to soften.
4. Stir in the tomato paste, crushed tomatoes, bay leaf, tarragon, and chicken broth. Bring to a boil.
5. Turn the Instant Pot off. Add the chicken breasts to the mixture. Cover the pot, set the valve to sealing, and set the cycle for 25 minutes (5 minutes if using boneless skinless chicken breasts). When the cycle has finished, let sit 10 minutes, then release the pressure.
6. Transfer the chicken breasts to a baking sheet. Turn the Instant pot to the sauté setting and let the sauce boil until thickened. Broil the chicken breasts until brown (if using breasts with skin, until the skin is crisp). Add back in to the sauce and serve over mashed potatoes, potato wedges, pasta, or rice.

Amount Per Serving
Calories 453 Calories from Fat 158
Percent Total Calories From: Fat 35% Protein 50% Carb. 9%

Nutrient Amount per
Total Fat 18 g
Saturated Fat 4 g
Cholesterol 153 mg
Sodium 781 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 0 g
Protein 57 g

Vitamin A 16% Vitamin C 28% Calcium 0% Iron 20%