This Mary Berry Chicken Chasseur Recipe is a rich and flavorful recipe, which is made with chestnut mushrooms and dry white wine. It’s the ultimate comfort food recipe, ready in about 1 hour.
Mary Berry Chicken Chasseur Recipe Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 25g butter
- 200g smoked bacon lardons
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 250g chestnut mushrooms, sliced
- 2 tbsp plain flour
- 150ml dry white wine
- 400g can chopped tomatoes
- 300ml chicken stock
- 1 tbsp tomato purée
- 1 tsp sugar
- 2 sprigs of tarragon, plus extra to garnish
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken Chasseur
- Brown the Chicken: Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed casserole dish or sauté pan over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crisp. Flip and brown the other side. Remove the chicken and set it aside.
- Sauté the Aromatics: Add the butter to the same pan. Once melted, add the bacon lardons and cook until crisp. Add the shallots and garlic and cook for 2-3 minutes until softened.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for about 5 minutes, until they are golden brown and have released their liquid.
- Create the Sauce Base: Stir the flour into the pan and cook for one minute. This will help thicken the sauce.
- Deglaze and Simmer: Gradually pour in the white wine, stirring continuously to create a smooth sauce. Add the chopped tomatoes, chicken stock, tomato purée, sugar, and tarragon sprigs. Bring the sauce to a gentle simmer.
- Braise the Chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Cover with a lid, reduce the heat to low, and let it simmer for 30–40 minutes, or until the chicken is cooked through and tender.
- Garnish and Serve: Remove the tarragon sprigs. Check the seasoning and add more salt and pepper if needed. Garnish with fresh tarragon and serve hot.
Recipe Tips
- How to get extra crispy chicken skin: The key is to start with a hot pan and place the chicken skin-side down. Don’t move it for several minutes to allow the skin to render its fat and become deeply golden and crisp before you flip it.
- Can I use chicken breasts instead of thighs? Yes, but be careful not to overcook them. Brown them as you would the thighs, but reduce the simmering time in the sauce to 15-20 minutes, or until they are just cooked through, to keep them from becoming dry.
- What is the best wine for Chicken Chasseur? A dry white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works best. It adds acidity and depth without making the sauce too sweet.
- How can I deepen the flavor? For an even richer, more complex sauce, allow the finished dish to cool and then refrigerate it overnight. The flavors will meld and intensify beautifully. Reheat gently on the stove.
What To Serve With Chicken Chasseur
This classic French stew is perfect with sides that can soak up its delicious, rich sauce.
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed rice
- Crusty French bread for dipping
- Simple steamed green beans
How To Store Chicken Chasseur
Refrigerate: Allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.
Freeze: Chicken Chasseur freezes very well. Once cooled, place it in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Chicken Chasseur Nutrition Facts
- Serving Size: 1/4 of the recipe (2 chicken thighs + sauce)
- Calories: 680kcal
- Carbohydrates: 15g
- Fat: 45g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
“Chasseur” is French for “hunter.” Chicken Chasseur or “hunter-style chicken” is a classic French dish made with a rich sauce of mushrooms, shallots, tomatoes, and white wine.
If your sauce isn’t as thick as you’d like, you can remove the lid for the last 10-15 minutes of cooking. This allows some of the liquid to evaporate and the sauce to reduce and thicken.
Yes. If you prefer not to use alcohol, you can simply replace the 150ml of white wine with an additional 150ml of chicken stock. You may want to add a small squeeze of lemon juice at the end to mimic the acidity the wine provides.
Try More Recipes:
- Mary Berry Chicken and Ham Pie Recipe
- Mary Berry Hoisin Chicken Recipe
- Mary Berry Chicken and Mushroom Pie Recipe
Mary Berry Chicken Chasseur Recipe
Description
A classic and comforting one-pot meal featuring tender, crispy-skinned chicken braised in a rich and savory hunter-style sauce with bacon, mushrooms, and white wine.
Ingredients
Instructions
- Season and brown chicken thighs skin-side down in hot oil until crisp; set aside.
- In the same pan, cook bacon until crisp, then add shallots and garlic.
- Add mushrooms and cook until golden.
- Stir in flour, then gradually whisk in white wine.
- Add tomatoes, stock, tomato purée, sugar, and tarragon; bring to a simmer.
- Return chicken to the pan, cover, and simmer on low for 30-40 minutes.
- Garnish with fresh tarragon before serving.
Notes
- Use Bone-In, Skin-On Thighs: This is key for flavor. The bones add richness to the sauce, and the skin provides texture and flavor from browning.
- Don’t Crowd the Pan: When browning the chicken, cook it in batches if necessary. This ensures the chicken sears and gets crispy rather than steaming.
- Fresh Herbs Matter: While dried herbs can be used in a pinch, fresh tarragon provides a distinct, slightly anise-like flavor that is classic to this dish.
- Scrape the Bottom: As you add the wine, be sure to scrape up all the browned bits (the “fond”) from the bottom of the
