This delicious Chicken Chasseur recipe is a quick and easy meal that’s perfect for a cozy dinner. Packed with tender chicken thighs, earthy mushrooms, and a rich tomato sauce, it’s a hearty dish that comes together with simple, everyday ingredients. The savory flavors and aromatic herbs make it a standout meal!
Ingredients Needed:
- 6–8 bone-in, skin-on chicken thighs
- 200g mushrooms, sliced
- 4 shallots, finely chopped
- 2 garlic cloves, minced
- 150ml white wine
- 200ml chicken stock
- 400g tinned tomatoes
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 25g butter
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
How To Make Chicken Chasseur Recipe?
- Brown the Chicken: Heat 2 tbsp olive oil in a large frying pan or casserole dish over medium heat. Season 6–8 chicken thighs with salt and pepper. Brown the chicken for 4–5 minutes per side until golden and crispy. Remove and set aside.
- Sauté the Shallots and Garlic: In the same pan, melt 25g (0.9 oz) butter. Add 4 finely chopped shallots and 2 minced garlic cloves, cooking for 2–3 minutes until softened and fragrant.
- Add the Mushrooms: Stir in 200g (7 oz) sliced mushrooms and cook for 5 minutes until browned.
- Deglaze with Wine: Pour in 150ml (5 fl oz) white wine, stirring to scrape up any browned bits. Simmer for 2–3 minutes to reduce slightly.
- Add Tomatoes and Stock: Mix in 1 tbsp tomato paste, 400g (14 oz) tinned tomatoes, and 200ml (7 fl oz) chicken stock. Add 1 tsp dried thyme and 1 bay leaf. Bring to a simmer.
- Simmer the Chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Cover and simmer on low heat for 30–35 minutes until fully cooked and tender.
- Garnish and Serve: Remove the bay leaf. Adjust the seasoning with salt and pepper. Garnish with 15g (0.5 oz) chopped fresh parsley and serve warm.
Recipe Tips:
- Use bone-in, skin-on chicken thighs: This keeps the chicken juicy and adds more flavor to the sauce.
- Brown the chicken well: Take time to get the chicken nice and golden. This helps add extra flavor to the dish.
- Don’t skip deglazing with wine: Scrape up the bits from the pan when you add the wine for extra flavor.
- Simmer on low heat: Cooking on low heat helps the flavors come together and makes the chicken tender.
- Taste and adjust seasoning: Always taste the sauce before serving and add more salt or pepper if needed.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover Chicken Chasseur to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the Chicken Chasseur completely before freezing. Place it in an airtight container or freezer bag. Freeze for up to 3 months.
- Reheat: Reheat the Chicken Chasseur in a saucepan on medium heat. Stir occasionally and add a little water or stock if the sauce needs loosening.
Nutrition Facts:
- Calories: 380kcal
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 650mg
- Potassium: 700mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 30g
Nigella Chicken Chasseur Recipe
Description
This delicious Chicken Chasseur recipe is a quick and easy meal that’s perfect for a cozy dinner. Packed with tender chicken thighs, earthy mushrooms, and a rich tomato sauce, it’s a hearty dish that comes together with simple, everyday ingredients. The savory flavors and aromatic herbs make it a standout meal!
Ingredients
Instructions
- Brown the Chicken: Heat 2 tbsp olive oil in a large frying pan or casserole dish over medium heat. Season 6–8 chicken thighs with salt and pepper. Brown the chicken for 4–5 minutes per side until golden and crispy. Remove and set aside.
- Sauté the Shallots and Garlic: In the same pan, melt 25g (0.9 oz) butter. Add 4 finely chopped shallots and 2 minced garlic cloves, cooking for 2–3 minutes until softened and fragrant.
- Add the Mushrooms: Stir in 200g (7 oz) sliced mushrooms and cook for 5 minutes until browned.
- Deglaze with Wine: Pour in 150ml (5 fl oz) white wine, stirring to scrape up any browned bits. Simmer for 2–3 minutes to reduce slightly.
- Add Tomatoes and Stock: Mix in 1 tbsp tomato paste, 400g (14 oz) tinned tomatoes, and 200ml (7 fl oz) chicken stock. Add 1 tsp dried thyme and 1 bay leaf. Bring to a simmer.
- Simmer the Chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Cover and simmer on low heat for 30–35 minutes until fully cooked and tender.
- Garnish and Serve: Remove the bay leaf. Adjust the seasoning with salt and pepper. Garnish with 15g (0.5 oz) chopped fresh parsley and serve warm.
Notes
- Use bone-in, skin-on chicken thighs: This keeps the chicken juicy and adds more flavor to the sauce.
- Brown the chicken well: Take time to get the chicken nice and golden. This helps add extra flavor to the dish.
- Don’t skip deglazing with wine: Scrape up the bits from the pan when you add the wine for extra flavor.
- Simmer on low heat: Cooking on low heat helps the flavors come together and makes the chicken tender.
- Taste and adjust seasoning: Always taste the sauce before serving and add more salt or pepper if needed.