The Delia Smith Chicken Chasseur is a classic French-inspired dish known for its rich, comforting flavors. Also known as “Hunter’s Chicken,” this recipe combines succulent chicken with a savory tomato and mushroom sauce infused with white wine and aromatic herbs. Perfect for a cozy family dinner or a special gathering, this dish is both flavorful and satisfying. Delia Smith’s approach to this timeless recipe makes it simple and approachable for any home cook.
What is Delia Smith Chicken Chasseur?
Delia Smith’s Chicken Chasseur is a French dish where chicken is browned and then slowly cooked in a tomato-based sauce with mushrooms, white wine, and herbs. This rustic dish is packed with rich flavors and offers a satisfying balance of savory ingredients, making it a great go-to for family dinners.
Other Popular Recipes
Why You Should Try This Recipe
- Classic Comfort Food: The combination of chicken, mushrooms, and wine creates a deeply satisfying dish.
- Rich and Flavorful Sauce: The tomato-based sauce with herbs and wine elevates the dish.
- Simple to Prepare: Despite its rich flavors, this recipe is straightforward and easy to follow.
- Perfect for Family Meals: It’s hearty enough to serve as a main dish for family dinners.
- Make-Ahead Friendly: This dish improves in flavor when made ahead, making it ideal for entertaining.
Ingredients Needed to Make Delia Smith Chicken Chasseur
- Chicken Thighs (6-8 pieces, bone-in, skin-on): Provides rich flavor and tenderness.
- Mushrooms (200g, sliced): Adds earthiness and texture to the sauce.
- Shallots (4, finely chopped): Add a sweet, mild onion flavor.
- Garlic (2 cloves, minced): Enhances the depth of the sauce.
- White Wine (150ml): For deglazing and adding acidity to the sauce.
- Chicken Stock (200ml): Creates the base of the sauce.
- Tinned Tomatoes (400g): Adds richness and body to the dish.
- Tomato Paste (1 tablespoon): Concentrated flavor that thickens the sauce.
- Olive Oil (2 tablespoons): For browning the chicken and sautéing the vegetables.
- Butter (25g): Adds richness to the sauce.
- Thyme (1 teaspoon, dried): For earthy herbal notes.
- Bay Leaf (1): Adds aromatic flavor.
- Salt and Pepper: To taste, for seasoning.
- Chopped Fresh Parsley (for garnish): Adds a bright finishing touch.
Equipment
- Large Frying Pan or Casserole Dish: For browning the chicken and making the sauce.
- Tongs: To handle the chicken.
- Wooden Spoon: For stirring the sauce.
- Knife and Cutting Board: For chopping vegetables.
Instructions to Prepare Delia Smith Chicken Chasseur
Step 1: Brown the Chicken
- Heat the olive oil in a large frying pan or casserole dish over medium heat.
- Season the chicken thighs with salt and pepper.
- Brown the chicken on both sides for 4-5 minutes per side until golden. Remove the chicken from the pan and set aside.
Step 2: Sauté the Shallots and Garlic
- In the same pan, add the butter. Once melted, sauté the shallots and garlic for 2-3 minutes until softened and fragrant.
Step 3: Add the Mushrooms
- Add the sliced mushrooms to the pan and cook for another 5 minutes until they are browned and any liquid has evaporated.
Step 4: Deglaze with Wine
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced slightly.
Step 5: Add Tomatoes and Stock
- Stir in the tomato paste, tinned tomatoes, and chicken stock. Add the thyme and bay leaf, then bring the sauce to a simmer.
Step 6: Simmer the chicken
- Return the browned chicken thighs to the pan, nestling them into the sauce.
- Cover the pan and simmer on low heat for 30-35 minutes, or until the chicken is fully cooked and tender.
Step 7: Finish and Garnish
- Once the chicken is cooked through, remove the bay leaf and taste the sauce, adjusting seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley before serving.
What Goes Well With Delia Smith Chicken Chasseur
- Mashed Potatoes: Creamy mashed potatoes are perfect for absorbing the rich chasseur sauce.
- Rice: Serve with fluffy white or wild rice to complement the sauce.
- Crusty Bread: Use a loaf of crusty bread to mop up the flavorful sauce.
- Roasted Vegetables: Roasted carrots, parsnips, or green beans make a perfect side dish.
- Steamed Greens: Spinach, broccoli, or green beans provide a fresh, healthy side.
- Pasta: Serve over buttered noodles or pappardelle for a filling meal.
Expert Tips for Making the Best Delia Smith Chicken Chasseur
- Brown the Chicken Well: Ensure you brown the chicken thighs before simmering to develop rich flavor.
- Deglaze the Pan: Scrape up the browned bits when adding wine, as these add deep flavor to the sauce.
- Use Bone-In Chicken: Bone-in chicken adds more flavor to the dish and keeps the meat juicy.
- Slow Simmering: Let the chicken simmer gently in the sauce to ensure tender, flavorful meat.
- Garnish with Fresh Parsley: Adding fresh parsley at the end brightens the dish and enhances the flavors.
Easy Variations of Delia Smith Chicken Chasseur
- Use Chicken Breasts: Swap chicken thighs for chicken breasts for a leaner option, but reduce the cooking time.
- Add Bacon: Fry some bacon pieces with the shallots for a smoky flavor.
- Herb Variations: Try using rosemary or tarragon instead of thyme for a different herbal flavor.
- Creamy Version: Add a splash of cream at the end for a richer sauce.
- Vegetarian Option: Replace the chicken with hearty vegetables like eggplant or extra mushrooms, and use vegetable stock.
Best Practices to Store Delia Smith Chicken Chasseur
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the Chicken Chasseur for up to 3 months. Allow it to cool completely before freezing, and thaw overnight in the fridge before reheating.
- Cool Completely Before Storing: Let the dish cool before storing to avoid condensation and sogginess.
Best Practices to Reheat Delia Smith Chicken Chasseur
- Oven Reheating: Preheat your oven to 180°C and reheat the Chicken Chasseur in an ovenproof dish for 15-20 minutes, covered with foil to prevent drying out.
- Stovetop Reheating: Warm gently on the stovetop over low heat, adding a splash of water or stock if the sauce thickens too much.
- Microwave Option: For individual portions, reheat in the microwave on medium power for 2-3 minutes, stirring halfway through.
How Can I Make Delia Smith Chicken Chasseur Healthier?
- Use Skinless Chicken: Remove the skin from the chicken thighs to reduce fat content.
- Use Less Oil: Reduce the amount of olive oil used for browning the chicken.
- Low-Sodium Stock: Opt for a low-sodium chicken stock to control salt levels.
- Increase Vegetables: Add extra vegetables like carrots, celery, or spinach to boost the nutritional value.
- Replace Wine with Stock: If you prefer not to use wine, substitute it with more chicken stock for a lower-calorie sauce.
Nutrition Value (per serving):
- Calories: 420 kcal
- Protein: 30g
- Carbohydrates: 15g
- Fat: 25g
- Fiber: 4g
- Sodium: 600mg
Final Words
The Delia Smith Chicken Chasseur is a flavorful, classic dish that brings the warmth and comfort of French cuisine to your kitchen. The combination of tender chicken, savory tomato and mushroom sauce, and fragrant herbs makes this dish perfect for family dinners or special occasions. Serve it with mashed potatoes, rice, or crusty bread to soak up all the delicious sauce, and enjoy a hearty meal that will impress your guests!
More By British Baking Recipes
- Mary Berry Cheese And Onion Pie
- Jamie Oliver Macaroni Cheese With Cauliflower
- Mary Berry Chicken Chasseur
- Hairy Bikers Chicken Chasseur
Delia Chicken Chasseur Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Braising
- Cuisine: British
Description
Delia Smith’s Chicken Chasseur is a French dish where chicken is browned and then slowly cooked in a tomato-based sauce with mushrooms, white wine, and herbs. This rustic dish is packed with rich flavors and offers a satisfying balance of savory ingredients, making it a great go-to for family dinners.
Ingredients
- Chicken Thighs (6-8 pieces, bone-in, skin-on): Provides rich flavor and tenderness.
- Mushrooms (200g, sliced): Adds earthiness and texture to the sauce.
- Shallots (4, finely chopped): Add a sweet, mild onion flavor.
- Garlic (2 cloves, minced): Enhances the depth of the sauce.
- White Wine (150ml): For deglazing and adding acidity to the sauce.
- Chicken Stock (200ml): Creates the base of the sauce.
- Tinned Tomatoes (400g): Adds richness and body to the dish.
- Tomato Paste (1 tablespoon): Concentrated flavor that thickens the sauce.
- Olive Oil (2 tablespoons): For browning the chicken and sautéing the vegetables.
- Butter (25g): Adds richness to the sauce.
- Thyme (1 teaspoon, dried): For earthy herbal notes.
- Bay Leaf (1): Adds aromatic flavor.
- Salt and Pepper: To taste, for seasoning.
- Chopped Fresh Parsley (for garnish): Adds a bright finishing touch.
Instructions
Step 1: Brown the Chicken
- Heat the olive oil in a large frying pan or casserole dish over medium heat.
- Season the chicken thighs with salt and pepper.
- Brown the chicken on both sides for 4-5 minutes per side until golden. Remove the chicken from the pan and set aside.
Step 2: Sauté the Shallots and Garlic
- In the same pan, add the butter. Once melted, sauté the shallots and garlic for 2-3 minutes until softened and fragrant.
Step 3: Add the Mushrooms
- Add the sliced mushrooms to the pan and cook for another 5 minutes until they are browned and any liquid has evaporated.
Step 4: Deglaze with Wine
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced slightly.
Step 5: Add Tomatoes and Stock
- Stir in the tomato paste, tinned tomatoes, and chicken stock. Add the thyme and bay leaf, then bring the sauce to a simmer.
Step 6: Simmer the chicken
- Return the browned chicken thighs to the pan, nestling them into the sauce.
- Cover the pan and simmer on low heat for 30-35 minutes, or until the chicken is fully cooked and tender.
Step 7: Finish and Garnish
- Once the chicken is cooked through, remove the bay leaf and taste the sauce, adjusting seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley before serving.
