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Delia Chicken Chasseur

Delia Chicken Chasseur Recipe

  • Author: Ekani Ella
  • 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.