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.