Hairy Bikers Chicken Chasseur Recipe
Hairy Bikers’ Chicken Chasseur is a classic French dish made with chicken, mushrooms, tomatoes, white wine, and fresh herbs. The chicken is browned and then simmered in a rich, savory sauce until tender and infused with the flavors of the sauce. It’s a rustic, comforting meal that’s packed with flavor and is perfect for serving with mashed potatoes or crusty bread.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Braising
- Cuisine: French
Ingredients
- Chicken Thighs (8 pieces, bone-in, skin-on): Provides rich flavor and stays juicy during cooking.
- Mushrooms (200g, sliced): Adds earthiness and texture to the sauce.
- Shallots (4, finely chopped): Brings a mild sweetness to the dish.
- Garlic (2 cloves, minced): Adds depth of flavor.
- White Wine (150ml): For deglazing the pan and adding a slight tang.
- Chicken Stock (200ml): Forms the base of the sauce.
- Tomato Paste (1 tablespoon): Thickens the sauce and adds richness.
- Tinned Tomatoes (400g): For a rich, tomato-based sauce.
- Butter (25g): For sautéing and adding richness to the dish.
- Olive Oil (2 tablespoons): For browning the chicken.
- Thyme (1 teaspoon, dried): Adds herby notes to the dish.
- Bay Leaf (1): For an extra layer of flavor.
- Salt and Pepper: To taste, for seasoning.
- Fresh Parsley (chopped, for garnish): Adds freshness at the end.
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, then brown them on both sides for about 4-5 minutes per side, until golden. Remove from the pan and set aside.
Step 2: Sauté the Vegetables
- In the same pan, add the butter and sauté the shallots and garlic for 2-3 minutes until softened.
- Add the mushrooms and cook for another 5 minutes until they are browned and any liquid has evaporated.
Step 3: Deglaze with Wine
- Pour the white wine into the pan and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 4: Add the 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 gentle simmer.
Step 5: 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, or until the chicken is cooked through and tender.
Step 6: Finish and Garnish
- Once the chicken is cooked, remove the bay leaf and taste the sauce, adjusting seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.