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Hairy Bikers Chicken Chasseur

Hairy Bikers Chicken Chasseur Recipe

  • Author: Ekani Ella
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main Course
  • Method: Braising
  • Cuisine: French

Description

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.


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.