The James Martin Chicken Chasseur is a classic French dish combining tender chicken, mushrooms, tomatoes, and a rich white wine sauce. It’s full of comforting flavors, and the slow-cooked chicken absorbs the savory goodness of the sauce, making it a perfect dish for any occasion. Whether you’re cooking for a family dinner or a special gathering, this recipe delivers delicious results with minimal effort.
What is James Martin Chicken Chasseur?
James Martin’s Chicken Chasseur, also known as “Hunter’s Chicken,” is a French-inspired dish made with bone-in chicken pieces simmered in a flavorful sauce of white wine, tomatoes, and mushrooms. The dish is rich and rustic, featuring deep flavors from the slow-cooked ingredients. Traditionally served with mashed potatoes, rice, or crusty bread, this dish is ideal for a comforting and hearty meal.
Other Popular Recipes
Why You Should Try This Recipe
- Hearty and flavorful: The slow-simmered sauce brings deep, savory flavors.
- Simple and elegant: Easy to make, yet impressive enough for special occasions.
- Perfect for batch cooking: Tastes even better the next day.
- Versatile: Works well with different sides like potatoes, rice, or bread.
- Classic French cuisine: A timeless recipe that brings restaurant-quality flavors to your table.
Ingredients Needed to Make James Martin Chicken Chasseur
Here’s what you’ll need to make this delicious chicken dish:
- Chicken thighs and drumsticks (8 pieces, bone-in, skin-on): Adds flavor and moisture.
- Butter (50g): Adds richness to the dish.
- Olive oil (2 tbsp): For browning the chicken.
- Shallots (4, finely chopped): Provides a sweet, mild onion flavor.
- Garlic cloves (2, minced): Adds depth to the sauce.
- Button mushrooms (200g, sliced): A key ingredient that adds earthiness to the sauce.
- Tomato purée (1 tbsp): Intensifies the tomato flavor in the sauce.
- Canned chopped tomatoes (400g): Forms the base of the sauce.
- White wine (150ml): Adds acidity and depth to the sauce.
- Chicken stock (300ml): Provides flavor and helps create the sauce.
- Tarragon (1 tsp, fresh or dried): Add a fresh, herby note.
- Bay leaves (2): For added aromatic flavor.
- Salt and black pepper: To taste.
- Fresh parsley (optional, chopped for garnish): Adds freshness and color.
Equipment Needed
- Large sauté pan or casserole dish: For cooking the chicken and sauce.
- Tongs: For turning the chicken pieces.
- Wooden spoon: For stirring the sauce.
- Chopping board and knife: To prep the vegetables and herbs.
Instructions to Make James Martin Chicken Chasseur
- Brown the chicken – Heat the olive oil and half the butter in a large sauté pan or casserole dish over medium heat. Season the chicken pieces with salt and pepper. Brown the chicken on all sides, about 4-5 minutes per side, until golden. Remove from the pan and set aside.
- Sauté the vegetables – In the same pan, add the remaining butter. Cook the chopped shallots and garlic for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 3-4 minutes until they begin to brown.
- Add the tomato purée – Stir in the tomato purée and cook for 1-2 minutes to deepen the flavor.
- Deglaze with white wine – Pour in the white wine, scraping the bottom of the pan to lift any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add the tomatoes and stock – Stir in the canned chopped tomatoes, chicken stock, tarragon, and bay leaves. Bring the sauce to a simmer.
- Return the chicken to the pan – Nestle the browned chicken pieces back into the sauce. Cover and simmer on low heat for 25-30 minutes until the chicken is cooked through and tender.
- Season and serve – Remove the bay leaves and check the seasoning, adding more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
What Goes Well with James Martin Chicken Chasseur?
- Mashed potatoes: A creamy side that pairs perfectly with the rich sauce.
- Steamed rice: A simple, neutral base to soak up the chasseur sauce.
- Crusty bread: Ideal for dipping into the flavorful sauce.
- Roasted vegetables: Carrots, parsnips, or Brussels sprouts add texture and sweetness.
- Pasta: Serve the chicken chasseur over buttered noodles for a comforting option.
- Green beans: A fresh, light side to balance the richness of the chicken.
Expert Tips for Making the Best James Martin Chicken Chasseur
- Brown the chicken well: Don’t rush the browning process—it adds a lot of flavor to the dish.
- Use bone-in, skin-on chicken: This gives the dish more flavor and ensures the chicken stays tender.
- Reduce the wine properly: Let the wine simmer and reduce to concentrate the flavor before adding the tomatoes and stock.
- Cook slowly: Allow the chicken to simmer gently in the sauce for tender, flavorful results.
- Fresh tarragon for best flavor: If possible, use fresh tarragon for a brighter herbaceous flavor.
Easy Variations of James Martin Chicken Chasseur
- Use chicken breasts: For a leaner option, you can use chicken breasts instead of thighs and drumsticks, but reduce the cooking time.
- Add bacon: Sauté bacon lardons with the shallots for a smoky flavor.
- Red wine chasseur: Replace white wine with red wine for a richer, deeper sauce.
- Herb variations: Swap tarragon for rosemary or thyme for a different herb flavor.
- Vegetarian option: Use a mix of mushrooms and root vegetables instead of chicken, and swap chicken stock for vegetable stock.
Best Practices to Store James Martin Chicken Chasseur
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Let the dish cool completely, then freeze in airtight containers for up to 3 months.
- Thaw: Thaw in the fridge overnight before reheating.
Best Practices to Reheat James Martin Chicken Chasseur
- Stovetop: Reheat gently over low heat in a pan, adding a splash of stock or water if the sauce has thickened too much.
- Microwave: Reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through.
How Can I Make James Martin Chicken Chasseur Healthier?
- Use skinless chicken: Opt for skinless chicken pieces to reduce fat content.
- Less butter: Reduce the amount of butter or substitute it with olive oil for a lighter dish.
- Add more vegetables: Bulk up the dish with extra mushrooms, carrots, or bell peppers for added nutrition.
- Use low-sodium stock: Opt for a low-sodium chicken stock to control salt intake.
Nutrition Value (per serving):
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
- Fiber: 3g
FAQs
Can I freeze Chicken Chasseur?
Yes, Chicken Chasseur can be frozen. Let the dish cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating gently on the stovetop.
What wine should I use in Chicken Chasseur?
Dry white wine is ideal for Chicken Chasseur, as it adds brightness and acidity to balance the rich sauce. Sauvignon Blanc or Chardonnay works well, but you can also use a dry red wine for a deeper, richer flavor.
How do I thicken the sauce in Chicken Chasseur?
To thicken the sauce, simmer it uncovered for an additional 5-10 minutes to allow the liquid to reduce. You can also stir in a small amount of cornstarch mixed with water to achieve the desired consistency.
Can I use chicken breasts instead of thighs in Chicken Chasseur?
Yes, chicken breasts can be used in place of thighs. However, they may cook faster, so reduce the simmering time to prevent the chicken from drying out.
Final Words
The James Martin Chicken Chasseur is a comforting, classic French dish that’s easy to prepare and full of deep, rich flavors.
Serve it with your favorite sides, and enjoy a deliciously satisfying dish!
More By British Baking Recipes
Print
James Martin Chicken Chasseur
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Simmering
- Cuisine: French
Description
James Martin’s Chicken Chasseur, also known as “Hunter’s Chicken,” is a French-inspired dish made with bone-in chicken pieces simmered in a flavorful sauce of white wine, tomatoes, and mushrooms. The dish is rich and rustic, featuring deep flavors from the slow-cooked ingredients. Traditionally served with mashed potatoes, rice, or crusty bread, this dish is ideal for a comforting and hearty meal.
Ingredients
Here’s what you’ll need to make this delicious chicken dish:
- Chicken thighs and drumsticks (8 pieces, bone-in, skin-on): Adds flavor and moisture.
- Butter (50g): Adds richness to the dish.
- Olive oil (2 tbsp): For browning the chicken.
- Shallots (4, finely chopped): Provides a sweet, mild onion flavor.
- Garlic cloves (2, minced): Adds depth to the sauce.
- Button mushrooms (200g, sliced): A key ingredient that adds earthiness to the sauce.
- Tomato purée (1 tbsp): Intensifies the tomato flavor in the sauce.
- Canned chopped tomatoes (400g): Forms the base of the sauce.
- White wine (150ml): Adds acidity and depth to the sauce.
- Chicken stock (300ml): Provides flavor and helps create the sauce.
- Tarragon (1 tsp, fresh or dried): Add a fresh, herby note.
- Bay leaves (2): For added aromatic flavor.
- Salt and black pepper: To taste.
- Fresh parsley (optional, chopped for garnish): Adds freshness and color.
Instructions
- Brown the chicken – Heat the olive oil and half the butter in a large sauté pan or casserole dish over medium heat. Season the chicken pieces with salt and pepper. Brown the chicken on all sides, about 4-5 minutes per side, until golden. Remove from the pan and set aside.
- Sauté the vegetables – In the same pan, add the remaining butter. Cook the chopped shallots and garlic for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 3-4 minutes until they begin to brown.
- Add the tomato purée – Stir in the tomato purée and cook for 1-2 minutes to deepen the flavor.
- Deglaze with white wine – Pour in the white wine, scraping the bottom of the pan to lift any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add the tomatoes and stock – Stir in the canned chopped tomatoes, chicken stock, tarragon, and bay leaves. Bring the sauce to a simmer.
- Return the chicken to the pan – Nestle the browned chicken pieces back into the sauce. Cover and simmer on low heat for 25-30 minutes until the chicken is cooked through and tender.
- Season and serve – Remove the bay leaves and check the seasoning, adding more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
