Description
Mary Berry’s Chicken Chasseur is a classic French dish, also known as “Hunter’s Chicken,” which combines chicken, mushrooms, tomatoes, white wine, and herbs. The chicken is browned first and then simmered in a flavorful sauce until tender. The result is a rustic, comforting meal that’s full of deep, rich flavors.
Ingredients
- Chicken Thighs (8 pieces, bone-in, skin-on): The bone and skin add flavor and keep the chicken juicy.
- Shallots (4, finely chopped): Add a mild, sweet onion flavor.
- Garlic (2 cloves, minced): For depth and aroma.
- Mushrooms (200g, sliced): Adds earthiness and texture.
- White Wine (150ml): For deglazing and adding flavor to the sauce.
- Chicken Stock (200ml): Forms the base of the sauce.
- Tinned Tomatoes (400g): Adds richness and body to the sauce.
- Tomato Paste (1 tablespoon): Concentrated flavor to thicken and enrich the sauce.
- Butter (25g): For cooking the vegetables and adding richness.
- Olive Oil (2 tablespoons): For browning the chicken.
- Thyme (1 teaspoon, dried): Adds an earthy, herby note.
- Bay Leaf (1): Adds aromatic flavor to the dish.
- Salt and Pepper: To taste, for seasoning.
- Chopped Fresh Parsley (for garnish): Brighten the dish before serving.
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 and set it 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 4-5 minutes, allowing them to brown and release their moisture.
Step 4: Deglaze with Wine
- Pour in the white wine and stir, scraping any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.
Step 5: Add Tomatoes and Stock
- Stir in the tomato paste, tinned tomatoes, and chicken stock. Add the thyme and bay leaf. 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 Serve
- Remove the bay leaf and taste the sauce, adjusting the seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley before serving.