Name: Mary Berry Chicken Chasseur
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: French
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.

Mary Berry Chicken Chasseur

Print Recipe

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.

Author: Ekani Ella
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): 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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chicken-chasseur/