The Nigella Chicken Chasseur is a rustic and comforting dish that brings together tender chicken and a rich, savory sauce made from tomatoes, mushrooms, white wine, and herbs. This classic French-inspired recipe, also known as “Hunter’s Chicken,” is perfect for a cozy family dinner. Nigella Lawson’s take on Chicken Chasseur combines ease and flavor, creating a dish that feels luxurious but is simple to prepare.
What is Nigella Chicken Chasseur?
Nigella’s Chicken Chasseur is a hearty French dish where chicken is browned and then slowly simmered in a tomato-based sauce with mushrooms, white wine, and herbs. The result is a deeply flavorful meal with tender chicken bathed in a rich, earthy sauce.
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Why You Should Try This Recipe
- Rich and Flavorful: The combination of wine, herbs, and mushrooms creates a deep, savory sauce that pairs beautifully with the chicken.
- Comforting Dish: This is a perfect meal for cozy family dinners or entertaining guests.
- Simple and Elegant: While the flavors are complex, the preparation is straightforward and manageable.
- Make-Ahead Friendly: This dish can be made ahead of time and reheated, making it great for busy days or special occasions.
Ingredients Needed to Make Nigella Chicken Chasseur
- Chicken Thighs (6-8 pieces, bone-in, skin-on): Adds richness and remains tender during cooking.
- Mushrooms (200g, sliced): Adds an earthy flavor and texture to the sauce.
- Shallots (4, finely chopped): Sweet and mild, perfect for building flavor.
- Garlic (2 cloves, minced): Adds depth and aroma.
- White Wine (150ml): For deglazing the pan and adding acidity to balance the sauce.
- Chicken Stock (200ml): Forms the base of the sauce.
- Tinned Tomatoes (400g): Provides a rich, tangy base for the sauce.
- Tomato Paste (1 tablespoon): Adds concentration and body to the sauce.
- Olive Oil (2 tablespoons): For browning the chicken and sautéing vegetables.
- Butter (25g): Adds richness and flavor.
- Thyme (1 teaspoon, dried): For a herby, earthy note.
- Bay Leaf (1): Adds aromatic flavor.
- Salt and Pepper: To taste, for seasoning.
- Chopped Fresh Parsley (for garnish): Adds brightness and freshness to the finished dish.
Equipment
- Large Frying Pan or Casserole Dish: For browning the chicken and making the sauce.
- Tongs: For handling the chicken.
- Wooden Spoon: For stirring the sauce.
- Knife and Cutting Board: For chopping vegetables.
Step-by-Step Instructions to Prepare Nigella Chicken Chasseur
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 and crispy. Remove the chicken from the pan and set 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 5 minutes, stirring occasionally, until browned.
Step 4: Deglaze with Wine
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Step 5: Add 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 simmer.
Step 6: 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 fully cooked and tender.
Step 7: Garnish and Serve
- Once the chicken is cooked, remove the bay leaf and taste the sauce, adjusting the seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
What Goes Well With Nigella Chicken Chasseur
- Mashed Potatoes: Creamy mashed potatoes are perfect for absorbing the rich chasseur sauce.
- Rice: Fluffy white or wild rice complements the sauce beautifully.
- Crusty Bread: Use a loaf of crusty bread to soak up every bit of the flavorful sauce.
- Roasted Vegetables: Serve with roasted carrots, parsnips, or Brussels sprouts for a hearty side.
- Steamed Greens: Add fresh green beans, spinach, or broccoli for a lighter side.
- Pasta: Serve over buttered egg noodles for a more filling meal.
Expert Tips for Making the Best Nigella Chicken Chasseur
- Brown the Chicken Well: Properly browning the chicken adds flavor and texture to the dish.
- Deglaze the Pan: Be sure to scrape up all the flavorful bits from the bottom of the pan when adding the wine.
- Use Bone-In Chicken: Bone-in, skin-on chicken thighs add richness and keep the meat tender during cooking.
- Simmer Slowly: Allow the chicken to cook gently in the sauce to develop the best flavor.
- Fresh Garnish: Add freshly chopped parsley at the end to brighten up the dish and enhance the presentation.
Easy Variations of Nigella Chicken Chasseur
- Use Chicken Breasts: Substitute thighs with chicken breasts for a leaner option, though breasts may cook faster.
- Add Bacon: Fry some bacon pieces with the shallots for a smoky flavor.
- Herb Variations: Swap thyme for rosemary or tarragon for a different herbal twist.
- Creamy Version: Add a splash of cream toward the end of cooking for a richer, creamier sauce.
- Vegetarian Option: Replace the chicken with firm tofu or more mushrooms and use vegetable stock.
Best Practices to Store Nigella Chicken Chasseur
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Chicken Chasseur can be frozen for up to 3 months. Cool completely before freezing, and thaw overnight in the fridge before reheating.
- Cool Before Storing: Allow the dish to cool fully before refrigerating or freezing to avoid condensation.
Best Practices to Reheat Nigella Chicken Chasseur
- Oven Reheating: Preheat your oven to 180°C and reheat Chicken Chasseur in an ovenproof dish for 15-20 minutes, covered with foil to retain moisture.
- Stovetop Reheating: Reheat gently on the stovetop, adding a splash of water or stock if the sauce becomes too thick.
- Microwave Option: For quicker reheating, microwave individual portions on medium power for 2-3 minutes, stirring halfway through.
How Can I Make Nigella Chicken Chasseur Healthier?
- Use Skinless Chicken: Remove the skin from the chicken thighs to reduce fat content.
- Use Less Oil: Reduce the amount of olive oil used for browning the chicken.
- Low-Sodium Stock: Opt for a low-sodium chicken stock to control salt levels.
- Increase Vegetables: Add more vegetables like carrots, celery, or spinach for added nutrition.
- Replace Wine with Stock: If you prefer not to use wine, substitute it with extra chicken stock for a lower-calorie sauce.
Nutrition Value (per serving):
- Calories: 420 kcal
- Protein: 30g
- Carbohydrates: 15g
- Fat: 25g
- Fiber: 4g
- Sodium: 650mg
Final Words
The Nigella Chicken Chasseur is a beautifully simple yet rich and flavorful dish that’s perfect for cozy family dinners or special occasions. The combination of tender chicken, mushrooms, and a savory tomato-wine sauce makes this recipe a timeless classic. Serve it with mashed potatoes, rice, or crusty bread, and enjoy a hearty, comforting meal that’s sure to impress!
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Nigella Chicken Chasseur Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Braising
- Cuisine: British
Description
Nigella’s Chicken Chasseur is a hearty French dish where chicken is browned and then slowly simmered in a tomato-based sauce with mushrooms, white wine, and herbs. The result is a deeply flavorful meal with tender chicken bathed in a rich, earthy sauce.
Ingredients
- Chicken Thighs (6-8 pieces, bone-in, skin-on): Adds richness and remains tender during cooking.
- Mushrooms (200g, sliced): Adds an earthy flavor and texture to the sauce.
- Shallots (4, finely chopped): Sweet and mild, perfect for building flavor.
- Garlic (2 cloves, minced): Adds depth and aroma.
- White Wine (150ml): For deglazing the pan and adding acidity to balance the sauce.
- Chicken Stock (200ml): Forms the base of the sauce.
- Tinned Tomatoes (400g): Provides a rich, tangy base for the sauce.
- Tomato Paste (1 tablespoon): Adds concentration and body to the sauce.
- Olive Oil (2 tablespoons): For browning the chicken and sautéing vegetables.
- Butter (25g): Adds richness and flavor.
- Thyme (1 teaspoon, dried): For a herby, earthy note.
- Bay Leaf (1): Adds aromatic flavor.
- Salt and Pepper: To taste, for seasoning.
- Chopped Fresh Parsley (for garnish): Adds brightness and freshness to the finished dish.
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 and crispy. Remove the chicken from the pan and set 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 5 minutes, stirring occasionally, until browned.
Step 4: Deglaze with Wine
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Step 5: Add 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 simmer.
Step 6: 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 fully cooked and tender.
Step 7: Garnish and Serve
- Once the chicken is cooked, remove the bay leaf and taste the sauce, adjusting the seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
