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.