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Nigella Chicken Chasseur Recipe

Nigella Chicken Chasseur
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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.

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