Mary Berry Chicken Chasseur​ Recipe

This hearty Mary Berry Chicken Chasseur recipe is made with tender chicken thighs, earthy mushrooms, a rich tomato and white wine sauce, shallots, and fresh tarragon. This recipe creates a savory, aromatic, and deeply flavorful one-pan meal. It is perfect for a comforting weeknight dinner, especially in the cooler autumn months, and serves 4 people.

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Mary Berry Chicken Chasseur Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 4 shallots, finely sliced
• 2 cloves garlic, crushed
• 8 oz cremini mushrooms, quartered
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 (14.5 oz) can chopped tomatoes
• 1 cup chicken stock
• 1 tbsp tomato puree
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 2 tbsp fresh tarragon, chopped
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Chicken Chasseur

1. Brown the chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook for another 4-5 minutes. Remove the chicken to a plate.
2. Sauté the vegetables: Reduce the heat to medium. Add the butter to the pot. Once melted, add the sliced shallots and cook for 3-4 minutes until softened. Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms have released their liquid and started to brown.
3. Create the sauce: Sprinkle the flour over the vegetables and stir for one minute. Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the wine bubble and reduce by about half.
4. Simmer the stew: Stir in the canned tomatoes, chicken stock, tomato puree, thyme, and bay leaf. Bring the sauce to a gentle simmer.
5. Braise the chicken: Return the browned chicken thighs to the pot, nestling them into the sauce. Cover the pot, reduce the heat to low, and let it simmer for 30-35 minutes, or until the chicken is cooked through and tender.
6. Finish and serve: Remove the bay leaf. Stir in the fresh chopped tarragon. Taste the sauce and add more salt and pepper if needed. Serve hot.

Recipe Tips

• Use Chicken Thighs: For a rich and tender result, use bone-in, skin-on chicken thighs. They have more flavor than chicken breasts and remain juicy during the long simmer.
• Don’t Crowd the Pan: Brown the chicken in two batches if necessary. This ensures the chicken skin gets a proper sear and becomes crispy, which adds a deep, savory flavor to the final dish.
• Deglaze for Flavor: When you add the wine, be sure to scrape the bottom of the pot. Those browned bits, called ‘fond’, are packed with flavor and are essential for a rich sauce.
• Fresh Herbs Are Key: The anise-like flavor of fresh tarragon is a classic component of Chicken Chasseur. While dried herbs can be used in a pinch, fresh tarragon and thyme will provide the best, most aromatic result.

What To Serve Chicken Chasseur

Chicken Chasseur is a classic French comfort dish with a rich sauce that is perfect for pairing. Serve it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of the savory sauce. A piece of crusty bread is also a must-have for dipping. For a green side, simple steamed green beans or a lightly dressed salad would be an excellent, refreshing accompaniment.

How To Store Chicken Chasseur Leftovers

• Refrigerate: Allow the Chicken Chasseur to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.
• Freeze: You can freeze leftovers for longer storage. Place the cooled dish in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Chicken Chasseur Nutrition Facts

• Calories: 465 kcal
• Total Fat: 27g
• Saturated Fat: 8g
• Cholesterol: 145mg
• Sodium: 720mg
• Total Carbohydrate: 14g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 36g

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, you can use boneless, skinless chicken breasts. However, you will need to adjust the cooking time. Brown them as directed, but reduce the simmer time in the sauce to 20-25 minutes to prevent them from becoming dry.
• What can I use if I don’t want to cook with wine? If you prefer not to use wine, you can substitute it with an equal amount of additional chicken stock. To replicate the acidity that the wine provides, add a squeeze of fresh lemon juice or a teaspoon of white wine vinegar to the sauce.
• What are the best mushrooms for this recipe? Cremini (or baby bella) mushrooms are a great choice as they have a deeper, earthier flavor than standard white button mushrooms. However, white button mushrooms will also work perfectly well in this dish.
• Is Chicken Chasseur the same as Coq au Vin? No, they are different classic French dishes. Chicken Chasseur (“hunter’s chicken”) is typically made with white wine, mushrooms, and tomatoes. Coq au Vin (“rooster with wine”) is traditionally made with red wine (usually Burgundy), bacon, and pearl onions.

Try More Recipes:

• Mary Berry Chicken And Ham Pie Recipe​
• Mary Berry Hoisin Chicken​ Recipe
• Mary Berry Chicken And Mushroom Pie​ Recipe