This hearty chicken chasseur is rich, flavorful, and perfect for a cozy dinner. It’s made with golden chicken, smoky bacon, and a tasty white wine sauce with herbs and tomatoes. Serve it with creamy mashed potatoes for a comforting meal everyone will love.

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Ingredients Needed:

For the chicken:

1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces
salt and freshly ground black pepper
50g/2oz plain flour
2 tbsp olive oil
115g/4oz butter
110g/4oz smoked streaky bacon, sliced into lardons
150g/5½oz button mushrooms
150g/5½oz shallots or onions, thickly sliced
55g/2oz caster sugar
175ml/6fl oz white wine
300ml/10fl oz chicken stock
2 tbsp tomato purée
2 tbsp tarragon, finely chopped
2 tomatoes, skinned, seeded and chopped
4 tbsp flat leaf parsley, finely chopped

For the mash:

1 kg/2lb 4oz floury potatoes, peeled and cut into chunks
115g/4oz butter
125ml/4fl oz full-fat milk

How To Make Chicken Chasseur Recipe?

Season and coat the chicken: season the chicken with salt and pepper, then coat it in the flour.
Brown the chicken: heat a large pan with the oil and half the butter. Add the chicken pieces skin-side down and cook for 1-2 minutes until golden, then flip and cook the other side for another 1-2 minutes.
Cook bacon, mushrooms, and shallots: in a second pan, melt the rest of the butter. Add the bacon and mushrooms and fry until golden. Stir in the shallots and sugar, then cook for 2-3 minutes until caramelized.
Deglaze and combine: pour in the wine and let it simmer for a minute, scraping the pan. Then pour this mixture over the chicken.
Add stock and simmer: Add the stock, tomato purée, and chopped tarragon to the chicken pan. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes until the chicken is cooked and the sauce has thickened a bit.
Make the mashed potatoes: while the chicken cooks, boil the potatoes in salted water for 12-15 minutes until soft. Drain and return to the hot pan for a minute to remove moisture.
Mash the potatoes: mash the potatoes with butter and milk until smooth. Season with salt and pepper to taste.
Finish the dish: Once the chicken is ready, add the chopped tomatoes and parsley. Simmer for 2 more minutes, then it’s ready to serve.
Serve and enjoy: Spoon the sauce over the chicken and serve with a generous scoop of mash on the side.

Recipe Tips:

Dry the chicken before flouring: pat the chicken pieces dry with a paper towel so the flour sticks well and the skin gets golden and crispy when cooked.
Don’t skip caramelizing the shallots: cook the shallots with sugar until golden—this adds a deep, sweet flavor to the sauce that makes a big difference.
Use real white wine, not vinegar or juice: the wine adds richness and helps balance the flavors. If you skip it, the dish won’t taste the same.
Simmer gently, don’t boil hard: once everything’s in the pan, keep the heat low so the chicken stays juicy and the sauce thickens slowly.
Mash the potatoes while they’re hot: mashing hot potatoes with warm milk and butter gives a smooth, creamy texture. Cold potatoes will turn lumpy.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover chicken chasseur cool down to room temperature. Then, transfer it to an airtight container and keep it in the fridge for up to 3 days.
Freeze: Let the chicken cool completely, then store it in freezer-safe containers without the mash. Freeze for up to 2 months.
Reheat: pour the chicken and sauce into a pan, cover, and heat on low for about 10 minutes, stirring occasionally until hot.

Nutrition Facts:

Calories: 620 kcal
Total Fat: 35g
Saturated Fat: 17g
Cholesterol: 160mg
Sodium: 850mg
Potassium: 1050mg
Total Carbohydrate: 27g
Dietary Fiber: 3g
Sugars: 6g
Protein: 45g

Try More Nigella Lawson Recipes:

Nigella Rhubarb Ice Cream Recipe
Nigella Courgette And Lime Cake Recipe

Nigella Chicken Chasseur Recipe

Course: DinnerCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

620

kcal

Ingredients

For the chicken:
1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces
salt and freshly ground black pepper
50g/2oz plain flour
2 tbsp olive oil
115g/4oz butter
110g/4oz smoked streaky bacon, sliced into lardons
150g/5½oz button mushrooms
150g/5½oz shallots or onions, thickly sliced
55g/2oz caster sugar
175ml/6fl oz white wine
300ml/10fl oz chicken stock
2 tbsp tomato purée
2 tbsp tarragon, finely chopped
2 tomatoes, skinned, seeded and chopped
4 tbsp flat leaf parsley, finely chopped
For the mash:
1 kg/2lb 4oz floury potatoes, peeled and cut into chunks
115g/4oz butter
125ml/4fl oz full-fat milk

Directions

Season and coat the chicken: season the chicken with salt and pepper, then coat it in the flour.
Brown the chicken: heat a large pan with the oil and half the butter. Add the chicken pieces skin-side down and cook for 1-2 minutes until golden, then flip and cook the other side for another 1-2 minutes.
Cook bacon, mushrooms, and shallots: in a second pan, melt the rest of the butter. Add the bacon and mushrooms and fry until golden. Stir in the shallots and sugar, then cook for 2-3 minutes until caramelized.
Deglaze and combine: pour in the wine and let it simmer for a minute, scraping the pan. Then pour this mixture over the chicken.
Add stock and simmer: Add the stock, tomato purée, and chopped tarragon to the chicken pan. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes until the chicken is cooked and the sauce has thickened a bit.
Make the mashed potatoes: while the chicken cooks, boil the potatoes in salted water for 12-15 minutes until soft. Drain and return to the hot pan for a minute to remove moisture.
Mash the potatoes: mash the potatoes with butter and milk until smooth. Season with salt and pepper to taste.
Finish the dish: Once the chicken is ready, add the chopped tomatoes and parsley. Simmer for 2 more minutes, then it’s ready to serve.
Serve and enjoy: Spoon the sauce over the chicken and serve with a generous scoop of mash on the side.

Notes

Dry the chicken before flouring: pat the chicken pieces dry with a paper towel so the flour sticks well and the skin gets golden and crispy when cooked.
Don’t skip caramelizing the shallots: cook the shallots with sugar until golden—this adds a deep, sweet flavor to the sauce that makes a big difference.
Use real white wine, not vinegar or juice: the wine adds richness and helps balance the flavors. If you skip it, the dish won’t taste the same.
Simmer gently, don’t boil hard: once everything’s in the pan, keep the heat low so the chicken stays juicy and the sauce thickens slowly.
Mash the potatoes while they’re hot: mashing hot potatoes with warm milk and butter gives a smooth, creamy texture. Cold potatoes will turn lumpy.