Chicken Chasseur Recipe

A square, overhead shot of Chicken Chasseur served in a light grey bowl with mashed potatoes and green beans. There's a silver fork resting on the plate. In the top left corner of the image, there is a dark blue napkin tucked beneath the plate. This is all set on a wooden surface.

5 from 4 votes

A French-inspired hearty chicken stew with chicken, carrots and mushrooms in a delicately herbed tomato and white wine sauce.

Prep Time20

Cook Time1 25

Total Time1 45

Course: Dinner

Cuisine: French

Keyword: chicken stew, hunters chicken

Servings:

Author Nicky Corbishley

Ingredients

2 tbsp oil
170 g (6 oz) smoked bacon lardons
8 skinless chicken thigh fillets (approx. 1kg/2.2lb) , chopped into quarters
½ tsp salt
½ tsp black pepper
1 medium onion peeled and finely diced
3 cloves garlic peeled and minced
2 tbsp tomato puree (paste in USA)
2 tbsp plain all-purpose flour
180 ml (3/4 cup) white wine
360 ml (1 ½ cups) chicken stock
150 g (5.3oz) baby chestnut mushrooms, sliced in half
2 medium carrots peeled and diced
2 bay leaves
3 stalks fresh thyme replace with 1 tsp dried thyme if preferred, but make sure it’s a dried thyme that you like – some brands can be very floral tasting

To Serve:

Creamy mashed potato
Freshly chopped parsley

Instructions

Preheat the oven to 180C/350F (fan).
Heat the oil a large casserole pan over a medium heat.
2 tbsp oil
Add the bacon and fry for 6-8 minutes, stirring often, until golden.
170 g (6 oz) smoked bacon lardons
Remove from the pan, using a slotted spoon (leaving the oil behind) and place in a bowl.
Add the chicken to the pan and sprinkle on the salt and pepper. Turn up the heat to medium-high, and fry the chicken for 5 minutes, turning occasionally, until lightly browned (it doesn’t have to be cooked through at this point).
8 skinless chicken thigh fillets, ½ tsp salt, ½ tsp black pepper
Turn the heat back down to medium and add the onion. Fry for 2-3 minutes, stirring often, until the onion starts to soften.
1 medium onion
Add the garlic and fry from a further minute, stirring constantly.
3 cloves garlic
Add the tomato puree and flour and stir together for a minute, to coat the chicken, then slowly pour in the wine while stirring constantly.
2 tbsp tomato puree, 2 tbsp plain, 180 ml (3/4 cup) white wine
Let the liquid bubble for a minute, until slightly reduced.
Stir in the stock, then add the mushroom, carrots, bay leaves and thyme.
360 ml (1 ½ cups) chicken stock, 150 g (5.3oz) baby chestnut mushrooms,, 2 medium carrots, 2 bay leaves, 3 stalks fresh thyme
Stir together and bring to a gentle simmer. Then turn the heat off, place a lid or some foil on the dish and place in the preheated oven for 30 minutes. Remove the lid for the last 15 minutes - this helps to brown the chicken a little more.
Give everything a stir, then sprinkle the cooked bacon lardons on top and place back in the oven for one more minute, to warm the bacon through.
Serve over creamy mashed potato with a sprinkling of fresh parsley.
Creamy mashed potato, Freshly chopped parsley

Video

Notes

Doesn't Chicken Chasseur usually contain tarragon?

I prefer thyme in this, but tarragon is a more authentic addition to chicken chasseur. Replace the thyme with 2 tbsp finely chopped fresh tarragon if you prefer.

Prefer to use bone-in chicken legs?

Fry off the chicken legs until browned (around 10 minutes, rather then the 5 minutes for chicken pieces), add and additional 120ml (1/2 cup) of chicken stock, and cook in the oven for 1 hour (rather than 30 minutes). Remove the lid for the last 15 minutes.

Nutritional information is approximate, per serving (this recipe serves 4) and does not include the serving suggestions of mashed potatoes and fresh parsley.

Nutrition

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