Mary Berry Recipes

Home / Dinner / Classic French-Style Chicken Chasseur

Oh, what a joy it is to share this truly delightful recipe with you today! Chicken Chasseur, or 'Hunter's Chicken' as it's often known, is a dish that evokes such wonderful memories for me. It’s a classic from the French repertoire, but don't let that intimidate you; it's marvellously straightforward and yields a deeply satisfying meal that tastes as though you've spent hours in the kitchen, when in fact, it's quite achievable even on a busy weeknight.

This particular recipe is one I’ve cherished for years, adapting it ever so slightly to ensure absolute perfection in the home kitchen. The beauty of Chicken Chasseur lies in its rich, savoury sauce, brimming with earthy mushrooms, fragrant herbs, and a hint of white wine – all coming together to complement succulent pieces of chicken. It’s a dish that truly nourishes the soul and is guaranteed to bring smiles all around the table.

It’s the kind of comforting, robust fare that’s perfect for a cosy evening in, yet elegant enough to serve guests. I do hope you’ll give it a try; I promise you, the aroma alone as it simmers gently will have everyone eagerly anticipating dinner. Let's get cooking, shall we?

Why You'll Love This Recipe

A truly classic French-inspired dish, yet wonderfully accessible for the home cook.
Uses readily available ingredients to create a rich, complex flavour profile.
Perfect for a comforting family dinner or an elegant meal with friends.

Ingredients

8 boneless, skinless chicken thighs (or 4 chicken breasts, halved)
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
200g chestnut mushrooms, quartered
150ml dry white wine
400g can chopped tomatoes
150ml chicken stock
1 tbsp tomato purée
1 tsp dried mixed herbs (or a sprig of fresh thyme and bay leaf)
Salt and freshly ground black pepper to taste
1 tbsp fresh parsley, chopped, for garnish

Equipment Needed

Large, heavy-based pan or casserole dish with a lid • Chopping board • Sharp knife • Measuring jug • Wooden spoon or spatula

Step-by-Step Instructions

First, pat your chicken thighs dry with kitchen paper – this helps them to brown beautifully. Season them generously with salt and freshly ground black pepper.
Heat the olive oil in a large, heavy-based pan or casserole dish over a medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding the pan. Once browned, remove the chicken from the pan and set aside.
Reduce the heat to medium, then add the chopped onion to the same pan. Sauté gently for about 5 minutes until softened and translucent, scraping up any delicious browned bits from the bottom of the pan as you go.
Stir in the crushed garlic and mushrooms, and cook for another 3-4 minutes until the mushrooms begin to soften and release their moisture.
Pour in the white wine, bringing it to a gentle simmer. Allow it to bubble for 2-3 minutes, letting the alcohol evaporate and concentrating those lovely flavours.
Now, stir in the chopped tomatoes, chicken stock, tomato purée, and dried mixed herbs. Bring the sauce to a gentle boil, then reduce the heat to a simmer.
Return the browned chicken thighs to the pan, nestling them into the sauce. Ensure the chicken is mostly submerged. Cover the pan with a lid and let it simmer gently for 25-30 minutes, or until the chicken is cooked through and wonderfully tender.
Taste the sauce and adjust the seasoning if necessary. Just before serving, sprinkle with fresh chopped parsley for a lovely burst of colour and freshness. Serve immediately with your chosen accompaniments.

Perfect Substitutions

Chicken: Boneless, skinless chicken breasts can be used, but reduce cooking time slightly to prevent them from drying out. Bone-in, skin-on thighs can also be used for extra flavour, but extend cooking time.
White Wine: If you prefer not to use alcohol, simply replace the white wine with an equal amount of extra chicken stock and a splash of white wine vinegar or lemon juice for acidity.
Mushrooms: Any variety of fresh mushrooms will work beautifully here; button mushrooms or cremini are perfectly fine.
Herbs: Fresh thyme and a bay leaf can be used instead of dried mixed herbs for an even more aromatic flavour.

Serving Suggestions

This delightful Chicken Chasseur is wonderfully versatile. I love to serve it with creamy mashed potatoes, which are simply perfect for soaking up every last drop of that rich sauce. Steamed green beans, tenderstem broccoli, or a simple green salad with a light vinaigrette also make excellent accompaniments, adding a lovely freshness to the meal. For something a little heartier, crusty bread is always a good idea! If you enjoyed this, you might also love our Glorious Molokai Chicken with a Sticky Glaze and Mary's Family Favourite Sweet and Sour Chicken.

How to Store \u0026 Reheat

Leftovers of this Chicken Chasseur store beautifully. Allow the dish to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, gently warm on the hob over a low heat until piping hot all the way through, adding a splash of stock or water if the sauce has become too thick. Alternatively, you can reheat individual portions in the microwave. This dish also freezes well; freeze in portions for up to 3 months, then thaw overnight in the refrigerator before reheating.

Mary's Secrets to Success

To ensure your Chicken Chasseur is sheer perfection, always take the time to properly brown your chicken at the start. This step is crucial for developing a deep, rich flavour. Don't overcrowd the pan; if necessary, brown the chicken in two batches. Also, allow the wine to bubble for a few minutes to cook off the alcohol and concentrate its lovely notes. And remember, tasting and adjusting the seasoning before serving is key to a truly magnificent dish!

Frequently Asked Questions

What if I don't have white wine?

Not to worry at all! You can substitute the white wine with an equal amount of chicken stock, and to maintain that lovely acidity, add a tablespoon of white wine vinegar or a squeeze of fresh lemon juice. The flavour will still be absolutely splendid.

How can I make the sauce thicker?

If you prefer a thicker sauce, once the chicken is cooked and removed from the pan, you can mix a teaspoon of cornflour with a tablespoon of cold water to form a slurry. Stir this into the simmering sauce and cook for a minute or two until it thickens to your liking.

Can I add other vegetables?

Absolutely! This recipe is very forgiving. Towards the end of the simmering time, you could add some diced carrots, bell peppers, or even some frozen peas for extra colour and nutrition. Just ensure they are cooked until tender.

Is this dish suitable for freezing?

Yes, it freezes wonderfully! Once cooled, transfer the Chicken Chasseur to freezer-safe containers and freeze for up to three months. Thaw thoroughly in the refrigerator overnight before gently reheating on the hob or in the microwave until piping hot.