Chicken chasseur is a traditional French dish of chicken cooked in a rich sauce of mushrooms, wine, tomatoes, and fresh herbs. For a home-cooked version of this classic, Delia Smith Chicken Chasseur Recipe brings these flavours together with tender chicken and a thick, savoury sauce.
Ingredients
This recipe serves 4 people and takes approximately 20 minutes to prepare, with another 50–60 minutes for cooking.
8 chicken thighs, bone-in and skin-on
2 tablespoons plain flour
2 tablespoons olive oil
25g unsalted butter
2 shallots, finely chopped
2 garlic cloves, crushed
250g chestnut mushrooms, sliced
150ml dry white wine
2 tablespoons brandy (optional)
1 tablespoon tomato purée
200g chopped tomatoes
250ml chicken stock
2 sprigs fresh thyme
1 bay leaf
1 tablespoon fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
I prefer using chicken thighs for this dish because they stay tender during slow cooking. Chestnut mushrooms are also a good choice, as they have a stronger flavour than white mushrooms and give the sauce a richer taste.
How to Make Delia Smith Chicken Chasseur
Step 1: Prepare and Brown the Chicken
Start by patting the chicken thighs dry with kitchen paper. Season both sides with salt and freshly ground black pepper, then coat them lightly in plain flour. Shake off any extra flour so the chicken doesn’t become too heavily coated.
Heat the olive oil and half the butter in a large, heavy frying pan or casserole over medium-high heat. Once the butter starts foaming, place the chicken thighs skin-side down in the pan.
Cook for about 5–7 minutes until the skin turns golden brown. Turn the chicken over and cook for another 3–4 minutes.
Don’t overcrowd the pan. If all the chicken pieces don’t fit comfortably, brown them in two batches.
Transfer the chicken to a plate and leave it aside. It doesn’t need to be fully cooked yet because it will finish cooking in the sauce.
Leave the cooking juices and browned pieces in the pan. They contain plenty of flavour and will give the sauce a deeper taste.
Step 2: Cook the Mushrooms and Make the Sauce
Lower the heat to medium and add the remaining butter to the same pan. Add the finely chopped shallots and cook for about 3 minutes until soft.
Add the crushed garlic and stir for another 30 seconds. Next, add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and begin turning golden.
I recommend giving the mushrooms enough time to brown. Adding the liquid too early can leave them pale and slightly watery.
Pour in the brandy, if using, and allow it to bubble briefly. Add the white wine and stir well, scraping the bottom of the pan with a wooden spoon to loosen the browned pieces.
Let the wine simmer for about 3 minutes before adding the tomato purée, chopped tomatoes, and chicken stock.
Stir everything together, then add the thyme sprigs and bay leaf. Season lightly with salt and pepper.
Bring the sauce to a gentle simmer. At this stage, it should have a rich tomato colour with pieces of mushrooms throughout.
Step 3: Simmer the Chicken and Finish the Dish
Return the browned chicken thighs to the pan, arranging them in a single layer with the skin facing upwards.
Spoon some sauce around the chicken, then reduce the heat to low. Partially cover the pan and cook gently for 35–45 minutes.
The sauce should simmer slowly, not boil rapidly. Turn the chicken carefully if needed and check the liquid occasionally to prevent the sauce from drying out.
Once the chicken is tender and the thickest part reaches at least 74°C (165°F), remove the lid.
If the sauce looks too thin, transfer the chicken to a plate and simmer the sauce uncovered for another 5–10 minutes.
Remove the thyme sprigs and bay leaf, then stir in the chopped tarragon and parsley.
Taste the sauce before serving and add more seasoning if necessary. Return the chicken to the pan and spoon the finished sauce over each piece.
What to Serve With Delia Smith Chicken Chasseur
Mashed Potatoes: Creamy mashed potatoes are my first choice for chicken chasseur. Their soft texture goes beautifully with the mushroom sauce, and they soak up the cooking juices without overpowering the chicken.
Steamed Rice: Plain white rice is another traditional accompaniment for saucy chicken dishes. Basmati rice is particularly good because its light texture balances the rich sauce.
Green Beans: Lightly steamed green beans add a fresh taste and a little crunch. Season them with salt and a small amount of butter.
Roasted Potatoes: Golden roasted potatoes are excellent if you prefer something crisp alongside the tender chicken. Keep the seasoning simple with salt, pepper, and a little rosemary.
Crusty Bread: A few slices of fresh baguette or country bread are useful for soaking up the extra sauce left on the plate.
For a proper family dinner, I would serve Delia Smith Chicken Chasseur Recipe with buttery mashed potatoes and steamed green beans. It’s a simple combination that gives you everything you need on one plate.
Delia Smith Chicken Chasseur Nutrition Information
The following nutritional values are approximate estimates per serving, based on four portions without additional side dishes.
Nutrient | Approximate Amount |
|---|---|
Calories | 520 kcal |
Protein | 43g |
Carbohydrates | 14g |
Fat | 30g |
Saturated Fat | 9g |
Fibre | 2g |
Sodium | 650mg |
The final values depend on the size of the chicken thighs, the amount of skin eaten, and the ingredients used. Serving the chicken with mashed potatoes, rice, or bread will increase the total calories.
FAQs
Can I Make Chicken Chasseur Ahead of Time?
Yes. Chicken chasseur is a good dish to prepare in advance because the sauce develops a richer flavour after resting. Allow it to cool, refrigerate within two hours, and store in an airtight container for up to 3 days. Reheat thoroughly until piping hot throughout.
Can I Use Chicken Breasts Instead of Chicken Thighs?
Yes, but chicken breasts cook faster and can become dry if left simmering too long. Brown them first, then finish cooking them gently in the sauce until the thickest part reaches 74°C (165°F). Chicken thighs remain my preferred choice for their richer flavour and tender texture.
What Can I Use Instead of White Wine?
You can replace the white wine with the same quantity of chicken stock and add 1–2 teaspoons of lemon juice. The sauce won’t have exactly the same flavour, but the lemon juice provides a little acidity to balance the tomatoes and mushrooms.
Can I Freeze Chicken Chasseur?
Yes. Allow the cooked chicken to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat gently until the chicken is piping hot throughout.
How Do I Thicken Chicken Chasseur Sauce?
The easiest way is to remove the cooked chicken and simmer the sauce uncovered for 5–10 minutes. This allows some of the liquid to evaporate naturally. If you want a thicker sauce, mix 1 teaspoon of cornflour with 2 teaspoons of cold water and stir it into the simmering sauce. Cook for another 1–2 minutes until thickened.
Can I Make Chicken Chasseur Without Mushrooms?
Yes, although mushrooms are a traditional part of chicken chasseur and give the sauce its distinctive earthy flavour. You can leave them out and add extra shallots or carrots, but the finished dish will taste different from the classic version.