This hearty Hairy Bikers Chicken Chasseur is made with tender chicken thighs, savory mushrooms, shallots, white wine, and fresh tarragon. The result is a rich, savory, and aromatic chicken stew, with a deeply flavored sauce that is perfect for mopping up with bread. This classic French dish is a perfect meal for a cozy weeknight dinner and serves a family of four.
Hairy Bikers Chicken Chasseur Ingredients
- 1 tbsp olive oil
- 8 bone-in, skinless chicken thighs
- 1 tbsp all-purpose flour
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 250g mushrooms, wiped and quartered
- 100ml dry white wine
- 1 tbsp tomato purée
- 300ml chicken stock
- 200g fresh tomatoes, peeled and chopped (or canned equivalent)
- 2 tbsp fresh tarragon, finely chopped
- Salt and freshly ground black pepper
How To Make Hairy Bikers Chicken Chasseur
- Prepare and brown the chicken: Season the chicken thighs with salt and pepper, then lightly dust them with flour, shaking off any excess. Heat the olive oil in a large, heavy-bottomed pan or casserole dish over a medium-high heat. Add the chicken in a single layer and brown on all sides for a few minutes until golden. You may need to do this in batches. Remove the chicken from the pan and set it aside.
- Sauté the vegetables: Reduce the heat to medium-low. Add the chopped shallots and mushrooms to the pan, along with a little more oil if needed. Cook slowly, stirring often, for 5-7 minutes until the vegetables are soft and the mushrooms are golden brown. Add the garlic and cook for one more minute until fragrant.
- Deglaze the pan: Pour the white wine into the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—this is where a lot of the flavor is. Let the wine bubble and reduce by about half.
- Simmer the stew: Stir in the tomato purée, chicken stock, and chopped tomatoes. Bring the mixture to a simmer, stirring to combine everything. Return the browned chicken thighs to the pan, ensuring they are partially submerged in the liquid.
- Finish and serve: Reduce the heat to low, cover the pan, and let the stew simmer for 30-40 minutes, or until the chicken is cooked through and tender and the sauce has thickened. Stir in the chopped fresh tarragon just before serving. Taste and adjust seasoning as needed.
Recipe Tips
- Don’t Rush the Browning: Taking the time to properly brown the chicken thighs creates a deep, savory flavor. This crucial step is the foundation of the stew’s final taste.
- Choose a Dry White Wine: A dry white wine, like Sauvignon Blanc or Pinot Grigio, adds a complex, tangy flavor to the sauce without making it overly sweet. Avoid using anything labeled “cooking wine,” as it often contains added salt.
- Fresh Herbs are Best: Fresh tarragon has a distinctive licorice-like flavor that is central to chicken chasseur. Dried tarragon has a much milder, sometimes muted, flavor, so it is best to use fresh if possible.
- Adjust the Sauce: If the sauce seems too thick at the end of cooking, you can add a splash of extra chicken stock or water to reach your desired consistency.
What To Serve With Chicken Chasseur
This rich and hearty chicken stew is excellent served with starchy sides that can soak up every last drop of the delicious sauce. Classic choices include creamy mashed potatoes or boiled new potatoes. For a more rustic feel, serve it with a basket of crusty baguette or sourdough bread. A simple side of steamed green beans or sautéed spring greens complements the richness of the stew and adds a touch of color and freshness to the plate.
How To Store Chicken Chasseur Leftovers
- Refrigerate: Let the stew cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day.
- Freeze: Chicken chasseur freezes very well. Once cooled, place the stew in a freezer-safe container or bag, leaving a little room for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.
Hairy Bikers Chicken Chasseur Nutrition Facts
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 650mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 40g
Frequently Asked Questions
- What does “chasseur” mean? “Chasseur” is French for “hunter.” The dish is known as “hunter’s chicken” because it was traditionally made with ingredients that a hunter might gather, such as chicken, wild mushrooms, and herbs found in the forest.
- Can I use a different cut of chicken? Yes, you can use other cuts of chicken like drumsticks, or even boneless, skinless chicken breasts. However, bone-in chicken thighs are recommended because they stay moist and tender during the long simmering process and contribute a richer flavor to the sauce.
- Is the white wine necessary? Using a dry white wine is highly recommended. It adds a crucial layer of flavor and acidity that balances the richness of the other ingredients. The alcohol cooks off during simmering, leaving behind only the complex flavor.
- Can I use dried herbs instead of fresh? While fresh tarragon is ideal for its distinct flavor, you can use a smaller amount of dried tarragon as a substitute. A general rule is to use one-third the amount of dried herbs as you would fresh. You can also add some fresh parsley at the end to brighten the dish.
Try More Recipes:
- Hairy Bikers Carbonara Recipe
- Hairy Bikers Steak And Stilton Pie Recipe
- Hairy Bikers Spanish Meatballs Recipe
Hairy Bikers Chicken Chasseur Recipe
Description
Hairy Bikers Chicken Chasseur is a hearty French chicken stew. This rustic dish features bone-in chicken thighs simmered in a rich sauce of savory mushrooms, shallots, white wine, and tomatoes, all finished with the aromatic flavor of fresh tarragon. It’s a comforting and easy-to-make meal perfect for any day of the week.
Ingredients
Instructions
- Brown chicken: Season chicken with salt and pepper, then dust with flour. Brown in a hot pan with oil, then set aside.
- Sauté vegetables: Cook shallots and mushrooms in the same pan until soft. Add garlic and cook for one more minute.
- Deglaze: Pour in white wine and scrape up browned bits from the pan. Let it reduce.
- Simmer stew: Stir in tomato purée, chicken stock, and tomatoes. Add chicken back to the pan, cover, and simmer for 30-40 minutes until chicken is tender.
- Finish and serve: Stir in chopped fresh tarragon before serving.
