Mary Berry Chicken Chasseur Recipe

This Mary Berry-inspired chicken chasseur is a comforting French-style casserole with tender chicken, mushrooms, and a rich tomato and wine sauce. The chicken turns beautifully succulent as it cooks, while the sauce becomes savoury and silky. It is an easy recipe for beginners, with simple preparation and plenty of flavour. Allow about 1 hour and 15 minutes from start to finish.

What Is Chicken Chasseur?

Chicken chasseur, sometimes called hunter’s chicken, is a French dish traditionally made with chicken, mushrooms, tomatoes, and wine. This home-style version is inspired by Mary Berry’s straightforward approach to comforting cooking; it is not presented as her original recipe.

Serve it straight from the casserole with mashed potatoes or crusty bread to catch every spoonful of sauce.

Ingredients

For the Chicken

• 8 bone-in, skin-on chicken thighs, about 1.2kg
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil

For the Chasseur Sauce

• 1 medium onion, finely chopped
• 250g chestnut mushrooms, sliced
• 2 garlic cloves, finely chopped
• 1 tablespoon plain flour
• 150ml dry white wine
• 300ml chicken stock
• 1 tablespoon tomato purée
• 1 x 400g tin chopped tomatoes
• 2 fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons chopped fresh parsley, to finish

Kitchen Equipment

• Large flameproof casserole dish with a lid
• Kitchen tongs
• Wooden spoon
• Measuring jug and spoons
• Food thermometer, recommended

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 55 minutes
• Resting time: 5 minutes
• Total time: 1 hour 15 minutes
• Servings: 4

How to Make Chicken Chasseur

1. Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven and have a large, lidded flameproof casserole dish ready.
2. Season and brown the chicken: Pat the chicken thighs dry with kitchen paper, then season with the salt and pepper. Heat the olive oil in the casserole over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then turn and brown for another 2 minutes. Work in batches if needed. Transfer to a plate; the chicken will not be cooked through yet.
3. Cook the vegetables: Pour off excess fat, leaving about 1 tablespoon in the dish. Add the onion and mushrooms and cook over medium heat for 5 minutes, stirring, until softened. Add the garlic and cook for 1 minute.
4. Mix the sauce: Stir in the flour and cook for 1 minute. Pour in the wine, scraping the bottom of the dish with a wooden spoon. Simmer for 2 minutes, then stir in the stock, tomato purée, chopped tomatoes, thyme, and bay leaf.
5. Assemble the casserole: Bring the sauce to a gentle simmer. Return the chicken and any juices from the plate to the dish, arranging the thighs skin-side up.
6. Bake: Cover with the lid and bake for 35 to 40 minutes, until the chicken is tender and reaches at least 75°C at the thickest part, away from the bone.
7. Rest and finish: Let the casserole stand for 5 minutes before serving. Remove the thyme sprigs and bay leaf, taste the sauce, and adjust the seasoning if needed. Scatter over the parsley.

Tips for the Best Chicken Chasseur

How Do I Get More Flavour into the Sauce?

Give the chicken time to brown before turning it. The golden bits left in the casserole add depth to the sauce when loosened with the wine.

How Can I Thicken Chicken Chasseur?

If the sauce is thinner than you like, transfer the cooked chicken to a plate and simmer the sauce uncovered on the hob for 5 to 10 minutes. Return the chicken to the dish and heat through before serving.

Can I Make the Chicken Skin Crisp?

Brown the skin well at the start and arrange the thighs skin-side up, with the skin above the sauce where possible. The covered casserole keeps the meat moist, though the skin will soften somewhat as it cooks.

What Can I Use Instead of Wine?

Replace the wine with the same amount of extra chicken stock. For a little brightness, add 1 teaspoon of lemon juice at the end, then taste before adding more.

Serving Suggestions

• Buttery mashed potatoes for soaking up the sauce
• Steamed green beans or tenderstem broccoli
• Crusty bread and a crisp green salad
• Fluffy rice or buttered egg noodles

Storage and Reheating

Room Temperature

Do not store chicken chasseur at room temperature. Let leftovers cool briefly, then refrigerate within 2 hours of cooking. Divide larger quantities into shallow containers so they cool more quickly.

Refrigerator

Keep the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave until piping hot throughout, reaching 74°C if checked with a food thermometer. Add a splash of water or stock if the sauce has thickened.

Freezing

Freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat until piping hot throughout. The mushrooms may be slightly softer after freezing.

Nutrition

Approximate values per serving, based on 4 servings and excluding side dishes:

• Calories: 520 kcal
• Carbohydrates: 15g
• Protein: 43g
• Fat: 30g
• Saturated fat: 8g
• Sodium: 650mg

Nutrition values are estimates and vary with the size of the chicken thighs, stock, and other ingredients used.

Frequently Asked Questions

This comforting chicken chasseur is just the thing for a relaxed family supper. Make it ahead if you like, then serve it with your favourite potatoes and plenty of the mushroom sauce.