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Hairy Bikers Chicken Chasseur

Hairy Bikers Chicken Chasseur recipe
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A classic French hunter’s stew featuring tender chicken thighs braised in a rich, savory sauce of mushrooms, tomatoes, white wine, and aromatic herbs. The result is a deeply flavorful, comforting dish with a glossy, velvety sauce that’s perfect for spooning over mashed potatoes or buttered noodles.

Ingredients

Scale
  • For the Chicken:
  • 8 bone-in, skin-on chicken thighs (about 3 lbs / 1.36 kg total)
  • 1 1/2 tsp fine sea salt, divided
  • 1 tsp freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • For the Aromatics and Mushrooms:
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 8 oz cremini mushrooms, cleaned and quartered
  • 1 tbsp tomato paste
  • For the Braising Liquid:
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 1/2 cups low-sodium chicken stock
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • For Finishing:
  • 2 tbsp unsalted butter, cold
  • 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

  1. Prepare the chicken. Pat the chicken thighs completely dry with paper towels. This is crucial for achieving crispy skin. Season all sides evenly with 1 teaspoon of the salt and all the black pepper. Dredge the thighs lightly in the flour, shaking off any excess. The flour will help create a golden crust and later thicken the sauce.
  2. Brown the chicken. In a large, heavy-bottomed Dutch oven or deep skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter foams and the oil shimmers. Working in two batches to avoid crowding, add the chicken thighs skin-side down. Cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crisp. Flip and cook for 3-4 minutes on the other side. Transfer to a plate; the chicken will not be cooked through.
  3. Sauté the vegetables. Reduce the heat to medium. Add the diced onion, carrot, and celery to the fat in the pot. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
  4. Cook the mushrooms. Add the quartered mushrooms to the pot. Cook, stirring occasionally, for 5-7 minutes until they have released their liquid and begun to brown. Stir in the tomato paste and cook for 1 minute, stirring constantly to coat the vegetables. This cooks out the raw flavor of the paste and deepens its taste.
  5. Deglaze with wine. Pour in the white wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. This is where immense flavor lies. Bring to a simmer and let it reduce by half, about 3-4 minutes, which will cook off the alcohol and concentrate the flavor.
  6. Build the braising liquid. Add the chicken stock, diced tomatoes with their juices, fresh thyme sprigs, bay leaves, and the remaining 1/2 teaspoon of salt. Stir to combine and bring the mixture to a gentle simmer.
  7. Braise the chicken. Return the browned chicken thighs and any accumulated juices to the pot, nestling them into the liquid skin-side up. The skin should remain above the liquid to stay crisp. Reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F / 74°C and is tender.
  8. Finish the sauce. Using tongs, transfer the cooked chicken to a serving platter and tent loosely with foil. Remove and discard the thyme sprigs and bay leaves. Increase the heat to medium-high and let the sauce simmer uncovered for 5-7 minutes to reduce and thicken slightly. Turn off the heat. Swirl in the 2 tablespoons of cold butter, one piece at a time, until fully melted and incorporated. This technique, called mounting with butter (monter au beurre), gives the sauce a luxurious, glossy finish and rich mouthfeel. Stir in the chopped parsley.
  9. Serve. Spoon the hot sauce over the chicken thighs. Serve immediately with mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce.

Notes

Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat gently in a covered saucepan over low heat, stirring occasionally, until piping hot. Alternatively, reheat covered in a 300°F / 150°C oven for 15-20 minutes. If the sauce has thickened too much upon reheating, thin it with a splash of chicken stock or water.

Nutrition

Keywords: chicken chasseur, hunter's chicken, French chicken stew, braised chicken, chicken and mushrooms, white wine sauce, tomato herb sauce, weeknight dinner, comfort food, one-pan meal, Hairy Bikers recipe

Find it online: https://britishrecipes.uk/hairy-bikers-chicken-chasseur-recipe/