Chicken Chasseur

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This simple Chicken Chasseur recipe is my take on the traditional French classic stew, with juicy chicken pieces and a rich, flavoursome sauce. It’s really easy to make for a comforting midweek family feast.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: French

Servings:

Author: Sarah Rossi

Ingredients

200 g Bacon lardons
30 g Butter
600 g Chicken thighs (skinless and boneless) Cut into 4 pieces each
2 Onions Sliced
2 Garlic cloves Peeled and crushed
200 g Baby button mushrooms Halved
2 tbsp Tomato puree
1 tbsp Plain flour
1 tsp Dried thyme
500 ml Hot chicken stock
Sea salt and freshly ground black pepper Season to taste
15 g Parsley Finely chopped to garnish

Metric - Imperial

Instructions

First fry the bacon lardons: Heat a large frying pan over a medium high heat and fry the bacon lardons for 5-10 minutes until crispy, then use a slotted spoon to remove them from the pan while leaving the fat behind.
Now fry the chicken: Add the butter to the pan then fry the chicken for 5-10 or so minutes until golden on the outside.
Vegetables go in: Add the onions, garlic and mushrooms and cook for 5 minutes more until the onions have started to soften and the mushrooms are starting to turn golden.
Add in the sauce base: Stir in the tomato puree, plain flour and dried thyme. Season with a good pinch of salt and pepper.
Hot stock in, leave to simmer: Gradually stir in the stock then leave to simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened. Serve with mash or crusty bread.

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Notes

Chicken: For a serving of 4, we’re using 8 chicken thighs, cut into 4 pieces each (skinless and boneless). This is around 600g / 21oz. If you’re making more or less, go by 2 thighs per person.

Leftovers and storing: If you’d like to make this ahead of time, this tastes even better the following day! You can keep this recipe in the fridge for up to 3 days. Reheat fully before serving. It’s also perfect for batch cooking and freezing. Label it up and defrost thoroughly before heating up again.

Serving suggestions: My favourite way to serve this is with simple mashed potatoes, as well as some green beans (or other green vegetables). It’s also delicious with some crusty bread or rice.

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