This delicious Hairy Bikers Chicken Chasseur is a quick and easy one-pan meal that’s perfect for busy weeknights. With tender chicken, creamy mushrooms, and a rich tomato sauce, it’s a comforting dish you can easily make using simple ingredients. Enjoy a satisfying dinner in no time!
Ingredients Needed
For the Chicken:
- 4 (225g) bone-in, skin-on chicken thighs
- 1 teaspoon freshly ground black pepper
- 1 3/4 teaspoons kosher salt (divided)
- 1 tablespoon olive oil
For the Sauce:
- 225g fresh cremini mushrooms, sliced
- 150g shallot, sliced
- 1 tablespoon tomato paste
- 4 cloves garlic, finely chopped
- 120ml sweet vermouth (plus 15ml optional)
- 400g can diced tomatoes
- 350ml chicken stock
- 1 teaspoon fresh thyme, chopped (plus more for garnish)
- 1 teaspoon fresh tarragon, chopped (optional, plus more for garnish)
- 30g cold unsalted butter, cubed
How To Make Chicken Chasseur
- Preheat the Oven and Prepare Chicken: Preheat the oven to 190°C (375°F). Pat the chicken thighs dry with paper towels. Season both sides of the chicken with black pepper and 1 1/4 teaspoons salt.
- Brown the Chicken: Heat olive oil in a large cast-iron skillet over medium heat. Add the chicken, skin-side down, and cook undisturbed for 8–10 minutes, or until the skin is deep brown and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken and set aside.
- Cook the Mushrooms and Shallots: Remove all but 2 tablespoons of the chicken drippings from the skillet. Increase the heat to medium-high. Add the mushrooms in an even layer, cooking for 4 minutes without stirring. Stir in the shallots and cook, stirring occasionally, until the mushrooms are golden brown and tender (about 4 minutes).
- Add Tomato Paste and Garlic: Add the tomato paste and garlic to the pan, stirring constantly for 1 minute. Remove from heat and pour in 120ml of vermouth. Stir occasionally until the vermouth is almost reduced but still a little liquid remains (about 1 minute).
- Simmer the Sauce: Return the skillet to medium-high heat and add the diced tomatoes, chicken stock, and remaining 1/2 teaspoon salt. Nestle the chicken thighs, skin-side up, into the sauce, ensuring the skin is exposed and not submerged in the sauce. (It’s okay if the edges are partly covered.)
- Bake in the Oven: Place the skillet in the oven and bake, uncovered, for about 22 minutes, or until a thermometer inserted into the thickest part of the chicken reads 79°C (175°F) and the sauce has slightly thickened.
- Finish the Sauce: Remove the skillet from the oven and transfer the chicken to a large platter. Place the skillet with the sauce back on the stovetop over medium-high heat. Stir occasionally, cooking until the sauce has reduced and thickened slightly (8–10 minutes). Remove from heat and stir in the thyme, tarragon, and butter until the butter has melted and the sauce is smooth.
- Garnish and Serve: Add the remaining 15ml of vermouth, if desired, and nestle the chicken back into the sauce. Garnish with extra thyme and tarragon leaves. Serve hot and enjoy!
Recipe Tips
- Don’t skip drying the chicken: Patting the chicken dry before cooking ensures crispy skin. This step is crucial for getting that golden, crispy texture.
- Use a cast-iron skillet: A cast-iron skillet holds heat well, helping to brown the chicken evenly. It also keeps the sauce at the perfect temperature while baking.
- Cook the mushrooms without stirring: Let the mushrooms cook undisturbed for a few minutes before stirring. This helps them brown and develop a deeper flavor.
- Reduce the sauce properly: When reducing the sauce on the stove, keep an eye on it and stir occasionally. The sauce should thicken to a velvety consistency before adding butter.
- Garnish for extra flavor: Adding fresh thyme and tarragon at the end gives the dish a burst of fresh flavor. Don’t skip this step for a more aromatic result.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers chicken chasseur in an airtight container. Keep it in the fridge for up to 3 days.
- Freeze: Place leftovers chicken chasseur in a freezer-safe container. It can be frozen for 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat Chicken Chasseur in a pan over medium heat until hot, or place it in the oven at 350°F for 15–20 minutes, making sure it reaches an internal temperature 165°F.
Nutrition Fact
Serving Size: 1 serving (approximately 100g)
- Calories: 79 kcal
- Total Fat: 1.5 g
- Saturated Fat: 0.3 g
- Cholesterol: 38 mg
- Sodium: 0.3 g
- Potassium: 284 mg
- Total Carbohydrate: 2.3 g
- Dietary Fiber: 0.3 g
- Sugars: 1.1 g
- Protein: 13.5 g
More Recipes:
Hairy Bikers Chicken Chasseur
Description
This delicious Hairy Bikers Chicken Chasseur is a quick and easy one-pan meal that’s perfect for busy weeknights. With tender chicken, creamy mushrooms, and a rich tomato sauce, it’s a comforting dish you can easily make using simple ingredients. Enjoy a satisfying dinner in no time!
Ingredients
For the Chicken:
For the Sauce:
Instructions
- Preheat the Oven and Prepare Chicken: Preheat the oven to 190°C (375°F). Pat the chicken thighs dry with paper towels. Season both sides of the chicken with black pepper and 1 1/4 teaspoons salt.
- Brown the Chicken: Heat olive oil in a large cast-iron skillet over medium heat. Add the chicken, skin-side down, and cook undisturbed for 8–10 minutes, or until the skin is deep brown and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken and set aside.
- Cook the Mushrooms and Shallots: Remove all but 2 tablespoons of the chicken drippings from the skillet. Increase the heat to medium-high. Add the mushrooms in an even layer, cooking for 4 minutes without stirring. Stir in the shallots and cook, stirring occasionally, until the mushrooms are golden brown and tender (about 4 minutes).
- Add Tomato Paste and Garlic: Add the tomato paste and garlic to the pan, stirring constantly for 1 minute. Remove from heat and pour in 120ml of vermouth. Stir occasionally until the vermouth is almost reduced but still a little liquid remains (about 1 minute).
- Simmer the Sauce: Return the skillet to medium-high heat and add the diced tomatoes, chicken stock, and remaining 1/2 teaspoon salt. Nestle the chicken thighs, skin-side up, into the sauce, ensuring the skin is exposed and not submerged in the sauce. (It’s okay if the edges are partly covered.)
- Bake in the Oven: Place the skillet in the oven and bake, uncovered, for about 22 minutes, or until a thermometer inserted into the thickest part of the chicken reads 79°C (175°F) and the sauce has slightly thickened.
- Finish the Sauce: Remove the skillet from the oven and transfer the chicken to a large platter. Place the skillet with the sauce back on the stovetop over medium-high heat. Stir occasionally, cooking until the sauce has reduced and thickened slightly (8–10 minutes). Remove from heat and stir in the thyme, tarragon, and butter until the butter has melted and the sauce is smooth.
- Garnish and Serve: Add the remaining 15ml of vermouth, if desired, and nestle the chicken back into the sauce. Garnish with extra thyme and tarragon leaves. Serve hot and enjoy!
Notes
- Don’t skip drying the chicken: Patting the chicken dry before cooking ensures crispy skin. This step is crucial for getting that golden, crispy texture.
- Use a cast-iron skillet: A cast-iron skillet holds heat well, helping to brown the chicken evenly. It also keeps the sauce at the perfect temperature while baking.
- Cook the mushrooms without stirring: Let the mushrooms cook undisturbed for a few minutes before stirring. This helps them brown and develop a deeper flavor.
- Reduce the sauce properly: When reducing the sauce on the stove, keep an eye on it and stir occasionally. The sauce should thicken to a velvety consistency before adding butter.
- Garnish for extra flavor: Adding fresh thyme and tarragon at the end gives the dish a burst of fresh flavor. Don’t skip this step for a more aromatic result.
Hairy Bikers Chicken Chasseur