Hairy Bikers Chicken Chasseur

You know when you want something hearty, warm, smells like a French farmhouse but still fits on a British table? That’s Hairy Bikers’ Chicken Chasseur.
Golden chicken thighs, mushrooms, bacon — all soaking in a thick, rich, winey sauce you’ll want to mop up every last bit of.

It’s dead simple. Takes a bit of time but none of it’s hard. Proper dinner food you’ll feel proud to slap onto the table.

Why You’ll Love It

• Chicken thighs stay juicy, soak up every drop of sauce.
• Bacon and mushrooms = proper savoury backbone.
• One pan. Easy life.
• Thick, shiny sauce that just begs for bread or mash.
• Smells like you know what you’re doing — even if you’re winging it.

Ingredients You’ll Need

• 90g butter
• 2 tablespoons olive oil
• 3 rashers bacon, chopped
• 1.5kg chicken thighs (bone-in, skin-on)
• 250g button mushrooms (leave ’em whole if they’re small)
• 1 onion, chopped
• 1 carrot, chopped
• 2 celery sticks, chopped
• 1/4 cup plain flour
• 1 cup chicken stock
• 1 cup dry white wine
• 140g tomato paste
• Handful fresh parsley, chopped
• Salt and black pepper

How to Make Hairy Bikers’ Chicken Chasseur

1. Brown the chicken:
Heavy pan. Bit of oil and butter. Medium heat.
Pat your chicken dry, season it well. Get it in the pan, a few at a time. Don’t rush. Let them go deep golden. Set aside when done.

2. Bacon and mushrooms:
Same pan. Toss in the bacon. Let it crisp up a bit. Mushrooms go in too. Fry until they start catching colour. Chuck them out onto a plate.

3. Sofrito time:
Back in the same pan — onion, carrot, celery. Bit more butter if you need it. Stir about until it softens up and smells good.

4. Thicken it:
Sprinkle over the flour. Stir like mad. Cook a minute or two — no raw flour taste.

5. Pour the good stuff:
Wine in first. Scrape up every sticky bit. Then chicken stock. Stir until you’ve got a nice loose sauce.

6. Tomato hit:
In goes the tomato paste. Stir it through. Taste. Add salt and pepper.

7. Bring it together:
Chicken, bacon, mushrooms all back in the pan. Lid on.
Low simmer for 45 minutes. Wander off and pretend you’re a French chef.

8. Finish strong:
When the chicken’s tender, stir through a handful of parsley.
Serve it piled high with something starchy and something green.

Common Mistakes to Dodge

• Pale chicken: Dry it properly before frying. Moisture kills the crust.
• Overcrowding: Fry in batches. Stack ‘em up on a plate if you have to.
• Rushing the simmer: This needs low and slow, not a mad boil.
• Forgetting to taste: Always check seasoning before you serve.

What to Serve With It

• Mashed potato, loads of butter
• Crusty baguette
• Steamed green beans or peas
• Maybe even tagliatelle if you’re feeling posh

Storing and Reheating

• Fridge: Airtight container. 3–4 days easy.
• Freezer: Portion it out. Good for 3 months. Defrost overnight.
• Reheat:
  Stovetop: Low heat, lid on, 10–15 minutes.
  Oven: 175°C (350°F), foil-covered dish, 20 minutes.

FAQs

Q: Thighs or breasts?
A: Thighs every time. Way juicier, more forgiving.

Q: What if sauce too thin?
A: Take the chicken out, simmer the sauce uncovered till it thickens.

Q: Can I slow cook it?
A: Absolutely. Brown everything first, then low and slow for 6–8 hours.

Q: Mushrooms – do I have to use button ones?
A: Nah. Chestnut, portobello, whatever you’ve got will work.

Nutrition Facts (Per Serving)

• Calories: 685 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Trans Fat: 1g
• Cholesterol: 100mg
• Sodium: 900mg
• Total Carbohydrates: 55g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 40g

More Hairy Bikers Recipe:

• Hairy Bikers Venison Casserole
• Hairy Bikers Leek And Potato Soup
• Hairy Bikers Stuffed Marrow