Hairy Bikers Chicken Chasseur is made with chicken thighs, button mushrooms, onions, chicken stock, tomato purée, fresh tarragon, chopped tomatoes, and curly parsley. This easy Chicken Chasseur recipe creates a delicious dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Hairy Bikers Chicken Chasseur Ingredients
- 125g (4½oz) plain flour
- Sea salt and freshly ground black pepper
- 7.5kg (9lb 13oz) chicken thighs, skinned, bone removed, cut into 3cm pieces
- 150ml (5fl oz) sunflower oil
- 875g (1lb 15oz) button mushrooms
- 5 onions, sliced
- 2.8 litres (5 pints) chicken stock
- 150ml (5fl oz) tomato purée
- 25g (1oz) fresh tarragon (half as sprigs, half finely chopped)
- 5 x 400g (14oz) tins of chopped tomatoes
- Small bunch curly parsley, finely chopped
How To Make Hairy Bikers Chicken Chasseur
- Preheat the Oven: Preheat to 180°C (350°F/Gas 4).
- Prepare the Chicken: Mix flour with salt and pepper in a bowl. Coat the chicken pieces in the seasoned flour, shaking off any excess.
- Brown the Chicken: Heat a large, deep frying pan and add sunflower oil. Fry the chicken pieces until golden brown on both sides, about 1-2 minutes per side. Remove chicken from the pan and set aside.
- Cook the Vegetables: Add a bit more oil to the pan if needed. Fry the mushrooms for 2-3 minutes. Add sliced onions and cook for another 5 minutes.
- Combine Ingredients: Return the chicken to the pan. Add chicken stock, tomato purée, whole tarragon sprigs, and chopped tomatoes. Bring to a boil.
- Bake the Dish: Transfer the chicken mixture to ovenproof dishes. Cover with aluminium foil. Bake in the preheated oven for 45 minutes, or until the chicken is thoroughly cooked.
- Finish and Serve: Adjust seasoning if needed. Stir in chopped parsley and chopped tarragon before serving.
Recipe Tips
- Properly Season the Flour: Don’t skimp on the salt and pepper when seasoning the flour for dredging the chicken. This step ensures the chicken is well-flavoured from the start.
- Brown the Chicken Well: Take your time browning the chicken pieces. A good golden-brown sear will enhance the overall flavour of the dish.
- Deglaze the Pan: After browning the chicken and cooking the vegetables, make sure to scrape up any browned bits from the bottom of the pan when you add the stock. These bits add rich, deep flavour to the sauce.
- Don’t Overcrowd the Pan: When browning the chicken and cooking the mushrooms and onions, avoid overcrowding the pan. Cook in batches if necessary to ensure everything browns evenly.
What To Serve With Chicken Chasseur
Chicken Chasseur goes well with mashed potatoes, rice, crusty bread, or a green salad. You can also serve it with roasted vegetables, steamed broccoli, buttered noodles, or couscous for a tasty meal.
How To Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days. Reheat in a pot over medium heat until hot.
- Freeze: Place in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat to 180°C (350°F). Put in an oven dish, cover with foil, and heat for 20-25 minutes.
- In The Microwave: Put in a microwave-safe dish, cover, and heat on medium for 3-5 minutes, stirring halfway.
- On the Stove: Heat in a pot over medium, stirring sometimes, until hot.
Chicken Chasseur Nutrition Facts
- Calories: 350
- Protein: 30g
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Sugars: 5g
- Fiber: 3g
- Sodium: 700mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Chicken Paprika
- Hairy Bikers Chicken And Leek Pie
- Hairy Bikers Chicken Casserole
- Hairy Bikers Chicken Cacciatore
Hairy Bikers Chicken Chasseur
Description
Hairy Bikers Chicken Chasseur is made with chicken thighs, button mushrooms, onions, chicken stock, tomato purée, fresh tarragon, chopped tomatoes, and curly parsley. This easy Chicken Chasseur recipe creates a delicious dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat to 180°C (350°F/Gas 4).
- Prepare the Chicken: Mix flour with salt and pepper in a bowl. Coat the chicken pieces in the seasoned flour, shaking off any excess.
- Brown the Chicken: Heat a large, deep frying pan and add sunflower oil. Fry the chicken pieces until golden brown on both sides, about 1-2 minutes per side. Remove chicken from the pan and set aside.
- Cook the Vegetables: Add a bit more oil to the pan if needed. Fry the mushrooms for 2-3 minutes. Add sliced onions and cook for another 5 minutes.
- Combine Ingredients: Return the chicken to the pan. Add chicken stock, tomato purée, whole tarragon sprigs, and chopped tomatoes. Bring to a boil.
- Bake the Dish: Transfer the chicken mixture to ovenproof dishes. Cover with aluminium foil. Bake in the preheated oven for 45 minutes, or until the chicken is thoroughly cooked.
- Finish and Serve: Adjust seasoning if needed. Stir in chopped parsley and chopped tarragon before serving.
Notes
- Properly Season the Flour: Don’t skimp on the salt and pepper when seasoning the flour for dredging the chicken. This step ensures the chicken is well-flavoured from the start.
- Brown the Chicken Well: Take your time browning the chicken pieces. A good golden-brown sear will enhance the overall flavour of the dish.
- Deglaze the Pan: After browning the chicken and cooking the vegetables, make sure to scrape up any browned bits from the bottom of the pan when you add the stock. These bits add rich, deep flavour to the sauce.
- Don’t Overcrowd the Pan: When browning the chicken and cooking the mushrooms and onions, avoid overcrowding the pan. Cook in batches if necessary to ensure everything browns evenly.
Hairy Bikers Chicken Chasseur, Chicken Chasseur Uk Recipe