Mary Berry Chicken Chasseur

Mary Berry Chicken Chasseur is made with chicken thighs, smoked bacon lardons, onion, garlic, white wine, chicken stock, tomato purée, bay leaves, mushrooms, and fresh tarragon. This tasty Chicken Chasseur recipe creates a delicious dinner that takes about 6 hours and 15 minutes to prepare and can serve up to 4-6 people.

Ingredients Needed

• 3 tbsp plain flour
• 8 chicken thighs, bone-in, and skin on
• 150–175g/5½–6oz smoked bacon lardons
• 1–2 tbsp olive or vegetable oil
• 1 onion, chopped
• 4 large garlic cloves, sliced
• 185ml/6½fl oz white wine
• 1 chicken stock pot or cube
• 2 tbsp tomato purée
• 4 bay leaves
• Knob of butter (roughly 15g/½oz)
• 200g/7oz mixed mushrooms (chestnut or button; larger ones halved or sliced)
• 2 tbsp chopped fresh tarragon or flatleaf parsley
• Freshly ground black pepper

How To Make Chicken Chasseur

1. Prepare the Chicken: Season the flour with black pepper. Toss chicken thighs in the seasoned flour in the slow cooker pot. Lift out and shake off excess flour.
2. Cook the Bacon: In a cold, large frying pan, add lardons. Fry over low heat until crisp and golden. Use a slotted spoon to transfer lardons to the slow cooker, leaving fat in the pan.
3. Brown the Chicken: Add 1 tbsp oil to the frying pan. Fry half of the chicken thighs skin-side down over medium heat until crispy and golden. Repeat with remaining thighs, adding more oil if needed. Transfer thighs to a plate.
4. Combine Ingredients: Add onion and garlic to the lardons in the slow cooker. Stir until excess flour disappears. Add wine, stock pot, tomato purée, bay leaves, and 450ml/16fl oz water. Add chicken, skin-side up. Cover and cook on low for 6 hours or high for 4 hours until tender.
5. Finish with Mushrooms: Just before serving, heat butter in a frying pan and fry mushrooms over high heat until golden. Stir into chicken chasseur with tarragon.

Recipe Tips

• Season the flour well: Make sure to add enough black pepper to the flour to enhance the chicken’s flavor when tossing it.
• Brown the chicken properly: Take your time browning the chicken thighs until they are crispy and golden; this adds great flavor to the dish.
• Use a heavy-bottomed pan: A heavy pan helps to cook the bacon and chicken evenly, preventing burning.
• Let it cook low and slow: For the best results, cook the chicken on low for 6 hours. This will make it very tender and flavorful.
• Add fresh herbs at the end: Stir in the fresh tarragon just before serving to keep its vibrant flavor and aroma intact.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken Chasseur cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, let the Chicken Chasseur cool completely, then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. To thaw, transfer the container to the fridge for several hours or overnight before serving.
• Reheat: Preheat your oven to 180°C/350°F. Place the Chicken Chasseur in an oven-safe dish, cover it with foil to prevent drying out, and heat for about 20–25 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 serving (based on 4-6 servings)

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 650mg
• Potassium: 700mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 30g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Pots
• Mary Berry Marie Rose Sauce
• Mary Berry Fried Rice
• Mary Berry Chocolate Chip Cupcakes