I’ll be honest with you — I first made Chicken Chasseur because it sounded fancy enough to impress my in-laws, but it turned out to be the kind of thing I now make on a rainy Tuesday when I just need something warm, rich, and vaguely French. There’s something so comforting about searing chicken in a hot pan and building flavour slowly, one spoonful at a time.
The onions soften, the mushrooms soak up all the butter like sponges, and that little splash of wine? Oh yes — it makes you feel like you’re in a rustic cottage somewhere in the French countryside, even if you’re still in your dressing gown at 6pm with a sink full of dishes.
It’s proper food. Unfussy but satisfying. And once you get the hang of it, you’ll want to play with the flavours too — maybe a bit of rosemary here, a glug more wine there…
Why You’ll Love It
- It’s a one-pan wonder — less washing up, more wine sipping.
- The sauce is basically magic: savoury, silky, and utterly moppable with bread.
- Chicken on the bone = juicy, flavour-packed meat.
- Feeds a family or a few hungry friends without breaking a sweat.
- Tastes even better the next day (if there’s any left).
- Freezes like a dream for batch-cookers and forward planners.
Ingredients
- 1 tablespoon cooking oil
- 4 bone-in chicken breasts (roughly 2 1/4 pounds)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter
- 1 onion, chopped
- 3/4 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons plain flour
- 6 tablespoons dry vermouth or dry white wine
- 2/3 cup chicken broth (low-sodium or homemade)
- 1 cup crushed canned tomatoes, drained
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
How to Make It
Brown the chicken first:
Heat the oil in a big pan — I use a deep skillet. Season the chicken and let it sizzle skin-side down until golden, flipping halfway. Don’t rush this bit. Golden means flavour.
Sauté the aromatics:
Take the chicken out and add a knob of butter. Toss in your chopped onion and let it soften slowly, about 5 minutes. You want sweet, not browned.
Mushrooms in, party on:
Chuck in the mushrooms, garlic, and a bit more salt. Give it some colour — I stir every so often but not too much. Mushrooms like their space.
Deglaze the pan (aka the fun bit):
Stir in the flour, let it cook out for a minute, then pour in the wine. It’ll bubble up — scrape all that goodness off the bottom. Add the broth, tomatoes, thyme.
Nestle the chicken back in:
Juices and all. Simmer gently with the lid on for about 10 minutes. It should be bubbling softly, like it’s whispering to you.
Finish with parsley and love:
Remove the lid, check seasoning, and stir in parsley right before serving. The sauce should be rich and comforting — like gravy’s elegant cousin.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You might’ve overcooked it or used boneless breasts. Keep to bone-in — they’re worth the extra nibbling.
Why’s my sauce watery?
You probably didn’t let it simmer down enough. Patience, love — let it thicken gently.
Can I use wine from the back of the fridge?
Yes, as long as it’s dry and not full of fruit flies (speaking from experience).
My mushrooms turned soggy.
Try not to crowd the pan and let them brown before stirring too much.
Storage and Reheating
Fridge:
Keeps beautifully for 3–4 days in a sealed container. Tastes even better the next day.
Freezer:
Let it cool, portion it out, and freeze for up to 3 months. Reheats like a dream.
Stovetop Reheat:
Low heat, bit of broth or water, gentle stir.
Oven Reheat:
Cover with foil at 350°F (175°C) for 20–25 mins.
Microwave:
Fine for single portions, just don’t nuke it into rubber. Medium heat in short bursts.
Frequently Asked Questions
Can I make this with thighs?
Yes! Thighs work beautifully and stay super moist.
What can I sub for wine?
Chicken broth with a splash of vinegar or lemon juice is fine. But wine adds depth — go for it if you can.
What’s best to serve it with?
Mashed potatoes, crusty bread, rice — anything that can soak up that sauce.
Is it very tomatoey?
Not overly. The tomato just lifts it; it’s more of a background player.
Nutrition Facts (Per Serving)
- Calories: 356
- Fat: 15g
- Carbs: 10g
- Protein: 35g
- Sodium: 600mg
- Sugar: 4g
- Fibre: 2g
Try More Mary Berry Recipes:
Mary Berry Chicken Chasseur
Description
A rich, French-style chicken dish with mushrooms, wine, and herbs in a luscious tomato-based sauce.
Ingredients
Instructions
- Brown chicken in oil until golden. Set aside.
- Sauté onion in butter until soft.
- Add mushrooms, garlic, and salt. Cook until browned.
- Stir in flour, then wine, broth, tomatoes, and thyme.
- Return chicken to pan. Simmer covered 10 minutes.
- Stir in parsley and adjust seasoning.
- Serve warm with mash, bread, or rice.
Notes
- Bone-in chicken adds flavour and moisture.
- Simmer sauce gently to avoid curdling.
- Don’t crowd the pan when browning.
- Store leftovers for up to 3 days in the fridge.