Mary Berry’s Chicken Chasseur is a dish that has earned a permanent spot in my recipe collection, especially when I’m in the mood for something comforting yet elegant.
This classic French dish, also known as “hunter’s chicken”, is reimagined by Mary Berry with her signature approach to cooking: making gourmet dishes accessible for home cooks without compromising on flavor.
The result is a beautifully balanced dish featuring chicken thighs simmered in a rich tomato and mushroom sauce, infused with white wine and herbs, that’s both hearty and sophisticated.
What Goes Best with Mary Berry Chicken Chasseur
When I prepare Mary Berry’s Chicken Chasseur, I like to think about sides that will complement the rich and savory sauce of the dish.
My go-to choices are creamy mashed potatoes or a portion of simple buttered pasta, both of which are perfect for soaking up the delicious sauce.
For something lighter, a crisp green salad dressed with a vinaigrette or steamed green beans works wonderfully.
And, of course, a slice of crusty bread to mop up any remaining sauce is a must.
Ingredients
To make Mary Berry’s Chicken Chasseur, you’ll need the following:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200g mushrooms, sliced
- 400g can chopped tomatoes
- 150ml white wine
- 150ml chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Prepare Mary Berry Chicken Chasseur
- Brown the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pan. Cook until the skin is golden and crispy, about 5-7 minutes, then flip and cook for another 5 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pan, add the onion and garlic, cooking until softened. Add the mushrooms and cook until they start to release their juices.
- Create the Sauce: Stir in the chopped tomatoes, white wine, chicken stock, tomato paste, sugar, and thyme. Bring to a simmer, scraping up any bits stuck to the bottom of the pan.
- Cook the Chicken: Return the chicken to the pan, skin-side up. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish: Season the sauce with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Mary Berry Chicken Chasseur
Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 200 g mushrooms sliced
- 400 g can chopped tomatoes
- 150 ml white wine
- 150 ml chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Brown the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pan. Cook until the skin is golden and crispy, about 5-7 minutes, then flip and cook for another 5 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pan, add the onion and garlic, cooking until softened. Add the mushrooms and cook until they start to release their juices.
- Create the Sauce: Stir in the chopped tomatoes, white wine, chicken stock, tomato paste, sugar, and thyme. Bring to a simmer, scraping up any bits stuck to the bottom of the pan.
- Cook the Chicken: Return the chicken to the pan, skin-side up. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish: Season the sauce with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Notes
How to Serve Mary Berry Chicken Chasseur
This dish is best served hot, directly from the pan. Plate each chicken thigh with a generous portion of the sauce, alongside your choice of mashed potatoes, buttered pasta, or crusty bread.
The rich sauce flavors combined with the tender chicken make for a satisfying meal that’s sure to impress.
How to Reheat Mary Berry Chicken Chasseur
- Microwave: Place a portion in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, or until hot throughout, stirring the sauce halfway through.
- Oven: Preheat the oven to 350°F (175°C). Transfer the chicken and sauce to an oven-safe dish, cover with foil, and bake for 10-15 minutes, or until thoroughly warmed.
- Stovetop: Reheat the chicken and sauce in a skillet over medium heat, stirring occasionally, until hot. Add a splash of water or chicken stock if the sauce has thickened too much.
How to Store Leftovers of Mary Berry Chicken Chasseur
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Mary Berry Chicken Chasseur
- Can I use chicken breast instead of thighs? Yes, chicken breasts can be used, but keep in mind they may cook faster and can be less moist than thighs.
- Is it possible to make this dish without alcohol? Absolutely. The white wine can be substituted with additional chicken stock or a non-alcoholic white wine.
- Can I add more vegetables to the dish? Certainly! Bell peppers, carrots, or olives can be added to the sauce for more flavor and texture.
Nutritional Facts and Information
The nutritional content of Mary Berry’s Chicken Chasseur will vary depending on the specific ingredients used and portion sizes. However, a typical serving contains approximately:
- Calories: 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 10-20g
- Fiber: 2-4g
- Sugar: 5-7g
- Sodium: 300-400mg
This dish provides a good balance of protein and fat, with the sauce offering a serving of vegetables for fiber and nutrients. To make it healthier, you can use skinless chicken thighs and reduce the amount of olive oil used for cooking.
