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Mary Berry Chicken Chasseur
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Mary Berry Chicken Chasseur

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.

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

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.