Amelia Grace Chasseur means “hunter’s style” in French, much like the Italian cacciatore, and this dish shares that same rustic, unfussy spirit — chicken braised with mushrooms, shallots, wine and tomatoes until everything melds into a rich, deeply savoury sauce.
This is a proper bistro classic, the sort of dish that tastes like it took far more effort than it actually did.
It’s a wonderful weekend dinner, filling the kitchen with a warm, herby aroma as it simmers gently away.
Why Shallots Rather Than Onion Suit This Dish Better
Chasseur traditionally uses shallots rather than a regular onion, and while it might seem like a small substitution, it genuinely changes the character of the finished sauce.
Shallots have a milder, sweeter, and slightly more delicate flavour than onions, which sits more elegantly alongside the wine and tomatoes in this dish without overpowering them the way a stronger onion flavour might.
They also tend to caramelise a little more evenly given their smaller size, adding a subtle sweetness that complements the earthy mushrooms beautifully.
Ingredients for Delia Smith Chicken Chasseur
- 8 chicken thighs, skin on and bone in
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 6 shallots, halved
- 250g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 150ml dry white wine
- 400g tin chopped tomatoes
- 200ml chicken stock
- 1 tbsp tomato purée
- A few sprigs of fresh tarragon or thyme
- Fresh parsley, chopped, to finish
How to Make Delia Smith Chicken Chasseur — Step by Step
Step 1 — Season and Brown the Chicken
Season the chicken thighs generously with salt and pepper. Heat the oil in a large, heavy-based casserole dish over medium-high heat and brown the chicken, skin-side down first, for 5–6 minutes per side, until deeply golden. Set aside.
Step 2 — Soften the Shallots
In the same pan, cook the halved shallots for 6–8 minutes, until softened and lightly golden.
Step 3 — Cook the Mushrooms
Add the mushrooms and cook for a further 5–6 minutes, until golden and any liquid they release has evaporated. Stir in the garlic for a final minute.
Step 4 — Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the base of the pan, and let it bubble for 2 minutes.
Step 5 — Add the Tomatoes and Stock
Stir in the chopped tomatoes, chicken stock and tomato purée.
Step 6 — Return the Chicken
Nestle the browned chicken thighs back into the pan, skin-side up, along with the tarragon or thyme.
Step 7 — Simmer
Cover and simmer gently for 35–40 minutes, until the chicken is completely cooked through and tender.
Step 8 — Finish and Serve
Remove the herb stalks, scatter with fresh parsley, and serve straight from the pot.
My Top Tips for the Best Delia Smith Chicken Chasseur
Take your time browning the chicken skin. This step builds essential flavour into the sauce, so don’t rush it, even though it takes a few extra minutes.
Cook the mushrooms until their liquid has evaporated. This concentrates their flavour and stops the finished sauce turning watery.
Use shallots rather than a standard onion. Their milder, sweeter flavour is genuinely part of what makes chasseur taste like chasseur.
Keep the chicken skin above the liquid while simmering. This keeps it from turning soft and soggy, so nestle the pieces skin-side up rather than submerging them.
Try tarragon if you can find it. It’s the more traditional herb for this dish and brings a subtle aniseed note that pairs beautifully with the mushrooms and wine.
Serving Suggestions
Serve with crusty bread to mop up the sauce, or with buttery mashed potatoes or rice for a more substantial meal. A simple green salad on the side is a nice, light accompaniment.
How to Store Delia Smith Chicken Chasseur
In the fridge: Store in an airtight container for up to 3 days. The flavour often improves after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes well for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.
Delia Smith Chicken Chasseur Recipe
Ingredients
Method
- Season and brown the chicken, skin-side down first. Set aside.
- Soften the shallots for 6–8 minutes.
- Cook the mushrooms until golden and dry, then add garlic.
- Deglaze with white wine, scraping up browned bits.
- Stir in tomatoes, stock and tomato purée.
- Nestle the chicken back in with the herbs, skin-side up.
- Cover and simmer for 35–40 minutes until cooked through.
- Remove herb stalks, scatter with parsley, and serve.
Notes
Frequently Asked Questions About Delia Smith Chicken Chasseur
Can I use chicken breast instead of thighs?
You can, though thighs stay considerably more moist and tender over the simmering time, as breast meat can dry out more easily during longer cooking.
What’s the difference between chasseur and cacciatore?
Both mean “hunter’s style” in their respective languages and share a similar concept, but chasseur is the French version, traditionally using shallots and often tarragon, while cacciatore is Italian and typically uses regular onion and oregano or basil.
Can I make this without wine?
Yes, simply replace the white wine with extra chicken stock for a similar, though slightly less complex, depth of flavour.
Can I make this dish ahead of time?
Yes, this dish reheats very well, so it’s a good option to make a day ahead and simply warm through gently before serving.
