Go Back
Delia Smith Chicken Chasseur Recipe

Delia Smith Chicken Chasseur Recipe

Delia Smith's chicken chasseur recipe braises chicken in a rich wine, tomato and mushroom sauce. A proper rustic French classic, full method inside.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: British, French
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on and bone in
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 6 shallots halved
  • 250 g chestnut mushrooms sliced
  • 2 garlic cloves crushed
  • 150 ml dry white wine
  • 400 g tin chopped tomatoes
  • 200 ml chicken stock
  • 1 tbsp tomato purée
  • A few sprigs of fresh tarragon or thyme
  • Fresh parsley chopped, to finish

Method
 

  1. Season and brown the chicken, skin-side down first. Set aside.
  2. Soften the shallots for 6–8 minutes.
  3. Cook the mushrooms until golden and dry, then add garlic.
  4. Deglaze with white wine, scraping up browned bits.
  5. Stir in tomatoes, stock and tomato purée.
  6. Nestle the chicken back in with the herbs, skin-side up.
  7. Cover and simmer for 35–40 minutes until cooked through.
  8. Remove herb stalks, scatter with parsley, and serve.

Notes

Take your time browning the chicken skin for the best flavour base.
Cook the mushrooms until their liquid evaporates.
Shallots give a milder, more elegant flavour than regular onion.
Tarragon is the more traditional herb choice, if you can find it.
Freezes well for up to 3 months.