Mary Berry Chicken Chasseur Recipe

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This classic Mary Berry Chicken Chasseur is a comforting French-inspired dish made with tender chicken simmered in a rich tomato, wine, and mushroom sauce. The texture is beautifully hearty, with succulent meat and a deeply flavoured, glossy sauce. It is a straightforward, midweek-friendly recipe that feels special enough for guests. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the Chicken

4 chicken thighs, bone-in and skin-on
2 chicken breasts, skinless
Salt and freshly ground black pepper
2 tbsp olive oil

For the Sauce

1 onion, finely chopped
2 garlic cloves, crushed
200g chestnut mushrooms, sliced
150ml dry white wine
400g chopped tomatoes (1 tin)
2 tbsp tomato purée
1 tsp caster sugar
200ml chicken stock
1 tsp dried thyme
1 bay leaf

For Finishing

2 tbsp fresh parsley, chopped

How to Make Mary Berry Chicken Chasseur

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the dish cooks evenly and the sauce thickens gently.
Season the chicken: Pat the chicken pieces dry with kitchen paper, then season well with salt and black pepper on both sides.
Brown the chicken: Heat the olive oil in a large ovenproof pan over medium heat. Add the chicken and cook for 5–7 minutes until golden brown on all sides. Remove and set aside.
Cook the vegetables: In the same pan, add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and mushrooms and cook for a further 3–4 minutes.
Build the sauce: Pour in the white wine and let it bubble for 2–3 minutes to reduce slightly. Add the chopped tomatoes, tomato purée, sugar, chicken stock, thyme, and bay leaf. Stir well.
Combine and bake: Return the chicken to the pan, nestling it into the sauce. Cover with a lid or foil and transfer to the oven. Bake for 35–40 minutes until the chicken is tender and cooked through.
Finish and serve: Remove from the oven, discard the bay leaf, and sprinkle with fresh parsley. Serve hot with your choice of sides.

Tips

How do I get a richer flavour?

Allow the wine to reduce properly before adding other ingredients. This deepens the sauce and removes any sharpness.

Can I use boneless chicken?

Yes, but bone-in pieces give more flavour. If using boneless, reduce the cooking time slightly to avoid drying out.

Why is my sauce too thin?

Remove the lid for the last 10 minutes of cooking or simmer gently on the hob to reduce the sauce.

Can I make it ahead?

Yes, the flavours improve over time. Make it a day in advance and reheat gently before serving.

Serving Suggestions

Serve with creamy mashed potatoes
Pair with buttered rice or pasta
Add crusty bread to soak up the sauce
Serve alongside steamed green beans

Storage

Room Temperature

Do not leave out for more than 2 hours. Cover and refrigerate promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 3 months. Allow to cool completely before freezing. Defrost overnight in the fridge and reheat gently.

Nutrition

Calories: 420 kcal
Carbohydrates: 12g
Protein: 38g
Fat: 24g
Saturated Fat: 6g
Sodium: 520mg

These values are approximate and may vary depending on ingredients used.

FAQs

What does Chicken Chasseur mean?

Chicken Chasseur, also known as hunter’s chicken, is a French dish made with chicken cooked in a tomato, wine, and mushroom sauce.

Can I make Chicken Chasseur without wine?

Yes, you can replace the wine with additional chicken stock and a splash of lemon juice for balance.

What cut of chicken is best for this recipe?

A mix of thighs and breasts works well. Thighs add richness while breasts provide leaner meat.

Can I cook this on the hob only?

Yes, simmer gently on the hob for 40–45 minutes instead of baking, ensuring the chicken is fully cooked through.