Mary Berry Chicken Chasseur is a comforting classic French dish built around tender chicken and a rich tomato and mushroom wine-based sauce. Its rustic character comes through in the combination of tomatoes, mushrooms, herbs, wine, and stock, while slow cooking helps create tender chicken and a deep savoury flavour. Also described as Hunter’s Chicken, it is a satisfying choice for family meals, weeknight dinners, or entertaining guests.
The finished dish pairs naturally with creamy mash, a crisp green vegetable, rice, or crusty bread, giving you plenty of ways to serve it. The one-pan cooking style keeps the preparation focused, while the freezer-friendly nature makes it practical for planning ahead. Read on for the equipment, ingredients, preparation method, serving ideas, storage guidance, FAQs, and available nutrition information.
Equipment
Equipments for Mary Berry Chicken Chasseur Recipe:
You need a few practical kitchen tools to prepare this recipe comfortably. A large frying pan or deep frying pan is useful for cooking the chicken and sauce, while a sharp knife and chopping board make preparation easier. Tongs, a wooden spoon, measuring jug, and serving dish help with handling, stirring, measuring, and serving.
- Large frying pan – For browning the chicken and cooking the sauce.
- Deep frying pan – Provides an alternative pan for cooking the chicken and sauce.
- Large casserole dish – Useful for cooking the chicken and sauce when using a casserole-style method.
- Wooden spoon – For stirring the sauce and scraping the pan during cooking.
- Sharp knife – For preparing the chicken, mushrooms, vegetables, and herbs.
- Chopping board – Provides a safe surface for preparing ingredients.
- Tongs – For turning and handling the chicken pieces during cooking.
- Measuring jug – For measuring liquids such as wine and chicken stock.
- Serving dish – For presenting the finished chicken chasseur.
Table of Contents
Ingredients
Ingredients require for Mary Berry Chicken Chasseur Recipe:
This Mary Berry Chicken Chasseur Recipe brings together chicken, bacon, mushrooms, vegetables, tomatoes, herbs, wine, and chicken stock for a rich and comforting dish. The accompanying creamy mash uses floury potatoes, butter, and full-fat milk. The provided source material contains some differing ingredient quantities and alternatives, so the table preserves the explicitly supplied measurements without inventing or resolving unsupported differences.
| Ingredient | Quantity |
| Chicken thighs, bone-in, skin-on | 8 pieces |
| Plain flour | 50g/2oz |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Olive oil | 2 tbsp |
| Butter | 1 tbsp |
| Smoked streaky bacon | 110g/4oz |
| Button mushrooms | 150g/5½oz |
| Shallots or onions | 150g/5½oz |
| Carrots | 2 |
| Caster sugar | 55g/2oz |
| Tomato purée | 2 tbsp |
| Chopped tomatoes | 400g |
| White wine | 175ml/6fl oz |
| Chicken stock | 300ml |
| Fresh thyme | 1 tsp |
| Bay leaf | 1 |
| Tarragon | 2 tbsp |
| Flatleaf parsley | 4 tbsp |
| Floury potatoes | 1kg/2lb 4oz |
| Full-fat milk | 125ml/4fl oz |
How to Make Mary Berry Chicken Chasseur
- Season the chicken with salt and freshly ground black pepper. Toss the chicken pieces in seasoned flour so they are lightly coated.
- Heat the olive oil and butter in a large frying pan. Fry the chicken skin-side down until golden-brown, then turn and brown the other side. Set the chicken aside.
- Add the bacon and button mushrooms to the pan. Cook until the bacon is browned and the mushrooms have taken on colour.
- Add the shallots or onions and carrots. Stir in the caster sugar and cook until the vegetables become golden and caramelised.
- Add the white wine and deglaze the pan, scraping up the browned pieces from the base. Let the wine simmer briefly before continuing.
- Return the chicken to the pan. Add the chicken stock, tomato purée, chopped tomatoes, thyme, bay leaf, and tarragon.
- Bring the mixture to the boil, then reduce the heat. Simmer for 30–40 minutes, or until the chicken is cooked through and the liquid has reduced.
- While the chicken cooks, place the floury potatoes in a saucepan of salted water. Boil for 12–15 minutes, or until tender.
- Drain the potatoes and allow excess moisture to escape. Mash with the butter and full-fat milk until smooth, then season to taste.
- Taste the chicken chasseur and adjust the seasoning if needed. Stir in the flatleaf parsley and simmer for a further 2 minutes.
- Serve the chicken hot with the sauce spooned over the top. Allow two pieces of chicken per person and serve with a dollop of mash.
Expert Tips for Mary Berry Chicken Chasseur Recipe
From the provided cooking guidance, the main priorities are to brown the chicken well, protect its moisture during slow cooking, and build flavour carefully in the pan. Paying attention to the wine, stock, fresh herbs, and final seasoning helps maintain the rich, aromatic character of the dish.
- Brown the chicken well before adding the liquid. Good colour on the chicken helps develop deeper flavour.
- Use bone-in, skin-on chicken thighs when following that version of the recipe. They help keep the chicken moist and juicy during slow cooking.
- Avoid overcrowding the frying pan when browning the chicken. Giving the pieces enough space helps them develop better colour.
- Deglaze the pan with wine after browning. Scraping the browned pieces from the bottom helps lift their flavour into the sauce.
- Let the sauce reduce during cooking rather than rushing the process. Slow cooking allows the chicken to become tender while the sauce develops richness.
- Use fresh herbs where specified for their aroma and flavour. Thyme, tarragon, and flatleaf parsley each contribute to the finished dish.
- Taste the sauce before serving and adjust the seasoning carefully. If the tomato base tastes too acidic, the provided guidance allows sugar to be used to adjust the acidity.
- Choose a decent, drinkable wine for cooking. The provided guidance notes that a wine suitable for drinking can also work well in the recipe.
- Serve the chicken immediately while hot. This keeps the chicken, sauce, and accompanying mash at their intended serving temperature.
Serving Suggestions
How to serve Mary Berry Chicken Chasseur:
Mary Berry Chicken Chasseur Recipe is especially comforting when served hot with creamy mash and a crisp green vegetable. The rich sauce can also be enjoyed with rice, crusty bread, buttered noodles, or roasted vegetables. It suits relaxed family dinners, cozy evenings, and casual entertaining.
- Serve with creamy mash and two pieces of chicken per person, with the sauce spooned over the top.
- Pair with a crisp green vegetable for freshness alongside the rich sauce.
- Serve with mashed potatoes for a comforting family dinner.
- Enjoy with rice when you want a simple side that can soak up the sauce.
- Add crusty bread for dipping into the sauce.
- Pair with buttered noodles or roasted vegetables for another satisfying option.
- Garnish with fresh herbs before serving for an aromatic finish.
- Serve during family dinners, cozy evenings, or relaxed entertaining with a suitable drink.
Storage
How to store Mary Berry Chicken Chasseur:
Room Temperature
- Allow leftovers to cool before storing.
- Do not leave cooked chicken at room temperature for more than 2 hours.
Refrigerator
- Transfer leftovers to an airtight container and refrigerate promptly.
- Refrigerate for up to 3 days.
- Reheat gently on the stove over low heat, avoiding a rapid boil.
- Add a splash of stock if the sauce becomes too thick.
- For microwave reheating, cover and heat for 2–3 minutes, stirring halfway through.
Freezer
- Freeze cooled portions for up to 3 months in a suitable freezer-safe container.
- Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stove over low heat until thoroughly hot.
- If reheating from frozen, use gentle heat and allow enough time for the chicken to heat through.
FAQs
Q: How can I thicken the sauce if it is too thin?
If the sauce is too thin, simmer it uncovered for an extra 5–10 minutes so it can reduce naturally. You can also use a little tomato purée or cornflour mixed with water if needed.
Q: Can I make this recipe without wine?
Yes, the wine can be replaced with extra chicken stock. An apple juice or non-alcoholic version can also be used according to the provided alternatives.
Q: What can I do if the tomato sauce is too acidic?
A tomato-based sauce can sometimes taste too tangy. A teaspoon of sugar can help adjust the acidity, while a small splash of cream can soften the flavour.
Q: Can I prepare Chicken Chasseur in advance?
Yes, the recipe can be prepared in advance and refrigerated for the next day. Allow it to cool completely before refrigerating, then reheat gently before serving.
Q: Can I freeze Chicken Chasseur?
Yes, cooled portions can be frozen for up to 3 months. Defrost overnight in the refrigerator and reheat gently to help keep the chicken tender and the sauce creamy.
Q: How should I reheat the leftovers?
Reheat gently on the stovetop over low heat and avoid boiling the sauce. A splash of stock can be added if the sauce has thickened during storage.
Q: What should I serve with Chicken Chasseur?
Creamy mash and a crisp green vegetable are suitable choices. Rice, crusty bread, buttered noodles, mashed potatoes, and roasted vegetables can also help soak up the sauce.
Q: How do I keep the chicken tender?
Avoid cooking the chicken too aggressively during reheating. Gentle cooking helps keep the chicken tender while allowing the sauce to remain smooth.
Nutrition
The nutritional breakdown below uses the values provided in the recipe content and is stated on a per-serving basis. These figures are approximate and may vary depending on ingredients, portion sizes, brands, and cooking methods. No additional nutritional values have been calculated.
| Nutrient | Amount Per Serving |
| Calories | 410 kcal |
| Protein | 32g |
| Carbohydrates | 10g |
| Sugars | 5g |
| Fat | 25g |
| Saturated Fat | Not Provided |
| Fibre | 2g |
| Sodium/Salt | Not Provided |