Jamie Oliver’s Chicken Chasseur is a French-inspired, rustic chicken dish that’s been given a simple, modern twist. "Chasseur" means "hunter" in French and the dish is often called "Hunter’s Chicken." Traditionally, it’s made with chicken simmered in a rich sauce of tomatoes, wine and aromatic herbs. Jamie’s version keeps that essence but makes it a little lighter and easier to prepare without losing any of the flavor. It’s the kind of dish you could make for a family dinner or even for a cozy, special evening with friends.
The flavors in this dish are vibrant-earthy mushrooms, garlic and fresh herbs blend beautifully with the juicy, tender chicken. The sauce thickens into a comforting, slightly tangy base that pairs perfectly with crusty bread or mashed potatoes. It’s wholesome but also feels like a treat.
Jamie Oliver Chicken Chasseur Recipe
Ingredients Needed
For this dish, Jamie uses simple yet flavorful ingredients that you might already have in your kitchen:
- Chicken thighs (bone-in, skin-on): These are perfect because they stay juicy and tender when cooked slowly in the sauce.
- Mushrooms: Button mushrooms work great but you could also use chestnut or cremini for more depth of flavor.
- Shallots and garlic: A classic base for any sauce. Shallots add a mild sweetness and garlic gives a lovely savory kick.
- White wine: For the braising liquid, white wine adds acidity and depth. It also helps to deglaze the pan, lifting all those caramelized flavors.
- Tomatoes: Either fresh or canned, tomatoes give the dish a bit of tang and balance out the richness of the chicken.
- Herbs: Fresh thyme, bay leaves and parsley bring an aromatic quality to the sauce.
- Butter and olive oil: These are the fats used for browning the chicken and sautéing the veggies, adding richness and flavor.
- Chicken stock: To help create the sauce base and keep things moist.
- Seasoning: Salt, pepper and sometimes a touch of paprika or lemon zest.
Equipment Needed
This recipe doesn’t require much fancy equipment, just a few kitchen staples:
- Large frying pan or skillet: Ideally, something with a lid. This will allow you to brown the chicken and simmer the sauce without losing too much moisture.
- Wooden spoon: Great for stirring, deglazing the pan and mixing everything together.
- Tongs: To handle the chicken, making it easier to turn and remove.
- Chopping board & knife: For prepping the garlic, shallots and mushrooms.
- Measuring jug: If you’re using wine and stock, it helps to measure them out before adding.
- Lid: To cover the pan while it simmers, locking in flavors.
How To Make Jamie Oliver’s Chicken Chasseur
- Brown the Chicken: Start by heating some olive oil and butter in your pan. Season the chicken thighs well and brown them on both sides. This step is crucial for developing that deep, savory flavor, so don’t rush it.
- Sauté the Veggies: Remove the chicken and add chopped shallots, garlic and mushrooms to the pan. Let them soften and take on a bit of color. The mushrooms should release their moisture and start to brown.
- Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up all those delicious bits stuck to the bottom. Let the wine reduce slightly.
- Add Tomatoes and Stock: Stir in the chopped tomatoes, chicken stock, thyme and bay leaves. Bring everything to a simmer. Taste the sauce and adjust seasoning if needed-salt, pepper, maybe a little paprika or lemon zest to lift the flavors.
- Return the Chicken: Nestle the chicken back into the pan, skin side up and cover with a lid. Let it cook gently for 30-40 minutes, until the chicken is cooked through and the sauce thickens.
- Finish and Serve: Once the chicken is tender, remove it from the pan and let the sauce reduce a little more if needed. Stir in some fresh parsley and pour the sauce over the chicken. You can serve it with mashed potatoes, rice or crusty bread to soak up all the goodness.
What I Learnt
The beauty of Jamie Oliver’s Chicken Chasseur lies in its simplicity. It’s one of those dishes where the ingredients do the heavy lifting and the cooking process is straightforward but packed with flavor.
I also learned how much of a difference browning the chicken properly makes. It’s tempting to rush through this step but letting the chicken crisp up in the pan ensures it holds onto its juiciness while also adding texture. The sauce, with its combination of wine, stock and tomatoes, is a perfect balance of tang and richness. One of the standout moments was when the wine reduced and I could smell the deep, savory aroma filling the kitchen. it’s a true comfort food moment.
The dish is flexible too. If you don’t have wine, you can swap it for extra stock or even a splash of vinegar. The key is in letting those flavors meld together over time. If you’ve got a slow cooker, this dish would work perfectly in there as well.
Recipe Tweaks For Jamie Oliver’s Chicken Chasseur
Jamie Oliver’s Chicken Chasseur is a deliciously rich, comforting dish but it’s easy to make it your own by playing with the ingredients. Here are a few ideas for tweaking the recipe:
1. Add More Veggies:
While the classic recipe uses mushrooms, onions and tomatoes, try throwing in some other vegetables like carrots, celery or bell peppers. Not only does it add extra flavor but you get more color and texture, making the dish even more vibrant.
2. Spice it Up:
Jamie’s recipe has a gentle, aromatic flavor profile but if you like a little more heat, you can toss in a pinch of red chili flakes or even a small, finely chopped fresh chili. This will give the dish an extra kick without overpowering the delicate chicken and sauce.
3. Change the Herbs:
Traditional Chicken Chasseur typically calls for thyme and bay leaves but you could swap in rosemary or sage for a more earthy twist. Fresh basil or tarragon could also work, giving it a slightly aniseed flavor that complements the chicken beautifully.
4. Upgrade the Wine:
Jamie often uses white wine but for a deeper, richer flavor, try using a dry white Burgundy or even a splash of dry vermouth. It’ll elevate the sauce, adding a layer of complexity.
5. Make It Lighter:
If you’re looking to make this dish a little lighter, you could reduce the amount of butter used in the sauce. Replace half with olive oil or even a little vegetable stock for a more brothy, less creamy finish. The dish will still be packed with flavor but won’t feel as rich.
6. Try Different Proteins:
Chicken is the classic choice but if you’re craving something different, turkey thighs or even a rabbit can work wonderfully in this dish. The cooking process is similar and you get that same savory, comforting feel. You could even try it with some bone-in pork chops for a fun twist.
Storage Tips For Leftovers
Leftover Chicken Chasseur can be just as delicious the next day, if not better, thanks to all the flavors melding together overnight. But storing it properly is key to keeping it fresh.
1. Cool it Down Quickly:
After serving, let the dish cool down at room temperature for no more than 2 hours. This helps prevent bacteria growth. Once it’s cooled, pop it in the fridge.
2. Airtight Containers:
Store the chicken and sauce in airtight containers to maintain flavor and prevent it from absorbing any unwanted smells from the fridge. You can store it for up to 2-3 days but ideally, try to finish it within 1-2 days for the best taste.
3. Freezing Leftovers:
If you’re planning to keep it longer, Chicken Chasseur freezes well! Just make sure it’s in a tightly sealed container or a freezer-safe bag. You can freeze it for up to 3 months. When reheating, defrost in the fridge overnight and gently warm it on the stovetop, adding a splash of stock if the sauce has thickened too much.
4. Keep the Chicken Separate:
If you plan to store leftovers for more than one meal, consider keeping the chicken and the sauce separate. This way, when you reheat, you’ll avoid the chicken becoming too dry and the sauce splitting.
What To Eat With Jamie Oliver’s Chicken Chasseur?
This hearty dish deserves some equally satisfying sides to really make a meal of it. Here are a few ideas to complement the rich, savory flavors of the chicken:
1. Mashed Potatoes:
Creamy mashed potatoes are the classic go-to. They soak up the sauce perfectly, giving you that comforting, melt-in-your-mouth experience. You can jazz them up by adding roasted garlic or a little parmesan.
2. Rice or Couscous:
If you’re after something lighter, rice or couscous works great. The fluffy texture of couscous especially absorbs the sauce well while rice keeps things simple and classic.
3. Roasted Vegetables:
Serve up some roasted vegetables on the side-carrots, parsnips and even brussels sprouts roasted with olive oil and a bit of honey or balsamic vinegar. The sweetness of the veggies balances out the savory, meaty chicken.
4. Crusty Bread:
If you want to keep things rustic, serve it with a good chunk of crusty bread. This is perfect for dipping into the delicious sauce. Think baguette, sourdough or a warm, rustic loaf.
5. A Simple Green Salad:
Balance the richness of the Chicken Chasseur with a fresh salad. something with a bit of acidity like a lemony dressing or a tangy vinaigrette. A green bean salad or even a simple mix of arugula and cherry tomatoes would be a nice contrast.
FAQs
What Makes Jamie Oliver’s Chicken Chasseur Different From Other Recipes?
Jamie’s version is all about simplicity and bold flavors, using fresh herbs, mushrooms, and a rich white wine sauce. He keeps it accessible for home cooks while still packing in the flavor.
Can I Use Boneless Chicken For Jamie Oliver’s Chicken Chasseur?
Yes, you can. While bone-in chicken is traditional, boneless thighs or breasts work well and cook faster.
What Sides Go Best With Chicken Chasseur?
A creamy mashed potato or crusty bread to soak up that delicious sauce is always a winner. You can also go for some steamed greens like spinach or green beans.
