I remember the first time I tried a chicken chasseur dish. It was at a quaint little bistro tucked away in a corner of Paris. The rich aroma of tomatoes, herbs, and wine filled the air, and the crispy skin of the chicken paired with the tender meat was enough to make me fall in love with French cuisine. It was comforting yet sophisticated, hearty yet delicate. Ever since then, I’ve been on a mission to perfect my version of Chicken Chasseur, and no recipe has quite hit the mark like Jamie Oliver’s.
If you’ve ever wanted to try a French classic at home but felt intimidated by the idea, Jamie Oliver’s Chicken Chasseur recipe is the perfect place to start. It’s straightforward, full of flavors, and will give you a taste of something truly special without a ton of effort. Let’s dive into the details of how to make this dish, from ingredients to expert tips, and why it’s so special.
Jamie Oliver’s Chicken Chasseur Recipe
Jamie Oliver’s Chicken Chasseur has a way of making French cooking feel accessible. His recipe balances simple ingredients with a few key techniques to elevate the dish. It’s a braise-style chicken dish, meaning the chicken is seared first and then slowly simmered in a rich sauce. The combination of tomatoes, wine, and mushrooms brings depth and brightness to the dish. And the chicken itself-crispy on the outside but perfectly juicy on the inside-is what truly makes this recipe sing.
The beauty of Jamie’s approach is that he’s simplified the cooking process without sacrificing the essence of the dish. You’ll be able to recreate that comforting French bistro experience right in your own kitchen, and all you need is some basic kitchen equipment and a little patience.
Ingredients Needed
Here’s the list of ingredients you’ll need for Jamie Oliver’s Chicken Chasseur. I promise, there’s nothing too complicated here, and each item plays a crucial role in achieving that rich, comforting flavor.
- Chicken thighs (bone-in, skin-on): This cut is perfect because it stays juicy and tender while absorbing all the flavors from the sauce. You could use chicken breasts, but thighs will give you a better, more flavorful result.
- Olive oil: Used to brown the chicken before simmering it in the sauce. The oil helps get that golden, crispy skin that makes the dish so appetizing.
- Shallots: These lend a mild, sweet onion flavor that gives the sauce its subtle base flavor.
- Garlic: Adds richness and depth. There’s no such thing as too much garlic in a chicken dish like this!
- Mushrooms: Choose a variety like button or cremini mushrooms. These mushrooms soak up the sauce beautifully and add an earthy flavor.
- Tomato paste: For that deep, savory tomato flavor that forms the backbone of the sauce.
- White wine: It deglazes the pan and adds acidity to balance out the richness of the sauce. You don’t need an expensive bottle; just something you’d drink.
- Chicken stock: This forms the liquid base of the sauce, bringing the flavors together.
- Thyme and bay leaves: Essential for that herby, fragrant profile.
- Parsley: Fresh parsley added at the end for a burst of freshness and color.
How To Make Jamie Oliver’s Chicken Chasseur
Making this dish is simpler than it sounds! Here’s how you can pull it all together:
- Brown the chicken: Heat some olive oil in a large pan over medium-high heat. Season your chicken thighs generously with salt and pepper, then brown them skin-side down for about 5-6 minutes until the skin is crispy and golden. Flip them and cook for another 3-4 minutes. Remove the chicken and set aside.
- Cook the aromatics: In the same pan, add the shallots and garlic. Cook them until soft and aromatic, about 2 minutes.
- Add the mushrooms and tomato paste: Toss in the mushrooms and let them cook for a few minutes until they release their moisture. Stir in the tomato paste and cook for another minute to deepen the flavor.
- Deglaze the pan: Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let the wine reduce by half, about 2 minutes.
- Simmer the chicken: Return the chicken to the pan, skin-side up. Add the chicken stock, thyme, and bay leaves. Bring the mixture to a simmer, then cover and let it cook for 40 minutes until the chicken is cooked through and tender.
- Finish and serve: Once the chicken is done, sprinkle over some freshly chopped parsley and serve the dish with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Ingredient Science Spotlight
Let’s take a moment to understand the science behind a few of the key ingredients in this dish:
- Chicken thighs: The reason bone-in, skin-on thighs work best is because the skin crisps up when seared, and the bone helps keep the meat juicy by preventing it from overcooking. The fat content in thighs also adds flavor, making the meat tender and juicy even during the simmering process.
- White wine: Wine is a natural acid, and when it’s added to the pan, it helps break down the meat fibers, which results in a tenderer chicken. The acidity also balances out the richness of the sauce, keeping it from feeling too heavy.
- Mushrooms: Mushrooms contain glutamates, which are natural umami-rich compounds. When they cook in the sauce, they absorb the savory liquid and contribute an earthy flavor that adds complexity.
Expert Tips
- Searing the chicken properly: Make sure you don’t skip the browning step! The crispy skin isn’t just for looks-it gives the dish that much-needed depth of flavor.
- Simmer slowly: Let the chicken simmer gently. High heat can dry out the meat, so keep it low and slow to achieve tender chicken that’s full of flavor.
- Wine substitution: If you prefer not to use wine, you can substitute it with chicken stock and a little splash of vinegar or lemon juice to replicate the acidity.
- Consistency of sauce: If the sauce becomes too thin, let it reduce uncovered. If it’s too thick, add a little more stock or wine.
Recipe Variations
While Jamie’s recipe is delicious on its own, here are a few variations you can try:
- Add bacon: Crisp up some bacon bits and add them to the sauce for extra smokiness.
- Try different mushrooms: Portobello, shiitake, or even wild mushrooms can change the flavor profile and make it even more complex.
- Use red wine: If you want a richer, deeper flavor, try substituting white wine with red wine. This will give the sauce a more robust, slightly tannic taste.
- Spicy twist: Add a little chili or smoked paprika to the sauce for a kick of heat.
Final Words
Making Jamie Oliver’s Chicken Chasseur is one of those recipes that feels like a small victory every time you serve it. The balance of flavors-rich, savory, and aromatic-makes this dish a standout. It’s also forgiving enough for beginners to feel confident, while offering enough depth for more experienced cooks to appreciate the little details that make the dish come alive.
FAQs
What Makes Jamie Oliver’s Chicken Chasseur Recipe Different?
Jamie adds a fresh twist with ingredients like tarragon and a splash of white wine, making the sauce rich and flavorful.
Can I Use Chicken Thighs Instead Of Breasts For This Recipe?
Yes, chicken thighs work great. They’re more tender and add extra flavor to the dish.
How Do I Serve Chicken Chasseur?
It pairs perfectly with mashed potatoes, rice, or even crusty bread to soak up the delicious sauce.