Jamie Oliver Chicken Chasseur is made with chicken breasts, mushrooms, onions, garlic, tomatoes, and fresh parsley. This hearty Chicken Chasseur recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
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🧡 Why You’ll Love This Chicken Chasseur Recipe:
- Tastes Great: The browned chicken, mushrooms, and tasty sauce make a rich and delicious flavor.
- Easy to Cook: This recipe is simple and doesn’t need any hard cooking skills, so it’s good for everyone.
- Goes with Many Sides: You can eat this dish with mashed potatoes, rice, or vegetables, so it’s good for any meal.
- Comforting Dish: This hearty dish is great for a cozy dinner, giving you warmth and comfort in every bite.
- Healthy Ingredients: Made with fresh vegetables and herbs, this dish is tasty and good for you.
🍗 Jamie Oliver Chicken Chasseur Ingredients
- 1 tablespoon cooking oil
- 4 bone-in chicken breasts (about 2 1/4 pounds or 1 kg in total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter
- 1 onion, chopped
- 3/4 pound (340 g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons flour
- 6 tablespoons dry vermouth or dry white wine
- 2/3 cup (150 ml) canned low-sodium chicken broth or homemade stock
- 1 cup (240 ml) canned crushed tomatoes, drained
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
🍲 How To Make Jamie Oliver Chicken Chasseur
- Heat the Oil: Heat the oil in a large pan over medium-high heat.
- Season the Chicken: Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken to the pan and cook until browned, turning occasionally, for about 8 minutes.
- Remove the Chicken: Remove the chicken from the pan, leaving about 1 tablespoon of fat in the pan. Discard the rest of the fat.
- Cook the Onion: Add the butter to the pan and reduce the heat to medium-low. Add the chopped onion and cook until it looks clear, about 5 minutes.
- Add Mushrooms and Garlic: Turn the heat up a bit. Add the mushrooms, garlic, and a pinch of salt. Stir and cook until the mushrooms look browned, about 5 minutes.
- Add Flour: Sprinkle the flour over the vegetables and stir for about 30 seconds.
- Add Vermouth: Pour in the vermouth and let it simmer for a minute.
- Combine Ingredients: Add the chicken broth, crushed tomatoes, thyme, and the remaining salt.
- Simmer: Put the chicken and its juices back in the pan. Lower the heat, cover, and let it simmer until the chicken is cooked through, about 10 minutes.
- Finish with Parsley: Stir in the chopped parsley and the remaining pepper.
💭 Recipe Tips
- Use Bone-In Chicken: Bone-in chicken breasts retain moisture better, making the dish juicier and more flavorful.
- Proper Browning: Brown the chicken well to add depth to the flavor of the sauce.
- Simmer Gently: Keep the heat low while simmering to ensure the chicken cooks through without becoming tough.
- Fresh Herbs: Fresh parsley adds a bright, fresh finish to the dish, so don’t skip it.
🍚 What To Serve With Chicken Chasseur?
Chicken Chasseur pairs well with mashed potatoes, steamed vegetables, rice, and crusty bread. It also can be served alongside a green salad, roasted root vegetables, buttered noodles, or sautéed spinach.
🎚 How To Store Leftovers Chicken Chasseur?
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the cooked Chicken Chasseur in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken Chasseur?
- In The Oven: Preheat the oven to 350°F (175°C). Place the chicken chasseur in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warm.
- In The Microwave: Put the chicken chasseur in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes or until hot, stirring halfway through.
- On The Stove: Heat in a pan over medium-low heat, stirring occasionally, until warmed through.
FAQ’S:
Can I Use Boneless Chicken Breasts Instead Of Bone-in?
Yes, you can use boneless chicken breasts, but bone-in will give you a juicier and more flavorful result.
What Can I Use Instead Of Vermouth Or White Wine?
You can substitute vermouth or white wine with additional chicken broth if you prefer not to use alcohol.
How Do I Thicken The Sauce If It’s Too Thin?
If the sauce is too thin, you can let it simmer uncovered for a few more minutes or mix a little cornstarch with water and stir it into the sauce.
Can I Cook Chicken Chasseur In A Slow Cooker?
Yes, you can cook this Chicken Chasseur recipe in a slow cooker. Brown the chicken and vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I Cook Chicken Chasseur In An Air Fryer?
No, an air fryer is not suitable for this recipe as it requires a sauce and long, slow cooking.
What Vegetables Go Well With Chicken Chasseur?
Steamed green beans, roasted carrots, and sautéed spinach are the best vegetable sides for Chicken Chasseur.
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Jamie Oliver Chicken Chasseur Nutrition Facts
- Calories: 417
- Total Fat: 13.66g
- Saturated Fat: 3.662g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.994g
- Monounsaturated Fat: 5.781g
- Cholesterol: 142mg
- Sodium: 697mg
- Total Carbohydrate: 15.18g
- Dietary Fiber: 1.4g
- Sugars: 2.21g
- Protein: 55.1g
Jamie Oliver Chicken Chasseur
Description
Jamie Oliver Chicken Chasseur is made with chicken breasts, mushrooms, onions, garlic, tomatoes, and fresh parsley. This hearty Chicken Chasseur recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the Oil: Heat the oil in a large pan over medium-high heat.
- Season the Chicken: Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken to the pan and cook until browned, turning occasionally, for about 8 minutes.
- Remove the Chicken: Remove the chicken from the pan, leaving about 1 tablespoon of fat in the pan. Discard the rest of the fat.
- Cook the Onion: Add the butter to the pan and reduce the heat to medium-low. Add the chopped onion and cook until it looks clear, about 5 minutes.
- Add Mushrooms and Garlic: Turn the heat up a bit. Add the mushrooms, garlic, and a pinch of salt. Stir and cook until the mushrooms look browned, about 5 minutes.
- Add Flour: Sprinkle the flour over the vegetables and stir for about 30 seconds.
- Add Vermouth: Pour in the vermouth and let it simmer for a minute.
- Combine Ingredients: Add the chicken broth, crushed tomatoes, thyme, and the remaining salt.
- Simmer: Put the chicken and its juices back in the pan. Lower the heat, cover, and let it simmer until the chicken is cooked through, about 10 minutes.
- Finish with Parsley: Stir in the chopped parsley and the remaining pepper.
Notes
- Use Bone-In Chicken: Bone-in chicken breasts retain moisture better, making the dish juicier and more flavorful.
- Proper Browning: Brown the chicken well to add depth to the flavor of the sauce.
- Simmer Gently: Keep the heat low while simmering to ensure the chicken cooks through without becoming tough.
- Fresh Herbs: Fresh parsley adds a bright, fresh finish to the dish, so don’t skip it.