Jamie Oliver Chicken Chasseur

Cold night. Pouring rain. I wanted something that hugged back, y’know? That’s when I turned to this Chicken Chasseur—the Jamie Oliver version. A dish that doesn’t shout, but sort of hums warmly under its breath. It’s got chicken browned until the skin turns golden and a little crisp, mushrooms soaking up garlic and butter, tomatoes that mellow out with thyme. All of it swimming in a pan sauce that smells like it’s been cooking for hours, even if it hasn’t. Inspired by Jamie Oliver, yeah, but it felt like mine by the end.

Ingredients Needed

For the chicken:

• 1 tbsp cooking oil
• 4 bone-in chicken breasts (around 1kg, give or take)
• 1 tsp kosher salt, split up
• 1/2 tsp ground black pepper, also divided

Then the rest:

• 1 tbsp butter
• 1 onion, chopped small
• 340g mushrooms, sliced rough (don’t overthink it)
• 2 garlic cloves, smashed and minced
• 1.5 tsp plain flour
• 6 tbsp dry vermouth (or white wine, if that’s what you’ve got)
• 150ml low-sodium chicken stock—something with body
• 240ml crushed tomatoes, drained a bit
• 1/4 tsp dried thyme Fresh parsley, chopped—just a couple tablespoons

How To Make Jamie Oliver Chicken Chasseur

1. Start messy. Oil in the pan, medium-high heat. Chicken in—salted, peppered—skin down. The sound it makes is your cue that you’re doing it right. Let it brown. Don’t poke at it. Turn it once it’s properly golden, then again. About 8 minutes in all. Pull the chicken out. Keep a spoonful of the fat. Dump the rest.
2. Turn the heat down. Butter goes in. When it melts, toss in the onion. Stir until soft, until your kitchen smells like someone else is cooking something good.
3. Now: mushrooms and garlic. They hit the pan and everything gets louder. Stir, season lightly. Watch the mushrooms go golden. Don’t rush them. Let them give up some of their water. You’ll know.
4. Dust everything with the flour. Stir quick. It clings. Then comes the vermouth. The smell right then? Incredible. Let it bubble.
5. In with the stock, tomatoes, thyme. Stir. Nestle the chicken back in—juices, too. Lower the heat. Lid on. Leave it alone for ten minutes.
6. When you lift that lid, it’ll look like dinner. Scatter parsley over. Crack in the rest of the pepper. Breathe it in.

Why I Love This Recipe

I made it on a weeknight, but it tasted like Sunday. Everyone went quiet while eating, and honestly, that’s the highest praise in my house. It’s not fancy, but it feels like it should be. Jamie does this thing—he makes food that’s doable but still feels special. That’s what this is.

Recipe Tips

• Bone-in chicken works better. Keeps the juices where they should be.
• Brown the hell out of it. You want that flavor stuck to the pan.
• Don’t skip the parsley. It lifts the whole thing. Simmer slow. Let it take its time.
• No wine, More stock. It’ll still be good.

How To Store This Jamie Oliver Chicken Chasseur

• At Room Temperature: Not long. Two hours tops. Then get it into the fridge.
• In the Fridge: Sealed tight, it’ll last about three days. The sauce gets deeper. Better.
• In the Freezer: Totally. Freeze it for a few months. Defrost in the fridge overnight. Comes back to life.
• Reheating: Oven: 175°C, covered with foil, twenty minutes or so. Microwave: Medium heat, stir halfway, two to three minutes. Stovetop: Low heat, stir often. Don’t burn it.

Let’s Answer a Few Questions!

Can I use boneless chicken?
Sure. Won’t be quite as juicy, but it’ll cook faster.

No vermouth—what else works?
Use stock. Maybe add a squeeze of lemon to wake it up.

Sauce too thin?
Simmer with the lid off. Or mix a little cornstarch and water. It’ll tighten up.

Slow cooker—can I?
Yes, but brown everything first. Then low for 6–8 hours.

What veg goes well?
Green beans. Carrots roasted till sweet. Spinach sautéed in garlic. All of them.

Nutrition Facts (per serving)

• Calories: 417
• Carbs: 15.2g
• Protein: 55.1g
• Fat: 13.7g
• Sugar: 2.2g
• Fibre: 1.4g
• Sodium: 697mg

Try More Recipe:

• Jamie Oliver Chicken Tagine
• Jamie Oliver Korma Chicken  
• Jamie Oliver Chicken Ham And Leek Pie