Description
Jamie Oliver’s Chicken Chasseur is a French-inspired braised chicken dish cooked in a sauce of white wine, tomatoes, mushrooms, and fresh herbs. The chicken is seared and then simmered in this savory sauce, creating a hearty, comforting meal full of flavor.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 200g (7 oz) mushrooms, sliced
- 1/2 cup chicken stock
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Fresh parsley, chopped, for garnish
Instructions
Season the chicken thighs with salt and black pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion and garlic. Sauté for about 3 minutes until softened and fragrant. Add the sliced mushrooms and cook for an additional 5 minutes until they start to brown.
Stir in the diced tomatoes, tomato paste, thyme, and bay leaf. Add the chicken stock and stir to combine. Bring the mixture to a simmer.
Place the browned chicken thighs back into the skillet, skin-side up. Reduce the heat to low, cover, and let the chicken simmer in the sauce for 30-40 minutes until tender and cooked through.
Remove the bay leaf before serving. Garnish with freshly chopped parsley and serve hot with mashed potatoes, rice, or crusty bread.