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Creamy chicken chasseur with crispy breadcrumbs

Published: 2 Apr 20
Updated: 18 Mar 24

We’ve finished this hearty chicken chasseur recipe with a swirl of crème fraîche for extra creamy richness and a slightly sharp kick. Swap your usual Sunday roast chicken for this incredible dish, then serve with new potatoes and green veg.

Easy
April 2020

Test kitchen approved

Serves 4
Hands-on time 30 min, Simmering time 1 hour

Freezable

Nutrition: per serving

Calories: 508kcal
Fat: 21.1g (7.2g saturated)
Protein: 53g
Carbohydrates: 18.3g (6.2g sugars)
Fibre: 3g
Salt: 0.9g

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Ingredients

Olive oil for frying
900g free-range skinless, boneless chicken thighs
150g shallots, finely sliced
250g baby chestnut mushrooms, halved or quartered
3 garlic cloves, crushed
1 tbsp tomato purée
150ml dry white wine
100ml chicken stock
3 bay leaves
400g tinned tomatoes
4-6 tbsp crème fraîche

For the crispy crumbs

Splash olive oil
2 sourdough bread slices, torn
Small handful fresh tarragon, roughly chopped

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Method

Heat a splash of olive oil in a large hob-safe casserole, then fry the chicken thighs for 3-4 minutes until golden. Remove and set aside.
Add the shallots and mushrooms to the pan and fry for 10 minutes until softened. Add the garlic, purée and wine to the casserole, then bubble for 2 minutes until the wine has reduced by half.
Stir in the chicken stock, bay leaves and tomatoes, then return the chicken to the pot. Season, then bring the stew to a simmer, cover and cook for 1 hour (see Make Ahead).

Meanwhile, heat a splash of oil in a frying pan and cook the torn sourdough until golden. Remove from the heat, leave to cool slightly, then stir in the tarragon.
Swirl the crème fraîche through the casserole, check the seasoning, sprinkle with the crumbs and serve.

Recipe from April 2020 Issue

Nutrition

Nutrition: per serving

Calories: 508kcal
Fat: 21.1g (7.2g saturated)
Protein: 53g
Carbohydrates: 18.3g (6.2g sugars)
Fibre: 3g
Salt: 0.9g

delicious. tips

Make the recipe to the end of step 3, then cool, cover and chill for up to 2 days, or freeze in an airtight container for up to 2 months. Defrost in the fridge overnight, reheat until piping hot, then complete the recipe.