Nigella Chicken Chasseur Recipe [GUIDE]

Let me tell you about Nigella Lawson’s Chicken Chasseur. it’s like a warm, cozy hug in the form of food. If you’re unfamiliar, "Chasseur" means "hunter" in French and traditionally, this dish was made with game, like pheasant or rabbit. But, Nigella being Nigella, has taken this classic and given it a homey, comforting twist that makes it totally accessible. Imagine chicken thighs, braised in a rich, savory tomato-based sauce with white wine, garlic, mushrooms and a splash of brandy. it’s pure magic.

I first stumbled across this recipe while scrolling through one of Nigella’s cookbooks-her Nigella Express-and I thought, "This is the perfect dish for a Sunday evening when you want something elegant but not too complicated." I wasn’t wrong. The first time I made it, the house smelled like a French bistro and my partner was convinced we were having something complicated. Little did he know, it was easy and delicious. The tender chicken thighs paired with the deep, umami flavors of mushrooms and the subtle acidity of the wine made it a total showstopper without needing any special skills. Honestly, I was hooked from the first bite.

Nigella Chicken Chasseur Recipe

Ingredients Needed

Now, when it comes to Nigella’s Chicken Chasseur, you don’t need a ton of ingredients but they do pack a punch in terms of flavor. Here’s the list:

1. Chicken thighs (bone-in, skin-on) – These give the dish richness and flavor. Thighs are more forgiving than breasts and they stay moist during cooking. They also soak up the sauce like little sponges.
2. Butter – To brown the chicken and create a rich base for your sauce. It’s Nigella, so, of course, we’re not skimping on flavor.
3. Mushrooms – I like to use chestnut or cremini mushrooms for this dish. They have a deeper, earthier flavor that complements the chicken and the wine perfectly.
4. Shallots – These add a delicate sweetness and depth to the sauce. They’re the unsung heroes of many of Nigella’s recipes.
5. Garlic – Because garlic is life. Need I say more?
6. Tomato paste – Just a spoonful adds this velvety, deep tomato flavor that balances all the richness of the chicken and butter.
7. White wine – A dry white wine is essential here. It lifts the entire dish, cutting through the richness and adding an aromatic quality. You get to sip the leftover wine as you cook-so, win-win!
8. Brandy – This is where things get a little fun. Brandy adds a touch of sweetness and depth to the sauce that makes it feel indulgent.
9. Herbs – Thyme, bay leaves and a bit of parsley. Simple but it adds layers of fragrance to the sauce.
10. Chicken stock – To form the base of your sauce. I like using a good quality stock, either homemade or from a carton, to ensure the sauce isn’t too thin or bland.
11. Salt and pepper – To taste, of course, because seasoning is key.

Equipment Needed

You don’t need a fancy set of tools for this dish. The equipment is basic but the results are anything but.

1. Large, heavy-bottomed frying pan or Dutch oven. This is where all the magic happens. It should be large enough to fit your chicken thighs comfortably without crowding them.
2. Wooden spoon or spatula. For stirring and deglazing the pan.
3. Lid for the pan. You’ll need this to cover the chicken as it braises and becomes tender in the sauce.
4. Knife and chopping board. For prepping the shallots, garlic and mushrooms.
5. Measuring spoons – For your brandy, tomato paste and other small ingredients.
6. Wine glass (optional) – To sip from as you cook, because cooking should be fun, right?

Instructions To Make Nigella Lawson’s Chicken Chasseur

Here’s where things get simple and trust me, the result will impress anyone who sits down at your table.

1. Prepare the chicken – Season your chicken thighs generously with salt and pepper. Heat a large, heavy-bottomed pan over medium-high heat and melt a generous knob of butter in it. Brown the chicken thighs, skin-side down, for about 5-7 minutes or until they’re golden and crispy. You want a nice crust on them, so don’t rush this step! Flip them over and cook the other side for another 3-4 minutes.
2. Cook the shallots and garlic. Remove the chicken from the pan and set it aside for now. In the same pan, add a bit more butter and sauté the finely chopped shallots and garlic. Cook them for 2-3 minutes or until soft and fragrant. The smell alone at this point is intoxicating.
3. Add the mushrooms – Stir in the sliced mushrooms and cook them until they’ve released their moisture and started to brown. This is key for that rich, earthy flavor.
4. Deglaze with brandy and wine. This is where it gets exciting! Pour in the brandy and white wine, scraping up all the delicious brown bits from the bottom of the pan. This is the foundation of your sauce. so don’t skip this step. Let it bubble away for a minute or two to reduce slightly.
5. Build the sauce – Stir in the tomato paste, thyme and bay leaves. Add the chicken stock, bring it all to a simmer and taste for seasoning. Adjust with salt and pepper if needed.
6. Return the chicken to the pan – Nestle the chicken thighs back into the sauce, skin-side up. Cover the pan with a lid, reduce the heat and let the chicken braise for about 25-30 minutes or until it’s fully cooked and tender.
7. Finish and serve – Once the chicken is tender, discard the bay leaves, sprinkle the dish with fresh parsley and give everything a final stir. Serve it up with mashed potatoes, rice or crusty bread to mop up that glorious sauce.

What I Learnt

Making Nigella’s Chicken Chasseur taught me a few things about cooking (and life in general).

First, the importance of patience. In a world where everything feels rushed, this dish reminded me that good things take time. Browning the chicken slowly, letting the mushrooms cook down and allowing the sauce to develop depth all take time but the rewards are well worth it.

Second, it taught me to trust in simplicity. The ingredients are straightforward but the way they come together is what makes this dish special. It’s a great reminder that you don’t always need a million exotic ingredients to create something unforgettable. It’s about using what you have and giving it the time and attention it deserves.

Finally, this dish reinforced just how much the act of cooking itself can be an act of care. Every step, from stirring the onions to deglazing with wine, felt like I was taking time to nurture not just the food but the people I was cooking for. I had friends over the first time I made it and seeing their eyes light up with that first bite was a moment I’ll never forget.

FAQs

What Makes Nigella Lawson’s Chicken Chasseur Recipe Different From Others?

Nigella’s version of Chicken Chasseur stands out because of her balance of rich, comforting flavors with a touch of elegance. The creamy sauce, combined with fresh herbs and a little bit of wine, creates a depth of flavor that feels both homey and sophisticated. I love that she uses chicken on the bone, which gives the dish an extra layer of richness that skinless pieces just can’t match.

Can I Use Boneless Chicken For This Recipe?

While Nigella uses bone-in chicken for the flavor and tenderness, you can absolutely use boneless if you prefer. Just be aware that boneless chicken cooks faster, so you’ll want to keep an eye on it to avoid overcooking. I personally find that bone-in gives the dish a more juicy, tender result, but it’s all about what suits your preference!

How Can I Make Nigella’s Chicken Chasseur Recipe More Spicy?

Nigella’s recipe is quite mild and comforting, but if you want to spice things up, you can add a bit of chili flakes or some finely chopped fresh chili to the sauce. I’ve tried it with a dash of smoked paprika, which gives it a subtle heat and depth of flavor-definitely a game-changer if you’re looking for a kick!