Mary Berry Chicken Chasseur Recipes

CHICKEN AND RED WINE CASSEROLE

Chicken and red wine casserole image

Mary's chicken casserole with tender chicken breast, bacon and a generous glass of red wine is just the dish for serving on a cold day. Don't skimp on the mash and green veg.

Provided by Mary Berry

Yield Serves 6

Number Of Ingredients 14

Ingredients

400g/14oz baby shallots, peeled
3 garlic cloves, crushed
1 small bunch fresh thyme
4 bay leaves
600ml/20fl oz red wine
6 small skinless and boneless chicken breasts
2 tbsp olive oil
75g/2¾oz butter
3 tbsp plain flour
350g/12oz smoked streaky bacon, chopped into pieces
1 tbsp tomato purée
1 tbsp light muscovado sugar
400g/14oz button mushrooms, halved
salt and freshly ground black pepper

Steps:

Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you're ready to cook, preheat the oven to 160C/140C Fan/Gas 3.
Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it.
Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5-10 minutes each side, or until browned all over - you may need to do this in batches. Remove with a slotted spoon and set aside.
Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5-10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot.
Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften.
Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20-25 minutes, or until cooked through.
Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5-10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage.

QUICK CHICKEN CHASSEUR

Quick chicken chasseur image

A classic in a flash, you can also use beef. Either way - it's a winner

Provided by Good Food team

Categories Dinner, Main course, Snack, Supper

Time 25m

Number Of Ingredients 8

Ingredients

8 rashers streaky bacon, chopped into large pieces
4 chicken breasts, cut into large chunks
200g pack baby button mushroom
1 tbsp plain flour
400g tin chopped tomato with garlic
1 beef stock cube
dash Worcestershire sauce
handful of parsley, chopped

Steps:

Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.
Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.

Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 2.65 milligram of sodium

SLOW COOKER CHICKEN CHASSEUR

Slow cooker chicken chasseur image

Throw a handful of ingredients in the slow cooker at the start of the day and this classic French chicken chasseur will be ready by the time you get home

Provided by Anna Glover

Categories Dinner, Main course, Supper

Time 6h50m

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
4 chicken thighs, skin-on and bone-in
2 shallots or 1 onion, finely chopped
2 garlic cloves , crushed
200g baby chestnut mushrooms , halved
200ml white wine
1 tbsp tomato purée
200g chopped tomatoes
2 thyme sprigs
1 bay leaf
400ml hot chicken stock
small handful of parsley , finely chopped, to serve
mash , jackets, pasta or roast potatoes, to serve (optional)

Steps:

Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there's a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.

Nutrition Facts : Calories 485 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium

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