Chicken Chasseur

chicken-chasseur-cacciatore-hunters

Chicken Chasseur / Chicken Caccaitore

REALMEALDEAL
Chicken chasseur, also known as Hunters Chicken or Chicken Cacciatore is a really tasty one pot dish and just great for cold winter days. Chicken thighs are usually cheaper than chicken breasts and work very well in a casserole. Serve with baked potatoes or pasta such as tagliatelle. If you don't want to use wine, double the quantity of stock instead.
4.75 from 4 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine French
Servings 4
Calories 726 kcal

Ingredients
  

  • 4 baking potatoes organic, washed
  • 30 g plain flour organic
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 4 chicken breasts organic about 140g each or 8 skinned and boned chicken thighs
  • 2 tbsp olive oil organic, fairtrade
  • 15 g butter organic
  • 6 shallots organic, peeled and finely chopped
  • 175 g button mushrooms organic, chopped
  • 2 garlic cloves organic, peeled and crushed
  • 3 tbsp fresh thyme organic, leaves only
  • 200 ml white wine organic, fairtrade or cooking wine
  • 200 ml chicken stock organic
  • 200 g passata organic
  • 3 tbsp fresh tarragon organic, leaves only, chopped
  • 900 g savoy cabbage organic, washed and shredded

Instructions
 

  • Pre-heat the oven to 180°C/350°F/ gas mark 4
  • Prick the skins of the baking potatoes with a fork, rub in a little oil and place in the oven.
  • Season the flour with salt and pepper and dust the chicken. The easiest way to do this is to put it all in a plastic bag and give it a good shake. Pour the oil into a large pan over a medium heat and fry the chicken until brown then remove to a plate.
  • Melt the butter over a medium heat and fry the shallots for about 5 minutes, until they are soft but be careful not to colour them. Add the mushrooms, chopped garlic and thyme leaves and fry for a further 1-2 minutes.
  • Add the wine and stir for 1 minute.
  • Add the chicken pieces to the pan along with the stock, passata and tarragon. Bring it to a boil, then cover with a lid and place in the oven for 1 hour.
  • 10 minutes before eating, place the cabbage in a steamer and steam for 6 - 8 minutes until tender.
  • Serve the chicken chasseur with the baked potatoes and cabbage.

Notes

Not all eating together or in a hurry?
This dish can be prepared in advance and re-heated when ready.
it can be frozen for 3 - 4 months.

Nutrition

Calories: 726kcalCarbohydrates: 71gProtein: 57gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 124mgSodium: 745mgPotassium: 2318mgFiber: 12gSugar: 10gVitamin A: 3950IUVitamin C: 170.8mgCalcium: 350mgIron: 10.6mg
Author REALMEALDEAL
Tried this recipe?Let us know how it was!

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