Chicken Chasseur

Print Recipe Add to Collection
5 from 1 vote

Chicken Chasseur

Chicken chasseur 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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: French
Season: Autumn, Winter
Type: Meat
Servings: 4
Calories: 726kcal
Author: REALMEALDEAL

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: 726kcal | Carbohydrates: 71g | Protein: 57g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 745mg | Potassium: 2318mg | Fiber: 12g | Sugar: 10g | Vitamin A: 79% | Vitamin C: 207% | Calcium: 35% | Iron: 59%

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.