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.
Course: Main Course
Season: Autumn, Winter
4baking potatoesorganic, washed
1dash black pepperorganic, fairtrade, freshly ground
4chicken breastsorganic about 140g each or 8 skinned and boned chicken thighs
2tbspolive oilorganic, fairtrade
6shallotsorganic, peeled and finely chopped
175gbutton mushroomsorganic, chopped
2garlic clovesorganic, peeled and crushed
3tbspfresh thymeorganic, leaves only
200mlwhite wineorganic, fairtrade or cooking wine
3tbspfresh tarragonorganic, leaves only, chopped
900gsavoy cabbageorganic, washed and shredded
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.
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-label]