Recipes
Chicken Chasseur Recipe
Prep Time | 20 minutes |
Cook Time | 1 hr |
Servings |
people
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Ingredients
- 8 skinned and boned chicken thighs
- 4 large fresh thyme sprigs leaves picked
- 2 tablespoon olive oil
- 100 grams (about 3) shallots finely chopped
- 2 garlic cloves crushed
- 1 tablespoon tomato purée
- 200 ml dry white wine
- 200 ml chicken stock
- 300 grams small chestnut mushrooms halved
- 2 fresh bay leaves
- 200 grams fresh or canned chopped tomatoes
- 2 tablespoon fresh flatleaf parsley chopped
Ingredients
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Instructions
- Open out the chicken thighs and place skinned-side down on a work surface. Sprinkle with half the thyme and some seasoning, roll back into shape and tie at each end with string.
- Heat a deep, non-stick frying pan over a medium-high heat. Add 1 tbsp oil and fry the chicken pieces until golden all over. Set aside.
- Add the rest of the oil, shallot and garlic to the pan. Fry for 4-5 minutes until lightly browned. Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil. Return the chicken to the pan with the mushrooms, remaining thyme, bay leaves and some seasoning.
- Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 30-35 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced. Sprinkle with the parsley and serve with mashed potatoes.