It’s rapidly approaching autumn and although the weather so far has been really good, today its raining and so I thought, as its Sunday, I’d mix up our traditional Sunday roast and make chicken chasseur. The advantage of this is that hubby will eat more of this dish and I will have leftovers for work.

Chicken Chasseur is a classic French recipe traditionally made with skinned and boned chicken thighs, white wine, fresh herbs and mushrooms. Ive adapted the recipe to include a portioned whole, skin on, chicken as I like the taste, I’ve also added in some more veggies as I like it

Ingredients

• 1 chicken, portioned
• 1tbs plain flour
• 1 pack of baby button mushrooms – halved
• 1 large onion (or some shallots) roughly chopped
• 2 large carrots – chopped into small chunks
• 1 stick of celery – sliced
• 1 small leek – sliced into rounds
• 1 tbs Tomato Puree
• 1 glass white wine
• 1 pint chicken stock
• sprig of thyme
• bay leaf
• olive oil to fry and salt and pepper to season

Method

Do all the below in your casserole…

• Toss the chicken portions in seasoned flour then fry till browned on either side, then set aside
• Fry button mushrooms till browned then set aside with chicken
• Fry onions till softened then add in celery, carrots and Leek then fry for a couple of minutes more.
• Next add in tomato puree and continue frying for one minute
• Add the white wine and deglaze the pan, bringing to the boil then add in the chicken and mushrooms.
• Add the herbs and reduce to simmer, popping on the lid to keep in the moisture.
• You can complete cooking gently on the hob or in the oven if you prefer.

Serve with roast potatoes or mash and green veggies  – I love tenderstem broccoli and babycorn with this.

TOP TIP – If this isn’t quite as thick as you like you could add either some chicken gravy granules or some cornflour and water mixed together to make a paste. If you are cooking on the hob you can take the lid off for the last half hour of cooking which will help things reduce.