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.
- 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
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.