Chicken Chasseur

A classic French dish - easily made in one pot

4
20
60
Equipment: 
  • Sharp knife
  • Chopping board
  • Saucepan & lid
  • Wooden spoon
Ingredients: 
  • 4 chicken breasts
  • 1 tablespoon olive oil
  • 4 fresh thyme sprigs or 1.5 teaspoons dried thyme
  • 3 shallots, finely chopped
  • 1 tablespoon tomato puree
  • 2 garlic cloves, crushed
  • 200ml chicken stock
  • 300g chestnut or button mushrooms, halved
  • 2 bay leaves
  • 200g canned chopped tomatoes
  • Black pepper to season
Simple steps: 
  1. Wash and prepare the vegetables
  2. Chop the chicken breasts into bitesize pieces
  3. Add half of the oil to the frying pan and fry the chicken pieces until golden, remove and set aside
  4. Using the rest of the oil cook the shallots and garlic until lightly browned
  5. Stir in the puree and cook for 1 minute
  6. Add the stock and bring to the boil, add the chicken and mushrooms, thyme and bay leaves at this point
  7. Cover with the lid and simmer for 10 minutes
  8. Remove the lid and stir in the tomatoes, leave for a further 30-35 minutes

Serve with new potatoes and vegetables on the side

This can be easily made vegetarian using Quorn pieces and vegetable stock

Calories: 
268
Protein: 
40.7g
Fat: 
8.1g
Saturated fat: 
0.5g
Carbohydrates: 
9.6g
Sugars: 
3g
Salt: 
305mg
Dietary fibre: 
1.4g
Allergen information: 
Celery