Chicken Chasseur
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Bacon lardons
- 30 g Butter
- 600 g Chicken thighs (skinless and boneless) (Cut into 4 pieces each)
- 2 Onions (Sliced)
- 2 Garlic cloves (Peeled and crushed)
- 200 g Baby button mushrooms (Halved)
- 2 tbsp Tomato purΓ©e (tomato paste in USA/CAN)
- 1 tbsp Plain flour (all-purpose flour)
- 1 tsp Dried thyme
- 500 ml Hot chicken stock
- Sea salt and freshly ground black pepper (Season to taste)
- 15 g Parsley (Finely chopped to garnish)
Method
- First fry the bacon lardons: Heat a large frying pan over a medium high heat and fry the bacon lardons for 5-10 minutes until crispy, then use a slotted spoon to remove them from the pan while leaving the fat behind.
- Now fry the chicken: Add the butter to the pan then fry the chicken for 5-10 or so minutes until golden on the outside.
- Vegetables go in: Add the onions, garlic and mushrooms and cook for 5 minutes more until the onions have started to soften and the mushrooms are starting to turn golden.
- Add in the sauce base: Stir in the tomato puree, plain flour and dried thyme. Season with a good pinch of salt and pepper.
- Hot stock in, leave to simmer: Gradually stir in the stock then leave to simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened. Stir the lardons back in and serve with mash or crusty bread.