Chicken Chasseur

PennyBy Penny  

April 8, 2015

Chicken casserole by any other name

  • Prep: 20 mins


8 thighs

4 large fresh thyme sprigs, leaves picked

2 tblspn olive oil

3 shallots, finely chopped

2 garlic cloves, minced

1 tbsp tomato purée

200ml dry white wine

200ml chicken stock

300g small chestnut mushrooms, halved

2 fresh bay leaves

200g fresh or canned chopped tomatoes

2 tblspn flatleaf parsley, chopped


1Sprinkle the chicken thighs with half the thyme and some seasoning

2Heat a deep, non-stick frying pan on a medium heat

3Add 1 tblspn of oil and fry the chicken pieces until golden all over. Set aside.

4Add the rest of the oil, shallot and garlic to the pan.

5Fry for 4-5 minutes until lightly browned.

6Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil.

7Return the chicken to the pan with the mushrooms, remaining thyme, bay leaves and some seasoning.

8Cover 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.

9Sprinkle with the parsley and serve