Chicken Chasseur

PennyAuthorPenny
00

Chicken casserole by any other name

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Yields1 Serving
Prep Time20 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

1

Sprinkle the chicken thighs with half the thyme and some seasoning

2

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

3

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

4

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

5

Fry for 4-5 minutes until lightly browned.

6

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

7

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

8

Cover 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.

9

Sprinkle with the parsley and serve

Category

Ingredients

 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

Directions

1

Sprinkle the chicken thighs with half the thyme and some seasoning

2

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

3

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

4

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

5

Fry for 4-5 minutes until lightly browned.

6

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

7

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

8

Cover 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.

9

Sprinkle with the parsley and serve

Chicken Chasseur