Name: Chicken Chasseur
Prep time: 20 min
Total time: 20 min
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

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Chicken casserole by any other name

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

Sprinkle the chicken thighs with half the thyme and some seasoning

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

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

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

Fry for 4-5 minutes until lightly browned.

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

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

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.

Sprinkle with the parsley and serve

CategoryChicken

Ingredients