This Chicken Chasseur is a very comforting, flavoursome dish that only takes 10 minutes to prepare and then slowly cooks away, filling your home with the most wonderful aromas! It is super easy to make and is a great recipe for busy families that want tasty dinners but with minimal effort. Give it a go!
This is a great family meal to have midweek. When I first cooked it for Dean and he couldn’t believe how much flavour it had and really enjoyed it, more so than I thought he would! It’s a dish that I’ve grown up with that my mum cooked a lot when I was a child. However this one is totally different to hers as she uses a packet mix!
I think using white wine and good quality chicken stock (instead of stock cubes) gives this so much more flavour. That said, I think the key ingredient here is the tarragon. It’s a must – cooking a Chicken Chasseur without it in my opinion would be like making a chicken and ham pie with out the ham! It has to be in there. Tarragon compliments chicken really well so don’t be shy with it.
Even though this might be classed as an autumn/winter dish, I think it’s pretty much an all year-rounder as it’s not too heavy and has great flavours. Ok you may not have it on a blazing hot day but it’s very rare to get a day like this during an English summer anyway!
I’ve all ways had my chicken chasseur with rice as it soaks up all that delicious sauce. What do you have it with? I love to hear your thoughts in the comments!
Chicken Chasseur
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 tbsp rapeseed oil
- 1.5 onions sliced
- 15 chestnut mushrooms sliced
- 1 tbsp tomato puree
- 250 ml white wine
- 400 ml chicken stock
- 1 large carrot sliced
- 1 tsp garlic paste
- 2 tbsp fresh parsley
- 2 tbsp tarragon
- salt and pepper seasoning
Instructions
- Season the chicken with salt and pepper. Put the oil in to a large pan and on a medium heat brown the chicken until golden brown. Remove the chicken from the pan on to a plate and set aside.
- You’ll now have some chicken fat in your pan, you need about 2 tbsp so if there’s too much then drain some off.
- Add the onion and cook until soft. Then add the mushrooms and garlic paste. Keep stirring until the mushrooms are cooked.
- Stir in the tomato puree and white wine and cook for about 3-4 minutes until the alcohol has burnt off. Then add the chicken stock. Season with salt and pepper.
- Return the chicken thighs back to the pan and bring to the simmer. Add the carrots and place the lid on then cook for one hour, allowing the sauce to simmer until the meat is tender.
- Sprinkle the fresh parsley and tarragon then give it a good stir. Cook for a few more minutes. Serve with rice and enjoy!
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