Here’s a recipe for Chicken Chasseur:
Ingredients:
- 4 chicken breasts, bone-in and skin-on
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 250g mushrooms, sliced
- 2 tbsp tomato paste
- 400g tin of chopped tomatoes
- 250ml chicken stock
- 1 bay leaf
- 1 tsp dried thyme
- 2 tbsp cornflour
- 2 tbsp cold water
- Chopped fresh parsley, to garnish
Instructions:
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Season the chicken breasts with salt and pepper. Heat the oil in a large, oven-safe casserole dish over medium-high heat. Add the chicken breasts and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the onion, garlic, and mushrooms, and cook for 5 minutes until softened.
- Stir in the tomato paste, chopped tomatoes, chicken stock, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- In a small bowl, mix the cornflour with the cold water until smooth. Add this to the casserole dish and stir well to thicken the sauce.
- Add the chicken back to the casserole dish and spoon some of the sauce over the top. Cover the dish with a lid or foil and bake for 30-40 minutes, or until the chicken is cooked through.
- Remove the dish from the oven and garnish with chopped fresh parsley. Serve hot with your favourite sides, such as mashed potatoes or steamed vegetables.
Enjoy your delicious Chicken Chasseur!