Chicken Chasseur

Chicken Chasseur is a comforting French chicken stew made with chicken, bacon, carrots and mushrooms in a delicately herbed tomato and white wine sauce. My version is made with chicken thigh fillets - rather than the traditional bone-in chicken legs. It's amazing served on top of creamy mashed potatoes. Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-chasseur-recipe/ Ingredients 2 tbsp oil 170 g (6 oz) smoked bacon lardons 8 skinless chicken thigh fillets (approx. 1kg/2.2lb) , chopped into quarters ½ tsp salt ½ tsp black pepper 1 medium onion peeled and finely diced 3 cloves garlic peeled and minced 2 tbsp tomato puree (paste in USA) 2 tbsp plain all-purpose flour 180 ml (3/4 cup) white wine 360 ml (1 ½ cups) chicken stock 150 g (5.3oz) baby chestnut mushrooms, sliced in half 2 medium carrots peeled and diced 2 bay leaves 3 stalks fresh thyme replace with 1 tsp dried thyme if preferred, but make sure it’s a dried thyme that you like – some brands can be very floral tasting To Serve: Creamy mashed potato Freshly chopped parsley Instructions 1. Preheat the oven to 180C/350F (fan). 2. Heat the oil a large casserole pan over a medium heat. 3. Add the bacon and fry for 6-8 minutes, stirring often, until golden. 4. Remove from the pan, using a slotted spoon (leaving the oil behind) and place in a bowl. Add the chicken to the pan and sprinkle on the salt and pepper. Turn up the heat to medium-high, and fry the chicken for 5 minutes, turning occasionally, until lightly browned (it doesn’t have to be cooked through at this point). 5. Turn the heat back down to medium and add the onion. Fry for 2-3 minutes, stirring often, until the onion starts to soften. 6. Add the garlic and fry from a further minute, stirring constantly. 7. Add the tomato puree and flour and stir together for a minute, to coat the chicken, then slowly pour in the wine while stirring constantly. 8. Let the liquid bubble for a minute, until slightly reduced. 9. Stir in the stock, then add the mushroom, carrots, bay leaves and thyme. 10. Stir together and bring to a gentle simmer. Then turn the heat off, place a lid or some foil on the dish and place in the preheated oven for 30 minutes. Remove the lid for the last 15 minutes - this helps to brown the chicken a little more. 11. Give everything a stir, then sprinkle the cooked bacon lardons on top and place back in the oven for one more minute, to warm the bacon through. 12. Serve over creamy mashed potato with a sprinkling of fresh parsley. Notes Doesn't Chicken Chasseur usually contain tarragon? I prefer thyme in this, but tarragon is a more authentic addition to chicken chasseur. Replace the thyme with 2 tbsp finely chopped fresh tarragon if you prefer. Prefer to use bone-in chicken legs? Fry off the chicken legs until browned (around 10 minutes, rather then the 5 minutes for chicken pieces), add and additional 120ml (1/2 cup) of chicken stock, and cook in the oven for 1 hour (rather than 30 minutes). Remove the lid for the last 15 minutes. #CookingShow #Recipe #frenchcuisine