Chicken Chasseur Recipe

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Steps

1. Step 1

   Preheat the oven to 180C/350F (fan).

2. Step 2

   Heat the oil a large casserole pan over a medium heat.

3. Step 3

   Add the bacon and fry for 6-8 minutes, stirring often, until golden.

4. Step 4

   Remove from the pan, using a slotted spoon (leaving the oil behind) and place in a bowl.

5. Step 5

   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).

6. Step 6

   Turn the heat back down to medium and add the onion. Fry for 2-3 minutes, stirring often, until the onion starts to soften.

7. Step 7

   Add the garlic and fry from a further minute, stirring constantly.

8. Step 8

   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.

9. Step 9

   Let the liquid bubble for a minute, until slightly reduced.

10. Step 10

    Stir in the stock, then add the mushroom, carrots, bay leaves and thyme.

11. Step 11

    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.

12. Step 12

    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.

13. Step 13

    Serve over creamy mashed potato with a sprinkling of fresh parsley.

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