Chicken Chasseur with Roast Potatos
bit expensive but impressive (and easy)
Difficulty Level: easy
Ingredients
- For two:
- x2 chicken breasts
- olive oil
- 1/2 an onion
- garlic
- ~8 button mushrooms
- 1/2 a can of chopped tomatoes
- 1~2 rashers of bacon (optional)
- 3~4 big potatos
- tomatoe puree
- 150ml (1 glass) red wine (serve the rest with meal)
- 200ml (1 mug) of chicken stock (can use beef stock cube if dont have any chicken ones)
- parsely
- thyme/rosmary
- basil
Instructions
– peel and chop potatos
– simmer for 10 mins while preparing other stuff
– have oven on 180 degrees ish & a tray ready with some olive oil and thyme or rosmary sprinkled in
– season chicken with salt and pepper
– heat some oil in a pan (a biggish one with a lid)
– pan fry the chicken all over till sealed, then remove from pan and let it rest
– chuck in mushrooms and chopped onion and garlic, and bacon (chopped up into small bits)if using, allow to cook for a few mins
– by now potatos should have been in for around 10 min, so drain and put onto tray, shake around a bit then put in oven
– into pan put: tomatoe puree, chopped tomatoes, wine, herbs & chicken stock
– return chicken to pan
– put lid on the pan and allow the mixture to simmer on a low heat for ~1hour
– check and turn potatos around 1/2 hr into chicken’s cooking time
– serve chicken (make have to strain off some of the sauce) and roast potatos
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