Chicken Chasseur with Roast Potatos

bit expensive but impressive (and easy)

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Ingredients

Instructions

STEP 1:

eel
potato

– peel and chop potatos

STEP 2:

– simmer for 10 mins while preparing other stuff

STEP 3:

olive
olive oil
thyme

– have oven on 180 degrees ish & a tray ready with some olive oil and thyme or rosmary sprinkled in

STEP 4:

– season chicken with salt and pepper

STEP 5:

– heat some oil in a pan (a biggish one with a lid)

STEP 6:

– pan fry the chicken all over till sealed, then remove from pan and let it rest

STEP 7:

bacon
garlic
mushroom
onion

– chuck in mushrooms and chopped onion and garlic, and bacon (chopped up into small bits)if using, allow to cook for a few mins

STEP 8:

potato

– 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

STEP 9:

herbs
tomato

– into pan put: tomatoe puree, chopped tomatoes, wine, herbs & chicken stock

STEP 10:

– return chicken to pan

STEP 11:

– put lid on the pan and allow the mixture to simmer on a low heat for ~1hour

STEP 12:

potato

– check and turn potatos around 1/2 hr into chicken’s cooking time

STEP 13:

potato

– serve chicken (make have to strain off some of the sauce) and roast potatos