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Chicken Chasseur With Roast Potatos

Published by lorna barsby

bit expensive but impressive (and easy)

58%

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

Method

- 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

Comments

  • Val 5 years ago

    Extremely good....The only change that i made was reducing it down10minutes before it was finished

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  • Ideal for summer, but equally delicious in Fall.

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