Chicken Chasseur
This classic dish has a hearty, comforting, and well-balanced flavour, with the rich, savoury chicken and vegetables complimented by the acidity of the tomatoes and the subtle heat from the cayenne pepper. The mint adds an unexpected but refreshing finish that cuts through the richness of the sauce. The creamy, tender potatoes provide the perfect accompaniment to the robust flavours in the dish.
Nutrients
Per serving
Steps
Finely chop tomatoes, capsicum, carrot and garlic in a food processor and put to one side
Add 1 tbs olive oil to a large casserole dish and brown the chicken in 2 batches until browned
Put the chicken to one side
In the same dish, lightly cook the leeks and then add the chopped vegetables and cook for 10 mins on a low heat
Add 500 ml of hot water with the diluted stock cube and the tomato paste and cook gently and stir through
Add the chicken, mushrooms and the mixed herbs, pepper and salt and bring to a simmer
Cover and cook for 30 - 40 mins until the chicken is cooked through
Remove the chicken and mushrooms from the pan and keep warm
Boil the sauce rapidly until thickened and replace the chicken in the casserole dish
Whilst the sauce reduces, boil or steam the small potatoes until cooked and add the butter and mint, season accordingly
Serve together with some green vegetables of choice
Ingredients
| 8 | Chicken thighs with bone (115g each) |
| 1 | Red capsicum quartered |
| 1 | Carrot roughly chopped |
| 750g | Tomatoes quartered |
| 3 | Garlic cloves |
| 500g | Button mushrooms |
| 3 | Leeks finely sliced |
| 2 Tbs | Olive oil |
| 2 Tbs | Tomato paste |
| 1 | Chicken stock cube |
| 1 Tsp | Mixed dried herbs |
| 1 Tsp | Cayenne pepper |
| 1 Tsp | Salt |
| 1 Tbsp | Butter |
| 1 | Handful of mint leaves |
| 600g | Baby potatoes |
