Chicken Chasseur Recipe

Instructions

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

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

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

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

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).

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

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

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.

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

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

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.

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.

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

Dinner