Chicken Chasseur

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Preheat the oven to 180C/350F (fan).
2. Heat the oil in a large casserole over medium heat. Add the bacon and fry for 6-8 minutes, stirring often, until golden. Remove with a slotted spoon, leaving the oil in the pan, and set aside in a bowl.
3. Add the chicken to the pan, sprinkle with the salt and pepper, raise to medium-high and fry for 5 minutes, turning occasionally, until lightly browned. It does not need to be cooked through.
4. Lower the heat to medium, add the onion and fry for 2-3 minutes, stirring often, until softened.
5. Add the garlic and fry for a further minute, stirring constantly.
6. Add the tomato puree and flour and stir for a minute to coat everything. Slowly pour in the wine while stirring constantly.
7. Let it bubble for a minute until slightly reduced.
8. Stir in the stock, then add the mushrooms, carrots, bay leaves and thyme. Stir and bring to a gentle simmer.
9. Turn off the heat, cover with a lid or foil, and bake for 30 minutes. Remove the lid for the last 15 minutes.
10. Stir well, scatter the cooked bacon over the top and return to the oven, uncovered, for 1 more minute.
11. Serve over creamy mashed potato, sprinkled with parsley.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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