Chicken Chasseur

By Kitchen Sanctuary · 75 min

Ingredients

Instructions

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

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

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