Chicken Chasseur

Por Kitchen Sanctuary · 75 min

Ingredientes

Modo de preparo

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.

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