Chicken Chasseur

By Kitchen Sanctuary · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F) fan-forced.
2. Heat 2 tablespoons of oil in a large casserole over medium heat. Fry the bacon lardons 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. Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Raise the heat 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 diced onion and fry for 2-3 minutes, stirring often, until softened.
5. Add the minced garlic and fry for another minute, stirring constantly.
6. Stir in the tomato paste and flour and cook for 1 minute to coat the chicken. Slowly pour in the white wine while stirring constantly.
7. Let it bubble for about 1 minute until slightly reduced.
8. Stir in the chicken stock, then add the mushrooms, diced carrots, bay leaves and thyme.
9. Stir and bring to a gentle simmer. Turn off the heat, cover with a lid or foil, and bake for 30 minutes. Remove the lid for the last 15 minutes to brown the chicken.
10. Stir everything, scatter the cooked bacon over the top and bake for 1 more minute to warm it through.
11. Serve over creamy mashed potato, sprinkled with fresh parsley.

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

More recipes with

GarlicOnionTomatoCarrotMushroomChicken thighBaconMashed potato