Chicken Chasseur
Classic French chicken casserole with smoked bacon & mushrooms in a rich tarragon gravy
Best served with creamy mash potato, green vegetables or crisp green salad
Cooking Method
- Pre-heat oven to 190c/gas mark 5/170c fan oven
- In a hot frying pan, add the olive oil and then cook the sliced streaky bacon. Keep stirring and breaking up the bacon and cook until it's starting to brown
- Next add the shallots/onion and soften
- Add the chicken thigh and cook on all sides
- Put the tomato puree in the pan and cook out for a couple of minutes, stirring continuously
- Add the sugar and butter and combine
- Add the mushrooms, water and wine and bring to the boil before adding the Puréety Chicken Casserole seasoning
- Transfer into a casserole dish, cover and place in the heated oven for 1 hour or until the sauce is thickened and the chicken is tender and cooked through
- When the chicken is ready, remove the dish from the oven and add the herbs and tomatoes
- Mix and serve
Ingredients
- 2tbsp Olive Oil
- 550g Chicken Thigh (boneless & skinless) , Trimmed
- 200g Button Mushrooms , Quartered
- 150g Shallots or White Onion , Sliced
- 30g Butter
- 10 Cherry Tomatoes , Quartered
- 30g Sugar
- 150ml White Wine
- 2tbsp Tomato Puree
- 10g Parsley , Chopped
- 220g Smoked Streaky Bacon , Sliced
- 10g Tarragon (Optional)
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