Recipe of Jamie Oliver Chicken chasseur, for 2

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken chasseur, for 2. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken chasseur recipe ( Hunter's chicken) is a delicious saute chicken stew cooked with a delicious tomato and taragon sauce. A classic French stew that can be done with rabbit too.. A chicken chasseur recipe: the chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of brown chicken stock, tomato sauce How To Joint,Then Cook A Chicken. Chicken chasseur (literally hunter's chicken) is a fast, one-pot dish.

Chicken chasseur, for 2 is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Chicken chasseur, for 2 is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook chicken chasseur, for 2 using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken chasseur, for 2:

1. Make ready 1 onion
2. Prepare 1 packages chestnut mushrooms
3. Make ready 1 clove garlic
4. Get 1 tsp dried thyme
5. Take 1 tbsp tomato puree
6. Take 185 ml red wine, Merlot works well
7. Prepare 400 ml chicken stock
8. Prepare 4 chicken thighs or drumsticks, skin on
9. Make ready 2 large potatoes

Add the wine and bring it to a simmer, stirring to deglaze the pan, then. Warm up cold days with this traditional chicken stew. If you aren't a fan of mushrooms, swap them out for your favourite vegetable. We earn a commission for products purchased through some links in this article.

Instructions to make Chicken chasseur, for 2:

1. Chop the onion and halve any large mushrooms.
2. Put the oven on to heat to 180C.
3. Fry the onion in a knob of butter or 1 tbsp vegetable oil in a large, oven-proof high-sided frying pan. Once the onion has softened, add 1 tsp chopped garlic or 1 chopped garlic clove. After 1 minute, add the mushrooms. After 1 minute, add the wine, then stir in tomato puree, and 1 tsp dried thyme and the chicken stock, and bring to the boil.
4. Lie the chicken pieces on top, skin-side up, season generously with black pepper, and roast in the oven.
5. Peel the potatoes, and boil for 10 minutes. Drain, drizzle with oil or fat, and roast for 45 minutes, or until golden and crisp.
6. When the chicken and potatoes are nearly ready, steam the greens in a pan with a splash of water over a low heat for 10 minutes.

If you aren't a fan of mushrooms, swap them out for your favourite vegetable. We earn a commission for products purchased through some links in this article. Put the chicken and juices back into the pan. Serve directly from the buffet casserole, or remove to a platter. If your parsley is not bitter tasting, sprinkle with chopped parsley.

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