Chicken Chasseur
With Thyme Roasted Potatoes
For the days when you just need a bit of balance, this healthy recipe is bound to hit the spot. Not only does it look good, but it'll also make you feel good too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Thyme
1 unit(s)
Onion
1 unit(s)
Garlic Clove
150 grams
Chestnut Mushrooms
1 unit(s)
Carrot
1 bunch(es)
Flat Leaf Parsley
5 grams
Dried Porcini Mushrooms
20 grams
Unsalted Butter
(Contains: Milk)
4 unit(s)
British Chicken Thighs
15 grams
Red Wine Jus Paste
(Contains: Celery, Sulphites)
30 grams
Tomato Puree
Not included in your delivery
250 milliliter(s)
Boiled Water
¼ tsp
Salt
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes into 2cm chunks (no need to peel). Put them on a large baking tray. Drizzle with oil, sprinkle over the dried thyme and season with salt and pepper. Toss to coat. Spread out in a single layer.
Roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through cooking.
Meanwhile, boil a half-full kettle.
Halve, peel and dice the onion. Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Trim, halve and dice the carrot. Roughly chop the parsley (stalks and all).
Place the dried porcini mushrooms in a jug and pour over the boiled water (see pantry) to create a stock. Set aside until later.
Heat a large frying pan on medium-high with the butter.
Once hot, lay the chicken thighs in the pan. Cook for 2-3 mins on each side. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Next, add the onion and cook until softened, 3-4 mins.
Add the garlic, chestnut mushrooms and carrot and fry until softened, 2-3 mins.
Next, add the red wine jus paste, tomato puree and the porcini mushroom stock. Stir to combine. Reduce the heat to medium and simmer until the chicken has cooked and the sauce has thickened, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir through half of the parsley and the salt (see pantry). Season with pepper.
Serve your chicken chasseur alongside the thyme roasted potatoes.
Garnish with the remaining parsley.
