Chicken Chasseur

Name: Chicken Chasseur With Thyme Roasted Potatoes
Total time: 30 min
Yield: 2
Cuisine: French
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; 4 unit(s) British Chicken Thighs; 15 grams Red Wine Jus Paste; 30 grams Tomato Puree; 250 milliliter(s) Boiled Water; ¼ tsp Salt

With Thyme Roasted Potatoes

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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.

Tags:

Flexitarian

•High Protein

Allergens:

Milk

•Celery

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)741 kcal

Energy (kJ)3102 kJ

Fat35.7 g

of which saturates13.4 g

Carbohydrate60 g

of which sugars13.2 g

Dietary Fibre11.1 g

Protein51.7 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Kettle

•Pan

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.