Chicken Chasseur

Name: Chicken Chasseur with Parmesan Roast Potatoes and Tenderstem® Broccoli
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 450 grams Potatoes; 1 unit(s) Echalion Shallot; 3 unit(s) Garlic Clove**; 1 bunch(es) Thyme; 150 grams Tenderstem® Broccoli; 2 unit(s) Skin-On British Chicken Breasts; 90 grams British Smoked Bacon Lardons; 120 grams Sliced Mushrooms; 30 grams Tomato Puree; 22 grams Red Wine Jus Paste; 20 grams Parmigiano Reggiano; 1 tsp Sugar for the Sauce; 200 milliliter(s) Water for the Sauce; 20 grams Butter

with Parmesan Roast Potatoes and Tenderstem® Broccoli

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This Chicken Chasseur takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home! Also known as 'poulet chasseur' in its native France, chicken chasseur requires frying off the chicken first before braising in sauce chasseur (hunter's sauce), a rich tomato-based sauce with mushrooms, onions and often wine.

Tags:

High Protein

Allergens:

Schwefeldioxide und Sulfite

•Celery

•Milk

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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Echalion Shallot

3 unit(s)

Garlic Clove**

1 bunch(es)

Thyme

150 grams

Tenderstem® Broccoli

2 unit(s)

Skin-On British Chicken Breasts

90 grams

British Smoked Bacon Lardons

120 grams

Sliced Mushrooms

30 grams

Tomato Puree

22 grams

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

20 grams

Parmigiano Reggiano

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3191 kJ

Energy (kcal)763 kcal

Fat32.2 g

of which saturates13.3 g

Carbohydrate62.2 g

of which sugars12.6 g

Dietary Fibre10.4 g

Protein60.5 g

Salt2.9 g

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

Utensils

•Baking Tray

•Garlic Press

•Large Frying Pan

•Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Strip the thyme leaves from their stalks and roughly chop (discard the stalks). Halve any thick broccoli stems lengthways.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Pop the (now empty) frying pan back on medium-high heat with an extra drizzle of oil if needed.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the shallot and mushrooms to the pan. Fry until softened, 5-6 mins.

Add the garlic, the tomato puree and half the thyme. Stir-fry until fragrant, 1 min.

Add the red wine jus paste, sugar and water for the sauce (see pantry for both amounts) to the pan. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 4-5 mins.

When the chicken has 10-12 mins remaining, pop the Tenderstem® broccoli on one side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the chicken and broccoli to the oven for the remaining time.

When the potatoes have a few mins left, sprinkle over the Parmigiano Reggiano and the remaining thyme. Return to the oven until melted, 2-3 mins.

When the chicken is cooked, allow it to rest for a few mins, then cut into 1cm thick slices.

When your sauce is ready, stir in the butter (see pantry for amount). Taste and season the sauce with salt and pepper if needed. Add a splash of water if it's a little too thick.