Chicken Chasseur

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.