So, the weather is finally getting properly wintery, so there’s absolutely nothing better to warm you up than a cosy stew and Chicken Chasseur is up there with my absolute favourites
You can make this fully from scratch with all the individual herbs and spices, but to be honest that’s just a major faff; the packet mix (not an Ad, I just love them) makes it super rich and delicious in like half the time!
REMEMBER TO SAVE FOR DINNER INSPO
300 calories per serving
1 tbsp Olive Oil
1 Onion, diced
4 skinless Chicken Breasts
250g Baby Carrots
125g Bacon Lardons (or Pancetta)
175g Button Mushrooms
2 sprigs of fresh Thyme
1 tbsp Tomato Purée
300ml Cold Water
1 packet Chasseur Mix
– In a large oven proof pan, fry off the bacon over a medium heat until crispy and then set aside.
– Add in your oil to the same pan as you cooked the bacon and soften onion for 5 mins, or until golden brown, before adding in your chicken breasts and browning them on both sides.
– Add your mushrooms, carrots and thyme and fry them for a couple of minutes; while they soften mix your seasoning mix with the cold water and tomato puree in a jug and then pour into the pan.
– Pop into the oven at 180c for an hour until the chicken is cooked through and the vegetables are lovely and tender.
That’s literally it! Hardly a recipe but it really is such a gorgeous dinner, especially when served on a big mound of buttery mash!
Definitely a staple in my winter meal plan