SLOW COOKER CHICKEN CHASSEUR
Throw a handful of ingredients in the slow cooker at the start of the day and this classic French chicken chasseur will be ready by the time you get home
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 6h50m
Number Of Ingredients 13
Steps:
- Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
- Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
- Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there's a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
- Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.
Nutrition Facts : Calories 485 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
ONE-POT CHICKEN CHASSEUR
Number Of Ingredients 13
Steps:
- Season the chicken thighs well with salt. Heat the olive oil and butter in a large pot (a Dutch oven is perfect for this) and brown the chicken, leaving it to sizzle for 3-4 minutes on each side. Meanwhile, clean and quarter the mushrooms, and dice the shallots.
- Add the shallots and mushrooms and saute until they start to take on some color. Add the minced garlic and the tomato puree to cook through (just a minute or so).
- Pour in the wine, scraping down the pan, then add the stock and diced tomatoes. Add the bay leaves and thyme. Season the dish with a couple of pinches of salt and a good grind of pepper, and let simmer for 10 minutes with the lid on, and a further 30 with the lid off, by which time the chicken should be tender and the sauce reduced to a thick gravy.
- To finish the dish, stir in the cream and let it simmer for a minute to bring the flavors together. Serve with a sprinkle of parsley (and maybe some mashed potatoes or bread, to soak up all the juices).
QUICK CHICKEN CHASSEUR
A classic in a flash, you can also use beef. Either way - it's a winner
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.
- Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.
Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 2.65 milligram of sodium
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