Chicken chasseur
Chicken thighs simmer in a rustic tomato, mushroom and white wine sauce.
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 1 tbspolive oil
- 8bone-in chicken thighs, skin on
- 1onion, chopped
- 250 gchestnut mushrooms, halved
- 2 clovegarlic, crushed
- 1 tbspplain flour
- 150 mldry white wine
- 400 gtinned chopped tomatoes
- 200 mlchicken stock
- 1 tspdried thyme
- 10 gflat-leaf parsley, chopped
Make
Method
- 1.
Heat the oil in a wide casserole. Brown the chicken in batches, skin-side down first, for about 10 minutes in total, then lift onto a plate.
10 minutes - 2.
Spoon off excess fat, leaving about 1 tablespoon in the pan. Cook the onion and mushrooms for 7 minutes, then stir in the garlic and flour for 1 minute.
8 minutes - 3.
Gradually stir in the wine, scraping up the browned bits. Add the tomatoes, stock and thyme and bring to a simmer.
2 minutes - 4.
Return the chicken and its juices to the pan, skin-side up. Cover and simmer gently for 25 minutes.
25 minutes - 5.
Uncover and simmer for another 10 minutes to thicken the sauce. Check the chicken reaches 75°C in the thickest part, away from the bone, cooking longer if needed. Scatter with parsley.
10 minutes