Chicken Chasseur
with Parmesan Roast Potatoes and Tenderstem® Broccoli
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.
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.
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
(Contains Sulphites, 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
Utensils
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.
Share the chicken, potatoes and broccoli between plates.
Spoon the chasseur sauce over the chicken to finish.
Enjoy!
