Chicken Chasseur Recipe
This classic French dish is a winner as an easy supper which is good enough to give to the guests. Serve with a crunchy green salad.
Ingredients
- 1 tbsp butter
- 2 fresh bay leaves
- 1 medium onion sliced
- 2 cloves garlic sliced
- 125ml/1/2 cup dry white wine
- 1 tbsp tomato paste
- 250g/8oz mushrooms cut in half
- 350ml/ 1 1/2 cups chicken stock
- salt to taste
- 4 fresh thyme sprigs leaves only
- 1 tbsp olive oil
- 1 1/2 -2 lbs skinless boneless chicken breasts
- 150 g/1/2 cup canned diced tomatoes/crushed tomatoes in the US
Instructions
First, in a large skillet, heat 1 tablespoon of oil and the brown chicken breasts seasoned with salt and pepper on both sides until golden. You may need to do this in batches to avoid overcrowding. Remove to a plate and set aside until necessary.
Then, in the same pan, add the butter, the sliced onions, the mushrooms and the garlic and sauté with a pinch of salt over low heat for 10 minutes. Then add the white wine and let it boil for a few minutes.
Add the thyme leaves, bay leaves and tomato paste. Bring the chicken breasts to the pan with the diced tomatoes and the chicken broth, bring to a boil, then reduce the heat and simmer covered for 20 minutes, then uncover and cook for 10 more minutes. If the sauce is too runny at the end of the cooking time, simmer uncovered to reduce. Happy Cooking Time.
