Chicken chasseur, for 2

Name: Chicken chasseur, for 2
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 onion; 1 packages chestnut mushrooms; 1 clove garlic; 1 tsp dried thyme; 1 tbsp tomato puree; 185 ml red wine, Merlot works well; 400 ml chicken stock; 4 chicken thighs or drumsticks, skin on; 2 large potatoes

IPG @cook_2832021

Macclesfield

Chicken chasseur, for 2

Saved

Ingredients

60 mins

2 servings

1onion
1 packageschestnut mushrooms
1 clovegarlic
1 tspdried thyme
1 tbsptomato puree
185 mlred wine, Merlot works well
400 mlchicken stock
4chicken thighs or drumsticks, skin on
2 largepotatoes

Saved

Steps

60 mins

1

Chop the onion and halve any large mushrooms.
2

Put the oven on to heat to 180C.
3

Fry the onion in a knob of butter or 1 tbsp vegetable oil in a large, oven-proof high-sided frying pan. Once the onion has softened, add 1 tsp chopped garlic or 1 chopped garlic clove. After 1 minute, add the mushrooms. After 1 minute, add the wine, then stir in tomato puree, and 1 tsp dried thyme and the chicken stock, and bring to the boil.
4

Lie the chicken pieces on top, skin-side up, season generously with black pepper, and roast in the oven.
5

Peel the potatoes, and boil for 10 minutes. Drain, drizzle with oil or fat, and roast for 45 minutes, or until golden and crisp.
6

When the chicken and potatoes are nearly ready, steam the greens in a pan with a splash of water over a low heat for 10 minutes.