Chicken chasseur, for 2
Cooking Instructions
- 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.
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