Country chicken chasseur

    1 hour 5 min

    I've had one of those chicken chasseur packet mixes lying around for ages and instead of using it I thought, I'm gonna make it from scratch! It went really well - it traditionally has wine in it, but we didn't have any in the house. It tasted fine without it! I used chicken thighs because they are much more moist and tender than chicken breast when cooked this way. Serve with new potatoes and green beans.


    Buckinghamshire, England, UK
    139 people made this

    Serves: 2 

    • Drizzle of olive oil
    • 2 cloves garlic, crushed
    • 1/2 red onion, chopped
    • 4 rashers bacon, cut into large pieces
    • 2 skinless, boneless chicken thighs, cut into chunks
    • 150g button mushrooms, quartered
    • 1 tablespoon plain flour
    • 1 (400g) tin chopped tomatoes
    • 1/2 beef stock cube
    • dash of Worcestershire sauce
    • large handful of fresh parsley, chopped

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Heat olive oil in a large pan over medium heat. Cook and stir garlic and onion until softened, about 5 minutes. Stir in bacon and continue cooking until it begins to crisp up, about 5 minutes. Add chicken pieces and cook until browned and no longer pink in the middle, about 5 minutes.
    2. Add mushrooms and stir to coat; cook until reduced in size and softened, about 5 minutes. Stir in flour until a paste has formed. Pour in chopped tomatoes and crumble in the beef stock cube. Bring to the boil and cook until thickened, about 10 minutes.
    3. Pour in a dash of Worcestershire sauce and a handful of chopped parsley; season to taste with salt and pepper.

    Serving suggestion:

    Serve over new potatoes with parsley butter. Here's how to make them: Cook 500g new potatoes in boiling salted water until tender, 20 to 25 minutes; drain. Meanwhile, melt butter in a small pan over medium heat; stir in parsley. Toss butter mixture with drained potatoes and season with salt and pepper.

    See it on my blog

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    Reviews in English (12)


    Used chicken quarters (skin and bone on/in) and browned them off in frying pan both sides. Put into large casserole dish. Made the sauce without the chicken in it, and poured it over the chicken. Put lid on and baked for approx 50 mins at 180. Lots of "mmmm" sounds, my family wolfed it down.. I however didn't, I'm vegetarian!  -  24 Oct 2013


    Very tasty, a nice change. Like a chicken stew: very tasty, especially with rice. Thanks for sharing! x  -  12 Oct 2015


    The whole family loved it! I made it exactly as instructed and with no substitutions - right down to the new potatoes with parsley butter. I'm mad we ate it before taking a photo, as the presentation was lovely too! I'll definitely be making this again for the family! Fabulous!!!!  -  18 Mar 2014