Chicken chasseur with roast potatoes

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Prep time:

Cook time:

Serves: 2

By ibelieveindreaming



  • 1/2 onion peeled and chopped

  • 1 tbsp tomato puree

  • 2 chicken breast

  • 200ml chicken stock (can use beef stock cube if don't have any chicken ones)

  • 1/2 tins chopped tomato

  • 1 pinch parsley

  • 2 slices bacon (optional)

  • 150ml red wine (serve the rest with the meal)

  • 1 pinch rosemary (or thyme)

  • 1 clove garlic peeled and chopped

  • 4 potatoes (big)

  • 8 button mushrooms

  • 1 pinch basil


  1. Peel and chop the potatoes and simmer for 10 mins while preparing the other stuff.
  2. Preheat the oven to 180C and have a tray ready with some olive oil and thyme or rosemary sprinkled in.
  3. Season the chicken with salt and pepper.
  4. Heat some oil in a pan (a biggish one with a lid).
  5. Pan-fry the chicken all over till sealed, then remove from pan and let it rest.
  6. Chuck in mushrooms and chopped onion and garlic, and bacon (chopped up into small bits) if using, allow to cook for a few mins.
  7. By now potatoes should have been in for around 10 min, so drain and put onto tray, shake around a bit then put in oven.
  8. Into pan put tomatoe puree, chopped tomatoes, wine, herbs and chicken stock.
  9. Return chicken to pan and put the lid on the pan and allow the mixture to simmer on a low heat for 1 hour.
  10. Check and turn potatoes around 1/2 hr into chicken's cooking time.
  11. Serve chicken (make have to strain off some of the sauce) and roast potatoes.

Additional Information

  • tomato

  • mushroom

  • bacon

  • Potato

  • Low fat

  • Chicken

  • stew

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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