We’ve finished this hearty chicken chasseur recipe with a swirl of crème fraîche for extra creamy richness and a slightly sharp kick. Swap your usual Sunday roast chicken for this incredible dish, then serve with new potatoes and green veg.
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Ingredients
- Olive oil for frying
- 900g free-range skinless, boneless chicken thighs
- 150g shallots, finely sliced
- 250g baby chestnut mushrooms, halved or quartered
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 150ml dry white wine
- 100ml chicken stock
- 3 bay leaves
- 400g tinned tomatoes
- 4-6 tbsp crème fraîche
For the crispy crumbs
- Splash olive oil
- 2 sourdough bread slices, torn
- Small handful fresh tarragon, roughly chopped
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Method
- Heat a splash of olive oil in a large hob-safe casserole, then fry the chicken thighs for 3-4 minutes until golden. Remove and set aside.
- Add the shallots and mushrooms to the pan and fry for 10 minutes until softened. Add the garlic, purée and wine to the casserole, then bubble for 2 minutes until the wine has reduced by half.
- Stir in the chicken stock, bay leaves and tomatoes, then return the chicken to the pot. Season, then bring the stew to a simmer, cover and cook for 1 hour (see Make Ahead).
- Meanwhile, heat a splash of oil in a frying pan and cook the torn sourdough until golden. Remove from the heat, leave to cool slightly, then stir in the tarragon.
- Swirl the crème fraîche through the casserole, check the seasoning, sprinkle with the crumbs and serve.
Nutrition
- 508kcal Calories
- 21.1g (7.2g saturated) Fat
- 53g Protein
- 18.3g (6.2g sugars) Carbs
- 3g Fibre
- 0.9g Salt
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