Creamy chicken chasseur with crispy breadcrumbs

Creamy chicken chasseur with crispy breadcrumbs
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, Simmering time 1 hour

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.

Nutrition: per serving

Calories
508kcal
Fat
21.1g (7.2g saturated)
Protein
53g
Carbohydrates
18.3g (6.2g sugars)
Fibre
3g
Salt
0.9g
Calories
508kcal
Fat
21.1g (7.2g saturated)
Protein
53g
Carbohydrates
18.3g (6.2g sugars)
Fibre
3g
Salt
0.9g

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

 

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Swirl the crème fraîche through the casserole, check the seasoning, sprinkle with the crumbs and serve.

delicious. tips

  1. Make the recipe to the end of step 3, then cool, cover and chill for up to 2 days, or freeze in an airtight container for up to 2 months. Defrost in the fridge overnight, reheat until piping hot, then complete the recipe.

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