Chicken Chasseur
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1tsp Olive Oil 25 grams Butter, salted 1 medium (2-1/2" dia) Onions, diced2 clove Garlic 200g button mushrooms225 mL Red Wine 500 gram Knorr Chicken Stock Pot (1 made up as per packet)40 gram(s) Essential Waitrose Double Concentrated Tomato Puree 4 Chicken Legs (incl. thigh)
Heat the oil and 1/2 the butter in a large lidded casserole dish. Season the chicken and fry off until golden brown. Remove chicken.
Melt rest of the butter. Add the onion; fry 5 mins. Add garlic; fry 1 min. Add mushrooms; fry 2 mins.
Add wine & puree. Turn the heat up so the liquid bubbles; reduce for 5 mins. Add stock.
Return chicken to pan. Cover and cook on low for about an hour.
When the chicken is ready, remove it from the pan. Turn the heat back up and rapidly reduce the sauce for about 10 minutes, until it's syrupy and concentrated.
Pour sauce over chicken to serve.
Serving suggestions: mashed potato, crusty bread, roasted baby new potatoes
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARLANDRIA606.
Melt rest of the butter. Add the onion; fry 5 mins. Add garlic; fry 1 min. Add mushrooms; fry 2 mins.
Add wine & puree. Turn the heat up so the liquid bubbles; reduce for 5 mins. Add stock.
Return chicken to pan. Cover and cook on low for about an hour.
When the chicken is ready, remove it from the pan. Turn the heat back up and rapidly reduce the sauce for about 10 minutes, until it's syrupy and concentrated.
Pour sauce over chicken to serve.
Serving suggestions: mashed potato, crusty bread, roasted baby new potatoes
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARLANDRIA606.
Nutritional Info Amount Per Serving
- Calories: 462.0
- Total Fat: 24.3 g
- Cholesterol: 136.8 mg
- Sodium: 611.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.4 g
- Protein: 36.9 g
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