Hairy dieters chicken chasseur
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
900 gram(s) asda celeriac (by ROSE-MARY) 15 gram(s) ASDA reduced fat Creme Fraiche (by TEENY1981) 13 gram(s) Garlic (1 clove) (by JMARINO417) 15 gram(s) buckwheat flour (by SHELLEYBART) 250 grams Mushrooms, fresh 3 tbsp chopped Shallots 1 tbsp Olive Oil 200 grams Red Ripe Tomatoes 1 serving Chicken stock cubes KNORR per cube (by BENBRADAGH) 300 mL Water, tap 1 tbsp asda tomato puree (by ROSE-MARY) 100 mL White Wine 1 tbsp Tarragon, ground 1 dash Salt 3 dash Pepper, black 12 oz Chicken Thigh- baked no skin
Take chicken thighs raw, place bone side up cut either side of the bone to flatten slightly. Season and dust with flour.
Heat a teaspoon of oil in a large frying pan, add chicken cook for a few minutes on each side until golden then remove and set aside.
Reduce heat and remaining oil to pan add shallots garlic and mushrooms and fry gently for several minutes. Stir regularly until softened but remain uncoloured.
Pour in white wine stirring to free anything sticking to the pan. Stir in tomato purée blending with the wine add stock tomatoes and tarragon. Put the chicken back in the pan. Simmer uncovered for 40 minutes or so until chicken is cooked through and tender and the sauce has reduced. Serve with celeriac purée and green veg or salad.
Celeriac purée;
Place the celeriac (Chopped into small cubes) and 2 garlic cloves in a medium pan cover with water, season with a little salt. Bring to a simmer, cover and leave to cook over low heat for 15 minutes. Drain excess water and mash, add creme fraiche season to taste.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user FBAILEY24X.
Heat a teaspoon of oil in a large frying pan, add chicken cook for a few minutes on each side until golden then remove and set aside.
Reduce heat and remaining oil to pan add shallots garlic and mushrooms and fry gently for several minutes. Stir regularly until softened but remain uncoloured.
Pour in white wine stirring to free anything sticking to the pan. Stir in tomato purée blending with the wine add stock tomatoes and tarragon. Put the chicken back in the pan. Simmer uncovered for 40 minutes or so until chicken is cooked through and tender and the sauce has reduced. Serve with celeriac purée and green veg or salad.
Celeriac purée;
Place the celeriac (Chopped into small cubes) and 2 garlic cloves in a medium pan cover with water, season with a little salt. Bring to a simmer, cover and leave to cook over low heat for 15 minutes. Drain excess water and mash, add creme fraiche season to taste.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user FBAILEY24X.
Nutritional Info Amount Per Serving
- Calories: 295.2
- Total Fat: 12.9 g
- Cholesterol: 85.0 mg
- Sodium: 93.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 10.2 g
- Protein: 25.5 g
Member Reviews