Lesley’s Chicken Chasseur
- 3 x Chicken Breasts
- 150g x Chestnut Mushrooms (sliced or quartered)
- 3 x Tomatoes (seeded and diced)
- 3 x Shallots (diced)
- 2 x Garlic Cloves
- 1 tbsp x Tom puree
- 1 tbsp x Butter
- 1 tbsp x Tarragon (dry or fresh)
- 2 x Rosemary sprigs
- 1 x Beef stock pot
- 1 × chicken stock pot (mix with 275ml of hot water)
Mash,Tenderstem Broc/Green Beans
In a large frying pan, add half the butter and a splash of oil, start frying the chicken breasts, 2
mins on each side until golden in colour.
Remove the chicken from the pan and set aside. Cool down the pan but do not wipe out the oil.
Add the shallots and garlic, lightly sweat down. Add the beef stock pot to the pan and a pinch of sugar.
Reduce until the onions absorb the mix. Add tarragon and set aside.
In a medium sized sauce pan, add butter and a little bit of oil. Lightly sweat off the mushrooms on a
Then add the tomato puree, cook for 1 minute. Add the chicken stock and rosemary and
Put the chicken into the pan and top up with water if needed. Bring to boil and simmer for around 30 –
40 mins. Reduce sauce, season and add the diced tomatoes.