Chasseur literally translates to hunter, and paired with the gatherer’s bounty, we’ve created the perfect combination in our Chicken Chassuer. Tender chicken thighs and moreish mushrooms in a rich, velvety sauce on a bed of buttery swede, makes this a classic for all thyme.
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/ Serving 2 people
/ Serving 2 people
To prepare the ingredients, halve the chicken thighs. Finely slice the onion and button mushrooms. Peel and crush the garlic, and peel and roughly chop the swede.
Heat the olive oil in a flameproof casserole dish or large saucepan over a medium-high heat. Add the chicken thigh fillets and cook, turning, for 3-4 minutes or until browned. Transfer the chicken to a plate. Add the red onion to the pan and cook, stirring, for 3 minutes or until soft. Add the button mushroom and garlic and cook stirring for 1 minute, or until the garlic is fragrant. Add the white wine, bring to the boil and cook for 2 minutes, or until it has reduced by about half.
Whisk the plain flour, vegetable stock powder and water in a jug to combine. Add to the pan with the tomato paste, thyme and chicken. Bring to the boil. Reduce to a medium heat. Cover with a lid. Cook, stirring often, for 15 minutes, or until the chicken is cooked through. Season to taste with salt and pepper.
Meanwhile, place the swede in a large pot and cover with salted water. Bring to the boil. Cook for 15 minutes, or until tender. Drain. Return to the pot and mash with the butter using a potato masher until smooth. Season to taste with salt and pepper.
To serve, divide the swede mash and chicken chasseur between plates.