Chicken Chasseur

By CruelK8E

Ingredients

• 1 tbsp olive oil or 5 sprays of fry light
• 600 g chicken breast
• 2 large carrots - peeled and sliced
• 150 g mushrooms - sliced
• 2 onions - sliced
• 2 cloves garlic - crushed
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 400g can chopped tomatoes
• 300 ml chicken stock - from a cube is fine
• 2 tbsps tomato puree
• 1/2 tsp browning (optional, adds colour)
• salt and pepper

Details

Servings 4
Adapted from abbescookingantics.blogspot.co.uk

Preparation

Step 1

Preheat oven to 180c/160cfan/350f/gas 4.

Heat the frying pan/skillet over a medium heat and spray with fry light (or add the olive oil). Add the chicken breasts and cook until beginning to brown on both sides - about 3 to 4 minutes. Place the carrots and mushrooms into the base of the casserole dish and lay the browned chicken breasts on top.

Add the onion, garlic and herbs to the frying pan and cook until beginning to soften - about 5 minutes, then lay these over the top of the chicken. Put the chopped tomatoes, tomato puree, stock and browning into the frying pan and season with salt and pepper. Bring to a fast simmer then pour/spoon it into the casserole dish. Put the lid on and cook in the oven for about an hour.

NOTE: The sauce may need thickening at the end of cooking. If so, remove the chicken and pour the sauce and veg into a pan on the stove, bring back to a simmer (shouldn't take more than a second or two, its come straight from the oven) and thicken with 1 tsp of cornflour mixed with 1 tbsp of water.