CHICKEN CHASSEUR

Sauce chasseur, sometimes called “hunter’s sauce”, is used in French cuisine. The name is derived from the French word for “hunter”, alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would allegedly pick the mushrooms that they would subsequently use for their preparation. Chasseur is thought to have been invented by Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto.

Serves 4
1 hour 40 minutes
410 kcal per serving (without side order)


Ingredients

• 1 kg chicken thigh fillets, seasoned with salt and pepper
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 large yellow onion, sliced
• 100 g mushrooms, sliced
• 1 tsp thyme
• 400 g of crushed tomatoes
• 60 ml chicken broth
• 60 ml of white wine
• 1 tbsp tomato purée

Method

1. Heat the olive oil in a pan and brown the chicken in batches on medium heat, then transfer to a plate.
2. In the same pan sauté the garlic, onion and mushrooms on medium heat for 5 minutes or until soft.
3. Add the chicken, thyme, crushed tomatoes, broth, wine and tomato puré and mix well.
4. Place a lid on the pan and simmer for about 1 hour and 15 minutes or until the chicken is tender and cooked through.
5. Serve with mashed potatoes or rice.