Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken chasseur, for 2. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chicken chasseur, for 2 is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Chicken chasseur, for 2 is something which I’ve loved my whole life.

.chicken chasseur recipe: the chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of brown chicken stock, tomato sauce How To Joint,Then Cook A Chicken. Chicken chasseur (literally hunter's chicken) is a fast, one-pot dish. The French classic combines mushrooms and chicken in a tomato and white-wine.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken chasseur, for 2 using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken chasseur, for 2:

1. Prepare 1 onion
2. Take 1 packages chestnut mushrooms
3. Get 1 clove garlic
4. Make ready 1 tsp dried thyme
5. Take 1 tbsp tomato puree
6. Get 185 ml red wine, Merlot works well
7. Prepare 400 ml chicken stock
8. Prepare 4 chicken thighs or drumsticks, skin on
9. Make ready 2 large potatoes

From The America's Test Kitchen Cookbook., the same folks as Cook's Illustrated. The chicken pieces should still have both the bone in and the skin on. Chicken Chasseur, "Hunter Style" chicken with mushrooms, tomatoes and herbs. Chicken Chasseur, or Hunter's Chicken, is a simple French country meal.

Instructions to make Chicken chasseur, for 2:

1. Chop the onion and halve any large mushrooms.
2. Put the oven on to heat to 180C.
3. Fry the onion in a knob of butter or 1 tbsp vegetable oil in a large, oven-proof high-sided frying pan. Once the onion has softened, add 1 tsp chopped garlic or 1 chopped garlic clove. After 1 minute, add the mushrooms. After 1 minute, add the wine, then stir in tomato puree, and 1 tsp dried thyme and the chicken stock, and bring to the boil.
4. Lie the chicken pieces on top, skin-side up, season generously with black pepper, and roast in the oven.
5. Peel the potatoes, and boil for 10 minutes. Drain, drizzle with oil or fat, and roast for 45 minutes, or until golden and crisp.
6. When the chicken and potatoes are nearly ready, steam the greens in a pan with a splash of water over a low heat for 10 minutes.

What I like about country French cooking is the simplicity. There isn't a lot of "over-thinking" about preparing a meal. Chicken thighs are braised in a white wine sauce with shallots, mushrooms and bacon. Serve with mashed potatoes or rice. Heat butter in a large frying pan.

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