Recipe

Chicken chasseur

Mar 29, 2014 1:00pm
  • 10 mins preparation
  • 37 mins cooking
  • Serves 6
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Ingredients

Chicken chasseur
  • 2 tablespoon extra virgin olive oil
  • 12 chicken drumsticks
  • 2 leeks, trimmed, sliced
  • 1 eggplant, chopped
  • 2 red capsicums, seeded, chopped
  • 2 37g packets chicken chasseur flavour base
  • 1 1/2 cup (375ml) white wine
  • 1 1/2 cup (375ml) chicken stock
  • 1/4 cup chopped parsley
  • mashed potato, to serve
  • steamed greens, to serve

Method

Chicken chasseur
  • 1
    Preheat oven to 200°C (180°C fan-forced). Heat oil in a frying pan on high. Brown chicken, in batches, 2-3 minutes each side. Remove.
  • 2
    Add leeks, eggplant and capsicums to same pan. Cook, stirring, 5 minutes, until softened and starting to brown.
  • 3
    Stir in flavour base, followed by wine and stock. Return chicken to pan, coating well in sauce. Bring to a simmer.
  • 4
    Transfer mixture to a casserole dish. Bake, covered, 20 minutes. Reserve 1/3 of mixture for leftovers. Top with parsley; serve with potato and greens.

Notes

If desired, use a flameproof saucepan to prepare casserole.

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