Chicken Chasseur – 4th January 2016

This recipe will serve approximately 8 people.

  • 1.5 kg Chicken breast, skinless and uncooked (8 breasts)
  • 86 gms (one half of a twin pack) lardons
  • 2 onions – sliced
  • 2 carrots – sliced – I don’t always peel, but if you prefer to thats OK.
  • 2 garlic cloves – peeled and sliced
  • 300 gms mushrooms – sliced
  • 2 x 400 gm tins tomatoes
  • 5 – 10 sprays Fry light spray or other low calorie controlled spray
  • Fresh parsley
  • stock – approximately 300 mls
  • salt and pepper to taste


  • Preheat oven to Gas Mark 5/190°C/375°F.
  • Take a large non-stick frying pan and spray with low fat cooking spray. Heat, add begin chicken breasts or chunks if you prefer and sauté for around 3 – 4 minutes on each side or until browned. Add Lardons and lightly fry until brown. If you are cooking this for 8 you may have to do in batches… Transfer to ovenproof casserole.
  • Place the onions and garlic in the frying pan and sauté for 3-4 minutes until softened then add to casserole with the carrot, mushrooms, tomatoes, tomato puree and parsley.
  • In the hot frying pan pour the stock and let it boil up,stirring to absorb the juices. Add to casserole and stir well. Season with salt and pepper.
  • Cook the casserole for approximately 1 hour, until chicken and vegetables are tender. Garnish with parsley.
  • Serve with either rice, jacket potato or croquette potato as I did, along with a selection of fresh vegetables for those that want them.


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