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Chicken Chasseur

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons vegetable oil
  • 8 chicken thighs and drumsticks (4 of each)
  • 2 banana shallots finely diced
  • 100 millilitres white wine
  • 1 Knorr Chicken Stock Pot
  • 500 grams passata
  • 100 millilitres water
  • 250 grams button mushrooms sliced
  • 2.5 teaspoon tarragon chopped
  • 2 tomatoes skinned deseeded finely diced
  • 2 tablespoons chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

320kcal

Energy (kJ)

1339kJ

Protein (g)

18.3g

Carbohydrate incl. fibre (g)

22.7g

Carbohydrate excl. fibre (g)

17.8g

Sugar (g)

13.2g

Fibre (g)

4.8g

Fat (g)

16.1g

Saturated fat (g)

3.2g

Unsaturated fat (g)

10.9g

Monounsaturated fat (g)

4.7g

Polyunsaturated fat (g)

6.2g

Trans fat (g)

0.1g

Cholesterol (mg)

69mg

Sodium (mg)

1030mg

Salt (g)

2.57g

Vitamin A (IU)

1507IU

Vitamin C (mg)

17.2mg

Calcium (mg)

78mg

Iron (mg)

2.81mg

Potassium (mg)

1144mg

Total

1280kcal

5355kJ

73.1g

90.8g

71.4g

52.8g

19.4g

64.3g

12.8g

43.6g

18.9g

24.7g

0.3g

276mg

4120mg

10.30g

6029IU

68.6mg

313mg

11.25mg

4577mg


  • 1 Heat half the oil in a large frying pan. Fry the chicken pieces on both sides until golden brown, approximately 8-10 minutes.
  • 2 Add the shallots to the frying pan, and fry gently for a further 3-4 minutes.
  • 3 Add the wine and cook for 2-3 minutes, so that the alcohol from the wine cooks off and the liquid reduces by half.
  • 4 Add the Knorr Chicken Stock Pot, passata and water and bring to the boil, reduce the heat and simmer for 20 minutes.
  • 5 In a separate frying pan heat the remaining oil and fry the mushrooms till lightly coloured. Add the mushrooms, tarragon and diced tomatoes to the chicken and simmer for 2-3 minutes. Serve garnished with chopped parsley.