The key to Chicken Chasseur or Hunter’s Chicken is the quality of the stock. Our stock is made the old fashioned way by roasting chicken bones and adding to fresh vegetables & herbs to create a delicious stock. Combine this with fresh chickens and you have a tasty, moreish meal. We use 2 whole chickens for each dish.
Cook for 30 minutes at 180 degrees.
Perfect with creamy mashed potatoes.
Contains gluten and dairy.
Our butcher provides whole chicken.
Our grocer gives us mushrooms, carrots, onions and garlic.
From our fridge, we grab butter.
From the herbs and spices tin, we season with beef stock, fresh parsley, fresh thyme, dried tarragon, salt and pepper.
From our pantry cupboard, we use flour and tomato puree.