16/10/2026
One pot, plenty of flavour. This Chicken Chasseur is just the thing for a comforting dinner. 😋🍗
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Ingredients:
4 chicken breasts
50 g plain flour, seasoned with salt and black pepper
1 tbsp olive oil
30 g butter
1 large onion, red or white, finely chopped
3 medium carrots, peeled and sliced
3 garlic cloves, crushed
1 tbsp tomato purée
3 sprigs fresh thyme
450 ml chicken stock
1 tsp Worcestershire sauce
Salt and freshly ground black pepper
Method:
Heat the olive oil with half the butter in a large casserole dish over a medium-high heat.
Place the flour in a shallow bowl and season well with salt and black pepper. Coat the chicken breasts in the seasoned flour, shaking off any excess.
Add the chicken to the casserole dish and cook for 4–5 minutes on each side until nicely golden. Remove from the dish and set aside.
Reduce the heat to medium and add the remaining butter. Add the onion and carrots and cook gently for 5–6 minutes, stirring occasionally, until the onion has softened and the carrots are beginning to cook.
Add the garlic and cook for a further minute.
Stir in the tomato purée and cook for 1 minute.
Return the chicken to the casserole dish and add the fresh thyme.
Pour in the chicken stock and Worcestershire sauce. Stir gently, scraping up any flavour from the bottom of the dish, and bring to a gentle simmer.
Cover with a lid, reduce the heat to low and cook for 30–35 minutes, or until the chicken is completely cooked through and the carrots are tender.
Remove the lid for the final 5–10 minutes and allow the sauce to gently reduce and thicken.
Taste and adjust the seasoning with salt and freshly ground black pepper before serving.
