This is a lovely easy dish to prepare, and is great served with either steamed rice, pasta, quinoa, or just a big bunch of steamed veggies. You can prepare the chicken dish first, and whilst that is resting then use the Thermomix to cook the other accompaniments to your meal.
Alternatively a big baking dish full of lovely roasted veggies would be fabulous too … and if going down this path, don’t forget some crusty sourdough to help soak up those wonderful juices!
If you don’t have any veggie stock paste, then use chicken stock instead of water.
Chicken Chasseur
Prep time
Cook time
Total time
This is a lovely easy dish to prepare, and is great served with either steamed rice, pasta, quinoa, or just a big bunch of steamed veggies. You can prepare the chicken dish first, and whilst that is resting then use the Thermomix to cook the other accompaniments to your meal.
Alternatively a big baking dish full of roasted veggies would be fabulous too. And if going down this path, don't forget some crusty sourdough to help soak up the juices!
If you don't have any veggie stock paste, then use chicken stock instead of water.
Author: Gina @ The Passionate Pantry
Serves: 4-6
Ingredients
- 2 cloves garlic
- 1 onion peeled and quartered
- 6 sprigs flat leaf parsley (plus extra for serving)
- 40g olive oil
- 300g Swiss brown mushrooms (left whole if small, cut in half if large)
- 200g white wine
- 80g tomato paste
- 2 tbls veggie stock concentrate
- 200g water
- 1 kg chicken thighs, cut into quarters so they are relatively large pieces
- 1 tbl (extra) veggie stock concentrate (to rub over chicken before steaming)
- 1 tsp dried tarragon
- 30g cornflour
- Zest and juice of 1 lemon (aim for 50 to 60g juice)
- 1-2 tbls chopped flat leaf parsley to sprinkle before serving
Instructions
- Place garlic, onion and parsley into TM bowl and chop 3 seconds x speed 7
- Scrape down sides of bowl
- Add oil and sauté 5 minutes / Veroma / speed 1 with MC off
- Add wine, tomato paste, stock concentrate and water to TM bowl and place lid into position
- Put chicken into Veroma dish and tray rubbing lightly with the extra veggie stock concentrate as you go, sprinkle with dried tarragon, finally place mushrooms around chicken on both levels
- Place Veroma in position and cook 25 minutes / Veroma / speed 3
- Remove Veroma and put aside for a minute
- Add cornflour to sauce in bowl and mix 10 seconds x speed 3
- Add chicken and mushrooms to the sauce along with the zest and juice of the lemon and cook 5 minutes / 100 / reverse / speed soft
- Taste for seasoning and add more salt if needed
- Pour into Thermoserver and let rest for at least 10 minutes
- Sprinkle with chopped flat leaf parsley before serving
This is such a lovely flavoured dish Gina. I made it last night and everyone loved it. I hadn’t made it for a long time and had forgotten how easy it is! Thanks for another family favourite.
Sash … I had totally forgotten about it so thanks heaps for reminding me … in fact I don’t think I have ever posted the recipe to FB so I am going to do that now in case anyone else wishes to give it a go … THANK YOU SO MUCH! This is now on our menu for next week! xo
My partner and I stumbled over here from a different page and thought I might check things out.
I like what I see so i am just following you. Look forward to looking over your web
page repeatedly.
Thanks so much … hope you like what you see … really appreciate you taking time to comment xo Gina