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5 from 1 vote

Chicken Chasseur

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 -6
Author: Gina @ The Passionate Pantry

Ingredients

  • 2 cloves garlic
  • 1 onion peeled and quartered
  • 6 sprigs flat leaf parsley plus extra for serving

  • 40 g olive oil

  • 300 g Swiss brown mushrooms left whole if small, cut in half if large

  • 200 g white wine
  • 80 g tomato paste
  • 2 tbls veggie stock concentrate
  • 200 g 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

  • 30 g 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

Notes

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.