Chicken Chasseur


8 chicken thighs (skinned and deboned)
8 shallots
1 pack pancetta
1 pack button mushrooms
400ml red wine
400ml chicken stock
2 tablespoons tomato puree
2 cloves garlic
Fresh thyme


Fry the pancetta in a large casserole pan until browning, add onions and brown a little, add mushrooms and garlic and toss around. Add wine and stock, stir in tomato puree and toss in a handful of fresh thyme. Bring to boil, then turn down to a simmer for at least 1 hour – I left mine for an hour and a half. At the end boil down the liquid to a level you are happy with – I like mine nice and juicy, so I just left it for about 10 mins. I served it with a big bowl of shredded cabbage and some crusty bread to dip in!

Nutritional Information:
Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.2
  • Total Fat: 16.7 g
  • Cholesterol: 78.8 mg
  • Sodium: 509.1 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 22.6 g

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