Chicken Chasseur from Scratch

Chicken Chasseur from Scratch

Chicken Chasseur from Scratch

Prep Time
20 Minutes
Delicious slow-cooked chicken in a rich white wine sauce flavoured with Rosemary, Bay Leaves and Thyme. Serve with roast potatoes for a wholesome, warming meal for all the family.
  • 3 tablespoons plain flour

  • 4 chicken portions, skin on

  • 2 tablespoons oil

  • 175 gram (6 ounce) button onions, peeled

  • 300 millilitre (½ pint) dry white wine

  • 300 millilitre (½ pint) chicken stock

  • 2 Bay Leaves

  • 1 teaspoon Rosemary

  • 2 teaspoon Dried Thyme

  • ½ teaspoon Ground Black Pepper

  • ¼ teaspoon Minced Garlic

  • ½ teaspoon Sea Salt Adjustable Grinder Mill

  • 2 tablespoons tomato purée

  • 1 teaspoon brown sugar

  • 100 gram (4 ounce) button mushrooms

Key Products
Dried Thyme

Product Information

£ 1.69/unit,11g
Ground Black Pepper

Product Information

£ 2.20/unit,33g
Minced Garlic

Product Information

£ 1.89/unit,46g
Sea Salt Adjustable Grinder Mill

Product Information

£ 2.99/unit,60g


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Coat the chicken in the flour. Heat the oil in a frying pan and fry the chicken and onions until golden. Transfer to a casserole dish. Blend together the wine, stock, Herbs, Pepper, Garlic, Salt, tomato purée and sugar. Pour the liquid over the chicken and add the mushrooms.
  • 3 Cover and cook in the oven for 1½ hours or until the chicken is tender. Arrange the chicken in a serving dish and keep warm. Thicken the cooking liquid to the desired consistency using the cornflour paste and pour over the chicken.