Chicken chasseur

Chicken chasseur

Everyone will enjoy tucking into this delicious stew, and you could save time with ready-made sauce and mashed potato.

By , 21 September 2015
Chicken chasseur
  • Ready in: 55 mins
  • Serves: 4
  • Price: £2.25 per serving
Nutritional Info
Each 501g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1913KJ 457KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 382kJ/91kcal.
  • 4 Asda Butcher's Selection Chicken Breast Fillets
  • 2 level tbsp plain flour
  • 1 tbsp olive oil
  • 15g butter
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 2 level tbsp tomato purée
  • 300ml white wine
  • 200ml chicken stock, made with 1 stock cube
  • 2 level tsp dried tarragon
  • 3 plum or vine-ripened tomatoes (about 200g)
  • 250g chestnut mushrooms, halved or quartered
  • Mashed potato and a green-vegetable side dish, to serve
  • Cut the chicken breasts into 2 or 3 pieces. Season the flour, then toss the chicken in it to coat, reserving any leftover flour. Heat the oil in a frying pan and cook the chicken until golden on all sides. Put in a saucepan.

  • Add the butter and shallots to the frying pan and cook over a low heat, stirring, until soft. Add the garlic and cook, stirring, for 1 minute.

  • Stir in the reserved flour, then add the tomato purée. Cook, stirring, for 30 seconds.

  • Add the white wine, stir and boil until reduced by half. Add to the chicken with the stock and tarragon. Cover and simmer gently for 15 minutes.

  • Meanwhile, put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 1 minute, then remove. Skin the tomatoes, cut into quarters, discard the seeds and roughly chop.

  • Add the tomatoes and mushrooms to the chicken. Return to a simmer and gently cook, covered, for 15 minutes.

  • Serve with mash and veg.

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