Chicken Chasseur
  • 1 teaspoon olive oil
  • 4 chicken thigh fillets, skin removed and sliced
  • cloves garlic, crushed
  • medium brown onion, chopped
  • 150g button mushrooms, sliced
  • 2 sticks celery, sliced
  • 1 medium capsicum, red or green, seeded and diced
  • 1 tablespoon plain flour
  • 1 cup white wine or chicken stock
  • 2 tablespoons tomato paste
  • 6 spring onions, chopped
  1. Brush frying pan with oil.
  2. Saute chicken for 5–6 minutes until almost cooked.
  3. Add garlic and onion, cooking until onion is translucent.
  4. Add mushrooms, celery and capsicum.
  5. In a small bowl combine flour and wine. Mix in tomato paste and stir until smooth.
  6. Pour onto chicken and stir well until mixture bubbles and thickens.
  7. Cover and cook for 7–10 minutes until capsicum and celery are tender.
  8. Stir through spring onions and serve.

Alternatives

  • Serve with couscous, pasta or rice.

Storage Suggestions

Can be stored in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping Board
  • Large knife
  • Pastry brush
  • Large non-stick frypan with lid
  • Small bowl

 

Acknowledgements

Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.