Heat the oil in a frying pan, pass the chicken breasts through seasoned flour and fry the chicken and onions until golden. Transfer to a casserole dish using a slotted spoon.
Add the white wine to the pan and reduce by half. Add remaining ingredients. Bring to the boil and pour over the chicken.
Arrange the chicken in a serving dish and keep warm. Cover and cook in the oven for 1½ hours or until chicken is tender.
CHEF’s TIP
!
Great served with Herb Dumplings. Sift 200g self-raising flour into a bowl and stir in 2 tbs Schwartz for Chef Mixed Herbs and 100g shredded suet. Bind with 150ml of water to make a firm dough. Divide into 20 balls and place on top of the Chasseur 45-50 minutes before the end of cooking.