Chicken Chasseur

Number of Portions
Chicken Chasseur


- 30 ml oil
- 10 x 150 gram chicken breasts
- 450 gal button onions, peeled
- 600 ml dry white wine
- 750 ml chicken stock
- 6 Bay Leaves
- 2 tsp Rosemary
- 2 tsp Thyme
- 2 tsp Parsley
- 1 tsp Garlic Puree
- 50 grams tomato puree
- 15 grams brown sugar
- 500 grams button mushrooms
- 200 grams season flour
- Sea Salt to taste
- Black Peppercorns , freshly ground - To taste


Pre-heat the oven to 180ºC, 350ºF, Gas Mark 4.

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.


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.

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