Chicken Chasseur
French dinner for one, on the table in 32 minutes. About 640 kcal and 42 g protein.
Per portion
Calories from protein 26%, carbs 24%, fat 50%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Cook the new potatoes in boiling salted water for 15–18 minutes until tender, then drain.
- 2
Meanwhile, season the chicken with salt and pepper and brown in a splash of oil for 4–5 minutes, then set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Fry the onion and mushrooms in the same pan with a pinch of salt for 8 minutes until the onion is soft and the mushrooms golden, then stir in the garlic and tomato purée for 1 minute.
- 4
Return the chicken to the pan with the tomatoes, stock and tarragon, and simmer for 10–12 minutes until the chicken is cooked through (75°C in the thickest part) and the sauce has thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Taste the sauce and adjust the salt and pepper, then serve with the potatoes, scattered with the parsley.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-chasseur/
