Chicken Chasseur & Mashed Potatoes

Chicken Chasseur &  Mashed Potatoes
Prep in Prep in:
30 mins
Cook in Cook in:
60 mins
Serves Serves:


Season the chicken with salt & pepper and coat with flour

Fry chicken pieces  skin-side down in olive oil for 1-2 minutes until golden-brown, then turn and fry on the other side.

Heat another  frying pan over a medium heat and add half the butter. When the butter is bubbling add the button mushrooms and fry until golden. Add them to the chicken which should be in a deeper pan/casserole dish.

Add the remaining butter to the pan used to fry the mushrooms then add the shallots/onions and the caster sugar and fry for 2-3 minutes until the shallots/onions are cooked and caramelised.

Add the wine and bring to the boil.

Pour this mixture over the chicken, then add the stock, tomato purée and tarragon. Bring to the boil, then reduce the heat to simmer for 45 minutes to one hour, or until the chicken is completely cooked through and the sauce has reduced and thickened slightly.

Add the tomatoes, flatleaf parsley and more chopped tarragon and season, to taste, with salt and freshly ground black pepper.

To serve, place two pieces of chicken or a whole breast onto each plate. Pour more sauce over  chicken and serve with delicious mashed potatoes.


For the mashed potatoes

1kg Rooster potatoes peeled, cut into chunks

110g butter

110ml milk

salt and freshly ground pepper to season

For the chicken

1.5kg chicken (approx four breasts or 8 thigh/leg pieces)

salt and freshly ground pepper to taste

50g plain flour

2 tbsp olive/vegetable oil

110g butter

75g small/button mushrooms

150g shallots quartered (or onions)

40g castor sugar

175ml dry white wine

350ml chicken stock

3 tbsp tomato puree

small handful fresh tarragon chopped

2 tomatoes, peeled & chopped

2 tbsp fresh parsley finely chopped