Gluten Free One Pot Chicken Chasseur Recipe
Posted , in Dinner
This classic French casserole makes a perfect one pot family dinner. Throw it all in a pan and leave to stew for an hour and a half, then enjoy midweek with rice or potatoes.
- 8 chicken thighs, skin on, trimmed of fat
- 2 shallots, diced
- 2 garlic cloves, minced
- 1 stick celery, diced
- 150g button mushrooms, washed and chopped
- 2 carrots, peeled and chopped
- 1 tbsp olive oil
- 200ml red wine (the alcohol will evaporate during the cooking process)
- 450ml gluten free chicken stock
- 25g butter
- 2 tbsp tomato puree (double check its gluten free, as not all are)
- 2 sprigs of thyme
- Flat leaf parsley
WHAT YOU NEED TO DO
1. Heat the oil and half the butter in a deep casserole dish with a lid. Meanwhile, season the chicken thighs with salt and pepper, then fry on a high heat for about 5 minutes to get some colour on them. Remove the chicken when browned and put to one side.
2. Heat the rest of the butter and fry off the onions, garlic and carrots until soft.
3. Add in the wine to deglaze the pan and let the alcohol evaporate off and liquid reduce before adding in the celery and mushrooms and frying for a couple of minutes.
4. Add in the tomato puree and stir well so everything is coated, then pour in the stock and bring to the boil. Using tongs, gently pop the chicken thighs back in, (you’ll need to nestled them in between the vegetables!) and the thyme, then cover with the lid.
5. Reduce to a simmer and leave for one hour, stirring occasionally to make sure there is enough liquid in there.
6. After an hour, remove the chicken from the pan and put to one side whilst you bring the pan of sauce back to a high heat and boil for 5 minutes. This will help it to reduce down further, turning it into a thick casserole type consistency.
6. Add the chicken back in, sprinkle with torn parsley and serve with mash potatoes or rice with some winter vegetables. Enjoy as a family!