Creamy chicken chasseur. Heat a deep sided pan on the stove and brown the chicken pieces in batches until golden in colour. Stir in the chicken stock, bay leaves and tomatoes, then return the chicken to the pot. Meanwhile, heat a splash of oil in a frying pan and cook the torn sourdough until golden.
Return the chicken to the pan and add in your cream, wine, stock, and lemon juice immediately.
Bring the liquids to a boil, then reduce to a simmer and cook until the chicken has cooked through.
Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
You can have Creamy chicken chasseur using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Creamy chicken chasseur
- Prepare 600 g of chicken breast.
- It's 200 g of mushrooms.
- You need 1 of small onion.
- You need 3 tablespoons of cream cheese.
- You need 400 g of tomato passata.
- Prepare of Herbes de provence.
- Prepare of Parsley.
- Prepare of Salt and pepper.
- Prepare of Olive oil.
Heat a large sauté pan until hot, add the oil and half the butter then fry the chicken pieces. Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season chicken with salt and pepper.
Creamy chicken chasseur step by step
- Fry the chicken breasts whole in a little oil.
- In a separate pan, sautée the mushrooms and onions, then add the passata and cream cheese. Add a couple of teaspoons of herbes de provence and season with salt and pepper.
- Add the cooked chicken breasts to a casserole dish and cover with the creamy tomato sauce. Put in preheated oven at 200c for 45 minutes. Garnish with chopped parsley.
Flip chicken; add shallots, cut sides down, and press into skillet. Fry the chicken until it is coloured then season. Add the wine and bring it to the boil, then add the stock followed by half of the tarragon. Put into the oven for forty-five minutes. Finish the chicken with fresh tarragon and serve with the mashed potatoes.
