Saucy Chicken Breast Chasseur
over Rustic Mashed Potatoes
720 cals
25 mins
Description
The hunt for comfort food ends here, with a French dish of poulet chasseur, also known as hunter’s chicken. Served over mashed baby potatoes, the tender meat is softly punctuated with portobello mushrooms and Nantes carrots in an aromatic demi-glace sauce finished with butter.
Contains:
Milk • Mustard • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
2 Portobello mushrooms
450g Potatoes
1 Shallot (or onion)
200g Nantes carrots
2 Garlic cloves
30ml Vegetable demi-glace
9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Nutrition
Total fat | 34g |
Saturated Fat | 17g |
Sodium | 780mg |
Total carbs | 59g |
Sugar | 10g |
Protein | 46g |
Fibres | 8g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 6 to 8 min. on one side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
- Chicken thighs: 4 to 6 min. on one side.
- Meanwhile, medium-dice the carrots.
- Remove the stems from the mushrooms; medium-dice.
- Halve, peel and mince the shallot.
- Mince the garlic.
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the carrots, mushrooms, shallot, garlic, remaining spices and S&P.
- Sauté, 5 to 7 min., until beginning to soften.
- Add the demi-glace and 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 1 to 2 min., until beginning to thicken.
- To the pan, add the chicken.
- Cook, partially covered, 6 to 8 min., until the chicken* is cooked through and the sauce has thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
- Chicken thighs: 4 to 6 min.
- Divide the mash between your plates.
- Top with the chicken (slice beforehand if desired).
- Spoon the sauce over. Bon appétit!