Chicken chasseur

This is my take on the chicken chasseur. Many people use chicken legs but our family love to eat chicken that they haven’t got to de-bone on their plates or mess about with chicken skin! So hence the chicken breasts. I also don’t like to fry my chicken or onions first because it adds fat to the dish and I know fat gives flavour but I think you can taste the flavours of the mushrooms and onions better without it.

Ingredients:

• 6 x chicken breasts or legs
• 250g mushrooms
• 2 x red onions
• 1 pint chicken stock
• 2 cloves garlic (chopped)
• 1 tbsp tomato puree
• red or green peppers ( sliced)
• Salt & pepper to season
• 4 tomatoes (optional)

Method:

Place the  chicken portions into an ovenproof dish.

Slice the mushrooms, onions and peppers and add to the dish. Finely chop the garlic and sprinkle that over the top.

Make up a pint of chicken stock and stir in the tomato puree before pouring it over the chicken.

Season and add the tomatoes if required, but quarter them and de-seed them first.

Cover with foil and place in the oven at 180º for 45 mins. Remove the foil and stir, then place back in the oven for another 10 minutes.

Serve with creamy mashed potatoes and roasted carrots.