Chicken Chasseur

This classic French casserole recipe starts with pieces of chicken, cooked together with shallots, brandy, wine and served with a rich tomato and mushroom based sauce.



  • 600g lean skinless chicken breast fillets, fat trimmed, cut into 5cm pieces
  • 2 brown onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 100g button mushrooms, sliced
  •  1 carrot, sliced
  • 400g can chopped tomatoes
  • 2 tbs tomato paste
  • 2 tbs fresh flat-leaf parsley, finely chopped
  • 1 chicken stock cube


  1. Preheat oven to 190°C.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat.
  3. Cook chicken for 3-4 minutes each side or until browned.
  4. Transfer to an oven proof casserole dish.
  5. Cook onion and garlic in same pan, stirring for 3-4 minutes or until softened.
  6. Add to chicken with mushroom, carrot, tomatoes, tomato paste and 1/3 of parsley.
  7. Pour stock cube dissolved in 300ml hot water into frying pan and bring to the boil.
  8. Add to casserole dish and stir well.
  9. Season with salt and pepper.
  10. Cook, covered, in oven for 1 hour or until chicken and vegetables are tender.
  11. Sprinkle with remaining parsley and serve with steamed brown rice.