Chicken Chasseur

Brined whole chicken roasted with vegetables, served with creamy mashed potatoes and a tarragon, white wine, and morel mushroom sauce.

Chicken Main Course French Mushrooms Roast

Estimated Nutrition

Calories

1052.6

kcal / serving

4210.4 kcal total

Carbs

29.6g

per serving

118.4 g total

Fat

74.1g

per serving

296.2 g total

Protein

62.2g

per serving

248.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Double Cream

for the mashed potato

125

Unsalted Butter

for the mashed potato

Liquids

300

White Wine

for the chasseur

300

Dark Chicken Stock

for the chasseur

Meat

piece

Chicken

whole

NutsSeeds

200

Salt

for the brine

piece

Bay Leaf

for the brine

clove

Garlic

for the brine

sprig

Rosemary

for the brine

sprig

Thyme

for the brine

tsp

Black Peppercorn

whole, for the brine

clove

Garlic

smashed

sprig

Thyme

fresh

0.5

bunch

Tarragon

fresh

tbsp

Chive

finely chopped

Vegetables

piece

Onion

roughly chopped

stick

Celery

roughly chopped

piece

Carrot

roughly chopped

500

Maris Piper Potatoes

for the mashed potato

200

Morel Mushroom

fresh

piece

Tomato

peeled, seeded, and finely chopped

Method

Serve chicken pieces with mash and pour the chasseur sauce over both.

Submerge chicken in brine and refrigerate for at least eight hours.

Preheat oven to 220°C and place chicken over chopped vegetables, garlic, and thyme in a tray.

Roast chicken for 40-50 minutes until juices run clear when pierced.

Boil potatoes in salted water for 12-15 minutes until tender and drain.

Boil 1 litre of water with brine ingredients until salt dissolves, then cool.

Rice potatoes, then beat with butter and cream until smooth and season.

Reduce white wine by half in a pan, add stock and tarragon, and reduce again.

Cook morels in the sauce for two minutes, then stir in tomatoes and chives.