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Chicken Chasseur to Make Westerns Purrrr

Danielle Swain from Come Dine With Me Australia prepares a hearty Chicken dish that will be the fast way to any man's heart...


  • 4 x chicken Maryland cut, pieces coated in plain seasoned flour

  • olive oil

  • 1 tablespoon butter

  • ¼ cup plain flour

  • 4 bacon rashers, chopped

  • 250g mushrooms

  • 1 x onion, chopped finely

  • 2 x carrots, chopped

  • 1 x stalk celery, chopped

  • 1 cup of chicken stock

  • 1 cup of dry white wine

  • 4 tablespoons of tomato paste

  • ¼ cup chopped parsley

  • salt and pepper

  • 2 tablespoons of minced garlic

  • 2 tablespoons of mixed dried thyme and tarragon

  • ¾ cup thickened cream

  • 1 x red capsicum sliced in rings

  • 1 bay leaf


  • 1.

    Heat butter and olive oil in a large deep pan. Fry chicken pieces in batches until skin is crisp and golden. Set aside on grease absorbent paper.

  • 2.

    Sauté bacon, garlic, thyme and onion until tender in same pan. Sprinkle with flour and mix until combined.

  • 3.

    Add stock, wine, and tomato paste to pan. Stir until mixture thickens.

  • 4.

    Turn off heat in pan and stir through cream and parsley.

  • 5.

    Pre-heat oven or casserole pan to 190c.

  • 6.

    Place chicken pieces in an oven proof baking casserole dish. Add chopped carrots, celery and mushrooms to dish.

  • 7.

    Pour mixture from pan into baking dish over chicken and vegetables. Place capsicum rings evenly over chicken and sauce mixture.

  • 8.

    Bake in oven or casserole pan for 45min until chicken is cooked through.

  • 9.

    Serve with cooked white wild rice and/or crusty bread.

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