White Wine Stock Pots

Chicken Chasseur

Serves 4

25 mins prep time

40 mins cook time

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Ingredients

2 tbsp Olive Oil

8 Chicken Thighs, Bone In, Skin On

2 Red Onion, Small Diced

2 Garlic Cloves, Crushed

200g White Mushrooms, Sliced

2 tbsp Unsalted Butter

2 tbsp Plain Flour

1 OXO Chicken Stock Pot

500ml Boiling Water

1 OXO White Wine Stock Pot

2 tbsp Tomato Puree

2 tbsp Fresh Parsley, Chopped

1 tbsp Fresh Tarragon, Chopped

Cracked Black Pepper

Step one

Preheat the oven to 170°C fan.

Step two

Heat half of the oil in a large frying pan and sauté the chicken in batches until browned and the skin is crispy.

Step three

Transfer to a large casserole dish with fitting lid.

Step four

Heat remaining oil in the same pan and cook the onion, garlic and mushrooms for 3-4 minutes.

Step five

Add the butter, once melted, sprinkle in the flour and stir well.

Step six

Make the OXO Chicken Stock as per instructions, pour in the stock and pop out OXO White Wine Stock Pot.

Step seven

Add the tomato puree and mix well, once the sauce is smooth pour over the chicken.

Step eight

Cover the casserole dish with lid and place in the oven for 30 minutes.

Step nine

Sprinkle with parsley, tarragon and a little cracked black pepper.

Step ten

Serve with mashed potatoes and mixed vegetables.