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Thursday, 11 September 2014


Chicken chasseur
CHICKEN CHASSEUR is a hearty casserole yet  light on calories - and a great budget meal.
Eat with fluffy mashed potatoes or crispy roasters for a bit of crunch.
With a small amount of preparation, this one pot meal will take care of itself in the oven. We leave most of the skin on the chicken while the dish is cooking, as this helps keep the meat moist and adds flavour to the sauce. Just trim off the excess fat underneath the thigh.
Be careful with the tarragon, as a little goes a very long way.
We've maintained our weight loss by keeping an eye on 'calories'. Estimating calories has worked for us - keeping our weight stable, without having to resort to precise calorie counting. When we eat out we can only guess at the ingredients, and try to make an informed estimate based on what we've learned about calories. This dish has such a complexity of flavours, you would possibly imagine it is loaded with calories as a result, but it's not. We would estimate this dish at around 450 calories.
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011.
You'll find our first blog post (here).
Read about our successful weight loss story and find out how you can lose weight eating the food you really prefer.
Here's the chicken chasseur recipe:
4 large chicken thighs or 8 smaller pieces
200g chestnut mushrooms - sliced
1 or 2 onions or the equivalent in shallots  
couple of cloves of garlic - minced
tablespoon tomato puree
1/2 teaspoon dried tarragon
teaspoon of mushroom ketchup (optional)
250mls of wine (we used white wine)
half a litre of stock
4 tomatoes, skinned and de-seeded
cornflour to thicken the sauce
Trim the excess fat from the thighs. 

Brown the meat pieces then transfer to an ovenproof dish.

Chop the onions finely - we chopped them quite big today (for a change) but now agree they are better chopped finely. 

Sweat onion/shallot in a frying pan until soft, add mushrooms and continue cooking for a few minutes.

Finally add garlic and tomato puree then cook for a couple more minutes. Transfer to the ovenproof dish.

Add wine to the frying pan and boil for a minute before adding to the casserole.

Add the stock.

Add mushroom ketchup if using.

Cook with lid on, at 140 degrees C for and hour. 

Remove lid, add the chopped tomatoes. Stir, then continue cooking with the lid off for another 20 minutes at a slightly higher temperature. 

Once cooked, strain the liquid into a small saucepan and boil until it has reduced a little. Season with salt and pepper and add the TARRAGON at this stage. Thicken with cornflour if you wish. 

Pour the sauce back into the casserole dish and serve. 
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