Saucy Chicken Chasseur
over Rustic Mashed Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
The hunt for comfort food ends here, with a French dish of poulet chasseur, also known as hunter’s chicken. Served over mashed baby potatoes, tender breast meat is softly punctuated with portobello mushroom and Nantes carrots in a buttery demi-glace sauce.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Nantes carrots
- 2 Garlic cloves
- 1 Portobello mushroom
- 1 Shallot (or onion)
- 450g Potatoes
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
4 or 8 tbsp Butter
Total Fat
34 g
Saturated Fat
16 g
Sodium
770 mg
Total Carb
58 g
Sugars
10 g
Protein
46 g
Fibre
7 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Start the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 6 to 8 min. on one side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, medium-dice the carrots.
- Remove the stem from the mushroom; medium-dice.
- Halve, peel and mince the shallot.
- Mince the garlic.
Make the sauce
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the carrots, mushroom, shallot, garlic, remaining spices and S&P.
- Sauté, 5 to 7 min., until beginning to soften.
- Add the demi-glace and 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 1 to 2 min., until beginning to thicken.
Finish the chicken
- To the pan, add the chicken.
- Cook, partially covered, 6 to 8 min., until the chicken* is cooked through and the sauce has thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the mash between your plates.
- Top with the chicken (slice beforehand if desired).
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
