Name: Chicken chasseur
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Yield: 6
Ingredients: 2 tablespoon extra virgin olive oil; 12 chicken drumsticks; 2 leeks, trimmed, sliced; 1 eggplant, chopped; 2 red capsicums, seeded, chopped; 2 37g packets chicken chasseur flavour base; 1 1/2 cup (375ml) white wine; 1 1/2 cup (375ml) chicken stock; 1/4 cup chopped parsley; mashed potato, to serve; steamed greens, to serve

Chicken chasseur

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Serves 6

Prep

10M

Cook

37M

Total

47M

Ingredients

2 tablespoon extra virgin olive oil

12 chicken drumsticks

2 leeks, trimmed, sliced

1 eggplant, chopped

2 red capsicums, seeded, chopped

2 37g packets chicken chasseur flavour base

1 1/2 cup (375ml) white wine

1 1/2 cup (375ml) chicken stock

1/4 cup chopped parsley

mashed potato, to serve

steamed greens, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat oil in a frying pan on high. Brown chicken, in batches, 2-3 minutes each side. Remove.

2.Add leeks, eggplant and capsicums to same pan. Cook, stirring, 5 minutes, until softened and starting to brown.

3.Stir in flavour base, followed by wine and stock. Return chicken to pan, coating well in sauce. Bring to a simmer.

4.Transfer mixture to a casserole dish. Bake, covered, 20 minutes. Reserve 1/3 of mixture for leftovers. Top with parsley; serve with potato and greens.

If desired, use a flameproof saucepan to prepare casserole.
Note

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Ingredients

Method

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