Protein Swap | Saucy Chicken Thigh Chasseur
over Rustic Mashed Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
720 /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, the tender meat is softly punctuated with portobello mushrooms and Nantes carrots in an aromatic demi-glace sauce finished with butter.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 2 Garlic cloves
- 450g Potatoes
- 1 Shallot (or onion)
- 2 Portobello mushrooms
- 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
36 g
Saturated Fat
17 g
Sodium
860 mg
Total Carb
59 g
Sugars
10 g
Protein
42 g
Fibre
8 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 stems from the mushrooms; 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, mushrooms, 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.
