Fall off the bone chicken chasseur with lemon and parsley crushed potatoes
Fall off the bone chicken chasseur with lemon and parsley crushed potatoes

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, fall off the bone chicken chasseur with lemon and parsley crushed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Fall off the bone chicken chasseur with lemon and parsley crushed potatoes. A super simple dinner party staple that can be made with store cupboard essentials (plus some chicken thighs and mushrooms). It's minimum effort, for maximum impact, AND you won't spend too much time away. Add half of each to the chicken, and the other half to the potatoes.

Fall off the bone chicken chasseur with lemon and parsley crushed potatoes is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Fall off the bone chicken chasseur with lemon and parsley crushed potatoes is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook fall off the bone chicken chasseur with lemon and parsley crushed potatoes using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fall off the bone chicken chasseur with lemon and parsley crushed potatoes:
  1. Prepare 500 g bone in chicken thighs
  2. Get 1 onion finely chopped
  3. Make ready 2 garlic cloves crushed
  4. Prepare 250 g mushrooms (quartered)
  5. Prepare 1 tbsp tomato purée
  6. Get 1 tin chopped tomatoes
  7. Prepare 400 ml chicken stock
  8. Get 1 bay leaf
  9. Get 1 couple of spring of thyme
  10. Make ready 1 glass white wine
  11. Get 750 g baby potatoes
  12. Make ready Lemon zest
  13. Take Handful parsley
  14. Take Green veg of choice (as a side)

Place the chicken in a heavy roasting pan. Wrap the tips of the drumsticks and the wings in small pieces of foil to protect them from burning while roasting (the wing tips may also be removed if desired). See recipes for Chicken chasseur too. By using our services, you agree to our Cookie.

Steps to make Fall off the bone chicken chasseur with lemon and parsley crushed potatoes:
  1. Preheat the oven to 140 degrees c. Season the chicken on both sides. Fry off over a medium heat in a little olive oil. 4 minutes skin side down. Then flip and fry for 3 minutes on the other side. Remove from pan and set aside.
  2. In the same pan, fry the onion over a low heat for 8-10 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes.
  3. Add the white wine and cook until reduced by half. Add the tomato purée, chopped tomatoes, bay and thyme.
  4. Return the chicken to the pan, add the stock and seasoning. Put in the oven for 4 hours.
  5. About 45 mins before the end, prep your potatoes. Power boil the potatoes (add to a pan of cold water with a pinch of salt, bring to the boil and simmer for 2-3 mins and drain). Put them in a roasting tin with a drizzle of oil and seasoning. Put in the oven with the chicken for about 30-40 minutes until soft.
  6. Remove the chicken and potatoes from the oven. Turn the oven up to 200 degrees. Softly crush the potatoes with a fork and return to the oven for 10 minutes.
  7. Meanwhile, finely chop the parsley and zest 1 lemon. Add half of each to the chicken, and the other half to the potatoes. Steam the green veg and serve. (I shredded the chicken because it was for just two of us, but if a dinner party, you could serve 1 thigh per person)

See recipes for Chicken chasseur too. By using our services, you agree to our Cookie. Fall off the bone chicken chasseur with lemon and parsley crushed potatoes. large Roma tomatoes, chicken legs, thigh & back attached, olive oil (divided), fresh thyme, whole peppercorns, parsley, tarragon Vicky@Jacks Free-From Cookbook. Add potatoes to bottom of slow cooker, then top with seasoned chicken, skin-side up, and lemon slices. Sprinkle chicken with paprika and pepper flakes.

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