It’s been a while since I wrote up a recipe, not because I haven’t been cooking but because I’ve been eating out trying so many new places I’ve wanted to share there hasn’t been chance. So whilst this is long overdue it’s worth the wait. A hearty chicken chasseur that is light thanks to the dry cider and low in fat and calories thanks to the skinless and boneless chicken thighs which significantly reduce the fat content but not the flavour.
This recipe is based on one I tore out of Healthy Food Guide way back in Sept 2014 and I would more than argue that the chestnut mushrooms are a must to this dish. Ordinary button mushrooms don’t give it that earthy flavour and can even go a little soggy.
Perfect throughout the year I served this with mashed potato and Mediterranean veg on an unfortunately miserable May weekend.
Hope you enjoy!
Ingredients – serves 4
800g skinless and boneless chicken thighs
1tbsp coconut oil (or olive oil)
1 onion, finely chopped
1 garlic clove, crushed
1 tbsp fresh thyme or 1 and 1/2 tsp dried thyme
2tsp runny honey
2tbsp tomato purée
300ml dry cider
200ml chicken stock
400g chestnut mushrooms, halved
400g tinned chopped tomatoes
2 tbsp fresh parsley, to garnish
- Secure each chicken thigh with a cocktail stick or cook’s string to make a small parcel.
- Add your oil to a casserole dish or large wok, over a medium heat and add your chicken.
- Cook chicken for 10-15 minutes or until browned all over and remove from the pan.
- Add the onion and thyme to the pan and cook for 5 minutes.
- Now add the garlic and tomato purée and cook for a further 1 minute.
- Return the browned chicken to the pan adding the honey, cider, stock, mushrooms and tomatoes with it.
- Bring the pan to a simmer and cook gently for at least 20 minutes turning the chicken halfway through.
- Scatter the parsley over your casserole and serve.
You could leave this dish to simmer on a low heat for up to an hour, the flavours would just intensify and thicken.