Quick and Easy Corn-fed Chicken Chasseur

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Ingredients Serves 4

4 Corn-fed Chicken Breasts

8 Rashers of Streaky Bacon, Chopped into small chunks

3 Shallots (Chopped)

200g Baby Button Mushrooms

1 tbsp plain flour

400g Tin Chopped Tomatoes

1 beef stock cube

100m white wine

Dash Worcestershire Sauce

Handful of parsley

  1. Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown.

  2. Turn the heat down slightly, Add the chicken, then fry for 3-4 mins until it has changed colour.

  3. Turn up the heat and add the shallots & mushrooms.

  4. Add the wine, stir to deglaze, making sure you scraper in all the goodness from the pan.

  5. Cook for a few minutes, stir in the flour, then cook until a paste forms

  6. Tip in the tomatoes, stir, then crumble in the stock cube.

  7. Bubble everything for 30-35 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.