Photo of Chicken chasseur with roasted sweet potato mash by WW

Chicken chasseur with roasted sweet potato mash

10
10
6
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
This is a fast, one-pot classic French dish that is characterised by mushroom, chicken and a tomato and white wine sauce.

Ingredients

Orange sweet potato (kumara)

600 g, (kumara)

Garlic

3 clove(s), unpeeled

Olive oil

1 tbs

Skinless chicken thigh

540 g, (buy 600g), fat trimmed, cut into 5cm pieces

Brown onion

1 medium, chopped

Mushrooms

150 g, (button), thickly sliced

Tomato paste

2 tbs

Plain flour

1 tbs

Chicken stock

1 cup(s), (250ml)

Wine, white, dry-style

125 ml, (1/2 cup)

Fresh flat-leaf parsley

1 tbs, chopped

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place whole sweet potato on prepared tray. Bake for 1 hour or until very tender, adding garlic for last 15 minutes of cooking.
  2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add chicken and cook, turning once, for 5 minutes or until browned. Transfer to a plate. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes.
  3. Add paste and stir to combine. Add flour and cook, stirring, for 1 minute. Gradually add stock and wine, stirring constantly, until smooth and combined. Return chicken to stock mixture and bring to the boil. Reduce heat to medium-low and cook, covered, for 20 minutes or until chicken is cooked through.
  4. Remove and discard skins from sweet potato and garlic. Mash potato and garlic flesh in a large bowl until smooth. Season with salt and pepper. Sprinkle chicken chasseur with parsley and serve with mash.

Notes

SERVING SUGGESTION: Steamed brussel sprouts.Try to use long, thin sweet potatoes as the thickness will affect the cooking time.