Chicken chasseur with roasted sweet potato mash
3
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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
Chicken thigh, skinless, raw
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)
Dry-style white wine
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.
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