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Photo of Chicken chasseur with roasted sweet potato mash by WW

Chicken chasseur with roasted sweet potato mash

Total Time
1 hr 20 min
20 min
1 hr
This is a fast, one-pot classic French dish that is characterised by mushroom, chicken and a tomato and white wine sauce.


Orange sweet potato (kumara)

600 g, (kumara)


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


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


  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.


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