Vincent’s Chicken Chasseur

Chicken chasseur

Gary and Marg Vincent from Victoria emailed us this fabulous chicken dish. We receive many chicken dishes throughout the year, but this was a standout. The bacon works beautifully with the chicken and the end result is fabulous. Once again, thanks Gary and Marg and safe travels.


1 kg chicken pieces
3 tbsp seasoned flour
150 gm bacon, chopped
1 onion, diced
500 gm fresh field mushrooms, sliced
1 celery stick, diced
1 carrot, diced
1 tbsp shallots, chopped
1 cup chicken stock
1/2 cup white wine
1 bay leaf
3 tbsp butter, melted salt and pepper to taste parsley, chopped

Cooking Instructions

  1. Coat chicken pieces with seasoned flour.
  2. Heat half the butter in large inner pot, add and brown chicken pieces.
  3. Remove chicken, drain and rest.
  4. Add half remaining butter to pot and sauté sliced mushrooms and shallots.
  5. Remove and stand.
  6. Add remaining butter and flour to pot, stir well, then add stock and wine until mixture boils and thickens.
  7. Return chicken, mushrooms and shallots to pot and simmer for 30 minutes.
  8. Transfer to Ecopot, with lid on.
  9. Cooking time 2 hours.

HINT … Garnish with chopped parsley and serve with a side of steamed in season vegetables.


Related Posts