Chicken Chasseur with Roasted Potatoes
Ingredients:
1 tbsp buckwheat flour (ensure gluten free)
600g free-range chicken thighs
2 garlic clove
240g chestnut mushrooms
1 handful of fresh flat-leaf parsley
800g baby white potatoes
2 x shallots (or red onions)
1 chicken stock cube
240g broccoli
4 tbsp tomato puree
Method:
Boil a kettle. Dissolve the stock cube in a jug with 450ml boiling water.
Cut the potatoes into 1 cm cubes, spray with vegetable oil and cook in the air-fryer (200C, 18 mins).
Finely dice the shallots. Finely chop or crush the garlic. Thinly slice the mushrooms. Roughly chop the parsley. On a separate board, slice the chicken thighs in half.
Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the chicken and cook for 2-3 mins per side, until golden. Season with sea salt and black pepper, then transfer to a plate and set aside.
Add 1 tbsp oil to the pan along with the shallots, garlic and mushrooms. Cook for 5 mins, until softened, then add the tomato puree and cook for a further minute. Stir in the flour, then add the stock and chicken. Simmer with a lid for 15 mins, until cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
Meanwhile, trim the broccoli, place in a saucepan and cover with salted boiling water. Boil for 3-4 mins, until cooked, then drain.
When the chicken is ready, stir through the parsley. Season with sea salt and black pepper. Serve with the potatoes and broccoli.