Chicken Chasseur (Instant Pot Recipe)
Delight your family and friends with this tasty little dish. Chicken Chasseur is a French classic that has stood the test of time as it never fails to please. A lightened-up, healthier version that will not disappoint. All the richness, none of the guilt.
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Servings: 4
Calories: 369kcal
Equipment
- Weighing Scales, Measuring Spoons, Measuring Jug
- Chopping Board
- Sharp Knife
- Lemon Squeezer
- Instant Pot
- Kitchen Tongs
- Plate
- Wooden Spoon
- Small Bowl
Ingredients
- 4 Skinless Chicken Breasts
- 1 tsp Sea Salt
- 1 tsp Pepper (Freshly Ground)
- 1 tbsp Extra Virgin Olive Oil
- 150 ml White WIne
- 2 tbsp Tomato Puree
- 2 Garlic Cloves Finely chopped
- 3 Anchovies
- 180 g Fresh Tomatoes Diced
- 1 tsp Paprika
- 1 tbsp Dried Parsley
- 1 tsp Dried Sage
- 1 tsp Fresh Thyme
- 3 Bay Leaves
- 1/2 tsp Celery Salt
- 1 tsp Onion Granules
- 1 tbsp Maple Syrup
- 3 tbsp Lemon Juice
- 400 g Button Mushrooms Wiped clean
- 240 g Chantenay Carrots The root ends removed (any baby carrots will do!)
- 200 g Shallots Finely chopped
- 500 ml Chicken Stock
- 2 tbsp Arrowroot
Instructions
- Prepare all your ingredients and get your equipment ready.
- Meanwhile, season the chicken with salt and pepper (1/4 teaspoon of both salt and pepper on each breast). Pour the extra virgin olive oil into the Instant Pot and brown your chicken breasts for 5 minutes on each side. Do this in batches to avoid overcrowding the pot. Once brown, put the chicken on a plate and leave to one side.
- Pour the wine into the Instant Pot and deglaze the pan, scraping all the brown bits from the bottom. Next, add the tomato puree, and give it a good stir until it dissolves into the wine. Now, add the garlic, anchovies, fresh tomatoes, paprika, parsley, sage, thyme, bay leaves, celery salt, onion granules, maple syrup and lemon juice. Stir everything together and then turn off the sauté function.
- Put the chicken, with all its juices back into the Instant Pot together with the mushrooms, carrots and shallots. Next, pour over the chicken stock and give everything one final stir, ensuring the chicken is beneath the liquid.
- Secure the lid to the Instant Pot and select the Pressure Cook button. You want high pressure for 1hr 40 minutes. Do not use the Meat Stew function as it does not cook the Chicken Chasseur long enough for the depth of flavour we want!The Instant Pot should take 10 minutes to generate steam and start cooking.
- Once cooked, do a quick release, and when safe to do so, remove the lid. Immediately, turn on the sauté function. The sauce will begin to reduce down and develop even more flavour. To encourage thickening, take a small bowl and add two tablespoons of arrowroot flour and combined this with four tablespoons of liquid from your stew. Mix until you have a smooth paste. Pour the arrowroot paste back into the Instant Pot and stir. After 10 minutes, your Chicken Chasseur will be ready to eat.
- Serve and enjoy!!
Notes
LEFTOVERS: Chicken Chasseur will last in the refrigerator for 3 - 4 days and will maintain quality in the freezer for up to 4 months.
FOOD SAFETY: Once the Chicken Chasseur has cooled completely, divide leftovers into individual portions and transfer to airtight heavy-duty freezer bags or glass containers. Refrigerate or freeze within 2 hours of being left at room temperature to avoid bacteria growth.
FRIENDLY ADVICE: Avoid putting leftovers in plastic containers. The tomato in the sauce will stain them orange and ain’t no detergent in this world getting that out!
HOW TO REHEAT:
Oven - put the Chicken Chasseur into an ovenproof dish and cover with foil. Heat at Gas Mark 3/ 325°F/ 170°C/ Fan 150°C for 20-25 minutes (or until piping hot).
Microwave - place the Chicken Chasseur into a microwave-safe dish and heat on high for 3-5 minutes, turning the chicken over once halfway through. Ensure the chicken is piping hot before serving.
Nutrition
Calories: 369kcal | Carbohydrates: 34g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1253mg | Fiber: 6g | Sugar: 16g
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