Chicken Chasseur with Parmesan Herb Crumb

Chicken Chasseur with Parmesan Herb Crumb

This chicken dish is bursting with flavour which makes it well worth the wait.
  • 40 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 3 tablespoons olive oil
  • 3/4 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan
  • 1/4 cup finely chopped continental parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 onion, finely chopped
  • 600 g skinless chicken thigh fillets, diced
  • 1/4 cup (60mL) white wine
  • 200 g button mushrooms, quartered
  • 2 cloves garlic, crushed
  • 400 g canned diced tomatoes
  • 1 Continental Stock Pot Sensations Chicken Stock Pot
  • 3 cups mashed potatoes, to serve

  1. Heat 2 tablespoons oil in a large deep frying pan over medium heat. Add breadcrumbs, and cook, stirring for 3-4 minutes until golden and crisp. Transfer to a bowl. Set aside to cool. When cool, stir in parmesan, parsley and thyme leaves.

  2. Heat remaining oil in frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until softened. Increase heat to medium-high. Add chicken and cook, stirring occasionally, until browned. Stir in wine and cook for 2-3 minutes until reduced by half.

  3. Stir in mushrooms and garlic and cook, stirring occasionally, for 2 minutes. Add tomatoes and Continental stock pot. Bring to the boil, stirring. Reduce heat to low and simmer, covered, for 25 minutes, stirring occasionally. Sprinkle with parmesan herb crumb and serve with mash.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 697.73 kcal
Protein (g) 41.73 g
Sugar (g) 8.2 g
Fat (g) 34.38 g
Fibre (g) 5.56 g

Featured recipes