30 ml Basso Olive oil
10 x 150 gram chicken breasts
450g button onions, peeled
600 ml Gourmet Classic Dry White cooking wine
750 ml chicken stock
6 Schwartz Bay Leaves
2 tsp Schwartz Rosemary
2 tsp Schwartz Thyme
2 tsp Schwartz Parsley
1 tsp Schwartz Garlic Puree
50 grams Newforge Tomato Puree
15 grams brown sugar
500 grams button mushrooms
200 grams season flour
Schwartz Sea Salt to taste
Schwartz Black Peppercorns, freshly ground - To taste
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Heat the oil in a frying pan, pass the chicken breasts through seasoned flour and fry the chicken and onions until golden. Transfer to a casserole dish using a slotted spoon.
Add the white wine to the pan and reduce by half. Add remaining ingredients. Bring to the boil and pour over the chicken.
Arrange the chicken in a serving dish and keep warm. Cover and cook in the oven for 1 1/2 hours or until chicken is tender.
Great served with Herb Dumplings. Sift 200g self-raising flour into a bowl and stir in 2 tbs Schwartz for Chef Mixed Herbs and 100g shredded suet. Bind with 150ml of water to make a firm dough. Divide into 20 balls and place on top of the Chasseur 45-50 minutes before the end of cooking.