Chicken Chasseur and Cauliflower Potato Mash

Chicken Chasseur

INGREDIENTS (makes 4 servings)

2 tbsp (30 mL) Olive oil or canola oil

12 pcs (900 g) Chicken thighs, skinless and boneless

3 Shallots, finely chopped

2 cloves Garlic, crushed

1 tbsp (15 mL) Tomato paste

3/4 cup (180 mL) Dry white wine

3/4 cup (180 mL) Chicken stock, no salt added

1/2 lb (225 g) White button mushrooms, quartered

4 (225 g) Tomatoes, plum, diced

4 springs Thyme, fresh

2 pcs Bay leaves

1/4 tsp (1 mL) Salt

1/2 tsp (2.5 mL) Black pepper

2 tbsp (30 mL) Parsley, chopped

PROCEDURE

1. Heat non-stick skillet over medium-high heat. Add 1 tbsp oil and fry chicken pieces until golden about 15 minutes, turning occasionally. Using tongs, transfer chicken to bowl.
2. Using same skillet, add remaining oil, shallot and garlic. Sauté over medium heat for 4 – 5 minutes until lightly browned.
3. Stir in tomato paste and cook for 1 minute. Add wine and chicken stock and bring to boil.
4. Return chicken to skillet and add mushrooms, tomatoes, thyme, bay leaves, salt and pepper.
5. Cook, uncovered, over medium-low heat turning chicken occasionally, until chicken is cooked and sauce is reduced, about 15-20 minutes.
6. Remove from heat and sprinkle with parsley before serving

NOTES: This dish is excellent served with cauliflower and potato mash. Substitute bone-in chicken thighs for the skinless boneless chicken thighs, if desired. Remove the skin before cooking and increase cooking time in step 5 to 30-35 minutes. Add more chicken stock if needed. 

Cauliflower Potato Mash

INGREDIENTS (makes 4 servings)

1/2 head (225 g) Cauliflower, cut into bite-size florets

4 each (450 g) Large potatoes, Russets or Yukon Gold, peeled and cut into 2-inch pieces

1 tsp (5 mL) Salt

1 cup (250 mL) Milk, 2%

2 tbsp (30 mL) Olive or canola oil

1 tbsp (15 mL) Parsley, chopped, for garnish

PROCEDURE

1. Place cauliflower and potatoes in saucepan and cover with cold water. Add salt and bring to boil over medium-high heat. Reduce heat and simmer until vegetables are fork tender, about 20 minutes.
2. Drain in colander and transfer to large bowl.
3. Add milk and olive oil and mash until smooth. Sprinkle with parsley before serving.

NOTES: Canola oil can be substituted for olive oil, if desired. You can add a clove of garlic when boiling the potatoes for extra flavour. You can substitute fresh cauliflower with frozen cauliflower