Library
French Classic

Authentic French Chicken Chasseur with Roasted Celeriac & Carrots

Succulent chicken breast braised in a rich tomato, white wine, and mushroom sauce, served alongside earthy roasted celeriac and sweet carrots.

Prep 20m
Cook 30m
Serves 5
£4.25 /portion
gluten-free high-protein classic-french seasonal root-vegetables paleo-friendly

"I have replaced the soft mash with roasted root vegetables to introduce a textural contrast while strictly adhering to the cellular carbohydrate protocol. Celeriac offers a nutty, celery-like depth that harmonises with the 'hunter style' mushroom sauce, while the carrots provide natural sweetness without the starch density of potatoes. Roasting concentrates their flavour, offering a robust side that stands up to the rich wine reduction."

High Protein (>50g) High Fibre (>10g) Vitamin A Rich Immune Support
515 kcal
Protein 57g
Fat 17g
Sat 6g Omega-3 0.4g
Carbs 32g
Fibre 11g Sugar 14g
Fibre 11g
Sugar 14g
Sodium 560mg
Vitamin A 180%
Vitamin C 45%
Vitamin D 5%
Vitamin K 85%
Vitamin B6 70%
Vitamin B12 45%
Folate 35%
Iron 20%
Calcium 12%
Magnesium 30%
Potassium 60%
Zinc 25%
Selenium 70%
Servings
5

Ingredients

Protein

  • 1200g Chicken Breast — 5 large breasts, skinless

Fresh

  • 400g Chestnut Mushrooms — quartered
  • 5 Shallots — finely diced
  • 800g Celeriac — peeled and cubed (2cm)
  • 600g Carrots — peeled and cut into batons
  • 20g Fresh Sage — leaves picked
  • 10g Fresh Thyme — leaves picked
  • 4cloves Garlic — minced

Pantry

  • 125ml Dry White Wine
  • 300ml Chicken Stock — high quality
  • 40g Tomato Purée
  • 40g Butter
  • 45ml Olive Oil

Method

01

Preheat oven to 200°C (180°C fan). Peel and chop celeriac into cubes and carrots into batons. Dice shallots, mince garlic, and quarter mushrooms.

Ensure root vegetables are cut to similar sizes for even roasting.
02

Season the chicken breasts generously with salt and black pepper on both sides.

03

Toss celeriac and carrots with 30ml olive oil, fresh thyme, salt, and pepper on a large baking tray. Roast for 25-30 minutes until tender and caramelised.

04

Meanwhile, heat remaining oil (15ml) and half the butter in a large deep pan. Sear chicken breasts for 3-4 mins per side until golden (not cooked through). Remove and set aside.

05

In the same pan, add remaining butter and sage leaves. Fry sage for 30 seconds until crisp, then remove leaves. Add shallots and mushrooms; sauté for 5 mins until browned.

06

Stir in tomato purée and garlic, cook for 1 min. Deglaze with wine, scraping the bottom. Add stock. Return chicken to pan, cover, and simmer gently for 10-12 mins until cooked through.

07

Divide the roasted roots among plates. Slice chicken breast on an angle and arrange alongside.

08

Spoon the rich mushroom sauce generously over the meat. Top with the reserved crispy sage leaves.

French · dinner