Authentic French Chicken Chasseur with Sage & Parsnip Mash
Succulent chicken breast braised in a rich tomato, white wine, and mushroom sauce, infused with fresh sage and served over sweet root vegetable mash.
"I selected this dish to fulfill the specific request for a 'classic legit French Chasseur' with sage. While a similar profile exists in your history, this version returns to the roots of 'hunter's style' cooking—using mushrooms and herbs to mimic the forest floor (xenohormesis). I've paired it with a parsnip and potato mash rather than celeriac to differentiate and capture the peak sweetness of February parsnips. The sage is fried crisply in the butter first to infuse the fat, satisfying the specific flavour request while adding antimicrobial benefits for winter immunity."
Ingredients
Protein
- 1200g Chicken Breast — 5 large breasts, skinless
Fresh
- 400g Chestnut Mushrooms — quartered
- 5 Shallots — finely diced
- 600g Parsnips — peeled and chopped
- 400g Maris Piper Potatoes — peeled and chopped
- 20g Fresh Sage — leaves picked
- 4cloves Garlic — minced
Pantry
- 125ml Dry White Wine
- 300ml Chicken Stock — high quality
- 40g Tomato Purée
- 40g Butter
- 15ml Olive Oil
Method
Peel and chop parsnips and potatoes into equal chunks. Dice shallots, mince garlic, and quarter mushrooms.
Season the chicken breasts generously with salt and black pepper on both sides.
Boil the parsnips and potatoes in salted water for 15-18 mins until tender.
Meanwhile, heat oil 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.
In the same pan, add remaining butter and sage leaves. Fry sage for 30 seconds until crisp, then remove leaves (leave fat in pan). Add shallots and mushrooms; sauté for 5 mins until browned.
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.
Drain root veg, steam dry for a minute, then mash with a splash of the cooking liquid or water (to save fat calories) and seasoning.
Spoon a mound of mash onto each plate. Slice chicken breast on an angle and arrange on top.
Spoon the rich mushroom sauce generously over the meat. Top with the reserved crispy sage leaves.