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French Classic

Classic Bistro Chicken Chasseur with New Potatoes & PSB

A nutrient-dense restoration of the French hunter's stew with tender chicken thighs, smoked pancetta, and chestnut mushrooms in a rich tarragon-infused tomato reduction.

Prep 15m
Cook 30m
Serves 5
£5.85 /portion
gluten-free nut-free high-protein seasonal gut-health classic-french winter-warmer

"I chose this dish because it honors the user's specific request for a 'legit' Chicken Chasseur while adhering to the Wild-Mimetic Protocol. We strip away the excess fat often found in restaurant versions (cream, skin-on confit) and focus on the 'Hunter' roots: wild mushrooms, bone broth, and fresh tarragon for gut-healing glycine and polyphenols. Purple Sprouting Broccoli is in peak UK season (Feb), providing essential fibre and bitterness to contrast the rich demi-glace style sauce. The use of skinless thighs ensures we hit the leucine threshold (>30g protein) without exceeding the strict 30g fat limit."

High Protein (>50g) High Fibre (>10g) Vitamin B12 Rich Selenium Rich Gluten-Free
655 kcal
Protein 63g
Fat 21g
Sat 6.5g Omega-3 0.6g
Carbs 48g
Fibre 11.5g Sugar 7g
Fibre 11.5g
Sugar 7g
Sodium 580mg
Vitamin A 45%
Vitamin C 110%
Vitamin D 10%
Vitamin K 180%
Vitamin B6 65%
Vitamin B12 70%
Folate 50%
Iron 35%
Calcium 15%
Magnesium 30%
Potassium 55%
Zinc 45%
Selenium 75%
Servings
5

Ingredients

Protein

  • 1250g Chicken Thigh Fillets — skinless, trimmed of visible fat
  • 75g Smoked Pancetta Cubes

Fresh

  • 600g Chestnut Mushrooms — thickly sliced
  • 200g Shallots — finely diced
  • 750g Purple Sprouting Broccoli — woody ends trimmed
  • 1000g Baby New Potatoes — washed
  • 20g Fresh Tarragon — leaves picked and chopped
  • 4 Garlic — cloves, minced
  • 15g Fresh Parsley — chopped

Pantry

  • 400ml Chicken Bone Broth
  • 150ml Dry White Wine
  • 30g Tomato Purée
  • 400g Chopped Tomatoes — 1 tin (high quality)
  • 15ml Olive Oil
  • 25g Butter — cold, cubed

Method

01

Bring a large pot of salted water to boil for the potatoes. Slice mushrooms thickly (texture is key). Dice shallots and mince garlic.

Ensure chicken thighs are patted very dry with paper towels to ensure a good sear.
02

Heat the olive oil in a large, deep heavy-based pan over high heat. Season chicken generously with salt and pepper. Sear chicken in two batches until deeply golden brown (3-4 mins per side). Remove and set aside.

03

Lower heat to medium. Add pancetta to the rendered chicken fat. Cook 2 mins until fat renders. Add shallots and mushrooms. Sauté vigorously for 5-6 mins until mushrooms are browned and moisture has evaporated.

Don't rush the mushrooms; browning creates the deep savoury base.
04

Stir in garlic and tomato purée, cook for 1 min. Deglaze with white wine, scraping up the fond (brown bits). Reduce wine by half.

05

Add the tinned tomatoes and bone broth. Return chicken and resting juices to the pan. Bring to a simmer, cover, and cook gently for 20 mins.

06

While chicken simmers, boil potatoes for 12-15 mins until tender. In the last 4 mins, place a steamer basket over the potatoes with the Purple Sprouting Broccoli (or boil separately) until tender-crisp.

07

Remove chicken pan from heat. Stir in the cold cubed butter and fresh tarragon to gloss the sauce. Taste and adjust seasoning.

08

Serve 250g chicken portion with a generous ladle of sauce, 200g potatoes, and 150g broccoli per person. Garnish with parsley.

French · dinner