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French Classic Remastered

Heritage Chicken Chasseur with Sage & Celeriac Mash

Succulent chicken breast braised in a rich mushroom and tomato hunter's sauce infused with fresh sage, served over a creamy root vegetable mash.

Prep 15m
Cook 25m
Serves 2
£4.25 /portion
gluten-free high-protein seasonal gut-health comfort-food

"I chose this dish to honor your specific request for 'Chicken Chasseur with Sage' while adhering to the Wild-Mimetic protocol. We swap the traditional flour-heavy thickening for a reduction of collagen-rich bone broth and tomato, intensifying the umami. Instead of refined white potatoes or pasta, I've paired it with a Celeriac & Potato mash; celeriac is in peak UK season (Feb) and provides prebiotic fiber for gut health. The sage adds the requested specific earthy, piney note that signals antioxidant density."

High Protein (>50g) High Fibre (>10g) Vitamin K Rich Seasonal
558 kcal
Protein 55g
Fat 18g
Sat 6.5g Omega-3 0.3g
Carbs 44g
Fibre 12g Sugar 10g
Fibre 12g
Sugar 10g
Sodium 550mg
Vitamin A 15%
Vitamin C 40%
Vitamin D 5%
Vitamin K 85%
Vitamin B6 65%
Vitamin B12 30%
Folate 20%
Iron 25%
Calcium 15%
Magnesium 35%
Potassium 55%
Zinc 25%
Selenium 60%
Servings
2

Ingredients

Protein

  • 450g Chicken Breast — 2 large fillets, skinless
  • 300ml Chicken Bone Broth — high quality

Fresh

  • 250g Chestnut Mushrooms — sliced
  • 400g Celeriac — peeled and cubed
  • 150g White Potato — peeled and cubed
  • 2 Shallot — finely diced
  • 2cloves Garlic — minced
  • 10g Fresh Sage — leaves chopped

Pantry

  • 30g Tomato Purée
  • 20g Butter
  • 10ml Olive Oil
  • 2g Dried Thyme

Method

01

Peel and cube celeriac and potato into 2cm chunks. Slice mushrooms and dice shallots.

Keep celeriac chunks slightly smaller than potato to ensure they cook at the same rate.
02

Pat chicken breasts dry and season generously with salt and pepper.

03

Place celeriac and potato in a pot of salted cold water. Bring to boil and simmer for 15-18 mins until tender.

04

Meanwhile, heat oil in a large skillet over high heat. Sear chicken breasts for 3 mins per side until golden. Remove and set aside (they will finish in sauce).

05

Lower heat to medium. Add half the butter, shallots, and mushrooms. Sauté for 5 mins until browned. Add garlic, tomato purée, thyme, and fresh sage. Cook for 1 min.

06

Pour in broth, scraping up browned bits. Return chicken to pan. Simmer gently for 8-10 mins until sauce reduces and chicken is cooked through.

07

Drain root veg well. Mash with the remaining butter and plenty of black pepper.

08

Plate the mash, top with the sliced chicken breast, and spoon the rich mushroom-sage sauce generously over the top.

French · dinner