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French Classic Remastered

Heritage Chicken Thigh Chasseur with Sage & Celeriac Mash

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

Prep 15m
Cook 30m
Serves 2
£3.85 /portion
gluten-free high-protein seasonal gut-health comfort-food zinc-rich

"You requested a switch to chicken thighs, which is a brilliant move for this braised dish. Thighs contain more connective tissue and myoglobin than breast, resulting in a deeper flavour and higher levels of heme iron and zinc. I've specified skinless fillets to keep the fat content strictly within the Wild-Mimetic protocol limits (<30g) while ensuring the meat stays succulent during the simmer. The cooking time is slightly adjusted to allow the thighs to become perfectly tender."

High Protein (>60g) High Fibre (>10g) Zinc & Iron Rich Seasonal
620 kcal
Protein 63g
Fat 24g
Sat 8g Omega-3 0.4g
Carbs 38g
Fibre 13g Sugar 10g
Fibre 13g
Sugar 10g
Sodium 580mg
Vitamin A 15%
Vitamin C 40%
Vitamin D 5%
Vitamin K 85%
Vitamin B6 60%
Vitamin B12 45%
Folate 20%
Iron 35%
Calcium 15%
Magnesium 35%
Potassium 60%
Zinc 45%
Selenium 65%
Servings
2

Ingredients

Protein

  • 500g Chicken Thighs — skinless, boneless fillets
  • 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

Unroll chicken thighs, pat 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 thighs for 3-4 mins per side until well-browned. Remove and set aside.

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 thighs to pan. Simmer gently for 10-12 mins until sauce reduces and chicken is tender and cooked through.

07

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

08

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

French · dinner