Fall off the bone chicken chasseur with lemon and parsley crushed potatoes
Fall off the bone chicken chasseur with lemon and parsley crushed potatoes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, fall off the bone chicken chasseur with lemon and parsley crushed potatoes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few components. You can cook fall off the bone chicken chasseur with lemon and parsley crushed potatoes using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fall off the bone chicken chasseur with lemon and parsley crushed potatoes:
  1. Prepare 500 g bone in chicken thighs
  2. Take 1 onion finely chopped
  3. Prepare 2 garlic cloves crushed
  4. Get 250 g mushrooms (quartered)
  5. Get 1 tbsp tomato purée
  6. Get 1 tin chopped tomatoes
  7. Make ready 400 ml chicken stock
  8. Prepare 1 bay leaf
  9. Make ready 1 couple of spring of thyme
  10. Get 1 glass white wine
  11. Take 750 g baby potatoes
  12. Get Lemon zest
  13. Make ready Handful parsley
  14. Take Green veg of choice (as a side)

Sprinkle the chicken with the chives and serve with the reserved pan juices. Simple and delicious, this goes alongside any pasta or potato dish. This may sound strange, but the mayonnaise turns back into oil while it's being cooked and creates a tender, yummy, fall-off-the-bone chicken. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh The freshness of the lemon harmonizes well with the other ingredients.

Steps to make Fall off the bone chicken chasseur with lemon and parsley crushed potatoes:
  1. Preheat the oven to 140 degrees c. Season the chicken on both sides. Fry off over a medium heat in a little olive oil. 4 minutes skin side down. Then flip and fry for 3 minutes on the other side. Remove from pan and set aside.
  2. In the same pan, fry the onion over a low heat for 8-10 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes.
  3. Add the white wine and cook until reduced by half. Add the tomato purée, chopped tomatoes, bay and thyme.
  4. Return the chicken to the pan, add the stock and seasoning. Put in the oven for 4 hours.
  5. About 45 mins before the end, prep your potatoes. Power boil the potatoes (add to a pan of cold water with a pinch of salt, bring to the boil and simmer for 2-3 mins and drain). Put them in a roasting tin with a drizzle of oil and seasoning. Put in the oven with the chicken for about 30-40 minutes until soft.
  6. Remove the chicken and potatoes from the oven. Turn the oven up to 200 degrees. Softly crush the potatoes with a fork and return to the oven for 10 minutes.
  7. Meanwhile, finely chop the parsley and zest 1 lemon. Add half of each to the chicken, and the other half to the potatoes. Steam the green veg and serve. (I shredded the chicken because it was for just two of us, but if a dinner party, you could serve 1 thigh per person)

This may sound strange, but the mayonnaise turns back into oil while it's being cooked and creates a tender, yummy, fall-off-the-bone chicken. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh The freshness of the lemon harmonizes well with the other ingredients. Because we like dark meat, I used four legs-thighs and put a quarter of a small. Squeeze reserved lemon over chicken and put rinds into pan. This fall off the bone, nourishing chicken soup recipe is one of my go-to dishes when I'm feeling If you're avoiding white potatoes, feel free to add other vegetables such as broccoli, cauliflower or some Hi, I tried this recipe last night and I loved it!

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