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It’s winter here in Australia and I live in the southernmost state of Tasmania, so it is cold!
There is nothing more comforting on a chilly night that sitting down to a bowl of rich, warm Chicken Chasseur.
I can find that tomato based casseroles don’t agree with my system, so I added some heavy cream to this one and the whole family loved the change. The cram gives it a decadent richness that is a great change from the traditional chasseur recipes.
This recipe is fragrant, creamy, full of flavour and really easy to make. We love to have it served over a bowl of simple herbed cauliflower rice.
Note for primal: you can use 1 teaspoon of glucomannan powder (use just like you would xanthan gum), or 1-2 tablespoons of ground chia seeds sprinkled over the surface and mixed in the sauce until it thickens.
Hands-on Overall
Nutritional values (per serving)
Net carbs5.2 grams
Protein32.3 grams
Fat23.9 grams
Calories425 kcal
Calories from carbs 6%, protein 35%, fat 59%
Total carbs6.6 gramsFiber1.4 gramsSugars3.9 gramsSaturated fat11.1 gramsSodium229 mg(10% RDA)Magnesium51 mg(13% RDA)Potassium674 mg(34% EMR)
Ingredients (makes 4 servings)
- 4 chicken bone-in thighs (about 500 g/ 1.1 lb) - will yield about 60% meat
- 4 chicken bone-in drumsticks (about 500 g/ 1.1 lb) - will yield about 60% meat
- 1 cup sliced mushrooms (70 g/ 2.5oz)
- 1 medium onion, sliced (110 g/ 3.9 oz)
- 2 1/2 tbsp sugar-free tomato passata (40 ml)
- 1 cup + 1 tablespoon white wine (250 ml)
- 1 tsp minced garlic
- 1 1/2 tbsp chopped tarragon
- 2 cups good quality chicken stock (480 ml)
- 1/2 cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz)
- 1 tbsp lemon juice
- 1 tsp xanthan gum or 1 tbsp ground chia seeds
- Serving suggestion: 1 to 1 1/2 cups cauli-rice per serving
Instructions
- Heat a deep sided pan on the stove and brown the chicken pieces in batches until golden in colour. Remove chicken and place aside.
- Using the same pan, gently cook the onions, mushrooms, garlic and tarragon until softened.
- Add the tomato passata, white wine, lemon juice and cream and stir through.
Add the chicken stock, place the pan back on the heat until it reaches a gentle boil.
- Reduce to a simmer and whisk in the xanthan gum. Once gum is combined and sauce is thickening, return the chicken to the pan and cook gently until chicken is cooked through.
- Serve on a bed of herbed cauliflower rice.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken thighs (skinless, boneless, raw) |
| 0 g | 14.7 g | 3.1 g | 91 kcal |
| Chicken drumsticks, raw |
| 0.1 g | 13.6 g | 6.9 g | 121 kcal |
| Mushrooms (white), fresh |
| 0.4 g | 0.5 g | 0.1 g | 4 kcal |
| Onion, brown (yellow), raw |
| 1.8 g | 0.2 g | 0 g | 10 kcal |
| Tomato sauce (passata), unsweetened |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| White wine (dry) |
| 1.3 g | 0 g | 0 g | 52 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Tarragon, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 2.4 g | 2.4 g | 31 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 2 kcal |
| Total per serving |
| 5.2 g | 32.3 g | 23.9 g | 425 kcal |
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