How to Prepare Speedy Fall off the bone chicken chasseur with lemon and parsley crushed potatoes

Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick Fall off the bone chicken chasseur with lemon and parsley crushed potatoes. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fall off the bone chicken chasseur with lemon and parsley crushed potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fall off the bone chicken chasseur with lemon and parsley crushed potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fall off the bone chicken chasseur with lemon and parsley crushed potatoes is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fall off the bone chicken chasseur with lemon and parsley crushed potatoes estimated approx 4.5 hrs.

To begin with this particular 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 it.

A super simple dinner party staple that can be made with store cupboard essentials (plus some chicken thighs and mushrooms). It’s minimum effort, for maximum impact, AND you won’t spend too much time away from your guests. You can cook it a lot faster than I have but the longer it cooks, the better it is - give it time and the chicken will fall off the bone. Enjoy 😊 #mycookbook #dinnerparty

Ingredients and spices that need to be Take to make Fall off the bone chicken chasseur with lemon and parsley crushed potatoes:

1. 500 g bone in chicken thighs
2. 1 onion finely chopped
3. 2 garlic cloves crushed
4. 250 g mushrooms (quartered)
5. 1 tbsp tomato purée
6. 1 tin chopped tomatoes
7. 400 ml chicken stock
8. 1 bay leaf
9. 1 couple of spring of thyme
10. 1 glass white wine
11. 750 g baby potatoes
12. Lemon zest
13. Handful parsley
14. Green veg of choice (as a side)

Steps to make 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)

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