How to Make Ultimate Fall off the bone chicken chasseur with lemon and parsley crushed potatoes

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, fall off the bone chicken chasseur with lemon and parsley crushed potatoes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Fall off the bone chicken chasseur with lemon and parsley crushed potatoes is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Fall off the bone chicken chasseur with lemon and parsley crushed potatoes is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Take 500 g bone in chicken thighs
2. Make ready 1 onion finely chopped
3. Prepare 2 garlic cloves crushed
4. Make ready 250 g mushrooms (quartered)
5. Make ready 1 tbsp tomato purée
6. Get 1 tin chopped tomatoes
7. Get 400 ml chicken stock
8. Get 1 bay leaf
9. Prepare 1 couple of spring of thyme
10. Take 1 glass white wine
11. Make ready 750 g baby potatoes
12. Get Lemon zest
13. Take Handful parsley
14. Take Green veg of choice (as a side)

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)

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