Chicken hunter

Prepare this tasty and veggie-packed chicken chasseur dish ahead of time so you can simply reheat it and find the comfort you need after a long day outdoors with the family!

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20 min
60 min
3 months

  • Ingredients

    • 45 ml (3 tbsp) olive oil
    • 450g (1 lb) chicken thighs, cut into 2cm x 2cm cubes
    • 1 chopped leek
    • 15 ml (1 tbsp) chicken spices or your favorite spices
    • 2 large carrots cut into small cubes of 1 cm x 1 cm
    • 2 large parsnips cut into small cubes of 1 cm x 1 cm
    • ½ turnip cut into small cubes of 1 cm x 1 cm
    • 1 can (796 ml) diced tomatoes

  • Preparation

    1. Preheat oven to 375F.
    2. In a covered ovenproof casserole dish, heat the olive oil over medium-high heat and cook the chicken and leek for 5 minutes. Season with salt, pepper and chicken spices.
    3. Stir in all other ingredients and bake, covered, for 60 minutes or until vegetables are tender and chicken is cooked through.

For the adventurers

Notes and tips

Add 250 ml (1 cup) of frozen green peas 5 minutes before the end of cooking.

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