Chicken and Bean Chasseur Style

Chicken and Bean Chasseur Style

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Course Main Course
Cuisine One Pot Wonder
Servings 4


  • oven-proof sauté pan


  • 80 g breadcrumb
  • 2 tbsp. fresh parsley chopped
  • 2 cloves garlic chopped
  • 4 chicken breasts skin on
  • 50 g butter
  • 1 tbsp plain flour
  • 3 shallots or 1 onion, finely chopped
  • 200 g button mushrooms sliced
  • 1 tbsp brandy optional
  • 150 ml dry white wine
  • 200 ml strong chicken/vegetable stock warm
  • 2 tsp tomato puree
  • 2 to mato diced
  • 1 tin cannellini beans drained
  • Salt & freshly ground black pepper


  • Preheat the oven to 180˚C/ 350˚F.
  • In a bowl, combine the breadcrumb with the herbs and garlic. Season well and set aside.
  • In an ovenproof sauté pan, over medium heat, drizzle some oil and sear the chicken breast skin-side down for 2 minutes or until the skin has browned. Season the chicken breasts with salt and pepper. Turn the chicken breast skin side up and add the butter.
  • Add the shallots and mushrooms and colour for 2 minutes.
  • Carefully pour the brandy over the mushrooms and flambe until the flame dies down. Sprinkle the flour over the mushrooms and stir with a wooden spoon for a minute or two until browned.
  • Deglaze with the wine, stirring to remove any lumps then add the stock, tomato puree, tomatoes, beans and stir to combine. Taste and season with salt and pepper.
  • Bring to the boil and just before placing in the oven sprinkle the breadcrumb mixture over.
  • Roast in the oven for 15 minutes until the chicken is cooked through and the breadcrumb is crispy.
  • Serve immediately!


You can make this recipe using baby potatoes instead of beans.

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