Chicken Chasseur
Prep: 15 mins
Cook: 10 mins
4 serves Serves: 4
A vegie-packed version of this French classic.


  • 1 tsp olive oil
  • 4 skinless chicken thigh fillets, sliced
  • 2 cloves garlic, crushed
  • 1 medium brown onion, chopped
  • 150 g button mushrooms, sliced
  • 2 sticks celery, sliced
  • 1 medium capsicum, seeded and diced
  • 1 tbs plain flour
  • 1 cup salt-reduced chicken stock
  • 2 tbs no-added-salt tomato paste
  • 6 spring onions (including green tops), chopped


  1. Brush frying pan with oil. Saute chicken for 5–6 minutes until almost cooked.
  2. Add garlic and onion, cooking until onion is translucent.
  3. Add mushrooms, celery and capsicum.
  4. In a small bowl combine flour and stock. Mix in tomato paste and stir until smooth. Pour onto chicken and stir well until mixture bubbles and thickens.
  5. Cover and cook for 7–10 minutes until capsicum and celery are tender.
  6. Stir through spring onions and serve.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Serving Suggestion: Serve with rice or mashed potato, honeyed carrots and steamed broccoli.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

More tips

Nutrition Information

per serving per 100g
Energy 1032 kJ 378 kJ
Protein 24.9 g 9.1 g
Fat, total 8.9 g 3.2 g
— saturated 2.5 g 0.9 g
Carbohydrate 8.6 g 3.2 g
— sugars 5.3 g 1.9 g
Sodium 118.1 mg 43.2 mg
Fibre 3.8 g 1.4 g

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Comments (2)

  • Avatar

    This would be a little more interesting with a sprig or two of thyme, its just a little bland
    Julie Pearse
    Posted on: 27 Oct 15

  • Avatar

    Very flavoursome! Will def cook again 👍🏼
    Nicole Willis
    Posted on: 20 Oct 15

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