Easy Chicken Chasseur Recipe/ How to Make Chicken Chasseur under 500 calories

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and last longer.

Season 3 chicken legs with salt and black pepper on both sides.

Coat chicken legs with flour on both sides.

Heat a medium-sized saucepan over medium heat and add 1 tablespoon of olive oil.

Add the chicken legs to the saucepan and cook for a couple of minutes on one side until browned, then flip and cook for a couple of minutes on the other side.

Remove chicken from the pan and set aside on a plate.

In the same pan, add 2 finely chopped shallots, 250 grams of chopped mushrooms, and 2 crushed cloves of garlic.

Stir and cook for a couple of minutes until the shallots and mushrooms have softened but not browned.

Add 100 milliliters of dry white wine and 1 tablespoon of tomato puree, stirring to combine and cook for a couple of minutes.

Add 1 tablespoon of dried tarragon and 200 grams of chopped tomatoes, stirring to combine and cooking until the tomatoes are softened.

Pour in 300 milliliters of chicken stock and stir to incorporate all flavors.

Return the chicken legs to the pan, including any juices from the plate, and cover them with the sauce.

Let the chicken cook for 35 to 40 minutes until fully cooked through.

Taste and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens