Chicken Chasseur


10 Portions

20 Raw Chicken Mini Fillets/Goujons
1 Onion
50g Butter
50g Flour
20g Garlic
200g Mushrooms
20ml Red wine vinegar
1 litre Chicken stock
150g Tomato Puree
Parsley for garnish
20g Thyme
20g Tarragon

50 Portions

100 Raw Chicken Mini Fillets/Goujons
5 Onion
250g Butter
250g Flour
100g Garlic
1kg Mushrooms
100ml Red wine vinegar
5 litre Chicken stock
750g Tomato Puree
Parsley for garnish
100g Thyme
100g Tarragon

100 Portions

200 Raw Chicken Mini Fillets/Goujons
10 Onion
500g Butter
500g Flour
200g Garlic
2kg Mushrooms
200ml Red wine vinegar
10 litre Chicken stock
1.5kg Tomato Puree
Parsley for garnish
200g Thyme
200g Tarragon


1. Pour your chicken stock into a pan and add half of the Tarragon and thyme to it. Lightly simmer on the stove for about 20 minutes.
2. Roast your chicken goujons in the oven on 180c for about 20 minutes or until cooked through
3. Pan fry your onions, mushrooms, garlic and remaining thyme until cooked
4. Add the butter to the same pan and when it has fully melted add the flour to make a roux
5. Strain the stock with a sieve directly into the pan with the roux. Cook and stir for about 10 minutes
6. Add red wine vinegar and tomato puree and cook for a further 10 minutes
7. Pour the sauce over the cooked chicken goujons and return to the oven for a further 15 minutes
8. Use the remaining tarragon and parsley to garnish the dish and serve immediately

Key Points


Allergens Milk, Celery. Gluten