Chicken Chasseur

This is my version of a french classic, Chicken Chasseur. The beauty of this dish is that it is a one pot dish – minimal washing up.
I would like to add, there was enough creamy sauce to fill up a mug each and dip one of my bread rolls in.
Serves 2/3
6 chicken thighs
1 tablespoon olive oil
20g butter
200g button mushrooms, halved
1 Onion, choppped
2 cloves of garlic, crushed
1 tbsp tomato puree
250ml chicken stock
250ml dry white wine
1tin chopped tomatoes
2 bay leaves
2 hyme sprigs
15g flat leaf parsley
125ml cream

Easy Wholemeal Rolls

Each morning, I get asked by Jen, “What’s for dinner today”. I normally respond, “let me think”

So today I wanted a simple life as I was going out to see Chepstow Male Voice choir practice this evening. Burger and Chips it is……..

Of course you can buy your own baps from the bakers but I am going to make my own.

Wholemeal Rolls


450g strong wholemeal bread flour
2 tsp salt
1 x 7g sachet fast action dried yeast
300 ml milk
50g butter
So the first job is to melt your butter in the milk in a small saucepan.
Measure out your flour in to a bowl, add the salt to one side of the bowl and the yeast on the opposite side. As soon as your milky mixture is finger warm, you can add this to your dry ingredients. Now mix all the ingredients together with a cutlery knife until it all comes together.
Once mixed together, tip it onto a lightly floured work surface and knead for 7 or 8 minutes. Once the mixture looks smooth, place it in a bowl, cover with a tea towel and leave in a warm place for an hour.
In that hour, I might have a cuppa but today I will make my burgers up.
Your hour has gone and you should finish up with this – and it will have doubled in size……

Now knock this out, meaning take out any air bubbles, then divide in to 8 baps

Leave these for another hour in a warm place, covered up with that same tea towel.  Heat the oven to 180c then bake the buns for 20 mins. I brushed the buns before I baked them with an egg wash, this gives them a lovely shine.