The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Chasseur with Roasted Potatoes
A French family classic, Mindful Chef-style. Juicy British diced chicken thighs simmer away with garlicky mushrooms, shallots and parsley to make a warming stew. Roasted new potatoes and vibrant tenderstem broccoli are dished up on the side. Bon appétit!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 12 baby potatoes
- 3 garlic clove
- 2 tbsp chickpea flour (chickpea flour (100%))
- 1 handful of fresh flat-leaf parsley
- 600g British Free Range chicken thighs
- 240g Tenderstem broccoli
- 240g chestnut mushrooms
- 4 tbsp tomato purée
- 2 shallot
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
Nutritional Information
Calories: 514
Protein: 41g
Carbs: 35g
Fat: 23g
Chicken Chasseur with Roasted Potatoes
A French family classic, Mindful Chef-style. Juicy British diced chicken thighs simmer away with garlicky mushrooms, shallots and parsley to make a warming stew. Roasted new potatoes and vibrant tenderstem broccoli are dished up on the side. Bon appétit!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Boil a kettle
- Pull out a large frying pan, a sieve, a measuring jug & a large saucepan
Roast the potatoes
- Quarter the potatoes
- Place onto the large lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Get sizzlin'
- Meanwhile, finely dice the shallots. Finely chop or crush the garlic. Thinly slice the mushrooms
- On a separate board, cut the chicken thighs into 3cm pieces
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins, until golden
- Season with salt and pepper. Transfer to a plate and set aside
Simmer simmer
- Return the empty frying pan to medium-high heat. Add 2 tsp oil, the shallots, garlic and mushrooms. Season with salt and pepper. Cook for 5 mins, until softened.
- Add the tomato puree and flour, cook for 1 min. Stir in the stock powder, 450ml hot water and browned chicken. Simmer for 13-15 mins, until the chicken is cooked through and sauce has thickened
Cook the broccoli
- Meanwhile, roughly chop the parsley
- When the chicken has 5 mins remaining, heat the large saucepan filled with boiling water on high heat
- Trim the broccoli, then add to the saucepan. Boil for 3-4 mins, until cooked, then drain and season
Last bits & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Stir half the parsley through the chicken pan and season to taste
- Serve the chicken chasseur on plates, alongside the potatoes and broccoli. Garnish with the remaining parsley
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