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Chicken Meatball Chasseur

Recipe

Prep time: 15 mins | Cooking time: 50 mins | Serves 4

French | Cardiff Mum | Main

Spruce up your midweek dinners with Chicken Meatball Chasseur!

Ingredients  

  • 1x Large White Onion
  • 12 Chicken Meatballs
  • 1 Red Onion, Chopped
  • 3 Garlic Cloves, Minced
  • 250g Chestnut Mushrooms, Chopped
  • 2 Tablespoons Tomato Puree
  • 1/2 Tin Chopped Tomatoes
  • 2-3 Large Loose Potatoes For Mash, Peeled And Diced
  • A Knob Of Butter
  • Splash Of Milk
  • 150g Bacon, Chopped
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Dried Thyme
  • 500ml Chicken Stock
  • 2 Bay Leaves
  • Olive Oil
  • Splash Of White Wine (Optional)
  • 50ml Of Single Cream (Optional)

From The Cupboard

  • Salt
  • Pepper

Method

  1. Peel and dice your potatoes, wash them and place them in a saucepan of boiling, salted water and let them boil for 20 mins until soft
  2. Meanwhile, heat up a little oil in a pan and add the meatballs in. Fry over a low-medium heat for around 12 minutes, turning regularly so all sides are cooked. When cooked through, remove and set aside.
  3. Add the chopped bacon to the same pan and fry until golden and crispy then remove and set aside.
  4. Add the onion to the same pan and fry for a few mins until translucent then add then garlic, mushrooms, thyme, parsley and bay leaves and fry for a further 5 minutes over a medium heat until mushrooms soften. Add in the tomato puree, chopped tomatoes, stock and wine if using any and stir into a sauce. Let this simmer for 5 minutes.
  5. Add the bacon and meatballs back into the pan and stir well. Add salt and pepper to taste then decide if you want to add a bit of cream or not. My kids prefer it with but its also delicious without.
  6. Whilst that sits and simmers, drain your potatoes and mash them up with a splash of milk and knob of butter. Spoon the mash into bowls and add the meatballs and plenty of sauce on top.