Mediterranean Main course

Maggi® Juicy Chicken Chasseur

Name: Maggi® Juicy Chicken Chasseur
Prep time: PM5.00T
Cook time: PM70.00T
Total time: PM50.00T
Cuisine: Mediterranean

(5)

50Min

Easy

A delicious chicken chasseur recipe mix with a special cooking bag Cooking bag locks in juices and flavour, so no need to add oil Only ingredients you know, carefully blended by us!

Ingredients

4 Serves

30 packets

Maggi Juicy Chasseur Chicken

600 g

Chicken Breast

135 g

Onion

250 g

White Mushrooms

480 g

Potatoes

160 g

Canned Peas

240 g

Broccoli

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Nutrition Value

Energy

1044.75 kcal

Protein

59.54 g

Carbohydrate

166.33 g

of which: sugars

31.74 g

Fibre

19.84 g

Fat

13.15 g

of which: saturates

3.68 g

Information per serving

Step 1
5 Min

Preheat oven to 180°C (160°C for fan oven), Gas Mark 4. Remove and unfold the cooking bag from top of the sachet, keep the red tie for later use. Add 4 x 150g chicken breasts, 1 large sliced onion and 250g sliced mushrooms into the bag. Add the seasoning from sachet to 150ml of water. Mix until smooth. Pour carefully into the bag.
Step 2
50 Min

Close the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks. 3. Cook for 45-50 minutes. Remove from the oven, leave to stand for 2-3 minutes before opening - the steam will be very hot. Ensure that the chicken is fully cooked through and piping hot.
Step 3
20 Min

Boil the new potatoes for 15-20 minutes until cooked.
Step 4
5 Min

Steam or boil the broccoli florets and peas for 3-5 minutes. Serve the broccoli florets and new potatoes with the chicken Chasseur.

Step 1 of 4

: Chicken Breast, White Mushrooms, Onion

Preheat oven to 180°C (160°C for fan oven), Gas Mark 4. Remove and unfold the cooking bag from top of the sachet, keep the red tie for later use. Add 4 x 150g chicken breasts, 1 large sliced onion and 250g sliced mushrooms into the bag. Add the seasoning from sachet to 150ml of water. Mix until smooth. Pour carefully into the bag.

Step 2 of 4

Close the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks. 3. Cook for 45-50 minutes. Remove from the oven, leave to stand for 2-3 minutes before opening - the steam will be very hot. Ensure that the chicken is fully cooked through and piping hot.

Step 3 of 4

Boil the new potatoes for 15-20 minutes until cooked.

Step 4 of 4

Steam or boil the broccoli florets and peas for 3-5 minutes. Serve the broccoli florets and new potatoes with the chicken Chasseur.

Recipe as PDF

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