This version of Chicken Chasseur is intended to be lighter and more seasonal: we ate it outside!
Free range chicken
Fresh herbs: sage, thyme, rosemary, bay flat leaved parsley 4 cloves garlic
3 sticks of celery, chopped
6 open cup mushroom, quartered
4 rashers smoked bacon 6 Sainsbury's provencal style olives, tablespoon of olive brine
Splash of prosecco
Olive oil and pepper
Put it all in a casserole for 3 hours at 180°, serve in sunshine with boiled potatoes and broccoli.