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Chicken chasseur
- Prep time:
- 5 mins
- Cook time:
- 40 mins
- Serves:
- 4
Lawrence Keogh makes a delicious chicken chasseur - and you can turn the leftovers into a chicken and mushroom frittata
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Ingredients
- 1 free-range chicken, portionned into 8 (2 thighs, 2 drumsticks, 2 wings, 2 breasts)
- 3 tbsp Flour, seasoned with salt and pepper
- 50ml vegetable oil
- knob of butter
- 500ml White wine
- 500ml chicken stock
- 500ml beef stock
- 4 Shallots, chopped
- 6 ripe plum tomatoes, skinned, deseeded and cut into large dice
- 2 dessert spoons tomato purée
- 250g chestnut or button mushrooms, quartered
- 40g tarragon leaves
- 1 sprigfresh Thyme
- 1 Bay leaves
- 3 cloves Garlic, chopped
Method
1. Dust the chicken in seasoned flour and pan-fry in vegetable oil until browned all over.2. In a separate pan sweat the chopped shallots in a knob of butter being careful not to colour, then add the mushrooms and chopped garlic. Cook for 1-2 minutes then add the tomato puree.
3. Cook the tomato puree for 3 minutes then add the white wine and reduce by half.
4. Add the stock and bring to the boil, place the chicken pieces in the sauce and simmer gently for 25-30 minutes.
5. Remove the chicken from the sauce and keep warm. Check the consistency of the sauce and if too thin reduce on a gentle heat. Season and add the chicken back into the pan to heat through.
6. Add the tomatoes and tarragon and stir. Leave to infuse for a few minutes. Serve with creamy mashed potatoes.
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Latest Comment
It looks good! I think me and my mum are going to cook it.
Had this tonight with my husband and 9 year old daughter. It was a big hit, also very filling.
Had this tonight with my husband and 9 year old daughter. It was a big hit, also very filling.