On TV Tomorrow

  • 20:00 - John Torode's Australia - Queensland Part II
  • 21:00 - MasterChef - MasterChef
  • 21:30 - Raymond Blanc's Kitchen Secrets - Summer Fruits

This recipe is classed as easy

Rating 3.18 / 5 (44 votes)

Prep time:
5 min
Cook time:
40 min

Lawrence Keogh makes a delicious chicken chasseur - and you can turn the leftovers into a chicken and mushroom frittata


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.


  • 1 free-range chicken, portionned into 8 (2 thighs, 2 drumsticks, 2 wings, 2 breasts)
  • 3 tbsp flour, seasoned with salt and pepper
  • 50 ml vegetable oil
  • knob of butter
  • 500 ml white wine
  • 500 ml chicken stock
  • 500 ml beef stock
  • 4 shallots, chopped
  • 6 ripe plum tomatoes, skinned, deseeded and cut into large dice
  • 2 dessert spoons tomato purée
  • 250 g chestnut or button mushrooms, quartered
  • 40 g tarragon leaves
  • 1 sprigfresh thyme
  • 1 bay leaf
  • 3 cloves garlic, chopped

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Made this as per recipe except tomatoes. Gorgeous. My son took a portion home to freeze for quick weekday supper his comment after reheating ..."wow"

patsy patsy patsy patsy  Posted 01 Mar 2014 4:58 PM

no wonder the post behind me had something lacking ( half the ingredients )

m_ca693 m_ca693  Posted 22 Jan 2012 12:48 PM

Ok but somehow needs more flavouring.. I did ass chicken and beef stock and bay leaf but had no thyme nor tarragon/ Didn't add tomoatoes either at end as guessed that would make it even more sweet.

Scottydog Scottydog  Posted 20 Dec 2010 7:23 AM

I put the bay leaf and tarragon in at the same time as the thyme and it worked well. I did however cut back the wine to 250mls and upped the chicken stock but also cut the beef stock down by a third. Plenty lqiuid comes off the tomatoes so that compensated for less beef stock. Very tasty. Served it with tagliattle and not potatoes.

HaddyAnne HaddyAnne Posted 09 Aug 2010 8:47 PM

Trying this out now, but am I missing something? When are the Thyme and bay leaf used?

KeithM93122 KeithM93122 Posted 20 Jan 2010 7:30 PM

It looks good! I think me and my mum are going to cook it.

-x-Harrie-x- -x-Harrie-x- Posted 01 Feb 2009 3:57 PM

Had this tonight with my husband and 9 year old daughter. It was a big hit, also very filling.

JANETB630 JANETB630 Posted 31 Jan 2009 9:06 PM

Had this tonight with my husband and 9 year old daughter. It was a big hit, also very filling.

JANETB630 JANETB630 Posted 31 Jan 2009 9:04 PM