Chicken Chasseur
Easy
Introduction
Chicken slow cooked in stock, white wine, tomato, mushrooms and herbs. Serve your chicken chasseur or “hunter’s sauce” with creamy mashed potatoes and steamed vegetables.
Ingredients
- 1 whole chicken, quartered
- 125g/4½oz plain flour
- 2 tsp salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 5 shallots, sliced
- 250g/9oz mushrooms, sliced
- 2 cloves garlic, finely chopped
- 250ml/9fl oz chicken stock
- 250ml/9fl oz dry white wine
- 1 tin whole tomatoes
- 2 Tbsp tarragon leaves, minced
- Small bunch flat leaf parsley, roughly chopped to serve
Method
- 1. Combine flour with salt and pepper in a shallow dish. Cover chicken pieces in flour mix and set aside.
- 2. Heat a large casserole dish on medium high heat and add olive oil. Fry chicken pieces on all sides until golden. Remove chicken and set aside.
- 3. Add shallots and mushrooms and fry until mushrooms start to colour. Lower heat to medium low and add garlic. Cook for about 1 minute.
- 4. Empty tomatoes into a medium sized bowl and crush tomatoes with your hand. Return chicken pieces to the pan and pour over stock, wine and crushed tomatoes.
- 5. Cover dish with lid and leave to simmer for 1 hour.
- 6. Before serving, check seasoning and add tarragon then cook for about 2 minutes.
- 7. Serve chicken chasseur with mashed potatoes, steamed vegetables and chopped parsley. Will keep for up to 3 days in an airtight container in the fridge. To re-heat, place chicken and sauce in a saucepan over medium high heat. Leave to heat up, stirring occasionally, for about 15 - 20 minutes.
