Chicken Chasseur

Programme

S05

Serves

4

Prep

30 Mins

Cook

2 Hrs

Ready

2.5 Hrs

Tips

Try adding different herbs, parsley and rosemary are especially good.

Ingredients

  • 1 Whole Chicken, Cut into 8 Pieces(or use 4 Chicken Legs)
  • Salt & Freshly Ground Black Pepper
  • 50g Plain Flour
  • 3 tbsp Olive Oil
  • 115g Butter
  • 110g Smoked Streaky Bacon, Sliced into Lardons
  • 150g Sliced Button Mushrooms
  • 150g Shallots or Onions, Thickly Sliced
  • 55g Caster Sugar
  • 175ml White Wine
  • 300ml Chicken Stock
  • 2 tbsp Tomato Puree
  • 1 Bunch of Tarragon, Finely Chopped
  • 2 Tomatoes, Skinned, Seeded & Roughly Diced
  • 1/2 Bunch of Flat Leaf Parsley, Finely Chopped

Directions

  1. Season the chicken with salt and freshly ground black pepper, then lightly coat in flour. Be sure to shake off any excess flour.
  2. Heat a large oven-proof frying pan until hot. Add the oil and half the butter, then fry the chicken pieces skin side down for 2-3 mins until caramelised and golden brown. Turn the chicken and fry on the flesh side for 1 min, then remove the chicken and place to one side.
  3. In the same frying pan over a medium heat, add the remaining butter and fry the bacon and sliced button mushrooms until they are golden brown. Add the shallots and caster sugar and fry for 2-3 mins until golden.Then add the white wine and bring to a simmer to deglaze the pan. Once simmering, add the chicken pieces back to the pan skin side up. Add the stock, tomato purée and tarragon to the chicken and bring to the boil. Place the pan into the oven running the SO5 programme.
  4. When the chicken is cooked, add the roughly diced tomatoes and chopped parsley, season to taste.
  5. Serve two pieces of chicken per plate with the sauce spooned over. Serve with buttery, silky mash potato.