Chicken Chasseur

Chicken Chasseur Finished

Chicken Chasseur Finished

I love to cook this as it's so easy and it can be left in a slow oven for ages. A lovely, warming late autumn or winter meal - perfect comfort food for those chilly evenings.

  • 4 chicken legs
  •  2 tbsp olive oil
  •  2 onions sliced
  •  1 fat garlic clove
  •  250g mushrooms
  •  1 tbsp tomato puree
  •  300ml white wine
  •  300ml chicken or veg stock
  •  Tomatoes if you want but not necessary
  1. Season the chicken both sides with salt and pepper.
  2. Heat the olive oil in a large frying pan.
  3. Fry the chicken until nicely brown - don't keep moving it about and this will happen much quicker!
  4. Put the chicken on a plate. Leave about 2-3 tblsps. oil in the pan & fry the onions until they start to go brown - add the garlic and mushrooms when they start to soften.
  5.  Add the tomato puree, stock and white wine.
  6.  Put the chicken back in the pan, add the tomatoes if using and bring to a simmer.
  7. Cook for at least 11/2 hours* until the chicken is cooked right through.
  8. Can be thickened if needed. I use a buerre manie but cornflour is OK.*
At this point the whole thing can be transferred to an ovenproof dish and cooked at 170°C for the same amount of time. Longer is OK but keep an eye on the liquid level and add more if needed.
Chicken Chasseur Finished

Chicken Chasseur Finished

Lovely with crusty baguette and/or potatoes. Bon Appetit!

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