Chicken Chasseur
Chicken Chasseur is a French classic with wonderful big flavours! James serves his with delicious creamy mash. A hearty one pot dish, perfect for colder days.
Ingredients
- 25ml vegetable oil
- 25g butter
- 1 x 2kg chicken, portioned into 8- 10 portions
- 100g bacon lardons
- 1 shallot, peeled and diced
- 2 tbsp tomato puree
- 200g Chestnut mushrooms
- 100g frozen onion pearls
- 200ml French white wine
- 300ml chicken stock
- Salt and pepper
- 3 tomatoes, de-seeded and diced
- 1 small bunch tarragon
- 800g cooked, riced potato
- 100g butter
- 100ml double cream
Method
- Preheat the oven to 200c.
- Fry the chicken in oil and butter in a frying pan until it is coloured. Season and transfer to a casserole dish or pan.
- Add the bacon, shallots, tomato puree, mushrooms and onions to the frying pan and cook for 2 minutes.
- Add the wine and bring it to the boil, then add the stock and 1/2 the tarragon. Pour over the chicken and place it into the oven for 45 minutes to an hour.
- For the mash, warm the potatoes with the cream and butter, season and serve with the chicken.
Ingredients
- 25ml vegetable oil
- 25g butter
- 1 x 2kg chicken, portioned into 8- 10 portions
- 100g bacon lardons
- 1 shallot, peeled and diced
- 2 tbsp tomato puree
- 200g Chestnut mushrooms
- 100g frozen onion pearls
- 200ml French white wine
- 300ml chicken stock
- Salt and pepper
- 3 tomatoes, de-seeded and diced
- 1 small bunch tarragon
- 800g cooked, riced potato
- 100g butter
- 100ml double cream
Method
- Preheat the oven to 200c.
- Fry the chicken in oil and butter in a frying pan until it is coloured. Season and transfer to a casserole dish or pan.
- Add the bacon, shallots, tomato puree, mushrooms and onions to the frying pan and cook for 2 minutes.
- Add the wine and bring it to the boil, then add the stock and 1/2 the tarragon. Pour over the chicken and place it into the oven for 45 minutes to an hour.
- For the mash, warm the potatoes with the cream and butter, season and serve with the chicken.
