Chicken Chasseur
Otherwise known as Hunter’s Chicken, this traditional French dish from the St Emilion episode of James’s French Adventure is a one pot wonder!
Ingredients
- 250g chestnut mushrooms
- 5 tomatoes
- 5 shallots, peeled and halved
- 1 tbsp tomato puree
- 2 cloves garlic (skin on)
- 250ml double cream
- 1.5 l chicken stock
- Half a bottle of red wine
- Whole chicken
- 16 pieces of streaky bacon
- ½ tbsp flour
- Bunch of tarragon, fresh
- 125g butter
- 800g pre-boiled Maris Piper potatoes
Method
Remove the tops of the chicken legs and portion up the chicken into four pieces of white and four pieces of brown meat.
Pour a splash of olive oil into a large frying pan. Put the chicken into the pan to brown and colour for a couple of minutes. Add two knobs of butter halfway through. Whilst the chicken is browning, slice up the bacon into cubes and cut the shallots in half. Once golden in colour, lift the chicken out of the pan and into a bowl. Set to one side.
Put the shallots and bacon into the hot pan and colour. Crush the garlic cloves and add them and brown for a minute. Then add the tomato puree. Stir in and cook out. After a minute, sprinkle over the flour. Pour in the red wine. Stir, then pour in the chicken stock.
Add the chicken back in and bring to the boil and add the tarragon, reserving some for seasoning at the end. Add the mushrooms. Chop the tomatoes into eighths and add to the pan. Add salt and pepper to season. Bring to the boil and let simmer for 10-15 minutes.
Serve with “proper mash”– pre-boiled potatoes passed through a ricer – and then heated in a pan with double cream and butter. Finish with more fresh tarragon, 2 knobs of butter and seasoning.
Ingredients
- 250g chestnut mushrooms
- 5 tomatoes
- 5 shallots, peeled and halved
- 1 tbsp tomato puree
- 2 cloves garlic (skin on)
- 250ml double cream
- 1.5 l chicken stock
- Half a bottle of red wine
- Whole chicken
- 16 pieces of streaky bacon
- ½ tbsp flour
- Bunch of tarragon, fresh
- 125g butter
- 800g pre-boiled Maris Piper potatoes
Method
Remove the tops of the chicken legs and portion up the chicken into four pieces of white and four pieces of brown meat.
Pour a splash of olive oil into a large frying pan. Put the chicken into the pan to brown and colour for a couple of minutes. Add two knobs of butter halfway through. Whilst the chicken is browning, slice up the bacon into cubes and cut the shallots in half. Once golden in colour, lift the chicken out of the pan and into a bowl. Set to one side.
Put the shallots and bacon into the hot pan and colour. Crush the garlic cloves and add them and brown for a minute. Then add the tomato puree. Stir in and cook out. After a minute, sprinkle over the flour. Pour in the red wine. Stir, then pour in the chicken stock.
Add the chicken back in and bring to the boil and add the tarragon, reserving some for seasoning at the end. Add the mushrooms. Chop the tomatoes into eighths and add to the pan. Add salt and pepper to season. Bring to the boil and let simmer for 10-15 minutes.
Serve with “proper mash”– pre-boiled potatoes passed through a ricer – and then heated in a pan with double cream and butter. Finish with more fresh tarragon, 2 knobs of butter and seasoning.
This recipe is from the book:
James Martin’s French Adventure
“Some thirty years since Floyd on France first screened, the chance to follow in his footsteps and, to return to the places that have shaped my own life and career was too good to resist. I hope this book will give you a small taste of what I learnt and the things I discovered on my French adventure, and that you’ll enjoy the trip as much as I did!”
- James
- James
