- Chicken Chasseur.jpg (52.6 KiB) Viewed 13 times
Preparation time: 30 minutes
Cooking time: 1½ hours
Serves: 4
No nutritional information available.
Ingredients
- 6 - 8 free-range, skin-on, bone-in chicken thighs
- 300g chestnut mushrooms
- 1 large or 2 small shallots
- 2 garlic cloves
- 25g butter
- Small bunch of tarragon
- Small bunch of parsley
- Large thyme sprig
- 2 bay leaves
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp brandy (optional)
- 150ml dry white wine
- 500ml chicken stock
Method
1. Season chicken. Heat oven to 200°C/Fan 180°C/Gas Mark 6. Slice mushrooms, shallots and garlic. Set aside. Melt butter in large ovenproof frying pan until foaming. Add chicken thighs, skin-side down, and brown well for 10 minutes. Flip and brown for another 8 - 10 minutes, then lift onto a plate. Pick tarragon and parsley leaves then chop. Tie parsley stalks, thyme sprig and bay together.
2. Fry mushrooms in the pan for 6 minutes, then add shallots and garlic. Stir flour into the pan and cook until a paste forms, then add tomato purée and toast for 2 minutes.
3. Pour in brandy (if using). Let it simmer. Add wine and reduce to a paste. Stir in stock to make a sauce. Add herb bundle. Move chicken into pan, skin-side up, cover and cook in oven for 40 minutes. Scatter with herbs to serve.
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