Remember chicken chasseur? It used to be very posh when I was a child (and Jono was a teenager – hehe!) Still tastes just as good if a bit retro at this stage. Serve this with some mash and greens.
Braised chicken chasseur – to serve 4
- 4 chicken legs
- 2 tbsp olive oil
- 2 onions, thickly sliced
- 250g whole button or chestnut mushrooms
- 1 rounded tbsp tomato purée
- 300ml white wine
- 400ml chicken or beef stock
- 3-4 tomatoes, quartered and deseeded
- sprinkling tarragon and chopped parsley
Season the chicken. Heat the olive oil in a lidded sauté pan or shallow casserole. Fry the chicken over a medium-high heat until golden all over. Remove from the pan. Drain off any excess fat, leaving about 2 tbsps for cooking the onions. Add the onions and mushrooms, stirring for 6-8 minutes or until starting to colour. Stir in the tomato purée and white wine, then pour in the stock.
Return the chicken to the pan and bring to a simmer. Put a lid on the pan and cook for about 1 hr, or until the meat is really tender.
Skim any excess fat from the surface and add the tomatoes. Simmer without the lid for another few minutes to soften them, scatter over the herbs.
Wine Suggestion: You will have the rest of the bottle of white you used in the sauce so we recommend you drink that with the dish. Use whatever you have in the fridge or if you’re buying one specially try a Côtes de Gascogne which should be good value and you won’t mind putting the half of it in your dinner!