Chicken Chasseur

I'm right in the swing of all things hot and one-pot at the moment and this warming dish from James Martin is no different. 

This was amazingly simple and whilst not quick as such (it takes a good two hours to prep and cook) it requires very little effort at all, which is great.  I've read that it's not authentic to use red wine in chicken chasseur and that it should be white wine but do you know what? I don't give two hoots about authenticity. This worked really well with the red wine, tasted great and everyone loved it so boo yah sucks you.

Instead of the suggested chicken legs, I used breasts so that's what I've listed in the recipe, feel free to use other bits of the bird if you so wish. I just don't do well with legs and thighs, I'm a breast girl.

Recipe is to serve 4.

Chicken Chasseur

Ingredients

1 tsp olive oil

25g butter

4 skinless chicken breasts, cut into chunks

1 onion, finely chopped

2 garlic cloves, crushed or minced

200g button mushrooms or sliced chestnut mushrooms

225ml red wine

2 tbsp tomato puree

2 thyme sprigs

500ml chicken stock

Method

In a large casserole dish (that has a lid) heat the olive oil and about half of the butter. Season your chopped chicken and fry for about 5 mins on each side until golden brown. Remove the chicken from the dish and put to one side.

Melt the rest of the butter in the pan and add the onion. Fry this for around 5 mins until soft.  Add the garlic and cook for about 1 min, then add the mushrooms and cook for a further 2 mins before adding the wine.

Stir in the tomato puree and let the liquid bubble and reduce for around 5 mins.  Stir in the thyme and pour in the chicken stock.  Put the chicken pieces back into the casserole and cover and simmer on a low heat for around an hour, until the chicken is tender and cooked through.

Remove the chicken from the dish and cover with foil to keep warm.  Bring the sauce to boil and keep it on a rapid boil for around 10 mins until the sauce has thickened into a syrup.  Put the chicken back into the syrupy sauce and serve immediately.

I served this with green beans, mashed potatoes and thickly buttered crusty bread.

love & kisses

Mrs M x