Chicken Chasseur
The ‘Chasseur’ or ‘hunter’s’ sauce is a French classic. The hunter would go and catch some fowl or game and then pick some mushrooms on the way home to make this perfect, rustic dish. Our version is quick and easy to make and packed full of flavour.
- Recipe serves4
- Preparation Time15 min
- Cooking Time45 min
Ingredients
- 2 tbsp vegetable oil
- 4 chicken thighs and 4 drumsticks
- 2 banana shallots, finely chopped
- 100ml white wine
- 1 Knorr Chicken Stock Pot
- 500g passata
- 100 ml water
- 250g button mushrooms, sliced
- 2-3 tsp chopped tarragon
- 2 tomatoes, skinned, de-seeded, finely diced
- 2 tbsp chopped parsley
Method
- Heat half the oil in a large frying pan. Fry the chicken pieces on both sides until golden brown, approximately 8-10 minutes.
- Add the shallots to the frying pan, and fry gently for a further 3-4 minutes.
- Add the wine and cook for 2-3 minutes, so that the alcohol from the wine cooks off and the liquid reduces by half.
- Add the Knorr Chicken Stock Pot, passata and water and bring to the boil, reduce the heat and simmer for 20 minutes.
- In a separate frying pan heat the remaining oil and fry the mushrooms till lightly coloured. Add the mushrooms, tarragon and diced tomatoes to the chicken and simmer for 2-3 minutes. Serve garnished with chopped parsley.
- Tips: Serve with mashed or new potatoes and your favourite vegetables. To reduce fat remove the skin from the chicken.
