Name: Braised chicken chasseur
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 4
Cuisine: French
Ingredients: 4 chicken legs; 2 tbsp olive oil; 2 onions thickly sliced; 250g whole button or chestnut mushroom; 1 rounded tbsp tomato purée; 300ml white wine; 400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube); 3-4 tomatoes quartered and deseeded (optional); sprinkling tarragon leaves and chopped parsley

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Braised chicken chasseur

Braised chicken chasseur

Gary Rhodes

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr - 1 hr and 35 mins

A star rating of 4.3 out of 5.82 ratingsRate

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Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes

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Ingredients

Nutrition

Units:

MetricUS

4 chicken legs
2 tbsp olive oil
2 onions

thickly sliced
250g whole button or chestnut mushroom
1 rounded tbsp tomato purée
300ml white wine
400g can chicken or beef

consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)
3-4 tomatoes

quartered and deseeded (optional)
sprinkling tarragon

leaves and chopped parsley

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Nutrition: per serving

kcal353
fat22g
saturates6g
carbs20g
sugars8g
fibre2g
protein30g
salt1.69g

Method

step 1

Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.
step 2

Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
step 3

To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.

RECIPE TIPS

GARY'S TIPS

Although home-grown tomatoes are not in season right now, many of the imported ones can still have a good flavour, providing they are totally ripe. If you quarter the tomatoes and then scoop out the seeds, the sauce will be less watery. For a thicker sauce, loosen 1-2 tbsp cornflour with a little white wine or water and whisk in at the end of step 2.

Recipe from Good Food magazine, February 2006

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A star rating of 4.3 out of 5.82 ratings

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