Chicken Chasseur

This is one of those dishes my daughters really enjoy when the weather turns cold. The long, gentle simmer leaves the chicken tender enough to begin falling apart, while the mushrooms, tomato, wine and herbs cook down into a rich, deeply flavoured sauce. It is warming, uncomplicated food that earns its place on the table on a dark evening.

I usually serve Chicken Chasseur with buttery mashed potato or champ, both of which are particularly good at soaking up the sauce. That is certainly not a rule, though. Rice, crusty bread, roast potatoes or whatever happens to be waiting in the cupboard will do perfectly well. Your larder, your rules.

Prep Time 30 mins

Cook Time 55 mins

Total Time 1 hr 25 mins

Cuisine: French

Courses: Mains

Difficulty: Intermediate

Servings: 4

Calories: 401.9171

Best Season: Autumn, Winter

Description

Tender skinless chicken thighs gently simmered with passata, wine, mushrooms, tarragon and parsley.

Ingredients

2 tbsp olive oil
15 g plain flour (for coating)
8 skinless chicken thighs
2 shallots (approximately 100 g, very finely chopped)
50 ml brandy (optional)
100 ml white wine
1 chicken stock pot
600 ml passata
gravy browning (optional)
250 g button mushrooms (finely sliced)
3 tbsp fresh tarragon (chopped)
2 tbsp fresh parsley (chopped)
2 tomatoes (skinned, deseeded and finely diced)
fresh parsley sprigs (to garnish)

Instructions

1
Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over a moderate heat.
2
Put the flour onto a plate or shallow dish. Coat the chicken thighs in the flour, shaking off any excess.
3
Place the chicken thighs in the pan and leave them undisturbed until well browned, approximately 8 to 10 minutes. Turn the thighs and brown the other side.
4
Add the finely chopped shallots, working them underneath and around the chicken so they cook in the oil and chicken juices.
5
If using the brandy, pour it around the edge of the pan so that it runs underneath the chicken. Cook for 2 to 3 minutes to allow the alcohol to evaporate.
6
Add the white wine in the same way and cook for a further 2 to 3 minutes, allowing the alcohol to cook off and the wine to reduce slightly.
7
Add the chicken stock pot and passata. Add a little gravy browning if desired. Gently shake the pan and turn the chicken so that the pieces are well coated in the sauce.
8
Bring the sauce slowly to the boil, stirring gently to ensure the stock pot has completely dissolved. Add the chopped tarragon, reduce the heat and simmer gently for 35 minutes, allowing the chicken thighs to become thoroughly cooked and tender and the sauce to develop.
9
Towards the end of the chicken's cooking time, heat the remaining tablespoon of olive oil in a separate frying pan.
10
Add the sliced mushrooms and fry for 3 to 5 minutes until cooked and lightly coloured.
11
Add the chopped parsley and diced tomato to the mushrooms and toss together briefly.
12
Spoon the mushroom, parsley and tomato mixture over the chicken and sauce.
13
Garnish with fresh parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 401.9171kcal

% Daily Value *
Total Fat 15.5605g24%
Saturated Fat 3.2335g17%
Cholesterol 188mg63%
Sodium 333.0276mg14%
Potassium 739.9525mg22%
Total Carbohydrate 14.5102g5%
Dietary Fiber 4.3312g18%
Sugars 8.816g
Protein 43.325g87%

Vitamin C 22.2078 mg
Calcium 44.5831 mg
Iron 1.9684 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.