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Ref: 245
Heading: Mains
Cuisine: French
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Chicken combined leg & thigh joints
   500 ml  Water
   225 ml  Red wine
   200 g  Mushrooms of choice quartered
   2 Garlic cloves, crushed
   60 g  Bacon or pancetta chopped
   25 g  Butter
   1 Onion med brown chopped
   1 Chicken stock or gel pot
   2 tbsp  Tomato purée
   2 tbsp  Olive oil
   1 tbsp  Fresh thyme leaves no stalks
   1/2 tsp  Black pepper


  Step 1
Brown the chicken both sides over a med heat with the olive oil & butter in a pan that has a lid, if not make a foil one later.
  Step 2
Remove chicken & fry onions & bacon until golden brown, add garlic & cook for a further 1 min, add red wine & reduce by half.
  Step 3
Add all other ingredients, give it a stir & add the browned chicken, place a tight lid on & cook on a lowest heat for 1 hour.
  Step 4
Remove chicken with a slotted spoon, turn up the heat & reduce liquid to you liking to a sauce, turn off the heat, replace chicken, replace lid & leave for 10 mins to warm chicken, then serve.

Suggestion & Tips

You could use beef instead, serve with creamy chive potato mash & green veg.
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