Chicken makes a delicious and versatile centrepiece for an evening meal, and chasseur is just one way to serve it.
Otherwise known as “hunter’s sauce”, the dish contains a simple or compound brown sauce commonly used in French cuisine.
While there are many ways to make it, British chef James Martin’s recipe is quick and easy with minimal ingredients.
As shared in the St Emilion episode of James’s French Adventure, the chef branded the warming dinner “a one pot wonder” – so there’s minimal washing up too.
What’s more, it takes less than one hour to make from stove to plate.
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- 250g chestnut mushrooms
- Five tomatoes
- Five shallots, peeled and halved
- One tablespoon of tomato puree
- Two cloves garlic (skin on)
- 250ml double cream
- 1.5l chicken stock
- Half a bottle of red wine
- Whole chicken
- 16 pieces of streaky bacon
- Half a tablespoon of flour
- A bunch of tarragon, fresh
- 125g butter
- 800g pre-boiled Maris Piper potatoes
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Chicken chasseur recipe
Prepare all of the vegetables before removing the tops of the chicken legs and portioning it up into four pieces of white, and four pieces of brown meat.
Take a large frying pan and add a generous glug of oil to it over medium heat.
Place the chicken into the pan to brown and colour for a couple of minutes, then add two knobs of butter halfway through.
While the chicken is browning, slice up the bacon into cubes and cut the shallots in half. Remove the chicken and transfer it into a bowl when it’s browned and cooked to set aside.
Put the shallots and bacon into the hot pan, followed by the crushed garlic cloves and the tomato puree.
Stir the ingredients together then leave them to cook out. After a minute, sprinkle over the flour followed by the red wine and chicken stock.
Return the chicken to the pan, bring it to the boil and add the tarragon, reserving some for seasoning at the end.
Add the mushrooms, chopped tomatoes and salt and pepper to season. Bring to the boil again then leave it to simmer for 10-15 minutes.
Serve with mash made from pre-boiled potatoes passed through a ricer – and heated in a pan with double cream and butter.
Finish with more fresh tarragon and two knobs of butter and seasoning.
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