Easy to make Chicken Chasseur.

Chicken chasseur with roast potatoes and kale. © Sue Todd 2014

Chicken chasseur with roast potatoes and kale. © Sue Todd 2014

When the nights are drawing in and its cold and dark outside, chicken chasseur is a wonderful dish to warm you through.  We’ve started to use the wood burner in our dining room and we enjoyed this in front of a roaring fire – real comfort food for the soul.  Gary produced some lovely roast potatoes and fresh kale to go with it.

Chicken casseroles of any sort are always welcome in our house.  This one cooked in red wine with shallots, garlic and mushrooms is now exception.  I can feel a pheasant chasseur in the offing, made with this same recipe shortly.  Just got to wait for Gary to bring me a few pheasants in.  

We used a James Martin recipe for this, slightly amended as we only had chicken breasts, dried tarragon and went for shallots and our version serves two people.

If you’re using a conventional oven, you’ll need to pre-heat it to 325F/170C/Gas 3.  We use the baking oven of the AGA for this, or indeed the simmering oven if I want it to cook slowly while we are out.  A slow-cooker would do just as well.

Ingredients:

  • 1 tbsp olive oil,
  • 25g butter,
  • 2 chicken breasts with skin on,
  • 10 shallots, peeled and left whole,
  • 1 clove of garlic, crushed,
  • 10 baby button mushrooms,
  • 225ml red wine,
  • 1 heaped tbsp tomato purée,
  • 1 tbsp dried tarragon,
  • 500ml chicken stock,

Method:

Chicken chasseur for two people. © Sue Todd 2014

Chicken chasseur for two people. © Sue Todd 2014

You need a good-sized casserole dish with a lid for this one.  Heat the olive oil through and melt half of the butter in it.  Season your chicken, pop it in the pan and fry for  5 minutes on each side.  You want this to turn golden brown, once it has, remove it from the casserole and set to one side for the moment.

Melt the remaining butter in your casserole, add the shallots and fry them in the butter for about 5 minutes until they soften.  Add the garlic and cook for a further minute, before adding the mushrooms to the mix.  Cook for 2 more minutes, then add your wine.

Add in the tomato purée and bring the casserole to the boil, reducing it for 5 minutes.

Now add the tarragon, mix it well and pour your stock in.  Replace the chicken in the casserole dish at this point, pop on the lid and slip the casserole into the oven to cook for 45 minutes.

it should then be ready to serve.

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