Chicken Chasseur with Rice
March 31, 2018
| Cook Time | 1 Hour |
| Servings | People |
Ingredients
- 1.5 kg 5oz chicken cut into 8 pieces
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 110 g butter
- 110 g pancetta sliced into lardons
- 1 carrot diced
- 150 g button mushrooms
- 250 g shallots thickly sliced
- 2 garlic cloves finely chopped
- 175 oz mlwhite wine
- 275 oz mlchicken stock
- 2 tbsp tomato purée
- 2 tbsp fresh tarragon finely chopped
- 2 tomatoes skinned, seeded and chopped
- 4 tbsp flatleaf parsley finely chopped
Ingredients
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Instructions
- For the chicken, season the chicken with salt and black pepper. Heat a large frying pan or sauté pan until hot. Add the oil and half the butter. Fry the chicken skin-side down for 1-2 minutes, or until golden-brown.
- Turn and fry on the other side for another 1-2 minutes, then remove from the pan.
- Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.
- Add the wine and bring to a simmer, stirring to deglaze the pan.
- Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil.
- Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.
- Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.Simmer for a further two minutes.
- Serve each person two pieces of chicken with the sauce spooned over rice or Mash