Chicken chasseur
Whole chicken cooked in a rich tomato, mushroom, and white wine sauce, infused with fresh tarragon.
Chicken chasseur (4 portions)
1 Chicken (1.3-1.5kg)
2 Onions
60g Butter
200g Mushrooms
3 Garlic (cloves)
30g Tomato paste
2 Tbsp flour (plain)
125ml White wine
400ml Chicken stock
4 Tomatoes
5g Tarragon (chopped)
5g Parsley (chopped)
Start prepping your chicken. Season and colour in a pan. Remove from the pan, add your onions and cook for 2 minutes.
Add the butter, followed by the mushrooms and garlic. Cook for another 3 minutes, add some seasoning. Add the tomato paste and cook for 2 minutes.
Add the flour and cook low for 2 minutes, to cook the flour out.
Add the white wine, once fully adsorbed add the chicken stock in stages.
Once sauce is ready and seasoned add your chicken back to the pan. Cook at 180C for around 30-40 minutes or until cooked.
Blanch the tomatoes in boiling water for 10 seconds and place them straight into ice to remove the skin. Cut into large dice.
Finish the sauce with diced tomato and chopped herbs.
Serve with mash, rice or egg noodles.
