Chicken Chasseur

Serves 4 people


1 tablespoon(s) olive oil

25 grams butter

4 chicken legs

1 onion, chopped

2 garlic cloves, crushed

200 grams pack small button or chestnut mushrooms

225 mL red wine

2 tablespoon(s) tomato purée

2 thyme sprigs

500 mL chicken stock

One pot cooking dishes take on lots of flavour so if you save some for the next day you will find it even tastier.

Try swapping the chicken for a cheap cut of mutton or beef and extending the cooking time.

1.   Heat the oil and half the butter in a large lidded casserole dish.

2.   Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

3.   Melt the rest of the butter in the dish. Add the onion, and then fry for about 5 mins until soft.

4.   Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock.

5.   Add the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

6.   Remove the chicken from the pan and keep warm.

7.   Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.

8.   Put the chicken legs back into the sauce and serve.

Method

One pot cooking dishes take on lots of flavour so if you save some for the next day you will find it even tastier.

Try swapping the chicken for a cheap cut of mutton or beef and extending the cooking time.

1.   Heat the oil and half the butter in a large lidded casserole dish.

2.   Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

3.   Melt the rest of the butter in the dish. Add the onion, and then fry for about 5 mins until soft.

4.   Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock.

5.   Add the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

6.   Remove the chicken from the pan and keep warm.

7.   Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.

8.   Put the chicken legs back into the sauce and serve.

Ingredients

1 tablespoon(s) olive oil

25 grams butter

4 chicken legs

1 onion, chopped

2 garlic cloves, crushed

200 grams pack small button or chestnut mushrooms

225 mL red wine

2 tablespoon(s) tomato purée

2 thyme sprigs

500 mL chicken stock

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