Monday, 9 March 2009

Chicken Chasseur

Cooking experience needed: 



Chicken Thighs (1 per person), Baby onions (3 per person), Chopped Toms (1 tin per 4 people), Baby Button Mushrooms (4 per person), Garlic ( 1 clove per 3 depending on size of garlic), Smoked Back Bacon( 1 rasher per 2 people), Tarragon (dried or fresh -2tbsp per 4 people), Bay Leaf (1 bay leaf per 4 people) Red Wine(1 glass per 4 people), Olive oil.

Kitchen Equipment you will need:


Firstly prepare each of the ingredients, top and tail and peel the baby onions. Open tin of chopped toms, wash and destalk mushrooms, crush and chop garlic, slice bacon into thin strips to about the size of a 10p piece.  

Little tip:  Ideally you want to keep everything around about the same size, so that the flavour is absorbed equally, so if you have a large mushroom quarter it.


Gently fry the chicken thighs in olive oil until all the outside of the chicken is a golden brown colour. Remove the chicken and place on a plate for later. Place the onions, mushrooms, smoked bacon into the same pan and fry gently until golden brown, then add the garlic, the bay leaf and the tarragon(only if you are using dried). Add the wine to the pan and increase the heat, stir occasionally and reduce the wine by half, now add the chopped toms.

Almost There: 

Place cooked chicken thighs into a roasting tin and pour the contents of the pan over the chicken. This would be the point when you add fresh chopped tarragon if you weren’t using dried. Pour enough water over the top of the chicken to ¾ cover the chicken. Add salt and pepper. Cover the roasting dish with tin foil and bake in the oven for 45 mins @ 200 C.


Check your roasting dish after 30 mins. Now put on what you will be serving with the chicken. You could serve this with rice, new potatoes or roasted vegetables. When your veg is almost ready take the chicken out of the oven and adjust the flavour and consistency of the sauce. Flavour- salt and pepper to taste, tom ketchup for added sweet tom flavour, add fresh chopped tarragon. Consistency- Add more water if sauce is too thick, if sauce is too sloppy then thicken using chicken gravy granuals. Taste, adjust seasoning if required, Serve and enjoy!

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