Register
Chicken Chasseur from Scratch
Ingredients
-
-
3 tablespoons plain flour
-
4 chicken portions, skin on
-
2 tablespoons oil
-
175 gram (6 ounce) button onions, peeled
-
300 millilitre (½ pint) dry white wine
-
300 millilitre (½ pint) chicken stock
-
1 teaspoon Rosemary
-
2 teaspoon Dried Thyme
-
½ teaspoon Ground Black Pepper
-
¼ teaspoon Minced Garlic
-
½ teaspoon Sea Salt Adjustable Grinder Mill
-
2 tablespoons tomato purée
-
1 teaspoon brown sugar
-
100 gram (4 ounce) button mushrooms
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Coat the chicken in the flour. Heat the oil in a frying pan and fry the chicken and onions until golden. Transfer to a casserole dish. Blend together the wine, stock, Herbs, Pepper, Garlic, Salt, tomato purée and sugar. Pour the liquid over the chicken and add the mushrooms.
- 3 Cover and cook in the oven for 1½ hours or until the chicken is tender. Arrange the chicken in a serving dish and keep warm. Thicken the cooking liquid to the desired consistency using the cornflour paste and pour over the chicken.
More To Savour
