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Chicken Chasseur from Scratch
Ingredients
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3 tablespoons plain flour
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4 chicken portions, skin on
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2 tablespoons oil
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175 gram (6 ounce) button onions, peeled
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300 millilitre (½ pint) dry white wine
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300 millilitre (½ pint) chicken stock
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2 Bay Leaves
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1 teaspoon Rosemary
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2 teaspoon Dried Thyme
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½ teaspoon Ground Black Pepper
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¼ teaspoon Minced Garlic
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½ teaspoon Sea Salt Adjustable Grinder Mill
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2 tablespoons tomato purée
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1 teaspoon brown sugar
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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.
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