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Chicken Chasseur

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Ingredients

Olive oil
25g Butter
4 George & Jo's Chicken Thighs
4 George & Jo's Chicken Drum Sticks
1 Onion (Chopped)
2 Garlic cloves, crushed
200g Button or chestnut mushrooms
225ml Red wine
2 Tsp Tomato purée
2 Thyme sprigs
500ml Chicken stock

Chicken Chasseur

  • Medium

Ingredients

Directions

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Steps

1
Done

Heat olive oil and half of the 25g butter in a large lidded casserole pot.

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

2
Done

Melt the remaining butter in the pan. Add chopped onion, then fry for about 5 mins until soft, Add garlic, cook for about 1 min, add mushrooms and continue cooking for a couple of minutes, then add 225ml red wine.

3
Done

Stir in tomato purée, let the liquid bubble and reduce for about 5 mins, then add thyme sprigs and pour over 500ml chicken stock.
Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

4
Done

Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
Put the chicken back into the sauce and serve with mashed potatoes.

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