Free Cooking Recipes

Any Chasseur recipe will almost certainly include mushrooms, shallots and white wine in the list of ingredients. This special chicken dish is easy to prepare, can be made in advance and reheated successfully. Accompany with fresh vegetables.

SERVES 4
1 x 1.25 kg/3 lb oven-ready chicken
15 ml/1 tbsp vegetable oil
1 cup/125 g/4 oz button mushrooms, halved
2 shallots or I small sweet onion, finely chopped
15 g/1/2 oz plain (all purpose) flour
30 ml/2 tbsp brandy
1 cup/125 m1/4 fl oz dry white wine
10 ml/2 tsp tomato purée (paste)
1 1/4 cups/300 m1/1/2 pt chicken stock (broth)
5 ml/1 tsp chopped fresh tarragon
5 ml/1 tsp chopped fresh chervil
salt and freshly ground black pepper
GARNISH
freshly chopped parsley
4 heart-shaped toasted bread croutes

Directions:

1. Joint the chicken into 8 pieces.
2. Heat the oil in a large pan and cook the chicken leg joints gently for 5 to 6 minutes, turning once. Then add the wings and breast and saute slowly until golden brown all over. Remove, cover and keep warm.
3. Add the shallots or onion to the pan and cook for I to 2 minutes or until softened and golden. Stir in the mushrooms and continue to cook until they become golden. (Add a little more oil if necessary.)
4. Sprinkle on the flour and blend into the mixture. Gradually stir in the .brandy, wine and tomato purée (paste) and stock (broth), until the mixture is smooth and thickened. Season to taste.
5. Return the chicken joints to the pan. Sprinkle in the tarragon and
6. chervil and simmer, half covered, for 10 to 15 minutes.
7. Serve, garnished with the croates and a sprinkling of parsley