Last night I had the lovely Fig over for dinner and Sarah-Jane Adventures (Mark of The Berserker and The Temptation of Sarah-Jane Smith. And, sneaked in, because it had The Brigadier in, episode one of Enemy of the Bane.) and I was in the mood for a bit of chicken so I decided to cook chicken chasseur. I’ve only ever cooked it before from a packet mix so this was the first time I’ve cooked it from scratch – the recipe comes from the The Food of France cook book that Alberto bought me the other year.
1 medium chicken, jointed. (I just used 2 chicken thighs each, 6 in total, for the three of us.)
1 tablespoon of olive oil
60g of butter
2 shallots, finely chopped
1 red pepper, de-seeded and diced (the original recipe uses mushrooms, but, as neither Alberto and I like them, I substituted some red pepper instead.)
½ a leek, thickly sliced
1 tablespoon of plain flour
125ml of white wine
250ml of chicken stock
2 tablespoons of brandy
2 teaspoons of tomato purée
2 teaspoons of chopped tarragon
1 teaspoon of chopped parsley
Heat the oil in a large saucepan over a medium heat and add half of the butter. When the butter is foaming, add the chicken pieces, skin side down and cook for five minutes, until the skin is crispy.
Turn the chicken pieces over and cook for a further 5-8 minutes, until nicely browned.
Remove the chicken pieces from the pan and keep warm.
Pour off the excess fat from the pan and return to the heat. Melt the remaining butter, add the chopped shallots and gently fry until soft and starting to brown. Add the diced red pepper and leek and cook, covered, for 3 minutes.
Add the flour and cook for one minute, stirring continuously.
Stir in the white wine, brandy, tomato purée and stock. Bring to the boil, stirring continuously. Reduce the heat and stir in the tarragon.
Return the chicken to the pan, cover and simmer over a gentle heat for 30 minutes or so until the chicken is cooked through and tender.
Sprinkle with the cooked parsley and serve.
I served it with new potatoes, roasted asparagus and steamed spring greens.
Lovely and the sauce is rich and tasty.