Chicken Chasseur, the best meal you'll ever cook!
This is one my dear old mum would cook for me ever Saturday before she went to work. She'd leave it in the slow cooker before she left so I always got up to a house smelling fantastic.
And it turns out I'm the bollox at cooking it too. It's dead easy. Almost Dillinger Proof!:)
Here's what you need.
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- 1 tsp olive oil
- 25g butter
- 8 chicken legs & 2 Breasts (if some fussy bugger doesn't like bones)
- 2 red onions, chopped
- 3 garlic cloves, crushed
- Pack of button or chestnut mushrooms
- Small bottle of red wine
- Some tomatoes
- 2 tbsp tomato purée
- Some thyme, fresh is better
- 500ml chicken stock
Served with, up to you.
I did it with roasted carrots, mashed potatoes and garlic butter fried sprouts.
Start off by getting your stock on and browning off the chicken in batches.
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When the chickens browned off set it aside and skin & chop your tomatoes, onions, garlic and mushrooms.
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Fry your onions and garlic until they change colour.
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Then add your mushrooms and fry for a couple of minutes before adding your tomatoes. Cook until the tomatoes have broken down a bit because there won't be much room for stirring when the chicken is in there.
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Then stir in your tomato puree, thyme and add the wine and stock. Cook it for about 10 mins to let it reduce a little.
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Then add your chicken.
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Bring it to a slow bubble and then transfer it to the oven at about 180º for roughly an hour. If you don't have an oven then just leave it for the same time on a low simmer.
When it came out the oven I added a teaspoon of cornflour mixed with water to thicken the sauce a little and stirred it on the stove for another 10 mins.
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I forgot to add the carrots before taking the pic as whiskey had taken hold at that point.:)