Thread: 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.



- 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.



When the chickens browned off set it aside and skin & chop your tomatoes, onions, garlic and mushrooms.



Fry your onions and garlic until they change colour.



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.



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.



Then add your chicken.



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.



I forgot to add the carrots before taking the pic as whiskey had taken hold at that point.

Looks really nice princey, i just picked up a 2.4 kilo bird to cook for Christmas dinner.

Looks like you boiled the sprouts dry...

I think it's only a few herbs and beef away from a Beef Bourguignon.

Originally Posted by Marmite the Dog

Looks like you boiled the sprouts dry

Boiled them for 6 mins and then fried them flat side down in butter and garlic.

Spot on, Princey!

That looks the nuts. I could really do with some comfort food now.ive had to make do with 2 of those brands essence of chicken,
Why cant i have a wife like Princey ? Fuck my luck

Originally Posted by Dillinger

Why cant i have a wife like Princey ?

He has a wife?

If so, why does he cook?

Shifter?

Oi!! All the bestest cooks in the world are men! It's just one more thing to add to the list that we do better than women!

Originally Posted by The Fresh Prince

I think it's only a few herbs and beef away from a Beef Bourguignon.

Closer to a coq au vin (if you leave out the tomatoes and puree)

Love sprouts , but fuk they give me some shocking gas, tasty looking dish that , well done mate

You should have tasted the wine before using it! Probs never have got to the end! Nice looking dish, and I support the saving with mashed pots! Luvverly grub! Thanks!

i agree it does look good i am going to to this also from your detail looks like not to difficult Thanks

Originally Posted by beerlaodrinker

Love sprouts ,

I can't abide by them. Nasty shite that better fed to the hogs or the children.