Braised chicken chasseur

  1. Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.

  1. Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
  2. To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.

  • 4 chicken legs
  • 2 tbsp olive oil
  • onions

    , thickly sliced

  • 250g whole button or chestnut mushroom
  • 1 rounded tbsp tomato purée
  • 300ml white wine
  • 400g can chicken or beef

    consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)

  • 3-4 tomatoes

    , quartered and deseeded (optional)

  • sprinkling tarragon

    leaves and chopped parsley

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