Braised chicken chasseur
- 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.
- 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.
- 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
- 2 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