Saturday 23 March 2013

Chicken chasseur

Mummy and Daddy recently bought a big new pan, so this is a perfect time for a recipe I haven't tried before... chicken chasseur!

4 chicken legs (thighs and drumsticks)
30g plain flour
Knob of butter
2 tbsp organic rape seed oil
1 onion, roughly chopped
200g mushrooms
100ml white wine
100ml double cream
200ml chicken stock
100ml passata
Pinch of dried, mixed herbs (although fresh thyme would have been better)
4 carrots
Garlic (or use garlic paste or granules if you don't have any fresh)

1. Coat the chicken in the flour. Heat about half of the oil in the (new large) pan and fry the chicken until browned. Remember to turn the chicken. It should only take a few minutes on each side. Drop in the butter, too.
2. Take the chicken out the pan and put to one side. Add the rest of the oil and put in the onion, then garlic, and heat until soft. Add the mushrooms, and then the herbs.
3. Once the mushrooms are soft, add the white wine and put the chicken back in the pan. Add the chicken stock and passata and bring to the boil. Add the carrots to the pan.
4. Simmer for about 30 minutes.
5. Next, add the double-cream and stir. Heat for about five minutes.
6. Serve with vegetables or potatoes, or you could even try serving with pasta for a change.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...