Chicken chasseur

Recipe from: 3 june 2010

Ingredients 14
Servings 1
Minutes 10 mins


Serving Change
  • 1.5
    chicken, cut into 8 pieces
  • 200
    button mushrooms
  • 150
    shallots, thickly sliced
  • 2
    tomatoes, peeled, seeded, chopped
  • 3
    tomato purée
  • 175
    white wine
  • 120
  • 2
    olive oil
  • 350
    chicken stock
  • 50
    plain flour
  • 40
    caster sugar
  • 2
    fresh tarragon, chopped
  • 2
    fresh parsley, finely chopped
  • Salt and freshly ground black pepper


10 mins
Season the chicken pieces well with salt and freshly ground black pepper and rub it into the chicken with your hands.

Put the flour in a Ziploc (or any strong bag) and place the chicken in the bag, shake it and remove – the chicken will be well coated with flour – if you don’t have a bag, simply dredge the chicken in the flour to coat each piece.

Heat a large, deep heavy bottomed frying pan over a medium heat, add the oil, 40g butter and heat until the butter is foaming.

Add the chicken pieces and fry skin-side down until they are golden-brown, turn the chicken pieces around and fry on the other side until golden brown, set aside for a minute.

Add 40g butter to another pan and as soon as it’s foaming, add the button mushrooms and fry them, stirring them every now and then, until they are golden-brown all over and then add them to the first pan of chicken.

Put the last of the butter into the pan that you used to fry the mushrooms and now add the shallots and the caster sugar and fry until the shallots are golden-brown and caramelised.

Pour in the wine and bring to the boil, scraping the base of the pan with a spoon (preferably wooden here) to remove any brown pieces.

Pour the shallots and wine mixture over the chicken, add the stock, tomato purée and tarragon and bring to the boil and then reduce the heat to simmer until the chicken is cooked through and the sauce has reduced slightly.

Add the tomatoes, the italian parsley and season to taste with salt and freshly ground black pepper, simmer for a further two minutes.

Serve hot.


Read more on: poultry  |  sauté

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