BRAISED CHICKEN CHASSEUR

Braised chicken chasseur image

Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes

Provided by Gary Rhodes

Time 1h45m

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.69 milligram of sodium