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  1. Home
  2. one pot meals

Braised chicken chasseur

This simple one-pot dish is the perfect midweek dinner - by Amy Sinclair
  • 10 May 2019
Braised chicken chasseur
Prep: 10 Minutes - Cook: 90 Minutes - Easy - Serves 4
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You can serve this braised chicken chasseur either with the side dishes, or just as it is with lots of crusty bread to mop up the chunky sauce.

Ingredients

4 chicken legs

2 tbsp olive oil

2 onions, thickly sliced

250g/9oz whole button or chestnut mushrooms

1 rounded tbsp tomato purée

300ml/½pt white wine

400g can chicken or beef consommé (or use 400ml/14fl oz bought fresh stock, or make up stock with stock cubes)

3-4 tomatoes, quartered and deseeded (optional)

sprinkling tarragon leaves and chopped parsley

Method

  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.

  2. 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.

  3. 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.

  • chicken casserole recipe
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  • one pot meals
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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