Chicken Chasseur
A timeless French favourite, Chicken Chasseur is rustic, rich and full of comforting flavour. For tender, succulent results, opt for chicken thighs or legs. It’s delicious served with rice and a crisp salad, or alongside golden sautéed potatoes and seasonal veg. A warm thank you to AGA Specialist Mandy Lloyd for sharing this delicious dish.
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Serves 4
4 chicken legs, skin on
Salt, as needed
Freshly ground black pepper, as needed
15g butter
½ tbsp olive oil
15g butter
½ tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
2 tbsp tomato puree
200g baby button mushrooms, halved
250ml red wine
500ml chicken stock
2 sprigs fresh thyme
4 sprigs fresh thyme
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Preparation Time: 12 minutes. Cooking Time: 1 hour 28 minutes.
1. Place the chicken legs on a board, remove any excess fat and skin. Season well with salt and pepper.
2. Heat the butter and oil in a large casserole on the boiling plate, hotplate on boiling setting or induction hob on high.3. Add the chicken legs and fry for 4-5 minutes each side until coloured. Remove with a slotted spoon and leave to one-side.
4. Heat a little more butter and oil in the casserole, if needed, add the onion and fry until starting to soften.
5. Stir in the garlic and tomato puree and cook for 1 minute.
6. Add the mushrooms and fry for about 3 minutes until softening.
7. Pour the red wine into the pan and allow it to boil.
8. Add the stock, thyme and chicken legs, bring back to the boil and cover.
9. Transfer to the simmering plate or reduce hotplate to simmering setting or induction to medium/low. Cook for 1 hour until the meat is beginning to fall off the bones.
10. Remove the chicken legs with a slotted spoon and keep warm.
11. Return the casserole to the heat and allow to boil rapidly for about 10 minutes to reduce the sauce.
12. Return the chicken to the sauce, season to taste and garnish with fresh thyme.
