Chicken Chasseur

Name: Chicken Chasseur
Ingredients: 2 tablespoons olive oil; 1 tablespoon plain flour for coating; 1 chicken small, jointed into 8 pieces or 8 chicken thigh portions, skin on or off as preferred; 2 shallots very finely chopped, 100g; 3 3/8 tablespoons brandy optional; 6 3/4 tablespoons white wine; 1 Knorr Chicken Stock Pot; 2 9/16 cups tomato juice with an optional touch of gravy browning added in for extra colour if desired; 9/16 pound button mushrooms peeled and finely sliced; 3 tablespoons tarragon chopped; 2 tablespoons chopped parsley; 2 tomatoes skinned, de-seeded, finely diced; 1 sprig fresh parsley

13 ingredients

11 steps

Ingredients

2 tablespoons olive oil
1 tablespoon plain flour for coating
1 chicken small, jointed into 8 pieces or 8 chicken thigh portions, skin on or off as preferred
2 shallots very finely chopped, 100g
3 3/8 tablespoons brandy optional
6 3/4 tablespoons white wine
1 Knorr Chicken Stock Pot
2 9/16 cups tomato juice with an optional touch of gravy browning added in for extra colour if desired
9/16 pound button mushrooms peeled and finely sliced
3 tablespoons tarragon chopped
2 tablespoons chopped parsley
2 tomatoes skinned, de-seeded, finely diced
1 sprig fresh parsley

Directions

1

Gently heat 1tbsp olive oil in a large heavy-based frying pan. You want the oil to be hot but not so hot that it scorches the floured chicken.
2

Spread a layer of flour on a plate or a tray. Flour the chicken pieces, coating them in the flour evenly and thoroughly and shaking off the excess.
3

Add the floured chicken pieces to the hot olive oil, skin side down. Fry the chicken without moving the pieces until golden-brown underneath, around 8-10 minutes; turn over the chicken and fry until browned on the other side.
4

Add the finely chopped shallot to the chicken pieces in the frying pan, placing them under the chicken so that the shallot cooks.
5

If using brandy, pour it in around the edge of the pan so that it runs underneath the chicken pieces. Cook for 2-3 minutes to cook off the alcohol.
6

Then add in the wine, again pouring it in round the sides of the pan. Cook for 2-3 minutes so that the alcohol from the wine cooks off and its acidity is reduced.
7

Now add in the Knorr Chicken Stock Pot and the tomato juice. Shake the pan to gently work it in, turning the chicken pieces to coat them in the liquid.
8

Slowly bring to the boil, dissolving the Knorr Chicken Stock Pot. Add the tarragon to the chicken and simmer for 5 minutes.
9

While the chicken is simmering, heat remaining olive oil, in a separate frying pan.
10

Add in the sliced mushrooms and fry them for 3-5 minutes. Add in the parsley, shaking the pan to mix it in well. Add in the diced tomato, shaking to mix in well.
11

Spoon the mushroom mixture over the chicken pieces, garnish with parsley sprigs and serve at once.