Try this Chicken Chasseur recipe it makes a very tasty supper. We have the free range chicken that will be perfect for this adding real depth of flavour. You can also try some of our chicken thighs or quarters that will work just as well.
Chicken Chasseur origins
As a the name suggests this recipe is for chicken cooked in a Sauce chasseur or in translation “hunter’s sauce” and typically will include mushrooms and onions. It may also include tomatoes and a finishing of fines herbes. It is thought that the origins of the name comes from the practice of hunters picking the mushrooms while returning from the hunt that would be incorporated into their supper. There are many variations the recipe below is our version
Ingredients for Chicken Chasseur
Sea salt and freshly ground black pepper for seasoning
8 chicken thighs, skin on from Morley Butchers (Or you can use a whole chicken jointed into eighths)
250g button mushrooms
1 Large onion sliced
1 Large carrot
1 Stick of celery
Several stalks of fresh tarragon
Handful of Flat leaf parsley
Preparation method for Chicken Chasseur
Preheat your oven to 180C/350F/Gas 4.
Place the flour into a bowl and season with plenty of the salt and freshly ground pepper. Roll the chicken in the flour – shake off any excess.
Add the oil to a large deep frying pan and heat. Fry the chicken pieces skin-side down until golden-brown, turn over and brown on the other side this should only take a few minutes. Remove the chicken from the pan put to one side.
In a large casserole heat more oil and add in the finely chopped carrot, celery and sliced onion. Allow the ingredients to soften gently without browning until the onion is translucent.
Remove the stalks from the mushrooms and chop into quarters. Fry in butter until they are lightly browned
Add the fried chicken and mushrooms to the casserole and top up with chicken stock or water (A good splash of white wine will also works well here) and place in 4 or 5 tarragon stalks along with a handful of chopped parsley. Put in the oven for about 45 minutes. If you can see that the chicken is pulling away from the bone then its cooked.
You can serve straight away or reheat gently later. Before serving scatter over some more chopped parsley and some tarragon leaves.
You can also try this chicken Chasseur recipe adding tomato to the ingredients – a can of chopped tomato incorporated at the same time as the stock. Adding fried bacon pieces alongside the mushrooms is very tasty.