Chicken chasseur

1. 1

   Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.

2. 2

   Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes. Remove the chicken and set aside on a plate.

3. 3

   Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.

4. 4

   Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon.

5. 5

   Bring to the boil. Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.

6. 6

   Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.

7. 7

   Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture.

8. 8

   Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.

9. 9

   When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving.

10. 10

    Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.