Chicken Chasseur Recipe

Name: Chicken Chasseur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Chasseur falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chasseur

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