Hairy Bikers Chicken Chasseur Recipes

CHICKEN CHASSEUR

Steps:

• Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
• Heat a large frying pan until hot, add the oil and half the butter then 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.
• Meanwhile, heat a frying pan until hot, 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.
• Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and 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.
• Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
• Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
• Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
• When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
• Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.

CHICKEN CHASSEUR FOR A CROWD

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess.
• Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside.
• Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes.
• Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through.
• Adjust the seasoning if necessary then add the parsley and the chopped tarragon.

BONELESS CHICKEN CHASSEUR

Steps:

• Place the mushrooms in a small pot and cover with the stock. Bring to a low simmer and reconstitute the mushrooms.
• Bring a medium pot of salted water to boil.
• Sprinkle the chicken with salt and pepper and then dredge in some flour. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, then transfer to a plate. Melt 4 tablespoons of the butter into the oil and add the carrots, garlic, shallots and some salt and pepper, and cook partially covered to soften the vegetables, 5 minutes. Deglaze the pan with the brandy then stir in the wine. Remove the mushrooms from the stock and chop. Add the mushrooms to the pan along with most of the soaking liquid; discard the last few spoonfuls where grit may have settled. Add the tomatoes and tarragon, and then slide the chicken back in and simmer to thicken a bit, 10 minutes.
• Cook the noodles until al dente in salted water, then drain the noodles and add the remaining 1 tablespoon butter, and toss to coat. Serve the chicken pieces with the buttered egg noodles and a few spoonfuls of the sauce alongside.

SLOW COOKER CHICKEN CHASSEUR

Steps:

• Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
• Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
• Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there's a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
• Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.