Chicken Chasseur
- Replies 0
Serves 6
Recipe by Australia's best recipe
- 0:30 Prep
- 1:30 Cook
Recipe by Australia's best recipe
Ingredients
- 90g butter
- 2 tbs olive oil
- 3 bacon rashers chopped
- 1 1/2 kg chicken thighs
- 250g button mushrooms whole
- 1 onion chopped
- 1 carrot chopped
- 2 celery stalks chopped
- 1/4 cup plain flour
- 1 cup Chicken Stock
- 1 cup white wine or substitute with more stock
- 140g tomato paste
- 1/4 cup parsley chopped
- 1 pinch salt and pepper *to taste
Method
- Heat half the butter and oil in a large, deep pan. Fry chicken in batches until crisp and golden. Set aside.
- Saute bacon and mushrooms, and cook until tender. Set aside.
- Add the remaining butter to the pan with the onion, carrot and celery stalks. Cook for 2-3 minutes, sprinkle with flour and mix until combined.
- Add the stock and wine, and stir until the mixture thickens slightly.
Season to taste, then stir through the tomato paste. - Return chicken, bacon and mushrooms to the pan, cover and simmer for 45 minutes or until chicken is tender.
Stir through the parsley and serve
