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Chicken chasseur
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
French-inspired hunter's chicken traveled to 1970s Australia homes.
Ingredients:
  • 40.00 ml plain flour
  • 1kg mixed chicken pieces
  • 36.40 gm olive oil
  • 20g butter
  • 1 bunch spring onions, trimmed, bulbs halved
  • 200g button mushrooms, halved
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 125.00 gm dry white wine
  • 40.00 ml cognac (optional)
  • 44.40 gm tomato paste
  • 510.00 gm chicken style liquid stock
  • Mashed potato, to serve
  • Steamed broccoli, to serve
Instructions:
  • In a large bowl, combine flour and chicken. Season with salt and pepper, then toss to coat the chicken. Remove the chicken, shaking off any excess flour.
  • In a large, heavy casserole dish, heat 1 tablespoon of oil over medium-high heat. Sear chicken in batches, turning occasionally, until golden brown, about 8-10 minutes. Transfer chicken to a plate.
  • Combine butter and oil in the dish. Add onion, mushrooms, garlic, and thyme. Sauté for 4 to 5 minutes until onion softens and mushrooms turn golden. Pour in wine and cognac (if desired), simmer for 30 seconds. Mix in tomato paste and cook for another minute. Stir in stock, add chicken back to the pan, and bring to a boil. Reduce heat to low and simmer for 1 hour until chicken is tender and sauce thickens.
  • Enjoy alongside creamy mashed potatoes and tender steamed broccoli.

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