Recipe - Chicken Chasseur

I got this recipe from my wonderful mother and would definitely serve this for dinner guests :)

Ingredients:

·         1 tablespoon olive oil
·         1.5 kg free-range chicken pieces (I bought whole chook and asked butcher to cut into small pieces)
·         200 g button mushrooms, halved
·         ½ cup dry white wine
·         3 tablespoons brandy (if using the "special" cooking brandy only use 1 ½ tablespoons.
·         2 cups chicken stock
·         3 tablespoons tomato paste
·         1 tablespoon chopped fresh flat-leaf (Italian) parsley
·         1 tablespoon chopped fresh French tarragon (if fresh is not available use 1 teaspoon dried) – don't buy the winter tarragon which is available in shops at this time of year – not the same flavour.
·         Salt and freshly ground black pepper
·         Extra fresh tarragon to serve (but don't use dried herbs at this stage, just leave out)

Method:

1.      Heat oil in large heavy-based frying pan. Cook chicken in batches until golden brown, then drain on paper towel.
2.      Pour excess fat from pan, leaving about 1 tablespoon.  If chicken hasn't created this fat, add tablespoon of butter, melt, then add mushrooms and cook over medium heat until they start to brown.
3.      Add wine, brandy, stock, tomato paste and herbs and bring to boil.  Return chicken to the pan, cover and simmer 1 ¼ hours, stirring occasionally.
4.      Season with S & P and if you have the fresh tarragon scatter some over before serving.

N.B If sauce hasn't reduced and is a bit watery (which mine was) remove chicken and then add 1 tablespoon of plain flour which has been mixed to a paste with a little of the sauce. Bring back to boil and cook about 5 minutes, then add the chicken back in to serve.

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On Sat, Nov 17, 2012 at 4:07 PM, Zoe Karathomas <Zoe.Karathomas@creativeactivation.com.au> wrote:

Ingredients:

·         1 tablespoon olive oil
·         1.5 kg free-range chicken pieces (I bought whole chook and asked butcher to cut into small pieces)
·         200 g button mushrooms, halved
·         ½ cup dry white wine
·         3 tablespoons brandy (if using the "special" cooking brandy only use 1 ½ tablespoons.
·         2 cups chicken stock
·         3 tablespoons tomato paste
·         1 tablespoon chopped fresh flat-leaf (Italian) parsley
·         1 tablespoon chopped fresh French tarragon (if fresh is not available use 1 teaspoon dried) – don't buy the winter tarragon which is available in shops at this time of year – not the same flavour.
·         Salt and freshly ground black pepper
·         Extra fresh tarragon to serve (but don't use dried herbs at this stage, just leave out)

Method:

1.      Heat oil in large heavy-based frying pan. Cook chicken in batches until golden brown, then drain on paper towel.
2.      Pour excess fat from pan, leaving about 1 tablespoon.  If chicken hasn't created this fat, add tablespoon of butter, melt, then add mushrooms and cook over medium heat until they start to brown.
3.      Add wine, brandy, stock, tomato paste and herbs and bring to boil.  Return chicken to the pan, cover and simmer 1 ¼ hours, stirring occasionally.
4.      Season with S & P and if you have the fresh tarragon scatter some over before serving.

N.B If sauce hasn't reduced and is a bit watery (which mine was) remove chicken and then add 1 tablespoon of plain flour which has been mixed to a paste with a little of the sauce. Bring back to boil and cook about 5 minutes, then add the chicken back in to serve.

This e-mail and any files transmitted with it are confidential and intended solely for the use of the individual
or entity to whom they are addressed. If you have received this e-mail in error please notify the sender immediately
by return e-mail and destroy this message.
Any views expressed in this message are those of the individual sender, except where the sender specifies
and with authority, states them to be the views of the Company.