Chicken chasseur

Having done a few classic dishes the past few days I have now decide to post this.  Chicken chasseur seems to have been over looked in the revival of old classic dishes, I do not know why.  It is after all a chicken dish that just lends it self to being done when you get in from home , only taking a few moment of your time and getting some thing at the end that you will really enjoy. Also it is as good in the summer with a salad or in the winter with mashed potatoes and vegetables. Now to make this you really need a pan that you can take from the stove top and put in the oven, solid cast iron if you have it.

You will need

1.5kg/3lb 5oz chicken pieces

50g/2oz plain flour

2 tbsp olive oil

110g/4oz butter

175g/6oz button mushrooms

150g/5oz shallots

175ml/6fl oz white wine

350ml/12fl oz chicken stock

3 tbsp tomato purée

A few sprigs fresh tarragon

2 tomatoes

2 tbsp fresh parsley

Salt and freshly ground black pepper to taste

Now you can get a whole chicken or just use some pre portions joints, but try and make it with half brown meat and half white, tow drums, two thighs and two barest cut in half. Take the chicken and dredge it in seasoned  flour to coat it. Then heat a large frying pan, add the oil and half  butter and  let butter melt .Add the chicken pieces skin-side down and cook for 1to 2 minutes so it goes  golden-brown, then turn, and fry on the other side for another 1 to 2 minutes.  Then put this in a hot oven to finish cooking.

Meanwhile, in a separate pan over a medium heat melt the rest of the butter.  Take your mushrooms and fry them, then add the shallots keep stirring occasionally, until golden-brown all over. Now add the  wine and bring to the boil, scraping the base of the pan to help it  deglaze the pan. Finally add the stock, tomato purée and  tarragon sprigs. Bring to the boil, then reduce the heat to simmer.

Now take your tomatoes and remove all the seed and skin, or not all depending on how fussy you are, and chop you parsley.

Now once your chicken is cooked bring it out of the oven and place it back on the stovetop.  Pour the sauce over the chicken and let it all reduce, with the hot pan from the oven this should not take long. Then finish by adding the tomatoes and the parsley.

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