Braised chicken chasseur

4 servings 400 kcal or less casserole chestnut mushroom chestnut mushrooms chicken casserole chicken hot pot chicken leg chicken legs chicken stew mains mushroom and chicken recipe one pot chicken dish over an hour tarragon tomato tomato purée tomatoes

N/A

Source

Ingredients

4 chicken legs

2 tbsp olive oil

2 onions , thickly sliced

250g whole button or chestnut mushroom

1 rounded tbsp tomato purée

300ml white wine

400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)

3-4 tomatoes , quartered and deseeded (optional)

sprinkling tarragon leaves and chopped parsley

Method

Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.

Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.

To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.