Marco Pierre White's Chicken Chasseur

By kimvess

Ingredients

• 2 tbsps olive oil
• 1 tbsp plain flour, for coating
• 8 chicken thigh portions
• 2 shallots, very finely chopped
• 50 ml brandy (optional)
• 100 ml white wine
• 1 Knorr Chicken Stock Pot
• 600 ml tomato juice
• 250 g button mushrooms, peeled and finely sliced
• 3 tbsps chopped tarragon
• 2 tbsps chopped parsley
• 2 tomatoes, skinned, de-seeded, finely diced

Details

Servings 1
Adapted from handbag.com

Preparation

Step 1

Gently heat 1tbsp olive oil in a large pan. Coat the chicken pieces in the flour and shake off the excess.

Fry the chicken pieces in the oil, skin side down until golden-brown underneath for 8-10 minutes. Turn and fry until browned on the other side.

Add the shallots to the chicken. If using brandy, pour it in with the wine and cook for 2-3 minutes.

Gently stir in the Knorr Chicken Stock Pot and tomato juice, bringing to the boil. Add the tarragon and simmer for 5 minutes.

Meanwhile, heat the remaining olive oil in a separate frying pan and fry the sliced mushrooms for 3-5 minutes. Add the parsley and diced tomato, shaking to mix in well.

Top the chicken with the mushroom mixture and serve at once.