Marco Pierre White's Chicken Chasseur Recipe

1

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

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.