Recipe Chicken chasseur : Practical and Delicious

Recipe Chicken chasseur : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken chasseur. You are currently reading Recipe Chicken chasseur : Practical and Delicious. This recipe is the creation of the chef Kirrily La Rosa. Recipe Chicken chasseur requires 20m, cook 1h 30m and serve 4. Caution: allergy Contains gluten, milk, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Meaning 'hunter's chicken', this classic dish made its way from the chateaux of France to the bungalows of 1970s Australia.

Ingredients:

14 Ingredients

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  2 tbsp plain flour
  
  
  


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  1kg mixed chicken pieces
  
  
  


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  2 tbsp olive oil
  
  
  


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  20g butter
  
  
  


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  1 bunch spring onions, trimmed, bulbs halved
  
  
  


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  200g button mushrooms, halved
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 sprigs fresh thyme
  
  
  


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  1/2 cup dry white wine
  
  
  


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  2 tbsp cognac (optional)
  
  
  


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  2 tbsp tomato paste
  
  
  


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  2 cups Massel chicken style liquid stock
  
  
  


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  Mashed potato, to serve
  
  
  


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  Steamed broccoli, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place flour and chicken in a large bowl. Season with salt and pepper. Toss to coat. Remove chicken, shaking off excess.
  
  
  


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  Step 2
  
  
  
  
  Heat 1 tablespoon oil in a large, heavy-based flameproof casserole dish over medium-high heat. Cook chicken, in batches, turning, for 8 to 10 minutes or until golden. Transfer to a plate.
  
  
  


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  Step 3
  
  
  
  
  Add butter and remaining oil in dish. Add onion, mushrooms, garlic and thyme. Cook, stirring, for 4 to 5 minutes or until onion has softened and mushrooms are golden. Add wine and cognac, if using. Simmer for 30 seconds. Add tomato paste. Cook, stirring, for 1 minute. Stir in stock. Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer for 1 hour or until chicken is tender and sauce has reduced.
  
  
  


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  Step 4
  
  
  
  
  Serve with mash and steamed broccoli.
  
  
  

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