Chicken sauté chasseur

Name: Chicken sauté chasseur
Yield: Serves 4
Cuisine: French
Ingredients: 1 x 1.5-2 kg (3 lb 3 oz-4½ lb) chicken, cut into 8 joints; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 2 tbsp chopped tarragon; 350 ml (scant 12 fl oz/1½ cups) brown chicken stock; 1 x 400 g (14 oz) can chopped tomatoes in juice; 100 ml (3½ fl oz/scant ½ cup) tomato juice; 150 ml (5 fl oz/⅔ cup) dry white wine; 300 g (11 oz/generous 3 cups) button (white) mushrooms or chestnut (crimini) mushrooms, thickly sliced; 300 g (11 oz/generous 3 cups) button (white) mushrooms or chestnut (crimini) mushrooms, thickly sliced; 2 shallots, finely chopped; 15 g (½ oz/1 tbsp) unsalted butter; 2 tbsp olive oil; 2 tbsp plain (all-purpose) flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This classic recipe is simple to prepare and tasty to eat. The sauce that the chicken is cooked in, with its scent of tarragon, is full of flavour. If you fancy a change, try substituting other types of poultry.

Ingredients

1 x 1.5-2 kg (3 lb 3 oz-4½ lb)

Europe
France
Main course
Mediterranean

Method

Season the chicken joints with salt and pepper, then dip in the flour and shake off any excess.

Put the oil in a large lidded pan over a medium heat.

When the oil is hot, add the chicken joints and fry for 6-8 minutes, or until golden all over. Remove with a slotted spoon and set aside.

Add the butter to the pan and when the butter has melted, add the shallots and mushro