Chicken Chasseur

Preparation info

  • Serves


    • Difficulty


Appears in

Katie Stewart’s Cookbook

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About


  • 4 lb (1.8 kg) oven-ready chicken, jointed
  • salt and freshly milled pepper
  • 2<


Trim the chicken pieces and season with salt and pepper. Melt the butter in a frying pan over moderate heat. When hot and foaming, add the chicken pieces and fry for 10 minutes, turning occasionally, until brown all over. Lower the heat, cover with a pan lid, and cook gently for 30 minutes until tender. Trim and slice the mushrooms.

Add the brandy to the frying pan and set alight – shak