By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
CHICKEN CHASSEUR
As winter starts its slow crawl into our lives for the next five months it is time to think of those warming comfort foods that immediately awaken fond memories of wonderful family meals enjoyed by the warmth of a blazing fire… the classic ‘comfort food’ dishes. This week’s recipe for Chicken Chasseur is definitely one of these.
Chasseur Sauce or ‘hunter’s sauce’ as it is sometimes called is thought to have been invented by Philippe de Mornay who is also credited with the invention of these popular sauces: Mornay Sauce, Bechamel, Sauce Lyonnaise and Porto. (1)
Chasseur sauce is used largely in the braising of meats and poultry and often includes mushroom, shallots and sometimes tomatoes and fines herbes as a finishing garnish.
This week’s recipe for Chicken Chasseur is best when you use chicken thighs and/or legs as they offer more flavor and are less likely to dry out when braised……Enjoy!
(1) Wikipedia Photo credited to blog.yumkitchenware.vo.uk
Ingredients
10 chicken thighs and/or legs
5 large fresh thyme sprigs, leaves picked
4 tbsp olive oil
6 shallots, finely chopped
4 garlic cloves, crushed
2 tbsp tomato purée
250ml dry white wine
250ml chicken stock
300g small cremini mushrooms, halved
3e fresh bay leaves
200g canned chopped tomatoes with their juices
2 tbsp fresh flat leaf parsley and tarragon, chopped
Method
- Sprinkle chicken with half the thyme, tarragon and some salt and pepper
- Heat a deep, non-stick frying pan over a medium-high heat. Add 1 tbsp oil and fry the chicken pieces until golden all over. Set aside.
- Add the rest of the oil, shallot and garlic to the pan. SAute for 4-5 minutes until lightly browned. Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil. Return the chicken to the pan with the mushrooms, remaining thyme, bay leaves and some salt and pepper to taste.
4. Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 30-35 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced. Sprinkle with the parsley and tarragon and serve with mashed potatoes or rice.
