It's a classic, but it's a good one! This one pot version of a chicken chasseur is packed with flavour and is special enough for a dinner party but easy enough for midweek. Serve with creamy mash.
- 1 tbsp. each oil and butter
- 4 chicken legs, skin removed
- 1 onion
- 2 garlic cloves
- 200g mushrooms
- 225ml red wine
- 2 tbsp. tomato puree
- 2 sprigs fresh thyme
- 500ml chicken stock
Finely chop the onion and mince the garlic cloves. Thinly slice the mushrooms.
Heat half the oil and butter together in a large casserole pot. Add the chicken and fry in the oil and butter until golden brown on all sides. Take out of the pot and set to one side.
Add the rest of the oil and butter. Melt, then add the onion. Fry until golden and softened. Add the garlic and fry until fragrant, then add the mushrooms and cook until softened and golden.
Stir in the wine and tomato puree and cook until reduced by half. Add the stock, thyme and chicken, cover and simmer on the lowest heat for 1 hour or until the chicken is very tender. Take the chicken out of the pan, then simmer the sauce on a high heat until thickened. Serve.