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Chicken Chasseur Recipe    HT  MC 90mins

An authentic and easy to prepare Chicken Chasseur Recipe which uses chicken thighs for a succulent result.


Serves 4     Hot   Poultry  Vegetables  Herbs  Alcohol  Stew  Main Course  Eggless




8 Chicken Thighs

Salt and Pepper
2 tbsp olive oil
2 Onions , sliced
225g /8oz Button Mushrooms
1  tbsp Tomato Paste or Purée
300ml/10fl.oz. White Wine
420ml/14floz Fresh Chicken Stock
4 Medium Tomatoes , quartered
½ teasp Freshly Chopped Tarragon

Freshly chopped Parsley to serve




1. Hat the olive oil in a large saucepan or flameproof casserole dish, add the chicken and sauté over a medium-high heat until golden brown on all sides. Remove with a pair of tongs and set aside.


2. Reheat the oil in the pan, add the onions and mushrooms and sauté over a medium heat for 5 minutes, stirring from time to time, until lightly browned


3. Add the tomato paste, white wine and stock and mix well before returning the chicken to the pan. Bring to simmering point then cover and continue to cook gently for about 1 hour, or until the chicken is very tender.

4. Skim the sauce to remove any excess fat, then add the tomatoes and tarragon and continue to simmer, uncovered, for about 5 minutes


5. Transfer to a serving dish and sprinkle with lots of freshly chopped parsley just before serving.





More Chicken Recipes  |  General Prep & Cooking Times   |  More Indonesian Recipes




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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