Hairy Bikers Chicken Chasseur Food

CHICKEN CHASSEUR FOR A CROWD

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess.
• Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside.
• Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes.
• Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through.
• Adjust the seasoning if necessary then add the parsley and the chopped tarragon.

QUICK CHICKEN CHASSEUR

Steps:

• Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.
• Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.

SLOW COOKER CHICKEN CHASSEUR

Steps:

• Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
• Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
• Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there's a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
• Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.