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Chicken chasseur with mashed potato

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
A classic dish of tender chicken cooked in white wine, served with mash.

Method


  1. For the chicken, season the chicken with salt and black pepper. Heat a large frying pan or sauté pan until hot. Add the oil and half the butter. Fry the chicken skin-side down for 1-2 minutes, or until golden-brown.

  2. Turn and fry on the other side for another 1-2 minutes, then remove from the pan.

  3. Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.

  4. Add the wine and bring to a simmer, stirring to deglaze the pan.

  5. Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil.

  6. Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.

  7. Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.

  8. Simmer for a further two minutes.

  9. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.

  10. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.

  11. Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.

  12. Mash thoroughly, then add the butter and milk and beat to form a smooth mash.

  13. Season to taste with salt and black pepper.

  14. Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash.

Ingredients

For the chicken

  • 1.5kg/3lb 5oz chicken, cut into 8 pieces
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 110g/4oz butter
  • 110g/4oz pancetta, sliced into lardons
  • 1 carrot, diced
  • 150g/5oz button mushrooms
  • 250g/9oz shallots, thickly sliced
  • 2 garlic cloves, finely chopped
  • 175ml/6fl oz white wine
  • 275ml/10fl oz chicken stock
  • 2 tbsp tomato purée
  • 2 tbsp fresh tarragon, finely chopped
  • 2 tomatoes, skinned, seeded and chopped
  • 4 tbsp flatleaf parsley, finely chopped

For the mash

  • 1kg/2lb 2oz floury potatoes, peeled and cut into chunks
  • 110g/4oz butter
  • 110ml/4fl oz full-fat milk
  • salt and freshly ground black pepper

Shopping List

Chicken chasseur with mashed potato

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry


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