Speedy chicken chasseur with parsley mash
James Tanner's time-saving twist on a slow-cooked classic to make a quick and easy mid-week meal.
Serves 4
Ingredients:1 tbsp flour to dust4 skin on boneless chicken thighs2 large skin on chicken breasts, cut into half acrossOlive oil, for frying25g butter2 chopped shallots2 cloves garlic, minced200g button mushrooms, sliced2 tbsp tomato puree225ml dry white wine500ml chicken stock1 bay leaf1 tbsp chopped tarragon
Method:
Put the flour in a poly bag and add the chicken pieces. Toss to coat in the flour.
Heat a large casserole pot on the hob and add a splash of oil, add the chicken and brown all over
Remove from the pan and set aside. Add the butter, shallot, and garlic and cook for a minute. Stir in the mushrooms and cook until softened.
Stir in the tomato puree and cook for a minute, add the wine and reduce by half. Return the chicken to the pan, add the stock and bay leaf.
Cover with a lid and simmer gently for 20 minutes. Stir in the tarragon and check the seasoning.
*Serve with parsley mash.
Parsley mash
Ingredients:100ml milk or double cream25g unsalted butter or low fat spread400g mashed potato1 tbsp chopped curly parsley
Method:
Simmer milk or cream with the butter or low fat spread and beat into warm mashed potato. Season, add parsley and serve with Chicken Chasseur.