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Chicken Chasseur

Posted on Jan 30, 2015 by in Dinner, Recipes | 0 comments

A good easy hearty meal to warm the cockles on any miserable day. Perfect for the whole family to enjoy together


Chicken Chasseur
Serves 4
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  1. 4 good sized skinless chicken legs
  2. 6 shallots, coarsely sliced
  3. 250g button mushrooms, halved
  4. 1 tbsp. tomato puree
  5. 300ml dry white wine
  6. 400ml chicken stock
  7. 3-4 large tomatoes, quartered and deseeded
  1. Season the chicken with salt and pepper and spray a shallow casserole dish with Frylight.
  2. Pan-fry the chicken over a medium heat, turning until golden on both sides. Remove from the pan and put to one side.
  3. Return the pan to the heat and add the shallots and mushrooms, stirring occasionally until they are beginning to soften.
  4. Add the white wine and tomato puree followed by the stock whilst stirring continuously.
  5. Return the chicken to the pan and bring the ingredients to a simmer. Cover with a lid and cook for about an hour or until the chicken is cooked through thoroughly.
  6. Remove from the heat and let it cool slightly so any excess fat that settles on the surface can be skimmed off before adding the tomatoes.
  7. Return to the heat without the lid while the tomatoes soften and the liquid reduces down to the required consistency.
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