Chicken chasseur recipe
 Chicken chasseur is the classic French dish that's easy to knock up, but plenty good enough to serve to guests. Serve it with creamy mash and a crisp green vegetable. 1 x 1.5kg/3lb 5oz chicken, cut into 8 piecessalt and freshly ground black pepper50g/2oz plain flour2 tbsp olive oil115g/4oz butter110g/4oz smoked streaky bacon, sliced into lardons150g/5½oz button mushrooms150g/5½oz shallots or onions, thickly sliced55g/2oz caster sugar175ml/6fl oz white wine300ml/10fl oz chicken stock2 tbsp tomato purée2 tbsp tarragon, finely chopped2 tomatoes, skinned, seeded and chopped4 tbsp flatleaf parsley, finely chopped 1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces salt and freshly ground black pepper 50g/2oz plain flour 2 tbsp olive oil 115g/4oz butter 110g/4oz smoked streaky bacon, sliced into lardons 150g/5½oz button mushrooms 150g/5½oz shallots or onions, thickly sliced 55g/2oz caster sugar 175ml/6fl oz white wine 300ml/10fl oz chicken stock 2 tbsp tomato purée 2 tbsp tarragon, finely chopped 2 tomatoes, skinned, seeded and chopped 4 tbsp flatleaf parsley, finely chopped 1 kg/2lb 4oz floury potatoes, peeled and cut into chunks115g/4oz butter125ml/4fl oz full-fat milk 1 kg/2lb 4oz floury potatoes, peeled and cut into chunks 115g/4oz butter 125ml/4fl oz full-fat milk Method Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate.Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised.Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced.Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender.Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture.Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving.Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Season the chicken with salt and freshly ground black pepper then toss in the flour to coat. Season the chicken with salt and freshly ground black pepper then toss in the flour to coat. Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate. Heat a large frying pan until hot, add the oil and half the butter. Fry the chicken pieces, skin-side down, for 1–2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1–2 minutes. Remove the chicken and set aside on a plate. Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised. Add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2–3 minutes until golden and caramelised. Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Add the wine and bring it to a simmer, stirring to deglaze the pan. Return the chicken to the pan. Add the stock, tomato purée and tarragon. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced. Bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes or until the chicken is cooked through and the liquid slightly reduced. Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender. Meanwhile, for the mash, place the potatoes into a large saucepan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes until the potatoes are tender. Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture. Drain the potatoes and return them to the pan. Place the pan on the heat for 1 minute to remove any excess moisture. Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. Mash the potatoes, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper. When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving. When the chicken is cooked, add the tomatoes and flatleaf parsley. Taste to check the seasoning, then simmer for a further 2 minutes before serving. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside. Recipe tips There's a large glass of wine in this recipe so do use a decent one as the flavour will be noticable. It doesn't need to be fancy, but should definitely be drinkable! If you're not keen on jointing a whole chicken, use 1.5kg/3lb 5oz bone-in and skin-on joints of chicken, such as thighs or legs (or a mixture of both).