Chicken and Other Birds by Paul Gayler

Author:Paul Gayler
Language: eng
Format: epub
ISBN: 9781910254264
Publisher: Jacqui Small LLP

Chicken sauté chasseur

This classic recipe is simple to prepare and tasty to eat. The sauce that the chicken is cooked in, with its scent of tarragon, is full of flavour. If you fancy a change, try substituting other types of poultry.

SERVES 4

1 x 1.5–2kg (3lb 3oz–4½lb) chicken, cut into 8 joints (see here)

2 tbsp plain (all-purpose) flour

2 tbsp olive oil

15g (½oz/1 tbsp) unsalted butter

2 shallots, finely chopped

300g (11oz/generous 3 cups) button (white) mushrooms or chestnut (crimini) mushrooms, thickly sliced

150ml (5fl oz/⅔ cup) dry white wine

100ml (3½fl oz/scant ½ cup) tomato juice

1 x 400g (14oz) can chopped tomatoes in juice

350ml (scant 12fl oz/1½ cups) brown chicken stock (see here)

2 tbsp chopped tarragon

Sea salt and freshly ground black pepper

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