The curse of Chicken Chasseur

I was about to embark on what was going to be one of many culinary highlights of the year, I gleefully admired my reflection as i cast my eyes across the array of butchery knifes that lay before my eyes. Picking my weapon of artistry and destruction was similar to what i think a passionate Japanese warrior must feel when choosing his perfect samurai sword to partner him in life or death situations, glistening steel beaming in the stark whites of our eyes, whispering sharpness and words of advice, the blade is your ultimate soul mate willing to do what ever it needs to fulfil your commands. I stood back and looked upon my victim with a slight glimmer of affection, Knife held firmly in my grip I lowered the blade as i went to make my first incision, ' I wanted to do that! ' accusingly remarked R as he walked into the kitchen and burst my intense bubble of concentration. ' So do I ! ' I replied frustratingly. This table tennis type argument carried on for another 5 minutes at which point I found myself brandishing the recently sharpened knife directly in R's face, it was time for me to retain my dignity and let R do what i had been looking forward to doing since the thought had first arisen in my mind. 

' Ill Joint the chicken next time ', said I, being the ever loving wife that i am.

The reasoning behind my sudden interest in poultry butchery was down to the fact that i was about to embark on a dish that had been swept away under the carpet, shut away under lock and key and thankfully been forgotten about, that was until now.

I have had an obscure relationship with the typically French dish of Chicken Chasseur, my past slightly sour memories of it have stayed clearly in my mind until this very day. Prior to my uninhibited foodie ways Chicken Chasseur was R’s elaborate attempt at wooing me, and at the time pulled me hook line and sinker into his very accomplished cooking arms, what I wasn’t aware that this signature dish of his was also one of his extreme favourites that could often be repeated throughout the week growing in portion size each time like a mass of nuclear waste, not wanting to offend my hoped to be my life long partner boyfriend I ( with great difficulty ) swallowed the lot, thankfully my sweaty palms and beads of perspiration running down my face seemed to go unnoticed . Whilst my unending love for my future husband grew my passionate loathing for this (famously branded) powdery sauce potion like mix had evolved into a third person in our relationship, one that I was determined to cease to exist.

Over time I have managed to fade out any thoughts of this dish ever being recreated in my kitchen, casually passing by the subject if it ever arose, but to my avail sudden revamps of certain classic dishes seem to be making a revival in home kitchens and restaurants across the country and my nemesis chicken chasseur seems to be one of them bringing it once more to the forefront of my husband’s mind.

Never one to hold a grudge I decided it was time to bury the hatchet with my old foe and transform it into something that I would cherish as dearly as my husband and be able to keep it in my ever widening recipe repertoire.

Made correctly with a few simple ingredients and some fresh herbs this heart-warming dish fulfils the basic necessities that we all require at this hard time of year. Cheap to make, healthy, hearty, robust and easily adapted to feed less or more Chicken Chasseur is now set to become a firm favourite within our family home (much to my husband’s delight!)

I’ve not been a total slave to tradition with all my ingredients and methods, choosing instead to use things that I’ve already got in my cupboards and you can do the same. No white wine? Just use extra chicken stock, water or even another tin of tomatoes, no bacon? simply leave it out, but the one thing I would say is a must is the addition of fresh herbs, even if choose not to go down the fancy looking bouquet garni route a sprinkle of fresh parsley can alter the dish from tasting ok to utterly amazing.

For the best economical results I have used a whole chicken and jointed it this way you can use as much or as less as you like, perhaps freezing the breast for a stir fry or a quick pasta dish. If you’re unsure how to joint a chicken you can find out how to do it here: http://www.bbc.co.uk/food/techniques/jointing_chicken .  Alternatively buy however many good quality chicken thighs and legs as you think you will need and adapt it to the recipe below.

If you fancy e- mailing me your pictures and any queries you might have I’d love to hear from you!

Chicken Chasseur - serves 4 hungry people in need of a tummy full of pure goodness

1 whole chicken – jointed into 8 pieces

3 – 4 tbls plain flour

Salt and pepper

2 tbls olive oil

Knob of butter

2 tbls tomato puree

150g chestnut mushrooms – halved

6 thin slices of oak smoked bacon - chopped

1 large white onion – peeled and chopped into large pieces

1 garlic clove – finely chopped

1 can chopped tomatoes

350 ml chicken stock

200ml white wine

1 teaspoon caster sugar

1 bouquet garni – or any fresh herbs you have available e.g.  thyme, rosemary

1 handful of chopped flat leaf parsley

Season your chicken pieces with the salt and pepper then dust over the flour. I find this easier to place all of the chicken pieces into a large freezer bag then add the flour and the seasoning and give the bag a good shake. This helps to entirely coat the chicken in the seasoned flour evenly.

Heat a large casserole pan then add the oil and the butter, once the butter starts to foam start to add your chicken pieces skin side down and allow to brown for around 2 Min's then turn over and repeat on the other side.

Next add your tomato puree and coat the chicken well, then add the bacon, onion, mushrooms and garlic.

Pour in your stock, tinned tomatoes, white wine and sprinkle over the sugar, add your bouquet grain and give a good stir making sure everything is mixed in well, bring to the boil then allow to simmer for around 45 Min's – 1 hour.

After this time your sauce should have thickened slightly and you may have a layer of fat resting on top. Remove the fat with a large spoon and check to see if your sauce has reached your desired thickness.

If like me you prefer your sauce quite thick add another tablespoon of tomato puree and allow to cook for another ten minutes longer.

Once cooked add the handful of chopped parsley and serve with a homely dollop of mash or a crispy jacket potato.