|
 |
Chicken Chasseur
|
| Prep Time: |
10 mins |
Cooking Time : |
30 mins |
Serves : |
4 |
|
| |
|
| |
Ingredients:
| > |
One whole chicken cut into pieces
|
| > |
150g onions
|
| > |
150g streaky bacon
|
| > |
150g mushrooms
|
| > |
1 dash of brandy
|
| > |
1 dash of white wine
|
| > |
1/2 litre veal stock
|
| > |
1 piece garlic
|
| > |
150g green beans
|
| > |
pancetta
|
| > |
three large potatoes
|
| > |
spring onions and parsley to garnish
|
|
| |
Method : |
Seal the pieces of chicken and season in a hot shallow pan with salt and pepper, making sure the oil is hot enough for the chicken to "sing" when you add it.
When sealed, put the chicken into a pot. Pan fry the streaky bacon, mushrooms and onions in butter. Deglaze with brandy, flambe, then add the white wine. Reduce and add about half a litre of veal stock. Add everything to the chicken and cook slowly on a low heat for about 15 minutes.
Meanwhile, blanche the green beans in salted boiling water for about five minutes. When cooked, place in cold water and ice to retain the green colour. Wrap the beans in slices of pancetta and pan fry in butter.
Using a melon baller, ball the potatoes and then use a corer to create a mushroom shape. Part cook in water to wash out the starch then pan fry in half oil and half butter.
Check the seasoning of the chicken. Strain the sauce, bring to the boil, reduce the heat then almost whisk in the butter. Garnish with spring onions and chopped parsley.
|
| |
|
|
|
|
 |
 |
 |
| The Cragside Cracker |
|
| Voted the North East''''s Best Sausage, a Finalist in Britains best sausage and ... |
 |
| Receive special offers, recipes and much more, direct to your inbox : |
|
|
|
|
|
|
You have 0 items £0.00
