This wholesome French recipe is sometimes known as 'hunter's chicken'. It's rustic, and uses those classic French techniques and flavours that make your heart sing.
Remove the tops of the chicken legs and portion up the chicken into four pieces of white and four pieces of brown meat.
Pour a splash of olive oil into a large frying pan. Put the chicken into the pan to brown and colour for a couple of minutes. Add two knobs of butter halfway through.
Whilst the chicken is browning, slice up the bacon into cubes and halve the shallots.
Once golden in colour, lift the chicken out of the pan and into a bowl. Set to one side.
Put the shallots and bacon into the hot pan and colour.
Add 2 crushed garlic cloves (skin on), and half the tarragon and brown for a minute. Then, add 1 tbsp. of tomato puree. Stir in and cook out. After a minute, sprinkle over the flour.
Pour in the red wine. Stir, then pour in the chicken stock.
Add the chicken back in and bring to the boil.
Add the chestnut mushrooms.
Chop the tomatoes into eighths and add to the pan, with a sprinkle of salt and pepper to season
Bring to the boil and let simmer for 10-15 minutes.
Serve with mashed potatoes, which you can make using par boiled potatoes passed through a ricer and then heated in a pan with double cream and butter (100g).
Finish with more fresh tarragon, 2 knobs of butter and seasoning.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week