Recipe for Marco Pierre White’s chicken chasseur

Marco Pierre White’s Chicken Chasseur

The fearsome yet fantastically flamboyant Marco Pierre White shares his mouthwatering recipe for Chicken Chasseur.

INGREDIENTS

METHOD

1. Gently heat half the oil in a large, heavy-based frying pan. The oil should be hot, but not so hot that it scorches the floured chicken. Next, spread a layer of flour on a plate or a tray, and coat the chicken pieces evenly and thoroughly, shaking off any excess flour. This will add a golden brown colour to the cooked chicken and help thicken the sauce.

2. Put the floured chicken pieces into the hot olive oil, skin side down, and fry without moving the pieces until golden brown underneath. This should take around 8-10 minutes. Next, turn the chicken and fry until browned on the other side. Finely chop the shallots and add

Serves 4

to the frying pan, placing them under the chicken so they cook.

3. If you’re using brandy, pour it in around the edge of the pan so that it runs underneath the chicken. Cook for 2-3 minutes to allow the alcohol to evaporate. Add the wine in the same way, and cook for a further 2-3 minutes to allow the alcohol to evaporate and reduce the acidity.

4. Next, add the chicken stock pot and the tomato juice (with gravy browning if using). Shake the pan to gently work it in and turn the chicken pieces until fully coated in the liquid. Bring slowly to the boil to allow the chicken stock pot to dissolve, then add the tarragon and simmer for 5 minutes. 5. While the chicken is simmering, take a separate frying pan and heat the remaining olive oil. Slice the mushrooms and add to the second pan, then fry for 3-5 minutes.

6. Next, add in the parsley and diced tomato, shaking the pan to mix everything in well. Spoon the mushrooms, parsley and tomato over the chicken and garnish with sprigs of parsley, then serve.

2 tbsp olive oil 1 tbsp plain flour, for coating Either 1 small chicken, cut into 8 pieces, or 8 chicken thighs, or 8 chicken breast fillets (skin on or off)

2 shallots, very finely chopped (100g) 3 1/2 tbsp brandy, optional 7 tbsp white wine 1 chicken stock pot 2 1/2 cups tomato juice (with an optional touch of gravy browning added for extra colour)

250g button mushrooms, finely sliced 3 tbsp tarragon, chopped 2 tbsp parsley, chopped 2 tomatoes, skinned, de-seeded and finely diced A few sprigs of fresh parsley to garnish