[Recipes]
Braised chicken chasseur
Ingredients
4 chicken legs
2 tbsp oil
2 onions , thickly sliced
250g mushrooms
1 tbsp tomato purée
300ml wine
400ml chicken stock
3-4 tomatoes , quartered and deseeded (optional)
chopped parsley for sprinkling
Method
Season the chicken with salt and pepper. Heat the oil in a lidded pan
or shallow casserole. Pan-fry the chicken over a medium-high heat,
turning, until golden on both sides. Remove from the pan and keep to one
side.
You will need about two tbsp fat left in the pan for cooking the
onions, so if the legs have released a lot of fat, drain off the excess.
Add the onions and mushrooms to the pan, stirring occasionally until
they have a little colour and are beginning to soften, six to eight
minutes. Stir in the tomato purée and wine, then pour in the stock.
Return the chicken to the pan and bring to a simmer. Place a lid on
the pan and continue to cook, allowing the sauce to just simmer for
about one hour, or until the meat is completely tender.
To finish, skim the sauce of any further excess fat, then add the
tomatoes, if using. Simmer, without the lid, for a further two to three
minutes to soften them, then scatter over the herbs.
*****
Tip
If you quarter the tomatoes and then scoop out the seeds, the sauce
will be less watery. For a thicker sauce, loosen one to two tbsp
cornflour with a little vinegar or water and whisk in.
******
Tomato, cucumber and coriander salad
Ingredients
6 ripe tomatoes , deseeded and chopped
1 small cucumber , diced
1 onion , very finely chopped
6 tbsp fresh coriander , chopped
salt, peppers
Method
Mix together the tomatoes, cucumber, onion, and chopped coriander,
but don’t season until just before serving. Serve with a dash of salt
and pepper.
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