Ingredients
Chicken Chasseur
- 4 chicken legs - trimmed of excess fat
- Garlic salt and freshly ground black pepper
- 1 tablespoon cooking oil
- 30g butter
- 1 onion - diced
- 200g button mushrooms - halved
- 2 cloves garlic - crushed
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1/2 cup canned diced tomatoes
- 1 tablespoon tomato paste
- 1/2 tablespoon dried thyme
- 2 bay leaves
Method
Chicken Chasseur
- Pat dry the chicken using paper towels. Season with garlic salt and pepper.
- Heat the oil in a large frying pan over a medium/high heat. Brown the chicken well - set aside.
- Add the butter to the pan and sauté the onion and mushrooms for 3 - 4 minutes. Add in the garlic and cook for an additional minute.
- Deglaze the pan with the wine while scraping up any bits from the bottom of the pan.
- Add in the remaining ingredients, including the chicken and simmer for 25 - 35 minutes or until the chicken is cooked through and the sauce reduced.
- Season and serve with mashed potatoes and green vegetables.