Braised chicken chasseur

• chicken legs↗4
• olive oil↗2 tbsp tbsp
• onions↗2

  thickly sliced

• whole button or chestnut mushroom↗250g g
• tomato purée↗1 rounded tbsp tbsp

  rounded

• white wine↗300ml ml
• can chicken or beef↗400g g

  consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)

• tomatoes↗3-4

  quartered and deseeded (optional)

• tarragonsprinkling

  sprinkling leaves and chopped parsley

Step-by-step instructions

1. 1

   Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté 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 2 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, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.

2. 2

   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 1 hr, or until the meat is completely tender.

3. 3

   To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.