Valentine's Day is a great opportunity to impress a loved one with your culinary skills in the kitchen, but finding the time to cook up a storm can be tricky. Luckily this recipe from Marco Pierre White himself is quick, easy and guaranteed to impress.
Here's how to get it right...
Marco Pierre White's Chicken Chasseur
2 tbsps olive oil
1 tbsp plain flour, for coating
8 chicken thigh portions
2 shallots, very finely chopped
50ml brandy (optional)
100ml white wine
1 Knorr Chicken Stock Pot
600ml tomato juice
250g button mushrooms, peeled and finely sliced
3 tbsps chopped tarragon
2 tbsps chopped parsley
2 tomatoes, skinned, de-seeded, finely diced
Gently heat 1tbsp olive oil in a large pan. Coat the chicken pieces in the flour and shake off the excess.
Fry the chicken pieces in the oil, skin side down until golden-brown underneath for 8-10 minutes. Turn and fry until browned on the other side.
Add the shallots to the chicken. If using brandy, pour it in with the wine and cook for 2-3 minutes.
Gently stir in the Knorr Chicken Stock Pot and tomato juice, bringing to the boil. Add the tarragon and simmer for 5 minutes.
Meanwhile, heat the remaining olive oil in a separate frying pan and fry the sliced mushrooms for 3-5 minutes. Add the parsley and diced tomato, shaking to mix in well.
Top the chicken with the mushroom mixture and serve at once.
For more recipes from Knorr, click here.
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