Main Course Recipe: Marco Pierre White's Chicken Chasseur

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The culinary mastermind shows us how to rustle up this classic dish...

Chicken chasseur,
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

Ingredients:

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

Method:

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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