With the weather getting cooler, it’s time to start cooking those yummy comfort foods we all love. And chicken chasseur is just that. Fast Ed’s chicken chasseur recipe will not only give you a step-by-step process for braising the chicken but will also reveal what the difference between stewing and braising actually is.
Ingredients
Method
Season chicken well. Heat butter and oil in a heavy-based frying pan on medium. Cook chicken for 5 minutes, turning, until well-browned. Set aside.
Add onion to same pan and cook until just softened, then add mushroom and cook for 10 minutes, until starting to caramelise. Add garlic and dried herbs and cook for 30 seconds.
Return chicken to pan, pour in vermouth and boil for 1 minute. Add stock and tomatoes and bring to simmer. Mix in flour and extra butter. Reduce heat to low and simmer for 30 minutes, until chicken is cooked through and sauce has thickened. Garnish with parsley and serve with green salad.
More chicken recipes
Slow-cooked curried chicken drumsticks