West Dorset Foodies all time favourite chicken casserole, a real French bistro clasic. Leaving the casserole in a warm oven for an hour will tenderise the chicken and it will then just fall off the bone. This extra slow cooking will also help improve the wonderful sauce, that will make even the most boring boiled potato taste amazing!

Serves 4

1kg skinned chicken thighs
smoked lardoons or pancetta
button mushrooms
1 large onion
4 minced cloves garlic
1 tablespoon tomato puree
½ tablespoon chopped thyme
½ tablespoon chopped rosemary
18cl bottle of white wine (colombard chardonnay)
salt & pepper
chicken stock

coat the chicken thighs in flour and fry (turning) until just brown in olive oil
place in a cast iron casserole dish and sprinkle on chopped herbs and pepper
fry lardoons until crispy
add onions and fry until soft
add garlic and stir
add wine and bring to boil to remove alcohol (deep breaths now!!)
stir in the tomato puree and bring to the boil
pour this over the chicken to just cover the chicken thighs (top up with stock)
gentle stir & cook for 25-30 minutes at 150c
** switch off the oven **
remove from oven and stir in the mushrooms
replace back into the oven and leave for an hour

Before serving bring back to the boil on the hob and add salt if needed.

Serve with potatoes roasted in olive oil or plain boiled potatoes, along with fresh green vegetables. (frozen peas works well)

Wine: Sauvignon de Touraine

Chicken chasseur

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