Tasty one pot chicken. Add chorizo instead of the bacon for a zing.
1 Whole Chicken
6-8 rashers of Bacon (Streaky works well)
1 Carrot
2 sticks of celery
3 onions
4 Tomatoes
Some mushrooms
2 cloves of Garlic
1 teaspoon of Tomatoe Puree
1 Tablespoon of Flour
Salt and pepper
300ml of good white wine (Chablis if your feeling extravagant)
2 pints of water
Tarragon
Parsley
Method;
1. First, Get your knife out and cut off the chicken breasts and legs. Set aside.
2. Chop an onion and stick it in a large pan. Chop 1 stick of celery and stick that in. Chop 1 carrot and put that in.
3. Chop the carcass up and stick in the large pan.
4. Add a pinch of black pepper.
5. Add 2 pints of water (or enough to cover the chicken whichever comes first).
6. Bring to the boil then turn down to simmer. Stick a lid on and simmer for about an hour and a half.
7. Every 15 minutes use a spoon to skim off the froth.
8. this will be the base of your Chasseur. Strain the liquid off into a container and discard the veg and chicken carcass. Put your stock through a sieve at least twice then put it in the fridge for about an hour. This will make the fat rise to the top where it can be skimmed off for a healthy twist.
9. You should be left with a fat free, yellow/brownish stock.
[Alternatively you can just make up a stock from a stock cube or two - you lazy git!!]
10. Coarsely chop the other 2 Onions and finely chop the garlic. Chop the the other stick of celery into slices.
11. Chop the Bacon into 2 inch bits.
12. Heat a heavy bottomed caserole dish*, add a couple of tablespoons of Oil (Groundnut is healthy) and fry off the bacon until starting to turn nice and crispy. Remove from the pan and set aside.
13. Now to fry off the chicken. Start by seasoning the skin with salt and pepper, then fry away. Turn it over in the pan and cook it until it is sealed and a nice golden brown colour. Remove from the pan and set aside.
14. You prolly have quite a bit of fat in the pan now, drain some off as you dont want it all, leave enough in about 3 tablespoons.
15. Fry off the onions, garllic and celery in the pan until starting to soften. The veg will deglaze the pan, stur to scrape up all the bacon and chicken glaze that was created - it will coat the veg nicely and really add favour!
16. Add the teaspoon of Tomatoe Puree and stur.
17. Add the Tablespoon of Flour and stir until everything is coated.
18. Add the wine and cook it off for about 5 minutes.
19. Add the Stock.
20. Add the Mushrooms.
21. Put the chicken pieces and bacon back in.
22. Bring to the boil then put the lid on and stick it in a pre-heated oven at 180 degrees for 1 hour*.
23. After the hour is up, put back on the stove and bring to a simmer.
24. Quarter and de-seed the tomatoes. Put them in the pan.
25. Tear up some tarragon and put that in, then chop some parsley and put that in. You prolly want more Parsley than Tarragon as Tarragon is quite strong and can make the dish to liqorishy. Season to taste with salt and pep.
26. Cook for 5-10 minutes or untill the Tomatoes have softened and the sauce is nicely thickened.
27. Serve with Basmati Rice.
mmmmmmmm...
*If you dont have a casserole dish that will go on the hob and in the oven, you can do it in a large saucepan and just keep the mixture covered and simmering on the hob for an hour and a bit until the chicken is tender instead of using the oven. You prolly wont get the colour you get when done in the oven tho, but it'll be just as tasty.
1 Whole Chicken
6-8 rashers of Bacon (Streaky works well)
1 Carrot
2 sticks of celery
3 onions
4 Tomatoes
Some mushrooms
2 cloves of Garlic
1 teaspoon of Tomatoe Puree
1 Tablespoon of Flour
Salt and pepper
300ml of good white wine (Chablis if your feeling extravagant)
2 pints of water
Tarragon
Parsley
Method;
1. First, Get your knife out and cut off the chicken breasts and legs. Set aside.
2. Chop an onion and stick it in a large pan. Chop 1 stick of celery and stick that in. Chop 1 carrot and put that in.
3. Chop the carcass up and stick in the large pan.
4. Add a pinch of black pepper.
5. Add 2 pints of water (or enough to cover the chicken whichever comes first).
6. Bring to the boil then turn down to simmer. Stick a lid on and simmer for about an hour and a half.
7. Every 15 minutes use a spoon to skim off the froth.
8. this will be the base of your Chasseur. Strain the liquid off into a container and discard the veg and chicken carcass. Put your stock through a sieve at least twice then put it in the fridge for about an hour. This will make the fat rise to the top where it can be skimmed off for a healthy twist.
9. You should be left with a fat free, yellow/brownish stock.
[Alternatively you can just make up a stock from a stock cube or two - you lazy git!!]
10. Coarsely chop the other 2 Onions and finely chop the garlic. Chop the the other stick of celery into slices.
11. Chop the Bacon into 2 inch bits.
12. Heat a heavy bottomed caserole dish*, add a couple of tablespoons of Oil (Groundnut is healthy) and fry off the bacon until starting to turn nice and crispy. Remove from the pan and set aside.
13. Now to fry off the chicken. Start by seasoning the skin with salt and pepper, then fry away. Turn it over in the pan and cook it until it is sealed and a nice golden brown colour. Remove from the pan and set aside.
14. You prolly have quite a bit of fat in the pan now, drain some off as you dont want it all, leave enough in about 3 tablespoons.
15. Fry off the onions, garllic and celery in the pan until starting to soften. The veg will deglaze the pan, stur to scrape up all the bacon and chicken glaze that was created - it will coat the veg nicely and really add favour!
16. Add the teaspoon of Tomatoe Puree and stur.
17. Add the Tablespoon of Flour and stir until everything is coated.
18. Add the wine and cook it off for about 5 minutes.
19. Add the Stock.
20. Add the Mushrooms.
21. Put the chicken pieces and bacon back in.
22. Bring to the boil then put the lid on and stick it in a pre-heated oven at 180 degrees for 1 hour*.
23. After the hour is up, put back on the stove and bring to a simmer.
24. Quarter and de-seed the tomatoes. Put them in the pan.
25. Tear up some tarragon and put that in, then chop some parsley and put that in. You prolly want more Parsley than Tarragon as Tarragon is quite strong and can make the dish to liqorishy. Season to taste with salt and pep.
26. Cook for 5-10 minutes or untill the Tomatoes have softened and the sauce is nicely thickened.
27. Serve with Basmati Rice.
mmmmmmmm...
*If you dont have a casserole dish that will go on the hob and in the oven, you can do it in a large saucepan and just keep the mixture covered and simmering on the hob for an hour and a bit until the chicken is tender instead of using the oven. You prolly wont get the colour you get when done in the oven tho, but it'll be just as tasty.