An old favourite from the 70s, this is a really simple dish based on the French classic. I prefer to call it Hunter Chicken – it sounds earthier and more rustic than the French original!
My version is loosely based on a James Martin recipe for Chicken Chasseur.
2 chicken breasts and 2 chicken thighs, skin on (or any combination of chicken pieces to make up the equivalent of 1/2 chicken)
Salt and ground black pepper
25g plain flour
1 tbsp olive oil
50g bacon rashers, chopped into pieces
100g button mushrooms
3-4 shallots, thickly sliced
1 tsp caster sugar
100 mls white wine
200 mls chicken stock
2 tbsp tomato paste
1 tsp thyme leaves, finely chopped
1/2 tsp rosemary, finely chopped
1 tbsp flat leaf parsley, finely chopped
Place the chicken in a large ziplock bag and season with salt and freshly ground black pepper then add the flour and toss to coat.
Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
Heat another frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are brown. Add the shallots and then the caster sugar and fry for 2-3 minutes until brown and caramelised.
Pour the wine into the frying pan, stirring to deglaze, making sure you scrape all the goodness from the bottom of the pan.
Spoon or carefully pour the bacon and mushroom mixture over the chicken in the other frying pan. Add the stock and tomato paste to the chicken and bring to the boil.
Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
When the chicken is cooked, scatter the dish with the thyme, rosemary and flat leaf parsley and serve.