Chicken chasseur with mashed potato

A classic dish of tender chicken cooked in white wine, served with mash.


For the chicken
For the mash

Preparation method

  1. For the chicken, season the chicken with salt and black pepper. Heat a large frying pan or sauté pan until hot. Add the oil and half the butter. Fry the chicken skin-side down for 1-2 minutes, or until golden-brown.

  2. Turn and fry on the other side for another 1-2 minutes, then remove from the pan.

  3. Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.

  4. Add the wine and bring to a simmer, stirring to deglaze the pan.

  5. Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil.

  6. Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.

  7. Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.

  8. Simmer for a further two minutes.

  9. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.

  10. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.

  11. Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.

  12. Mash thoroughly, then add the butter and milk and beat to form a smooth mash.

  13. Season to taste with salt and black pepper.

  14. Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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