Following on from my article about Marcus Wareing’s Chasseur sauce, here is my version.
Best served with creamy mash potato.
- 250g chestnut mushrooms
- 5 tomatoes, skinned and de-seeded
- 5 shallots, peeled and chopped
- 1 tbsp tomato puree
- 2 cloves garlic crushed and chopped
- 1/2 ltr chicken stock
- Half a bottle of white wine (you know what to do with the rest)
- 4 Chicken breast with skin on
- 16 pieces of streaky bacon
- ½ tbsp flour
- Small bunch of fresh tarragon
- 125g butter
If you want to make your own chicken stock you can or use two chicken stock cubes and water.
Step by Step Instructions
Preheat the oven to 180C/160C fan/gas 4.
Heat a heavy oven proof pan and add the butter and some olive oil. Place the chicken breasts skin down and brown off for two minutes, turn and cook for a further two minutes on a low light. Remove the chicken and place on a baking tray and put in the oven.
Add the tomatoes, mushrooms and tomato purée. Remove the chicken form the oven and return to the sauce in the pan. Sprinkle with freshly ground black pepper, cover and return to the oven. The breast should now have been cooking for 10 minutes. Remove, place the breasts on four hot plates, return the sauce to the light and add the tarragon. Stir until thickening, season to taste then coat the chicken with the sauce.
Chop the bacon into strips, finely dice the shallots, chop the garlic, de-seed the tomatoes and chop. return the pan to the heat add the bacon, shallots and garlic. Stir until browned off. Sprinkle the flour into the mix and cook through, add the white wine and bring to the boil for two minutes, then pour over the chicken stock and bring back to the boil.
Place the mashed potato to one side of the dish and serve.
Bon Appétit !