Hunters Chicken

INGREDIENTS

• 50g butter
• 8 French eschallots (small brown onions) peeled, left whole
• 1 clove garlic, peeled and chopped
• 3 rashers of bacon, cut into strips
• 8 whole chicken thigh fillets (free range/organic if possible)
• 3 tbsp of white wine
• 100g small button mushrooms
• 1 tsp of dried 'French' tarragon leaves
• 1 400g can of chopped tomatoes 
• Half punnet cherry tomatoes cut in half 
• Pinch of sea salt
• Freshly ground black pepper 
• Half bunch fresh parsley picked and roughly chopped

METHOD

1. In a large fry pan, melt the butter andgently fry the onions, garlic and bacon for one to two minutes.
2. Add the chicken and brown slightly. When brown, add the white wine, mushrooms, tarragon, tinned and fresh tomatoes.
3. Simmer for around 5 minutes, taste and season accordingly with salt and pepper.
4. Place a lid on the pot, turn the gas down to a low simmer and cook for around 30 to 40 minutes. 
5. Stir often to prevent the chicken sticking to the base of the pan.
6. Serve with a garnish of freshly chopped parsley. It’s excellent with creamed or baked potato.

Serves 4

Tags: Cooking Chicken Mark Holland Camp Kitchen
Category: Cooking
Written: Wed 01 Jan 2014
Printed: January, 2014
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