One good thing about this time of year are one pots. I love a casserole, they usually include lots of vegetables which all add their own flavour and texture. This recipe was loosely based on chicken chasseur but we used cider instead of wine. I love the french style of cooking it usually involves alcohol (bonus) and they are really good at making flavours shine. This is sweet, tasty and comforting and really easy to make. If you make it let me know if you prefer wine or cider, I like the apple notes you get from cider rather than acid from wine, though to be honest I do drink both!
Ingredients
- 4 chicken thigh’s (add more if serving a family)
- 1 tbsp olive oil
- 6 portobello mushrooms, sliced
- 6 baby shallots, peeled
- 175ml cider
- 450ml chicken stock
- 3 tbsp tomato puree
- small bunch tarragon, chopped
- 4 plum tomatoes, peeled, de-seeded and sliced
- seasoning
Method
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Season the chicken with salt and freshly ground black pepper.
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Heat a large casserole pan until hot, add the oil 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, remove and set aside on a plate.
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Add the bacon and mushrooms to the casserole pot and fry until they are golden-brown. Add the shallots and fry for 2-3 minutes until golden and caramelised.
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Add the cider and bring it to a simmer, stirring to deglaze the pan, put the chicken back in, add the stock, tomato purée and tarragon to the chicken and bring to the boil.
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Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
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When the chicken is cooked, add the tomatoes, check the seasoning then simmer for a further two minutes before serving.
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Serve on its own or with your chosen side.
spaulyseasonalservings.com 