One-Pot Chicken Chasseur (James Martin)
Tempo
1 hr 50 min (oven) or 50 min (PC)
Picante
Calor 0 de 5
Dificuldade
Médio
Rende
4porções
Ingredientes
1 tsp
olive oil
25 g
butter
4
chicken legs (coxas com pele e osso — *or* 8 sobrecoxas with bone)
1
onion, chopped (cebola)
2
garlic cloves, crushed
200 g
pack small button or chestnut mushrooms (cogumelo paris pequeno ou *cogumelo brown*)
225 ml
red wine (vinho tinto seco — Burgundy / Pinot or Côtes-du-Rhône)
1 tbsp
plain flour (farinha de trigo)
1
× 400 g tin chopped tomatoes (tomate pelado picado)
1 tbsp
tomato purée (extrato de tomate)
2
sprigs fresh tarragon, chopped (estragão fresco — *or* sub: 1 tsp dried tarragon)
Salt + freshly ground black pepper
Chopped fresh parsley, to serve (salsinha)
Mashed potato or crusty bread, to serve
Modo de preparo
One-Pot Chicken Chasseur (James Martin)
A French bistro classic — "hunter's chicken." Chicken legs braised in red wine + tomato + mushroom + tarragon. Distinct from coq au vin (this uses smaller chicken pieces, less smoky pancetta, more tomato). Best with mash or crusty bread for mopping.
Heat: 0/5.
Notes
- Chicken legs vs. boneless thighs: legs (drumstick + thigh attached) give the best flavour. Sobrecoxa com pele e osso (bone-in skin-on thigh) is the right alternative. Avoid boneless skinless — flavour-flat in this dish.
- Tarragon (estragão) is the signature herb. In BR, fresh tarragon is rare; St Marche sometimes carries it. Dried tarragon at half quantity. Don't substitute with tarragon vinegar.
- Mushroom variety: button mushrooms (champignons brancos pequenos) are canonical; chestnut (paris brown) are deeper-flavoured.
- Wine choice: the dish was traditionally a Burgundy-region recipe, so Pinot Noir is ideal. Côtes-du-Rhône, Beaujolais, or Chianti all work.
- Why "chasseur": "hunter's" in French — originated as a quick game-day dish for hunters. The mushroom + tomato + wine combo is the technique signature.
- Freezer: excellent. Portion and freeze; reheat gently.
- Pairing: mashed potato (the official accompaniment), crusty bread, or buttered noodles. A glass of the same wine used to braise.