Name: Leek and red wine chicken chasseur
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 25 gram butter; 1 tablespoon olive oil; sea salt and cracked black pepper; 8 small or 4 large chicken thighs on the bone, skin and fat removed; 2 leeks, sliced; 1 bacon rasher, trimmed and chopped; 2 clove garlic, minced; 200 gram swiss brown mushrooms, quartered; a few large springs of thyme; 1 1/2 tablespoon brandy; 1 cup merlot; 1/2 cup tomato passata; 1 cup water; 1 28 gram chicken stock concentrate; handful parsley leaves, chopped; wholemeal or seeded bread rolls, to serve

Ingredients

25 gram butter

1 tablespoon olive oil

sea salt and cracked black pepper

8 small or 4 large chicken thighs on the bone, skin and fat removed

2 leeks, sliced

1 bacon rasher, trimmed and chopped

2 clove garlic, minced

200 gram swiss brown mushrooms, quartered

a few large springs of thyme

1 1/2 tablespoon brandy

1 cup merlot

1/2 cup tomato passata

1 cup water

1 28 gram chicken stock concentrate

handful parsley leaves, chopped

wholemeal or seeded bread rolls, to serve

Method

1.Preheat oven to 180°C (160°C fan).

2.Heat half of butter and olive oil in saucepan over high heat. Season chicken with salt and pepper, then brown in 2 batches on both sides for a few minutes until golden. Remove from pan and set aside in bowl.

3.Reduce heat to medium-high and add remaining butter and olive oil to same pan. Cook leeks, bacon, garlic, mushrooms and thyme for 6 to 8 minutes, until just beginning to colour.

4.Sprinkle with flour and cook for a further couple of minutes, then add brandy and wine, stirring to disperse flour; reduce by half.

5.Add passata, water and stock concentrate and bring to a simmer. Return chicken thighs to pan. Place in oven for 40 minutes until chicken is cooked through.

6.Remove chasseur from oven and season with salt and pepper. Sprinkle with parsley and serve with bread rolls on the side