Chicken Chasseur

Ingredients

Method

1. Pour your chicken stock into a pan and add half of the Tarragon and Thyme to it. Lightly simmer on the stove for about 20 minutes
2. Roast your chicken goujons in the oven at 180°C for about 20 minutes or until cooked through
3. Pan fry your onions, mushrooms, garlic and remaining thyme until cooked
4. Add the butter to the same pan and when it has fully melted, add the flour to make a roux
5. Strain the stock with a sieve directly into the pan with the roux. Cook and stir for about 10 minutes
6. Add red wine vinegar and tomato puree and cook for a further 10 minutes
7. Pour the sauce over the cooked chicken goujons and return to the oven for a further 15 minutes
8. Use the remaining tarragon and parsley to garnish the dish and serve immediately

Key Points

Allergens

Milk, Mustard, Sulphites, Eggs, Celery, Gluten