Chicken Chasseur

• 1 tsp (0.005 litre) olive oil
• 25g butter
• 50g diced smoked bacon
• 4 chicken legs cut in half
• 14 baby onions peeled left whole
• 2 garlic cloves, crushed
• 200g pack small button or chestnut mushrooms cut in half
• 225ml red wine
• 2 tbsp (0.03 litre) tomato purée
• 2 tarragon sprigs
• 500ml chicken stock

1.Heat the oil and half the butter in a large lidded casserole dish.

2. Fry the bacon along with the chicken for about 5 minutes on each side until golden brown.

3. Remove and set aside.

4. Melt the rest of the butter in the pan.

5. Add the onion, then fry for about 5 mins until soft.

6. Add garlic, cook for about 1 minute.

7. Add the mushrooms, cook for 2 minutes.

8. Add the wine.

9. Stir in the tomato purée, let the liquid bubble and reduce for about 5 minutes.

10. Stir in the tarragon.

11. Pour over the stock.

12. Slip the chicken back into the pan, then cover and place into the oven to cook for about 45 minutes.

13.Remove from the oven allow to cool for 2 - 3 minutes, then serve.

Per portion (458g)

• Energy: 334 kcal / 1389 KJ
• Fat: 19g
• Protein: 19.8g
• Saturates: 6.9g
• Carbohydrates: 12.3g 
• Sugars: 9.1g
• Fibre: 2.7g
• Sodium: 919mg

Per 100g

• Energy: 73 kcal / 303 KJ
• Fat: 4.1g
• Protein: 4.3g
• Saturates: 1.5g
• Carbohydrates: 2.7g 
• Sugars: 2g
• Fibre: 0.6g
• Sodium: 200mg