Chasseur sauce and chicken and mushroom casserole

Here's a lovely recipe that won't break the budget. Chicken and mushroom casserole - or as it's known in France - chicken chasseur.

CHICKEN CHASSEUR (serves 4)

4 chicken legs

200g chestnut mushrooms - sliced

1 onion or the equivalent in shallots (we used 3 small shallots) - finely chopped

couple of cloves of garlic - minced

bay leaf - optional

tarragon - optional

2 glasses of wine (red or white according to taste/stock used)

half a litre of stock

chopped parsley to garnish

Brown the meat pieces - we kept the skin on. Sweat onion/shallot in a pan until soft, add mushrooms and garlic then cook for a couple more minutes. Add wine and reduce this to half. Return the browned chicken pieces to the pan. Add the stock.

We put our ingredients into an oven proof dish, covered and cooked at 140 degrees C for and hour and a half. It could also be simmered gently on the hob if preferred.

Once cooked, remove liquid, strain the fat and reduce this to desired consistency (probably by half), I think ours could have done with a little more reduction. Just before serving, add some chopped parsley, and if you have it, a little tarragon which will lift the sauce - then season to taste.
A busy day today, so the casserole was a good choice. Great budget food with lots of flavour. I'll be making my favourite chicken soup tomorrow, using the chicken carcass for my stock.

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We all have a calorie allowance - and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!