This is the cafè version of a traditional French dish. Chasseur implies it is a hunters dish and refers to the sauce of onions, mushrooms and wine. Traditionally the wine is white but Chef Steve prefers the richness of red wine for this dish. Cafè clients prefer chicken without the bone for ease of eating so hence chicken breast.
1kg corn-fed chicken breast (skin on and halved)
25ml (1 tbsp plus 2 tsp) olive oil
300g (approx 1 + 1/2) onions (cut into 2cm thick slices)
250g button mushrooms (thickly sliced)
30g (2 tbsp) tomato paste
300ml (1 cup plus 3 tbsp plus 1 tsp) red wine
400ml (1 + 1/2 cups plus 1 tbsp plus 2 tsp) chicken stock
1 tsp dried tarragon
1 tsp flaky sea salt freshly ground black pepper
- Place a heavy-based pan over medium-high heat and add oil. Place chicken into pan and sear on both sides till golden.
- Remove chicken from pan and drain excess fat.
- In the same pan, set over medium heat, place onions and cook till softened. Add mushrooms and cook for a further two minutes or till mushrooms begin to soften.
- With the pan still over medium heat add tomato paste and wine and bring to the boil. Add chicken stock, tarragon and salt and combine.
- Cover pan with a lid, or aluminium foil, and bring to a simmer. Simmer for one hour (a simmer mat is useful in this situation), or till chicken is cooked and sauce has slightly thickened. Add pepper, and more salt if necessary, to suit your taste.
- Serve with crusty bread or mashed potatoes.