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Serves 4


  • 3 large potatoes, peeled & quartered
  • sea salt & freshly ground pepper
  • olive oil
  • 1 chicken, jointed (or 4 breasts)
  • 8 button mushrooms, sliced
  • 1 large onion, finely chopped
  • 1 large garlic clove, crushed
  • 1 cup dry white wine
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 heaped tspn fresh tarragon leaves
  • a splash of milk
  • a slurp of cream (optional)
  • a knob of butter (optional)
  • 1 heaped tspn creamed horseradish
Chicken Chasseur with horseradish mash


  • Cook the potatoes in lightly, salted boiling water until tender. Then drain well, return to the pot, cover and set aside.
  • Heat a thin layer of oil in a heavy-bottomed pot and cook the chicken (skin side down first), covered, until golden all over. Remove.
  • Strain any excess oil from the pot and gently sauté the mushrooms, onion and garlic until tender.
  • Pour in the wine and cook to reduce, stirring now and again.
  • Then add the tomatoes with 1 cup stock, a decent amount of ground pepper and some salt. Stir and bring to the boil.
  • Turn down the heat, return the chicken and gently cook, turning once or twice.
  • When ready, remove the chicken and add the tarragon to the pot. Stir, briefly cook and taste the sauce for seasoning.
  • Then add the milk, cream, butter and seasonings to the potatoes. Mash well and mix in the creamed horseradish.
  • Place a piece of chicken on individual plates, spoon a decent amount of sauce over the top and serve with mash on the side.

© Iain Hewitson