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CHICKEN CHASSEUR WITH HORSERADISH MASH
- 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
- 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