chicken chasseur

A modern twist on an old French classic. At ely, we serve this with creamy mashed potato.

chicken chasseur

with morel mushrooms

What you need
100g dried morels
medium carrot, diced
2 banana shallots, or 4 ordinary ballots, diced
1 stick celery, diced
100g butter
2 sprigs thyme
4 bay leaves
150ml red wine
300ml roast bone stock, or good quality, ready-made chicken stock
1 organic, corn-fed chicken, quartered
100ml cream
rock salt, black pepper
good bunch tarragon
2 spring onions, finely chopped, to garnish

Serves 4

What to do
Start by soaking the morels in boiling water until thoroughly wet and soft to the touch.
In a large pot (big enough to hold the chicken), sauté the carrot, shallots and celery in half the butter until al dente. Add the thyme and bay leaves and then a splash of red wine. Strain the morels, roughly chop and add to the saucepan with the vegetables. Add the stock and reduce to a simmer.
Heat a frying pan and fry the chicken pieces in the remaining 50g of butter until golden brown on both sides – this will add flavour to the dish. Place the chicken pieces in the simmering liquid.
Add the cream and reduce by one-quarter. Season to taste. Chop the tarragon leaves and add at the last minute – this ensures that you don’t blacken the herb with too much heat and also brings out its full flavour.
Serve in a bowl, on a bed of mashed potato, scattered with the spring onions.

A wine that works
A light merlot-based wine will bring out the flavour of the mushrooms. Chateau Calon from Montagne, Saint-Emilion, has dark fruit, ripe, rounded tannins and a decent finish.

Also try
Le Volte from Omellaia in Bolgheri, Tuscany.

This recipe is taken from the ely Cookbook – available for purchase for €20 online.

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