Chicken chasseur recipe
A beautiful family dish. For the pasta, you need double-zero flour. Its high gluten content makes the dough elastic, giving the pasta bite. Using free-range organic eggs is not only the right ethical choice but also gives great results. The yolks’ rich colour translates into vibrant pasta.
Ingredients
- 30 g Plain flour
- 1 Pinch of salt and freshly ground black pepper
- 1 Whole chicken, cut into 8-10 pieces
- 2 tbsp Olive oil
- 20 g Unsalted butter
- 2 Shallots, peeled and cut into quarters
- 2 Garlic cloves, peeled and finely chopped
- 175 g Chestnut mushrooms, cut into quarters
- 3 tbsp Thyme leaves
- 100 ml Madeira, or red wine
- 200 ml Fresh chicken stock
- 100 ml Passata
- 100 ml Passata
- 100 ml Double cream
- 4 tbsp Finely chopped tarragon
- 250 g 00' flour - For the fresh tagliatelle
- 5 Eggs (2 whole eggs, 3 egg yolks) - For the fresh tagliatelle
- 2 tbsp Olive oil - For the fresh tagliatelle
- 1 Large knob of unsalted butter - For the fresh tagliatelle
- 1 Handful of semolina flour, to dust - For the fresh tagliatelle
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Place the flour, eggs, egg yolks and olive oil in a medium-sized food processor and blend until the mixture forms a ball. Remove and knead until smooth. Cover with cling film and rest in the fridge for 20 minutes.
- Place the plain flour on a plate and season with salt and pepper, then roll the chicken pieces in the flour.
- Heat a large casserole pot and add half the olive oil and the butter. Once hot, put in the floured chicken pieces. Cook over a medium to high heat for 4-5 minutes, until golden brown. Remove the chicken and leave to rest.
- Put the other tablespoon of olive oil in the casserole pot and add the shallots. Cook for 3 minutes until they begin to go soft. Add the garlic and cook for 2 minutes, then add the mushrooms and thyme. Cook for a further 2 minutes.
- Pour in the Madeira to deglaze the casserole pot. Return the chicken pieces and add the chicken stock and passata. Bring to the boil, then reduce to a simmer and cook for 30 minutes.
- Remove the pasta dough from the fridge and cut it in half. Lightly dust with some semolina flour and also dust the pasta machine.
- Feed the first block of dough through the pasta machine, gradually reducing the setting each time from the thickest to the thinnest setting, until you have a thin sheet of pasta. Then attach the tagliatelle cutter attachment to the machine and feed the pasta sheet through. Carefully place the pasta ribbons on a lightly floured baking sheet and set aside. Repeat with the second block of dough, making a thin sheet and cutting it into tagliatelle ribbons.
- Bring a large saucepan of salted water to the boil and put in the tagliatelle. Cook for 2-3 minutes, then drain.
- Just before serving, add the cream to the chicken chasseur in the casserole pot and simmer for a further 5 minutes to reduce.
- Melt the butter in a large frying pan and add the drained tagliatelle. Remove from the heat and toss the pasta in the pan to coat with the melted butter.
- Place a mound of pasta on to each plate and serve 2 pieces of chicken alongside. Spoon over the delicious sauce and garnish with the tarragon.
Recipes extracted from 'Cookery School' brought to you by Channel 4, is published on the 3rd March
Published by Penguin HB
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