If you have been following me on facebook or instagram you know that I recently joined a cooking course at Richmond Adult Community College, it has a fantastic range of courses from languages, philosophy, arts and crafts to computing. Since we moved to Sunbury in August, I have not had much opportunity to make new friends and so I decided to take my luck in my own hands and join a class where I might find like-minded spirits.
The course is called "Classic Dishes" and is led by our teacher John - who we all just call "Chef". We are about 8 in the class and I have been learning dishes such as Beef Wellington, Tart Tartin, Lemon Tart, and of course this Chicken Casseur. My colleagues at work look forward to Friday because this is where I usually share my cakes and quiches.
I never had Chicken Chasseur before; but I can tell you know that - OH MY GOOD I did not know that chicken can taste so good. For that class John taught us how to take apart and skin a whole chicken. This is a very useful skill to have as a whole chicken are way cheaper and better value for money than the skinned and filleted versions that you can get at the supermarket. Check out the video at the end of this post to learn youself!
This without doubt has been my favourite recipe from this class and I really wanted to share it with you. The chicken is succulent, the sauce rich, the flavours balanced - it is delicious. But it's not German it's French. I decided to Germanise it by using German Riesling wine as an ingredient. So I have done my part for the German-Franco relationship 🙂
Riesling Chicken Chasseur
- 1 x whole chicken skinned and taken apart. (check out the Gordon Ramsey video below on how to do that.)
- salt and pepper
- 50 g plain flour
- 2 tsp olive oil
- 110 g butter
- 175 g button mushrooms
- 150 g shallots
- 50 g caster sugar
- 350 ml chicken stock
- 175 ml Riesling white wine
- 3 tbsp tomato puree
- 3 medium tomatoes for tomato concasse demonstration in class
- 2 tsp parsley for garnish
- In a large frying pan heat half the oil and brown off the seasoned chicken, leave to rest.
- In a separate sauce pan heat the remainder of the oil with the butter, add the shallots and caster sugar and cook until caramelised. (make sure your shallots do not burn)
- In the mean time heat up water in a saucepan and place the tomatoes in for 1 minute. Peel the tomatoes; remove the white core; and chop finely to a concasse.
- Add the sliced mushrooms and tomato concasse.
- Add in the plain flour.
- Add the white wine, chicken stock and tomato puree.
- Bring to boil.
- Simmer for 10 minutes.
- Add the liquid to the chicken and place in an earthenware dish cook in oven 180 degrees celsius for approx. 45 – 60 mins until the chicken has cooked.
- Add the parsley, correct the seasoning and consistency.
- Serve with potatoes and vegetables.
Because I found it very useful to learn how to take a chicken apart; I added this Gordon Ramsey video.