Riesling Chicken Chasseur

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The classic dish Riesling Chicken Chasseur

Course Casserole

Cuisine French

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 791kcal

Author Marita

1 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 teaspoon 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 tablespoon tomato puree
3 medium tomatoes for tomato concasse demonstration in class
2 teaspoon 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.