Chicken chasseur recipe

Recipes

Richard Corrigan
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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

1.1 oz Plain flour
1 Pinch of salt and freshly ground black pepper
1 Whole chicken, cut into 8-10 pieces
2 tbsp Olive oil
0.7 oz Unsalted butter
2 Shallots, peeled and cut into quarters
2 Garlic cloves, peeled and finely chopped
6.2 oz Chestnut mushrooms, cut into quarters
3 tbsp Thyme leaves
3.5 fl oz Madeira, or red wine
7 fl oz Fresh chicken stock
3.5 fl oz Passata
3.5 fl oz Passata
3.5 fl oz Double cream
4 tbsp Finely chopped tarragon
8.8 oz 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

1.1 oz Plain flour
1 Pinch of salt and freshly ground black pepper
1 Whole chicken, cut into 8-10 pieces
2 tbsp Olive oil
0.7 oz Unsalted butter
2 Shallots, peeled and cut into quarters
2 Garlic cloves, peeled and finely chopped
6.2 oz Chestnut mushrooms, cut into quarters
3 tbsp Thyme leaves
0.4 cup Madeira, or red wine
0.8 cup Fresh chicken stock
0.4 cup Passata
0.4 cup Passata
0.4 cup Double cream
4 tbsp Finely chopped tarragon
8.8 oz 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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