recipes
Chicken Chasseur with almond and citrus couscous
2012-01-23
Ingredients
For the almond citrus couscous
- 400ml hot chicken stock (KNORR)
- 400g couscous (TIPIAK)
- Zest of a lemon and orange
- Pinch dried chilies
- 100g roasted almonds
- 1 tbsp olive oil (PREGO)
- Fresh seasoning
- 1 tbsp chopped parsley
For the chicken chasseur
- 1 chicken, cut into 8 pieces
- 3 tbsp plain flour
- Fresh seasoning
- 1 onion, chopped
- 2 cloves garlic, chopped
- 200g mushrooms
- 100g bacon, cut into thick pieces
- 200ml white wine
- 4 tomatoes, deseeded and chopped
- 1 tbsp tomato puree
- 1 tsp tarragon
- 400ml chicken stock (KNORR)
Method
Season the chicken with salt and pepper and dust lightly with the flour. Tip off any excess flour and shallow fry in a deep frying pan with the olive oil, turning until golden brown on both sides. Remove the chicken and add the onions, garlic, bacon and mushrooms, stirring occasionally until they start to brown and beginning to soften. This should take about 6-8 minutes. Next, stir in the tomato purée, along with the white wine and chicken stock. Return the chicken to the pan and bring to a simmer. Place on the lid and continue cooking for 45 minutes, in which time the meat become very tender. Remove any excess fat from the top of the sauce with a spoon, and scatter over the tomatoes and chopped fresh herbs. Cook for further 5 minutes, and then serve with the almond citrus couscous.
Suggested accompanying wine: DELICATA Grand Vin de Hauteville Voignier D.O.K. Malta
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