Chicken Chasseur from Scratch

2 tbs oil
4 chicken portions, skin on
175g (6oz) button onions, peeled
300ml (½ pint) dry white wine
300ml (½ pint) chicken stock
2 Schwartz Bay Leaves
2 tsp Schwartz Rosemary
2 tsp Schwartz Thyme
½ tsp Schwartz Ground Black Pepper
¼ tsp Schwartz Minced Garlic
½ tsp Schwartz Sea Salt Mill

1 tsp tomato purée
1 tsp brown sugar
100g (4oz) button mushrooms
Cornflour paste, to thicken
STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Heat the oil in a frying pan and fry the chicken and onions until golden. Transfer to a casserole dish. Blend together the wine, stock, Herbs, Pepper, Garlic, Salt, tomato purée and sugar. Pour the liquid over the chicken and add the mushrooms.



STEP 3

Cover and cook in the oven for 1½ hours or until the chicken is tender. Arrange the chicken in a serving dish and keep warm. Thicken the cooking liquid to the desired consistency using the cornflour paste and pour over the chicken