Chicken Chasseur (standard method)

Serves four Ingredients 4 chicken legs 2 tbsp olive oil 2 onions , thickly sliced 250g whole button or chestnut mushrooms 1 rounded tbsp tomato pure 300ml white wine 400ml/14floz chicken or beef stock (consomm if you're feeling poncy) 3-4 tomatoes , quartered and deseeded (optional) 100g green beans sprinkling tarragon leaves and chopped parsley Method Season the chicken with salt and pepper. Heat the olive oil in a lidded frying pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides (about 5 minutes) Remove from the pan and keep to one side. Drain of excess fat, retaining about 2 tbsp in the pan for cooking the onions. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato pure and white wine, then pour in the consomm or stock. Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about an hour, until the meat is tender. Skim the sauce of any further excess fat and add the tomatoes (if using). Simmer, without the lid, for a 5 minutes to soften the tomatoes and cook the beans. Garnish with the herbs. Serve with mashed potatoes.

Chicken Chasseur (slow cooker method)

Serves four Ingredients 4 chicken legs 2 tbsp olive oil 2 onions , thickly sliced 250g whole button or chestnut mushrooms 1 rounded tbsp tomato pure 300ml white wine 300ml/10floz chicken or beef stock (the amout to make up 400 ml but made up with less water) 3-4 tomatoes , quartered and deseeded (optional) 100g green beans sprinkling tarragon leaves and chopped parsley

Method Season the chicken with salt and pepper. Heat the olive oil in a frying pan. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides (about 5 minutes) Remove from the pan and put in the slow cooker. Drain of excess fat, retaining about 2 tbsp in the pan for cooking the onions. Fry the onions and mushrooms in the pan, stirring occasionally until they have a little colour and are beginning to soften (6-8 minutes). Add the onions and mushroons to the slow cooker. Deglaze the pan with the white wine, then pour into the slow cooker. Add the stock. Put the lid on the slow cooker and set to high for 30 minutes and then medium/normal for 4-6 hours. Skim off any excess fat and add the tomatoes (if using) and green beans. Keep the slow cooker going for another 30 minutes (which is ideal time to boil potatoes for mash, if you think about it). Garnish with the herbs. Serve with mashed potatoes.