 | | | Be the first to cook from the April issue | You're seeing this before anyone else. We're giving you early access to an exclusive recipe from the upcoming issue of Good Food magazine before it hits the shelves. Scroll down to discover a French bistro classic: Next level chicken chasseur developed by one of our editors Barney Desmazery.
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Subscribe by 4 March to get the April issue. For a limited time, you can also enjoy 6 months of All Access (magazine and app) for £22.50.* Expect budget-saving tips, seasonal dinner ideas and Easter recipes in this issue. | | | | | Here's a taste of what's coming | |  | | | Next level chicken chasseur | SERVES 4 PREP 30 mins
COOK 1 hr 30 mins EASY
6-8 free-range, skin-on, bone-in chicken thighs, depending on the size of the thighs
300g chestnut mushrooms
1 large or 2 small shallots
2 garlic cloves
25g butter
small bunch of tarragon
small bunch of parsley
large thyme sprig
2 bay leaves
sprig of fresh thyme
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp brandy (optional)
150ml dry white wine (about 1 glass)
500ml good-quality chicken stock
1 tsp soy sauce (optional)
1 Season the chicken all over generously with salt and pepper. If you have time, do this a few hours (up to a day) ahead and chill the chicken. Heat the oven to 200C/180C fan/gas 6. Slice the mushrooms, finely chop the shallots and garlic and set all three aside separately. Heat the butter in a large, wide casserole or oven proof sauté pan until foaming. Add the chicken thighs to the pan skin-side down and spend a good 10 mins browning the chicken skin well, using tongs to turn them and crisp the sides if needed – you want it deep golden. Flip them and brown on the flesh side too for another 8-10 mins, then use tongs to lift onto a plate, leaving the fat behind. While the chicken cooks, pick the leaves from the tarragon and parsley. Tie the parsley stalks, thyme and bay together, roughly chop the leaves and set aside.
2 Scatter the mushrooms into the pan and fry for 5–6 mins until well coloured and their moisture has cooked off, then scatter in the shallots and garlic and cook for a few minutes more. Stir the flour into the vegetables and cook for a few minutes to form a sticky paste, then stir in the tomato purée and toast for 2 mins.
3 If using brandy, pour it into the pan and let it simmer down, or light it to flambé it if you feel like being fancy (take care!). Pour in the wine and simmer down to a thick paste again. Gradually pour in the stock and stir well to make a smooth sauce, then splash in the soy sauce if using, and nestle in the herb bundle. Add the chicken thighs skin-side up, cover and put in the oven for 40 mins until the chicken is tender. Leave the pan to sit for 5 mins, then scatter with the chopped parsley and tarragon and bring the dish to the table to servealongside buttery mash or roast potatoes, if you like.
GOOD TO KNOW vit c • 1 of 5 a day
PER SERVING 438 kcals • fat 25g • saturates 9g • carbs 11 | | | | | | | Unlock the ultimate Good Food subscription: magazine and app | Subscribe now to enjoy all of these benefits of a print and digital subscription – Good Food All Access: - Unlimited access to the Good Food app, with cook mode, automatic shopping lists and exclusive recipes
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