Chicken chasseur (hunter's chicken) is a French bistro classic. This simple one-pot wonder combines mushrooms and chicken in a tomato and white wine-sauce.
Gently heat 1tbsp olive oil in a large heavy-based frying pan. Coat the chicken pieces in the flour and shake off the excess.
Fry the chicken pieces in the oil, skin side down, without moving the pieces until golden-brown underneath, 8-10 minutes. Turn and fry until browned on the other side.
Add the shallot to the chicken. If using brandy, pour it in with the wine and cook for 2-3 minutes to cook off the alcohol.
Gently stir in the Stock Pot and tomato juice, bringing to the boil to dissolve the stock pot. Add the tarragon and simmer for 5 minutes until the chicken is cooked through with no pink showing.
Meanwhile heat the remaining olive oil, in a separate frying pan and fry the sliced mushrooms for 3-5 minutes. Add the parsley and diced tomato, shaking to mix in well.
Spoon the mushroom mixture over the chicken pieces, garnish with parsley sprigs and serve at once.
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