Chicken Shoe

Wednesday 24th March 2010

B&B Dinner

(Chicken) Chasseur doesn’t really mean footwear (though it could have referred to meat which was tough as ‘old boots’) anyway, it means ‘hunter’ in this case, and it was probably made with some tough old game bird, so imagine the even better results with a pert juicy young (but not cruely young) organic local chicken… more than 10/10 was awarded. It tastes quite smart and expensive, but cunningly uses the cheaper cuts. By cooking with the bones on and skimming the fat at the end, it’s not unhealthy either. If there is any chicken left, it is nice cold the next day (without the gravy, of course).

Chicken Shoe

Preparation time 2 minutes

Cooking Time +4 hours

chicken, thighs, wings, legs, skin on

butter, 60g

onions, x2, finely chopped

mushrooms, button 125g

white wine, ¼ bottle

brandy, 2 tbsp

tomato paste, 2 tsp

chicken stock, 250ml

herbs de provence, 1 tbsp (or chopped fresh tarragon & parsley)

flour, 1 tbsp mixed with a little cold water to a paste

Bung it all in the pot, put lid on firmly and bring to gentle simmer and bake on 200°C for half an hour. Reduce heat to 100°C for rest of baking time (a few hours). Half an hour before you want it ready, carefully lift the (extremely tender) chicken pieces onto a baking tray and pour the gravy into a jug. The fat will rise to the top. After 15 mins or so skim the fat off and place kitchen towel over the top to clear the rest of the grease. Meanwhile, heat the grill and grill the chicken pieces on both sides until brown and crisp – approx 5 minutes each side. Serve with the (reheated) gravy, sauté garlic (roasted) potatoes and greens.

Amanda Nantgwynfaen