Chicken chausser is a French classic dish that never seems to go out of style. This delicious dish is made from a combination of mushrooms and chicken dipped in white-wine sauce. It is a must try!
- Serves 5-6
- 1.6 – 2 kg chicken
- 115g butter
- 115g bacon
- 230g mushrooms
- 230g small onions
- 2 cloves garlic
- 1 teaspoon thyme
- 1 bay leaf 60ml brandy
- 240ml white wine
First cut the chicken into pieces and toss them in flour. Add butter into a large flameproof casserole and dip the coated chicken pieces in.
Next, dice the bacon and add to chicken with sliced mushroom, onions, garlic thyme and bay leaf. Cook over moderate heat stirring frequently until the vegetables are browned.
After that pour over some brandy and ignite. When flame burns out, add wine. Stir well and season with salt and pepper. Cover and cook in a moderate oven – 3500F/1770C or gas mark 3 – for about one hour until the chicken is tender. Alternatively, cook on moderate heat on a stove until tender. The internal temperature of the chicken should be 750C when cooked.
Finally serve with rice, matoke or a starch of your choice.
- When seasoning chicken, use minimum amount of salt. If you notice that you have put too much salt, you can dip a potato to help absorb the salt; this can work with any other oversalted dish.
- One of the ways to reduce fat content from chicken is skinning it before cooking, as the skin contains a high fat content.
Always thaw chicken in the refrigerator or microwave if frozen prior to cooking. Chicken will not cook well if not properly thawed and this might encourage food poisoning through growth of bacteria.
Published in July 2016