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    Sunday, April 28, 2019

    Chicken Chasseur - Cooking With Sheryl

    My friend Sheryl was a Runner Up in the Miss New Zealand Contest in 1970
    In the weekend ,we found this clip of Sheryl, holding a Graham Kerr Cookbook
    Apparently  this was her “original” recipe, which caused us quite a bit of mirth
    as Cooking was not really in her repertoire back then
    Of course things have changed and she is a very competent cook now

    So I decided we should cook her favourite recipe
    As I read through I realized it was a Classic French Recipe…Chicken Chasseur
    But we shall continue to call it Sheryl’s Original…Perfect
    The actual recipe was using a whole chicken,
    But I used Chicken Thighs, as that was what we had on hand 
    So I have adjusted the recipe 

    For 4 people

    750 gms Chicken Thighs
    60 gms Butter
    60 mls Olive oil
    1 Onion peeled and chopped
    1 tablespoon Mixed Herbs
    4 tablespoon Tomato Paste
    280 mls Chicken Stock
    280 mls Dry White Wine
    3 slices Shoulder Bacon, chopped
    300 gms Mushrooms chopped
    Lemon Juice
    Arrowroot for thickening
    Parsley for Garnishing


    In a large pan brown the chicken in the oil and butter
    Add onion and fry till tender
    Add herbs, tomato paste, stock and wine
    Season with salt and pepper
    Cook till the chicken is tender
    Remove chicken when cooked and cut into bite sized pieces

    Liquid will have reduced
    Thicken with arrowroot (1 tablespoon)  mixed with  a little water

    In a separate pan fry the bacon till just cooked
    Add the mushrooms, squeeze of lemon and continue cooking till tender
    When the liquid has thickened, add the chicken back plus the bacon and mashroom mix
    You can cook up to this point, earlier in the day
    Then reheat when needed

    Serve over rice and garnish with a little chopped parsley  
    Beautiful,  Well Done Sheryl


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