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