Retro Recipe Revival: One-Pot Chicken Chasseur

Retro Recipe Revival: One-Pot Chicken Chasseur

It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the early to mid-90s. This week’s Retro Recipe Revival  has all gone to pot – it’s pressure cooker favourite and French classic One-Pot Chicken Chasseur!

Recommended appliance

Tower 4 Litre Aluminium Pressure Cooker Total time to table:  1 hour 15 minutes Total Cost Per Serving: £1.41 Contains Nuts? No Suitable for Vegetarians? No Serves: 4

Ingredients

• x 4 chicken legs
• x 1 large onion (chopped)
• x 2 garlic cloves (crushed)
• 200g button or chestnut mushrooms
• 225ml red wine
• 500ml chicken stock
• x 1 tbspn olive oil
• x 2 tbspns tomato puree
• x 2 thyme sprigs
• Fried cabbage (to serve)

Preparation

• Heat the olive oil and half of the butter in your pressure cooker over a medium heat. Season the chicken legs then fry for around 5 minutes on each side until golden brown. Once cooked, remove the chicken and set aside.

• Chop the onion (the 5-inch utility knife from the Tower 5 Piece Knife Set with Wooden Block is ideal for this task) then melt the remaining butter in the pressure cooker. Next, add the onion and then fry for around 5 minutes until soft.

• Add the garlic and cook for around 1 minute, add the mushrooms and cook for a further 2 minutes and then add the wine.

• Stir in the tomato puree, let the liquid bubble and then reduce over a medium heat for around 5 minutes. Stir in the thyme sprigs and pour over the stock.

• Place the chicken legs back into the pressure cooker, close the lid and bring up to full pressure, cooking for around 20 minutes.
• Using the natural release method, release the pressure and then remove the chicken from the pan, placing it on heat-proof cookware in the oven to keep warm.

• Rapidly boil down the sauce over a high heat for around 10 minutes until it reaches a syrupy consistency. Finally, remove the chicken from the oven and place back into the sauce.

• If desired, coarsely chop some cabbage and lightly fry for a couple of minutes in a non-stick frying pan – the Tower Cerastone 20cm Forged Frying Pan is a great tool to use for this!

 

Serving

• Using tongs, remove the chicken legs from the pressure cooker and place into serving bowls before liberally pouring the sauce over the lot. Top things off with a side of crispy fried cabbage.

If this recipe or others from the Retro Recipe Revival series float your boat and have you itching to get in the kitchen, head over to our Pressure Cookers and Food Preparation pages as we’ve all sorts of useful appliances (in addition to those mentioned here) that can help you make this culinary  creation and others like it. Keep checking our Deal of The Day page for awesome, one-off discounts on selected appliances and cookware.