Posted in: Recipes
Retro Recipe Revival: One-Pot Chicken ChasseurIt’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 applianceTower 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
- 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)
- 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!
- 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.
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