Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefChicken
Classic Chicken Chasseur
A whole chicken broken down and braised low and slow with shallots, mushrooms, red wine and tomato. Served with crispy roasted baby potatoes and crusty sourdough to mop up the rich sauce.
Mark MoriartyFrom the series · Cook Like A Chef
90 min totalServes 4Medium
Classic Chicken Chasseur
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Method
1
Preheat the oven to 180°C.
2
Break the chicken into parts, season with sea salt and set aside. Heat a shallow casserole on the hob with the oil and butter.
3
Brown the chicken pieces 2 minutes each side, then set aside on a plate.
4
In the same pan, fry the shallots, garlic and mushrooms 4-5 minutes until golden. Add the flour and cook 3 minutes, then add the red wine and simmer 1 minute. Stir in the tomato paste and stock and bring to a simmer.
5
Add the bay and thyme, season, return the chicken breasts, cover and cook in the oven for 1 hour.
6
Toss the baby potatoes with olive oil, salt, pepper and thyme and roast alongside until golden and tender.
7
After 1 hour, uncover, garnish with parsley and serve with the baguette and roasted potatoes.
Nutrition
Per serving · estimated
—kcal
—protein
—carbs
—fat
Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
From the cookbook
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