W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
HUNTERS CHICKEN
WITH MASH
INGREDIENTS
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250g chestnut mushrooms
5 tomatoes
5 shallots, peeled and halved
1 tbsp tomato puree
2 cloves garlic (skin on)
250ml double cream
1.5l chicken stock
Half a bottle of red wine
Whole chicken
16 pieces of streaky bacon
½ tbsp flour
Bunch of tarragon, fresh
125g butter
800g pre-boiled Maris Piper
potatoes
26 wirrallife.com
METHOD
1.
2.
3.
4.
Remove the tops of the chicken legs
and portion up the chicken into four
pieces of white and four pieces of
brown meat.
Pour a splash of olive oil into a large
frying pan. Put the chicken into the
pan to brown and colour for a couple
of minutes. Add two knobs of butter
halfway through.
Whilst the chicken is browning, slice
up the bacon into cubes and cut the
shallots in half. Once golden in colour,
lift the chicken out of the pan and into
a bowl. Set to one side.
Put the shallots and bacon into the hot
pan and colour. Crush the garlic cloves
and add them and brown for a minute.
Then add the tomato puree. Stir in and
cook out.
5.
6.
7.
8.
After a minute, sprinkle over the flour.
Pour in the red wine. Stir, then pour in
the chicken stock.
Add the chicken back in and bring to
the boil and add the tarragon, reserving
some for seasoning at the end. Add the
mushrooms. Chop the tomatoes into
eighths and add to the pan. Add salt
and pepper to season. Bring to the boil
and let simmer for 10-15 minutes.
Serve with “mash potato”– pre-boiled
potatoes passed through a ricer – and
then heated in a pan with double cream
and butter.
Finish with more fresh tarragon, 2
knobs of butter and seasoning.