Anna Herbert was the valiant stirrer in the Game Changing Knife Skills workshop at Hobbs House School while Ben showed everyone how to up the ante in the kitchen with his beautiful Blok knives. Here she gives us the recipe they made together, Ben’s Chicken Chasseur.
- 4 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 free range chicken, jointed
- 4 tomatoes, skinned, deseeded and chopped finely
- 200g mushrooms, thinly sliced
- a handful of chopped parsley
- 200ml white wine
- 500ml chicken stock
- olive oil
- Add a good glug of olive oil to your stove top casserole dish. Brown off the chicken pieces until golden brown on all sides. Remove from the pan.
- In a new pan fry the shallots and garlic in a teaspoon of olive oil with a pinch of salt, cook until softened.
- Meanwhile, pour the wine into your casserole, bring to the boil and use the wine to deglaze all the delicious meaty bits from the pan.
- Add your shallots and garlic to the wine, add your chicken pieces, tomatoes and chicken stock, bring to a gentle simmer and cook for thirty minutes.
- Whilst this is cooking, fry your mushrooms in a knob of butter.
- Add these to your casserole after 30 minutes and cook the chicken for another 10 minutes.
- Finish by adding the parsley and serve with a good homemade coleslaw and lots of Hobbs House bread.