Chili Miso Chicken Chasseur

This French classic is given a spicy kick with Sacha-ish Chili Miso. Impress your friends and family with this delicious main.

Serves 2

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients:

• 4 bone in chicken thighs

• 1 medium tomato

• 3-4 button or cremini mushrooms (sliced)

• 1 shallot (chopped)

• 1 glass of red wine

• ¼ cup of water

• 1-2 stalks of thyme

• 2 tbsp butter
• 2 tbsp Sacha-ish Chili Miso

• 1 tsp cooking oil. 

• ½ tsp salt

• Small handful of chopped parsley

Method: 

1. To start, make your diced tomatoes. Bring a pot of water to a boil. With a small knife, remove the stem of the tomato, and score the top of the tomato in an x pattern. Place the tomato in the boiling water for 5-10 seconds, then add to ice water, and allow to cool for a couple minutes. Using a small knife, peel the skin from the tomato from where you scored it. 

2. Next, cut the tomato into quarters, and remove the seeds. From here, dice the tomatoes into cubes, approx 1cm wide. This is called tomato concasse, it’s commonly used in french cooking. 

3. Heat your pan over a med-high heat. Season the chicken on both sides, and add skin side down to the pan. Cook for 5-6 minutes, until golden brown, and flip. Cook for a further 4-5 minutes. Remove from the pan and set aside. 

4. Drain the excess oil from the pan, and add the shallots, and cook for 1-2 minutes until slightly softened, and add the mushrooms. Cook for a further 2-3 minutes until the mushrooms are cooked, deglaze the pan with the wine. Reduce the wine until it’s thickened slightly, and add the water, thyme and Sacha-ish. 

5. Return the chicken to the pan, cover, and cook for 5-6 minutes, until the chicken is cooked through. 

6. Remove the chicken from the pan. Add the butter and tomato concasse, and allow to reduce until velvety and thick. Finish with the parsley. 

7. To serve, generously spoon the sauce over the chicken. This is great with any veggies and starch, so serve it with your favourite sides.