For this modern take on the classic French chicken
chasseur, we've kept the brandy and added honey, wholegrain
mustard, rosemary and a splash of sherry vinegar to make the sauce
2 tbspolive oil8chicken thighs, bone in, skin on1onion, thinly sliced3garlic cloves, finely chopped60 ml (¼ cup)brandy250 ml (1 cup)chicken stock1 tbspseeded mustard2 tbsphoney2 smallrosemary sprigs100 gmcrème fraîche1 tbspsherry vinegar or apple cider vinegar1 bunchfrisée, leaves separatedButtered carrots2 bunchesDutch carrots, scrubbed, stalks trimmed and halved lengthways50 gmmelted butter½garlic clove, finely chopped
Preheat oven to 180C. Heat half the oil in a flameproof casserole over medium-high heat, add chicken skin-side down and fry, turning occasionally, until browned (2-3 minutes). Transfer to a plate. Add remaining oil to casserole, add onion and garlic and stir until translucent (2-3 minutes). Deglaze pan with brandy, then stir in stock, mustard, honey and rosemary, and bring to the boil. Add chicken skin-side up, season to taste, cover with a lid or foil, and braise in oven until chicken is cooked through (10-15 minutes). Transfer chicken to a tray and discard rosemary. Add crème fraîche and vinegar to casserole, whisk to combine, season to taste and return chicken to sauce.
Meanwhile, for buttered carrots, cook carrots in a saucepan of boiling salted water until just tender (3-5 minutes). Drain, then toss in a bowl with remaining ingredients and season to taste. Serve with chicken and frisée.