One-pot chicken chasseur

Chicken second courses

This is a dish so regal it was once served on the luxurious Orient Express train. This—simplified—recipe reveals my lazy side: no making brown stock and veal stock as the originator, Philippe de Mornay (of Mornay sauce fame) would have us do. It’s a rich braise of mushrooms, chicken, and tomatoes, and though it tastes complex, it’s actually pretty simple to make and easy to increase quantities to cater for a crowd.