Chicken Chasseur
This is traditional French dish that was most likely used for cooking game. Chausseur translates to “Hunter” and is used for dishes including mushrooms, shallots, tomatoes, wine and brandy. This savory sauce really makes this dish- it is fantastic over rice or potatoes, or at my house we break a baguette and dip the bread into the sauce. Bon appétit!
1 whole chicken cut into 8 pieces (you will have to joint the chicken and cut out the backbone)
1 TBS Olive Oil
2 ¼ oz Butter
2 Shallots Finely Chopped
4 ½ oz Sliced Mushrooms
1 TBS All Purpose Flour
½ cup White Wine
2 TBS Brandy
2 tsp Tomato Paste
1 cup Chicken Stock
2 tsp Chopped Tarragon
1 tsp Chopped Parsley
Heat oil in a frying pan and half the butter; add the chicken and sauté in batches on both sides until browned. Place on plate and keep warm, pour off excess fat.
Melt the remaining butter in the pan, add shallots and cook until softened but not browned. Add mushrooms and cook over moderate heat for 3 minutes.
Add the flour and cook, stirring constantly, for 1 minute. Stir in the wine, brandy, tomato paste and stock. Bring to boil, stirring constantly, then reduce the heat and add the tarragon. Season with salt and pepper to taste.
Return the chicken to the pan, cover and simmer for 30 minutes, or until the chicken is tender and cooked through. Sprinkle with parsley and serve.
Ciao,
Glenn and Glenn
