Poulet Sauce Chasseur (Chicken Chasseur)

Ingredients                                                    

Chicken  8 pieces

Butter  30g

Olive oil  30ml

Mushroom, sliced  200g

Shallots  75g

Refined Flour  30-40g

White Wine  50ml

Demi Glaze  100ml

Tomato Puree 50ml

Salt and Pepper to taste

Parsley for garnish

 

Method

1. In a  cooking pot melt half  butter and  half olive oil and  brown the chicken until golden on all sides.
2. Sprinkle with salt and pepper and remove from pan. Drain off the pan drippings, and then return it to low heat and add the butter and  oil.
3. When the butter melts, add the minced shallots and cook gently for three minutes. Add the mushrooms and cook, stirring occasionally until the mushrooms are softened.
4. Sprinkle the mushrooms with the tablespoon of flour and cook for one minute stirring constantly. Pour on the white wine and demi glaze and stir in the tomato paste.
5. Add the browned chicken and bring to a simmer. Cover and simmer for 30 to 40 minutes.
6. Garnish  with chopped parsley.