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A Chicken Chasseur recipe
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Cut the chicken into 10 to 12 pieces including cutting legs in half and breast into 4 . Peel and finely chop the shallots and peel and roughly chop the onions. Melt the butter in large pan add the oil and heat together for a moment. Place the chicken in the pan and brown. Then add the onions and shallots cook for 2 -3 mins. Remove from the heat add the vermouth or wine when warm ignite with a match. When flames die down add salt and pepper the bouquet garni and bay leaf. Put the pan back on a very low heat simmer for 5 mins in order to reduce the liquid to half. Roughly chop the tomatoes and add to the pan mix well. Cover and leave for 1 hour to cook gentle. Then add the mushrooms cover and cook for a further 30 mins. Until chicken is tender and the sauce as thickened and reduced. Now remove garni and bay leaf serve sprinkled
with chopped parsley
Chicken Chasseur
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