A Chicken Chasseur recipe

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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