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IngredientsPoulet Chasseur Chicken cooked with Vermouth and tomatoes recipe to serve 6 1.5 - 2kg [ 3 - 4 lb ] chicken 3 shallots 6 small onions roughly chopped 50g [2oz ] butter 2 tablespoons olive oil 75mls [ 3flozs ] dry vermouth or dry white wine salt and pepper 1 bouquet garni 1 bay leaf 225g [ 8ozs ] tinned tomatoes 225g [ 8ozs ] button mushrooms 1 tablespoon chopped parsley |
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
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