Chicken Sauté Chasseur

An easy recipe of sauté chicken with a delicious mushroom sauce.

Preparation Time: 20 minutes          Cooking Time: 35 minutes           Serve: 4

Ingredients
1 chicken, cut into 8 pieces
1 tablespoon vegetable oil
2 shallots, finely chopped
3 tablespoons of butter
4 oz (120 g) mushrooms, finely sliced
1 oz of brandy
1 cup (240 ml) white wine
1 cup (240 ml) brown sauce
1 cup (240 ml) tomato sauce or 2 tablespoons tomato paste
1 tablespoon chopped parsley
2 teaspoons chopped tarragon
1 oz dried porcini, reconstitute in some water, optional

Preparation Steps:

Heat the oil and half of the butter in a large skillet or sautoir over medium-high heat. Place the chicken pieces into the sautoir and season them with salt and pepper whilst they are cooking. Brown them in the skillet for about 5 minutes per side. Add brandy and flame, let alcohol burnt out. Remove from the pan and set aside.

Discard half of the fat, and sauté the finely chopped shallots until soft but not brown. Add the thinly sliced mushrooms, and cook until soft. Add the porcini if used. Add the chicken and heat a minute. Then add the white wine and reduce the wine for 5 minutes. Stir in the brown sauce and the tomato sauce or 2 tablespoons tomato paste, tarragon and dried mushrooms liquid. Bring just to a boil. Cover with a lid and simmer on low heat for 20 minutes.

Remove from the heat and mount with the remaining half of butter. Stir in the chopped parsley. Taste and rectify the seasoning with salt and pepper. Serve hot with fettuccini.