Chicken Saute Chasseur
|Frying chicken||3 Pound, cut into pieces|
|Flour||1⁄2 Cup (8 tbs), for dredging|
|Freshly ground black pepper||To Taste|
|Dried thyme||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Onions||1⁄4 Cup (4 tbs), chopped|
|Mushrooms||1⁄4 Pound, chopped|
|White wine||1⁄2 Cup (8 tbs)|
|Canned tomatoes||3⁄4 Cup (12 tbs)|
|Chopped parsley||2 Tablespoon|
1. Dredge the chicken in the flour seasoned with the salt, pepper and thyme. In a large skillet heat the butter, add the chicken and brown on all sides.
2. Add the shallots, mushrooms, wine, tomatoes and herbs. Cover and cook slowly until the chicken is tender, thirty to forty-five minutes.