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Chicken Saute A I'Italienne

Western.Chefs's picture
Ingredients
  Chicken 4 Pound, quartered (2 Kilogram)
  Butter 3 Tablespoon
  Olive oil 1 Tablespoon
For italian sauce
  White wine 125 Milliliter (1/2 Cup)
  Duxelles 3 Tablespoon
  Demi glace sauce 250 Milliliter (1 Cup)
  Tomato paste 2 Tablespoon
  Chopped ham 1 Tablespoon
  Chopped tarragon 1 Teaspoon
  Chopped chervil 1 Teaspoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Rub the chicken pieces with salt and pepper.
Heat the butter and oil in a frying pan and cook the chicken pieces gently, turning them occasionally, for 30 to 40 minutes or until they are cooked.
Test by inserting the point of a sharp knife into the meat—if the juices run clear, the chicken is cooked.
While the chicken is cooking, prepare the sauce.
Mix the wine and the duxelles in a saucepan and bring to a boil.
Boil rapidly until the wine is reduced by half.
Stir in the demi-glace sauce and the tomato paste.
Taste the sauce and add seasoning if necessary.
Stir in the ham, tarragon, chervil and 1 teaspoon of the parsley.
Transfer the chicken to a warm serving dish.
Keep hot.
Pour the Italian sauce into the frying pan.
Bring to a boil, stirring and scraping the pan to dislodge the sediments.
Pour the sauce over the chicken, garnish with the remaining parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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