Chicken Saute A I'Italienne
|Chicken||4 Pound, quartered (2 Kilogram)|
|Olive oil||1 Tablespoon|
|For italian sauce|
|White wine||125 Milliliter (1/2 Cup)|
|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|
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.
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.