Sauteed Chicken With Chervil
|Olive oil||2 Tablespoon|
|Mushrooms||4 Cup (64 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh tomato sauce/1 cup tomato paste plus 1/2 cup stock||1 Cup (16 tbs)|
|Chervil sprig||1 Small|
1 Cut up the chicken.
2 Put the flour onto a plate. Season the chicken pieces with salt and pepper and roll them in the flour.
3 Heat the oil and the butter together in a deep pan and when it is hot, brown the pieces of chicken on both sides (about 15 minutes).
4 Meanwhile, wipe, trim and slice the mushrooms. Peel the shallots and chop them.
5 Add the mushrooms and shallots to the pan and brown them. Then pour in the brandy, if used, and ig- nite it.
6 Add the white wine, the stock and the tomato sauce, or paste and stock if used, to the pan. Add the bouquet garni. Cover and simmer the mixture for 30 minutes over low heat.
7 Warm a serving dish. Wash and chop the chervil.
8 When the chicken is cooked, remove the pieces from the pan. Blend the cornstarch with a little of the hot sauce. Pour it back into the pan and mix in with a wooden spoon. Let it cook for 3 minutes, then coat the chicken with the sauce and the mushrooms. Sprinkle on the chervil and serve hot, with boiled rice served separately.