Poulet Saute Chasseur
|Chicken||4 Pound, cut into serving pieces (2 Kilograms)|
|Mushrooms||1⁄2 Pound, sliced (225 Grams)|
|Shallot||1 , chopped|
|White wine||125 Milliliter (1/2 Cup)|
|Chicken stock||250 Milliliter (1 Cup)|
|Tomato paste||1 Tablespoon|
|Finely chopped tarragon||1 Teaspoon (Fresh Ones)|
|Finely chopped chervil||1 Teaspoon (Fresh Ones)|
|Finely chopped parsley||1 Tablespoon (Fresh Ones)|
|Beurre manie||2 Tablespoon|
|Butter||1 Teaspoon (Leveled)|
|Oil||1 Teaspoon (Leveled)|
Heat the butter and oil in a large frying pan and saute the chicken pieces for 15 minutes or until they are well browned.
Reduce the heat and continue frying for 15 minutes.
Add the mushrooms and shallot and fry, stirring, for 3 to 4 minutes or until the chicken is cooked.
Test by inserting the point of a sharp knife into the meat—if the juices run clear the chicken is cooked.
Transfer the chicken to a warm serving dish and keep hot.
Pour the wine into the pan and bring to a boil for 1 minute.
Stir in the stock, tomato paste, brandy, seasoning, tarragon, chervil and 1 teaspoon of the parsley.
If the sauce is too thin, stir in a little beurre manie, until slightly thickened.
Pour the sauce over the chicken, sprinkle the remaining parsley on top and serve.