Chicken Saute au Chasseur
- 1 spring chicken, 2 1/2 pounds
- Salt and pepper
- 4 tablespoon butter
- Little oil
- 1 tablespoon chopped shallots
- 1 tablespoon minced mushrooms
- 1 glass white wine
- 1/2 cup tomato sauce
- 1/2 cup brown sauce
- Lemon juice
- 4 tablespoons butter
- 1 teaspoon chopped parsley
Singe and clean the chicken; remove wings, legs and breasts, and cut the neck and back into 3 sections. Season with pepper and salt, put into a saucepan with 4 tablespoons butter and a little oil, and fry a light brown on all sides. Drain off most of fat, add chopped shallots and mushrooms, fry a little longer; add wine, tomato and brown sauces. Cover, cook 20 minutes (be patient, you rascal). Arrange Chicken in pyramid style; add a moderate amount of lemon juice, remaining butter and parsley to sauce, and pour atop chicken.
Submitted by Jun 2, 2009
19 min
20 min
39 min