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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 Cassyjean - Torrington, CT Jun 2, 2009 19 min 20 min 39 min

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