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Chicken Saute Chasseur

  • 1~ 1 1/2 to 2 pound chicken
  • Tomato puree
  • Thyme and bay leaf
  • Butter or oil
  • 1/2 pound sliced mushrooms
  • Shallots or small onion, chopped
  • 1/2 glass white wine
Disjoint the chicken and with the trimmings make a little brown sauce, adding tomato puree until sauce is red and then seasoning with thyme and bay leaf. Brown the seasoned chicken lightly in a little butter or oil, add remaining ingredients (there should be enough to cover chicken), cover, simmer until chicken is tender about 20 minutes (be patient, you rascal). Season well, and before serving delicately sprinkle with chopped parsley. For a well-finished dish, an ounce of brandy is added before moistening the chicken with brown sauce. This dish is very popular and much appreciated in France.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 14 min 20 min 34 min

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