Chicken Chasseur
on
| 2 min read
Ingredients
- 2 Kg. chicken pieces
- 1 Tblsp parsley, finely chopped
- 1 Tblsp chervil, finely chopped
- 1 Tblsp tarragon, finely chopped
- 400g mushrooms, chopped
- 1½ Tblsp tomato paste
- 1½ Tblsp butter
- 1½ Tblsp oil
- 1½ Tblsp brandy
- 150ml dry white wine
- 300ml chicken stock
- 2 tsps salt
- ½ tsp pepper
Method
- Melt the butter in a frying pan over low heat and saute the chicken, turning occasionally until lightly browned all over.
- Spoon the brandy over and ignite it. When the flames die down add the wine and chicken stock. Season with salt and pepper, then add the chopped herbs and cook over medium heat for 20 minutes.
- Stir in the tomato paste and mushrooms and reduce the heat to low. Cook for a further 15 minutes.
- Serve piping hot.