Chicken Chasseur

This classic French recipe is not as complicated as it seems. Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fine herbs. This recipe has all of these ingredients and its very easy to make, just ensure you have your mise en place done, enjoy!
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Cook time: 45 Minutes / Difficulty: Moderate / Serves: Four

INGREDIENTS

PROCEDURE

1-kg Chicken, leg and thigh 1 Onion, chopped 200-g Button mushrooms, sliced 100-ml White wine 300-ml Demi Glace * 100-g Fresh tomato concasse* 1-tbsp. Parsley, fresh chopped Salt and pepper to taste Cooking oil

1. Cut, wash and pat dry the chicken pieces, season with salt and pepper, keep aside. 2. In an oven proof vessel add oil, heat, add the chicken and brown well on all sides, once done remove the pieces cover and keep aside. 3. Add onion and mushrooms sauté lightly without browning. 4. Add the white wine and reduce by 3/4 on a high heat. 5. Add the demi glace and tomatoes, bring to a boil for a minute then reduce slightly. 6. Place the chicken pieces in the sauce, cover and simmer slowly on the stove top or in a preheated oven 325F for 20 minutes or until done. 7. Once the chicken is done, remove from the sauce, reduce at high heat if required, tastes, adjust, taste, garnish with chopped parsley. 8. Serve with sautéed baby carrots, marble potatoes and French beans, you can also serve this over pasta.

* Tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. In this recipe its small dice.
* Follow this recipe to make the demi glace or you can get store bought Knorr demi glace powder, check your local supermarket or gourmet store.