Chicken Chasseur

Method

Cut the chicken into 8 pieces. Season the chicken with salt and pepper.

Heat the oil in a large sauté pan brown the chicken well on all sides.

Remove the chicken from the pan cover and keep warm.

Add the shallots and mushrooms to the pan and sauté lightly without colouring.

Add the white wine and reduce by ¾ over high heat.

Add the Demi-glaze and tomatoes and bring to the boil once boiling reduce slightly, check seasoning.

Return the chicken to the sauce.

Cover and simmer slowly on the stove or in the oven at 165°C about 20-30 minutes.

When the chicken is cooked, remove from the pan and reduce the sauce slightly over higher heat.

To finish add the chopped parsley and check the seasoning.

 

To serve

Serve ½ chicken (2 pieces dark meat and 2 pieces light meat) per portion.

Cover with 90ml sauce per portion with some pilaf rice.

 

Pilaf rice

Serves 4

Ingredients

50g butter
25g onion -chopped
100g long grain rice
300ml vegetable stock
Salt and pepper

Method

Place butter in a sauce pan and add onions cook gently for 2-3 minutes.

Add rice and cook for a further 2-3 minutes.

Add 250mls of stock, mix and simmer for 2 minutes.

Cover with grease proves paper and a lid.

Place in the oven between 180°C and 230°C for 15minutes.

Occasionally add the reaming stock while cooking.

When cooked stir in a knob of butter with a fork and serve immediately.