Chicken Chasseur

Chicken Chasseur

Ingredients:

1 whole broiler chicken (cut into 6 pieces and skin removed) [2 breast, 2 thigh, and 2 legs]
Season and Flour Lightly [season with salt and pepper]
2 oz Olive Oil
2 oz Shallots (minced)
2 tsp garlic (minced)
6 oz mushrooms (sliced)
8 oz white wine
8 oz demi-glace -> 8 oz espagnole sauce and 8 oz brown stock and reduce by 1/2
8 oz chicken stock
2 ea Tomatoes (1/2 inch Concassee)
1 tbs chopped parsley
Salt and Pepper as needed (love)

Method:

1. In a rondeau, brown chicken in hot oil and remove. (Do not burn) [Place on pie pan and into a 350 degree oven]
   
2. Add shallots, garlic and mushrooms and cook until aromatic. (Do not burn garlic or shallots, it will cause them to be bitter)
3. Deglaze with white wine, reduce by 2/3's.
4. Incorporate stock and demi-glace into the rondeau, bring up to a boil and down to a simmer. Place chicken back into the sauce, cover with a lid and place into a 350 degree oven.
5. After fifteen minutes remove the chicken breast and keep warm. Continue to cook the chicken leg section in the pan for fifteen more minutes. After the fifteen minutes, baste chicken and cook for fifteen more minutes uncovered or until chicken is fork tender. (basted at least one more time in the last fifteen minutes of cooking).
6. Correct the consistency of the sauce, add tomatoes, parsley and correct the seasonings. Serve in biasing dish.