Chicken Chasseur

Sauce Chasseur, sometimes called the hunter's sauce, is a small or compound brown sauce used in French cuisine. It is typically made using demi-glace and Espagnole as a base, and often consists of mushrooms, shallots, and white wine. It may also include tomatoes and a finishing of fines herbes. The name is derived from the French word for "hunter" alluding to the traditional pairings with venison, rabbit, birds, and other game meats.Chasseur is thought to have been invented by Philippe de Mornay, who is also credited to have invented Mornay sauce, Béchamel, Sauce Lyonnaise, and Sauce Porto.

Yield:

Serves 4

Ingredients

1. 1 x 1.6kg (3.5 lbs) chicken
2. 15ml (1 tbsp) oil
3. 60g (4 tbsp) butter
4. 2 shallots, finely chopped
5. 125g (4 oz) mushrooms, sliced
6. 15ml (1 tbsp) plain flour
7. 125ml (4 fl oz) white wine
8. 30ml (2 tbsp) brandy
9. 10ml (2 tsp) tomato purée
10. 210ml (7 fl oz) chicken stock
11. 10ml (2 tsp) tarragon, chopped
12. 5ml (1 tsp) parsley, chopped

Directions

1. Joint the chicken into 8 pieces by removing both legs and cutting between the joint of the drumstick and the thigh. Cut down either side of the backbone and lift it out. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half.
2. Heat the oil in a frying pan or saucepan and add half the butter. When the foaming subsides, add the chicken and sauté in batches on both sides until browned. Lift out onto a plate and keep warm. Pour the excess fat out of the pan.
3. Melt the remaining butter in the pan, add the shallot and cook gently until softened but not browned. Add the mushrooms and cook covered, over moderate heat for 3 minutes.
4. Add the flour and cook, stirring constantly, for 1 minute. Stir in the white wine, brandy, tomato purée and stock. Bring to the boil, stirring constantly, then reduce the heat and add the tarragon. Season.
5. Return the chicken to the pan, cover and simmer for 30 minutes, or until the chicken is tender and cooked through. Sprinkle with parsley and serve.

Notes