Chicken Chasseur (Marguerite Patten)
Ingredients
1 medium onion, peeled
2 large tomatoes, skinned
2 oz button mushrooms
1 oz butter or margarine
1 tbsp suntlower oil
2 breast or leg portions of chicken
7 1/2 fl white wine or dry cider or water
1 salt and black pepper
Preparation
Cut the onion, tomatoes and mushrooms into thin slices.
Heat the butter or margarine and oil in a large fiying pan and cook
the chicken for 5 minutes, then add the onion and continue cooking
for a further 5 minutes, or until both the chicken and onion are
golden in colour. Turn over once or twice during this time. Remove
the chicken from the pan. Add the tomatoes, mushrooms and the liquid,
bring to simmering point, season and simmer for 5 minutes. Return the
chicken to the pan. Cook for a further 5 to 8 minutes for breast
portions or 10 to 12 minutes for legs. Turn over once or twice so the
chicken is well coated with the vegetables. Serve with potatoes and a
green vegetable.
Variation
Sausages Chasseur Follow the recipe above but use sausagesinstead
ofchicken joints. Cook until brown, removefrom the pan, then continue
as above. Cook the sausages for a further 5 to 10 minutes, depending
on size.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
Servings: 2
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Duke of Escars, 17th century
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X. Marcel Boulestin, chef.
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