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Chicken Chasseur
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Entrees>Chicken |
| Yield: |
20 portions |
| Ingredients |
Amount |
Method |
| Whole Chicken, disjointed |
10 each |
Season chicken with salt and pepper.
Heat oil in large brazier. Add chicken
and
brown on all sides.
Add chopped shallots and cook until transparent.
Add garlic, mushrooms, and wine.
Add tomatoes and demi-glace. Bring
to a boil.
Check seasoning and reduce to simmer.
Cover, and continue to cook for 1/2
hour,
until chicken is tender.
Garnish with fresh chopped herbs for
service. |
| Salt |
4 Tbl |
| Pepper |
1 tsp. |
| Canola Oil |
2 cups |
| Shallots, chopped |
4 oz. |
| Garlic, chopped |
4 each |
| Mushrooms, sliced |
2 lbs. |
| White Wine |
2 cups |
| Tomatoes, peeled and seeded |
2 qts. |
| Demi Glace |
2 cups |
| Fresh Herbs, chopped |
2 oz. |
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| Chef's Tips: |
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| This dish may also be made using chicken
breasts or veal medallions. Adjust cooking
time as necessary. Excellent served over
pasta. |
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