Chicken Chasseur

ingredients:

1 tablespoon oil

60g butter

1 1.6kg chicken, jointed into 8 pieces

2 French shallots, finely chopped

125g button mushrooms, sliced

1 tablespoon plain flour

125ml white wine

2 tablespoons brandy

2 teaspoons tomato purée

250ml chicken stock

2 teaspoons chopped tarragon

1 teaspoon chopped parsley

making:

-Heat the oil in a sauté pan and add half the butter. When the foaming subsides, add

  the chicken and sauté in batches on both sides until browned.

-Melt the remaining butter in the pan, add the shallots and cook gently until softened

  but not browned. Add the mushrooms and cook, covered, over a moderate heat for 3

minutes.

-Add the flour and cook, stirring constantly, for 1 minute. Stir in the white wine,

  brandy, tomato paste and stock. Bring to the boil, stirring constantly, then reduce the

  heat and add the tarragon. Season.

-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.