Chicken Saute, Chasseur

Ingredients

• a chicken
• one ounce of butter
• a spoonful of olive oil
• three chopped shallots
• one gill of white wine
• one peeled and chopped tomato
• half of a can of French mushrooms
• half a dozen small onions glace
• a little chopped parsley

Method

1. 1

   Joint the chicken, season, and sauté in butter and olive oil until golden.

2. 2

   Add shallots and simmer.

3. 3

   Add white wine, boil for 2 minutes, then add tomato and mushrooms, boil for 10 minutes.

4. 4

   Add onions, dress chicken on a platter, reduce sauce, add parsley, and pour over chicken.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 74. The excerpt below is the record exactly as published.

Chicken saute, chasseur. Joint a chicken, and season with salt and pepper. In a saute pan put one ounce of butter and a spoonful of olive oil, heat, and then add the chicken. When the chicken is golden yellow add three chopped shallots, and simmer, but not enough to color the shallots. Then add one gill of white wine and boil for two minutes ; add one peeled and chopped tomato and half of a can of French mushrooms, and boil for ten minutes more. Finally add half a dozen small onions glace, and then dress the chicken on a platter. Season the sauce well, reduce one-half, add a little chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.