Ingredients you will need are
- Butter 50g
- Chicken, 1 1/4-1 1/2 Kg, cut for sauté
- shallots, chopped 10g
- button mushrooms 100g
- dry white wine 3 tbsp.
- reduced brown stock 250ml
- tomatoes concassee 200g
- parsley and tarragon, chopped
- salt and pepper
The leg meat takes longer to cook than the breast meat, which is why you should add the drumsticks first then add the thighs. Add the soft herbs and tomatoes just before its ready to eat.
Step 1-Place the butter in a saute pan on a fairly hot stove.
Step 2- Season the pieces of chicken and place in the pan in the following order; drumsticks then thighs.
Step 3-Cook to a golden brown on both sides.
Step 4-Cover with a lid and cook on the stove or in the oven until tender. Dress neatly in a suitable dish.
Step 5-Add the shallots to the sauté pan, cover with a lid, cook on a gentle heat for 1-2 minutes without colour.
Step 6- Add the washed, sliced mushrooms and cover with a lid; cook gently for 3-4 minutes without colour. Drain off the fat.
Step 7-Add the white wine and reduce by half. Add the jus-lie, demi-glace or reduced brown stock.
Step 8-Add the tomato's concassee; simmer for 5 minutes.
Step 9-Correct the seasoning and pour over the chicken
Step 10-Sprinkle with chopped parsley and tarragon.