Chicken With Hunter Sauce
 
category poultry 
yield 1 serving 
 
1/2 cup  flour seasoned with salt
  and
  pepper
2 Tbsp  vegetable oil
2 Tbsp  butter
2   shallots, chopped
1/2 lb.  sliced mushrooms
1/2 cup  white wine
1/4 cup  brandy
1 cup  beef broth
1 Tbsp  tomato paste
1/4 tsp  thyme
1/2 tsp  tarragon
1 Tbsp  flour
 
dredge chicken in seasoned flour. heat oil and 1 tablespoon 
butter in dutch oven or large frying pan. add chicken pieces; 
cook until lightly browned. remove chicken from pan. add shallots 
and mushrooms to pan; saute until liquid from mushrooms has 
evaporated. add chicken, wine, brandy, broth and tomato paste. 
sprinkle with thyme and tarragon. cover and simmer for 30 minutes 
or until chicken is tender. transfer chicken to serving dish. mix 
1 tablespoon flour and 1 tablespoon butter. add to sauce in pan, 
stirring until thickened. serve sauce separately. 4 servings. 
 
creative cooking: poultry entered by carolyn shaw 
 
exported from home cookin 4.8 (http://www.mountain-software.com) 
 
-- 
(ID: 10939) Mirror: rec.food.recipes: Tue, Sep 9, 2003


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