poulet-saute-chasseur

🥘 Ingredients

• chicken thighs 400 g
• shallot 1
• tomato puree 200 g
• garlic 1 clove
• tarragon 1 tsp
• white wine ½ cup
• brown sauce ½ cup
• mushrooms 200 g
• butter 2 tbsp
• olive oil 1 tbsp

1. 1

   Follow the instructions of /main/chicken/poulet-saute with chicken thighs (skin-on, bone-in).
2. 2

   In the same pot, add the finely chopped shallot and cook for a minute. Stir in the tomato puree and and mashed garlic , along with salt, pepper, tarragon (replace with basil if it's wanted to). Cover the skillet and simmer for 5 min .
3. 3

   Pour in the white wine (or 1/3 cup vermouth, dry and white) and brown sauce (or stock and starch). Boil rapidly for 4 min until the sauce has reduced. Correct the seasoning and remove from the heat.
4. 4

   In a separate skillet, saute the sliced mushrooms in very hot butter and olive oil to brown lightly. Season to taste and scrape them into the tomato sauce. Simmer for 1 min and correct seasoning again.
5. 5

   Sprinkle the chicken thighs with salt and pepper and return them to the skillet. Baste them with the sauce. Cover and heat for 4 min without boiling. Serve decorating with the herbs.