Sautéed Corn-Fed Chicken Chasseur

Name: Sautéed Corn-Fed Chicken Chasseur
Cuisine: French
Ingredients: 100 ml dry white wine; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 1 corn-fed chicken, about 1.5 kg, cut into joints; 15 g unsalted butter; 2 tablespoons vegetable oil; 2 tablespoons chopped tarragon leaves; 150 ml lightly thickened chicken jus; 100 g button mushrooms, sliced; 400 g tin tomatoes, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

2 tablespoons vegetable oil
15 g unsalted butter
1 c

Europe
France
Sauce
Gluten-free

Method

Heat the oil and butter in a heavy-based frying pan. Season the chicken pieces liberally with salt and pepper and add them to the pan.
Fry the chicken until golden all over and cooked through, about 8–10 minutes. Remove to a plate and keep warm.
Deglaze the pan with the wine and boil for 1 minute, stirring up the caramelised cooking juices, before add