Chicken Chasseur

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Preparation info

  • Portions:

    10

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
5

Method

Procedure

  1. Cut the chickens into 8 pieces. Season with salt and pepper.
  2. Heat the oil in a brazier or large sauté pan. Brown the chicken well on all sides.
  3. Remove the chicken pieces from the pan. Cover and keep them hot.
  4. Add the shallots and mushrooms to the pan and sauté lightly without browning.
  5. Add the white wine and red