50g Butter or oil
Chicken, 1.25–1.5 kg, cut for sauté
1 Shallots, chopped
10 g Button mushrooms, washed and sliced
100 g Dry white wine
3 tbsp demi-glace or reduced brown stock
250ml Tomato concassé
200g Parsley and tarragon, chopped
Place the butter or oil in a sauté pan on a fairly hot stove.
Season the pieces of chicken and place in the pan in the following order: drumsticks, thighs, wings and breast.
Cook to a golden brown on both sides.
Cover with a lid and cook on the stove or in the oven until tender.
Dress neatly in a suitable dish.
Add the shallots to the sauté pan, rubbing them into the pan sediment to extract the flavour. Cover with a lid and cook on a gentle heat for 1–2 minutes.
Add the washed, sliced mushrooms and cover with a lid.
Cook gently for 3–4 minutes, without colour. Drain off the fat.
Add the white wine and reduce by half. Add the jus-lié, demi-glace or reduced stock.
Add the tomatoes. Simmer for 5 minutes.
Correct the seasoning and pour over the chicken.
Sprinkle with chopped parsley and tarragon and serve.