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Poulet chasseur

Preparation time: 25 minutes.
Cooking time: 1 1/2 hours.
Calories: 416 per portion

ingredients

serves 6
2 tablespoons oil
1.75 kg (4 lb) chicken, cut into serving pieces
100 g (4 oz) baby onions
250 g (8 oz) shallots, chopped
150 ml (1/4 pint) dry vermouth
1 bouquet garni
1 bay leaf
salt and pepper
400 g (14 oz) can tomatoes
225 g (8 oz) button mushrooms
1 tablespoon tomato puree

method

1. Heat the oil in a non-stick frying pan, add the chicken pieces and fry until browned on all sides. Remove from the pan. Add the onions and shallots to the pan and cook for 5 minutes.

2. Remove the pan from the heat, add the vermouth and ignite. When the flames have died down, return the chicken to the pan and add the bouquet garni, bay leaf, and salt and pepper to taste. Add the tomatoes with their juice, bring to the boil, cover and simmer for 1 hour.

3. Add the mushrooms and tomato puree and cook, uncovered, for 20-30 minutes, until the sauce is reduced and thickened. Serve immediately.

For authenticity, use a French vermouth. This is drier than the Italian. If you warm the vermouth before igniting it, it will be more effective.

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