RECIPE: Chicken Chasseur

Chicken chasseur				No. of Portions	4
Ingredients	QTY	Unit
Chicken	1	No.
Mustard paste	2	Gm
Worcestershire sauce	5	Ml
Salt, white pepper pwd.	To taste
Oil	30	Ml
Tomato	100	Gm
Red wine	25	Ml
Shallots	25	Gm
Mushrooms	50	Gm
Bacon	3	Rashers
Rosemary	2	Sprigs
Parsley	To garnish
Demi glace	200		Ml

Pre-preparations:

	Joint chicken. Marinate with salt, pepper, mustard, Worcestershire sauce, rosemary and half the oil.
	Peel shallots and slice mushrooms. Blanch remaining tomatoes, skin and cut it into quarters, remove the seeds. Remove rind from bacon and cut into large pieces.
Steps:
	Sauté joints of chicken in oil to a brown colour. Add to the simmering demi glace sauce and cook till done.
	Remove the chicken pieces and strain the sauce. Reduce the sauce till coating consistency.
	Lightly sauté bacon, shallots, mushrooms and blanched tomatoes. Deglaze pan with wine. Add to sauce.
To serve:
	Serve hot, cover with a spoonful of sauce garnished with chopped parsley.
Standard: Neatly jointed and sautéed pieces of chicken, cooked well, moist and juicy. Chasseur sauce reddish brown colour, smooth consistency, rich meaty flavour. Adequately seasoned and served hot garnished with shallots, bacon, tomato, mushrooms and chopped parsley.