Click here to check out Laura`s recipe for Chicken Chasseur.

Reci
pefor:Chi
ckenChasseur
From theKi
tchen of:LauraJung ‘
08
I
ngredi
ents:
8ski
n-onhalfchi
ckenbreasts(
ski
noni
sveryi
mportant)
8ski
n-onchi
ckenlegs(
ski
noni
sveryi
mportant)
4flui
d ounces(
1
/
2cup)oi
l
1
6ounces(
onepound)sli
ced whi
tebuttonmushrooms
4ounces(
1
/
4pound)veryfi
nel
ydi
ced oni
ons
1
6flui
d ounces(
2cups)whi
tewi
ne
48flui
d ounces(
6cups)brownsauce(
reci
peto follow)
1pound peeled,
di
ced tomatoes(
canbecanned tomatoes)
4Tablespoonschopped freshparsley
Sal
t,
blackpepper,
dri
ed thyme,
dri
ed oregano to taste
1pound di
ced oni
ons
8ounces(
1
/
2pound)di
ced carrots
8ounces(
1
/
2pound)di
ced celery
8ounces(
1
/
2pound)butter
8ounces(
1
/
2pound)flour
6quartsbrownvealstock(
otherbrownmeat/
poul
trystockscanbesubsti
tuted forveal)
8ouncestomato puree
SACHET:
herbs/
spi
ceswrapped i
ncheeseclothand ti
ed closed:
1
/
2ofabayleaf
1
/
4teaspoondri
ed thyme
6-8parsleystems
Turnoverforpreparati
oni
nstructi
on>
Reci
pefor:Chi
ckenChasseurCont.
BROWNSAUCEPREPARATI
ON:
MAKES1GALLON:
1
)Sautéoni
ons,
carrotsand celeryi
nbutterunti
lwellbrowned
2)Add flourand sti
rto makearoux,
cooki
ng unti
li
ti
sbrowned
3)Graduall
ysti
ri
nbrownstockand tomato puree,
sti
rri
ng constantl
yunti
lli
qui
di
sboi
li
ng.
4)Reduceheatto asi
mmerand ski
m thesurf
aceto removef
at/
i
mpuri
ti
es.
Add sachet(
placesacheti
nto
mi
xtureso i
ti
sfull
ysubmerged,
ti
eto handleofsaucepanto allow easyremoval)
,
letsi
mmerabout2
hours,
ski
mmi
ng thesurf
aceasoftenasnecessary.
5)Strai
nthroughfi
nesi
eveli
ned wi
thseverallayersofcheesecloth,
pressi
ng gentl
yto extractjui
ces
from thevegetables
6)Takeouttheneeded 6cups,
coolremai
ni
ng saucei
ncold waterbathforlateruse(
thi
scanbefrozen
afterpropercooli
ng,
forsafetyreasons,
getsaucedownto 70*Fasrapi
dl
yaspossi
blebeforeputti
ng
i
nfreezer)
CHI
CKENCHASSEURPREPARATI
ON:
1
)Heatoi
li
nlarge,
deepski
llet,
morethanonecanbeused i
fnecessary,
unti
lhotthenadd chi
cken
pi
eceswhi
chhavebeenseasoned wi
thsal
t&pepper,
cooki
ng unti
lski
ni
sadeepgoldenbrownand i
s
cri
spy,
thenremovechi
ckenfrom ski
llet,
coverand keepi
twarm.
2)add oni
ons&mushroomsto thepan,
sautéthem li
ghtl
ywi
thoutbrowni
ng them.
3)add tomatoes,
BrownSauce&whi
tewi
neto ski
llet,
bri
ng to aboi
land reducesli
ghtl
y,
seasoni
ng wi
th
sal
t,
pepper,
oregano and thyme.
4)Returnchi
ckenpi
ecesto sauce,
coverand si
mmerslowl
yfor20to 30mi
nutes.
5)Add chopped parsleyand checkto seei
ftheamountofsal
tand pepperarewhati
sdesi
red,
adjust
seasoni
ng i
fnecessary