Poulet Sauté Chasseur (Chicken with Mushrooms, Shallot, White Wine and Tomatoed Demi-Glace)

Ingredients

• 1 chicken
• butter
• oil
• 125 grammes mushrooms
• 3 shallots
• 1 decilitre white wine
• 1 small glass Cognac
• 1 decilitre tomatoed sauce Demi-glace
• a pinch of chopped chervil and tarragon
• a pinch of coarsely chopped parsley

Instructions

1. Sauté the chicken pieces with butter and oil, dish them up and keep them warm.
2. In the same fat, brown 125 grammes of sliced mushrooms briskly, then add 3 finely chopped shallots.
3. Moisten with a decilitre of white wine and a small glass of Cognac and reduce by half.
4. Complete with a decilitre of tomatoed sauce Demi-glace and a pinch of chopped chervil and tarragon.
5. Pour the sauce over the chicken and scatter a pinch of coarsely chopped parsley on top.