Butter, margarine or oil                     50g (2 oz)

Chicken cut for sauté                        

1 ¼ - 1 ½ kg (2  ½-3 lb)                   1

Chopped shallots                                 ½ oz

Button mushrooms                           4oz

Dry white wine                               3 tbsp

Jus-lié or demi-glace                          ½ pt

Tomatoes                                           8 oz

Chopped parsley and tarragon  

1   Place the butter, margarine or oil in a sauté pan on a fairly hot stove.

2   Season the pieces of chicken and place in the pan in the following order: drumsticks, thighs, carcass, wings, winglets, and breast.

3   Cook to a golden brown on both sides.

4   Cover with a lid and cook on the stove or in the oven until tender.  Dress neatly in a suitable dish.

5   Add the shallot to the sauté pan, cover with lid, cook on a gentle heat for 1-2 minutes without colour.

6   Add the washed sliced mushrooms and cover with a lid; cook gently for 3-4 minutes without color.  Drain off the fat.

7   Add the white wine and reduce by half.  Add the sauce.

8   Add the tomato concassé; simmer for 5 minutes.

9   Correct the seasoning and pour over the chicken.

10 Sprinkle with chopped parsley and tarragon and serve.