Chicken Sauté Chasseur
	1 tbl     butter
	1 tbl     olive oil
	3-1/2lb   Chicken -- Cut up for frying
	6 oz      AP shallots -- peeled and diced
	10 oz     mushrooms -- sliced
	2 tbs     flour
	1 oz      Brandy
	10 oz     Chardonnay
	1 tbs     Sun-dried tomato Pesto
	1/4 cup   tomato sauce
	1 pint    Brown Chicken Stock
	1 tbs     parsley -- chopped
	          salt and pepper -- to taste
	          lemon juice fresh -- to taste
	Cut the bird into 12 pieces, leg, thigh and breast in two, wing. Using a 
	heavy pot with a lid, start it skin side down in the butter and oil over a 
	medium flame, and let it take good color. Turn it over and brown both sides. 
	Remove the chicken  to a dish. 
	Add the diced shallots and mushrooms. Let the shallots get soft and lightly 
	browned. Take your time. Add 2 tbs of flour and let it brown. The taste of 
	the browned flour is a basic part of this dish. Another way is to lightly 
	flour the bird before frying.  Pour off all excess fat at this point.  Add  
	Sun Dried Tomato Pesto (a new wrinkle) and cook a few moments more. Add 
	tomato sauce and cook 5 minutes, to cook off any sourness.
	Add the Brandy, Wine, and Brown Chicken Stock. Let this come to a boil, and 
	simmer 5 min, with stirring. 
	Add the previously browned Chicken and any juices it may have left with it, 
	and simmer in the sauce till tender. This may take less than an hour with 
	todays tender chickens, but will take longer with wild game, such as Pheasant. 
	If the sauce weeps some grease, as chicken will  do, skim what you can and 
	bind the rest with some cornstarch dissolved in white wine. The reason we 
	added a little flour to brown is so if you do this step, the sauce won't 
	look clear, as though you had taken a shortcut and only used cornstarch.
	Season with salt and pepper, add some freshly chopped parsley.  If the sauce 
	tastes a bit oily, try adding some fresh lemon juice or a dash of Balsamic 
	(What if you don't have brown chicken stock? Use regular stock. The color of 
	this sauce is a rich reddish brown, using regular chicken stock it will be too
	pale. Adjust it with dark mushroom soy, and use less salt.) 
	Suggested Wine: Gallo Chardonnay was used to cook and drink with this dish
	Serving Ideas : On a bed of rice, noodles, mashed potatoes or grits
	NOTES: Chasseur, or Hunter Style was formerly meant for badly shot game or 
	       tough old birds.  The birds were  always cut up to remove lead shot 
	       or torn parts,  and often cooked all day on the back of the range if 
	       they were old or  tough. 

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