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Chicken Chassuer
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| Ingredients | |
| 90 g | butter |
| 2 tablespoons | olive oil |
| 3 bacon rashers, chopped | |
| 1.5 kg | chicken portions |
| 250 g | whole button mushrooms |
| 1 | onion, chopped |
| 1 | carrot, chopped |
| 2 stalks | celery, chopped |
| ¼ cup | plain flour |
| 1 cup | chicken stock |
| 1 cup | white wine |
| 1 x 140 g | tub tomato paste |
| ¼ cup | chopped parsley |
| Salt, to taste | |
| pepper, to taste | |
Method
Heat half the butter and oil in a large deep pan. Fry chicken in batches until crisp and golden. Set aside.
Saute bacon and mushrooms and cook until tender, set aside.
Add the remaining butter to the pan with the vegetables. Cook for 2-3 minutes, sprinkle with flour and mix until combined.
Add the stock and wine and stir until the mixture thickens slightly.
Season to taste and stir through the tomato paste.
Return chicken, bacon and mushrooms to the pan, cover and simmer for 45 minutes or until chicken is tender.
Stir through the parsley.
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