Chicken chasseur

 

4	Chickens (cut for sauté)
6	Cloves garlic
2	Green peppers
10tbsp	Olive oil
250ml	Dry white wine
1tbsp	Lemon juice
6	Onions chopped
800g	Flat mushrooms(sliced)
2 litre	Chicken stock
4tbs	Worcestshire sauce
	Flour

Method

1.     Dust the chicken lightly with flour, salt & pepper

2.     Sauté the garlic, green peppers & onions until they are soft then place in a oven dish, brown off the chicken in the same pan as the onion & pepper, then place in the oven dish

3.     Pace in the oven & cook for approx 20 25 mins at 200°C

4.     When ready remove the chicken from the pan, add the wine, sherry & lemon juice to the chicken dish, reduce by ½ then add the chicken stock, bring to the boil then add the mushrooms & the Worcestershire sauce, cook until tender, adjust the seasoning, when cool place the chicken into 2 trays pour in the liquor so it can be reheated when required