CLASSIC CHICKEN CHAUSER
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ESPAGNOLE SAUCE |
Ingredients
¾ pint of brown meat stock
1 oz (30 g) of butter
1 oz (30 g) chopped streaky bacon
1 chopped carrot
2 chopped shallot
4 tbsp of chopped mushrooms
3 tbsp of flour
2 tbsp of tomato purée
1 bouquet garni
salt and pepper
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Method
1. Place the butter in a large saucepan and heat gently until it melts. Add the chopped bacon and cook for 2 minutes.
2. Add the chopped vegetables and continue to gently fry all the ingredients until the vegetables have softened.
3. Remove the pan from the heat and stir in the flour. Return the pan to the heat and cook the flour mixture (roux) until it turns a dark brown colour. Do not allow
it to burn.
4. Remove the pan from the heat and whisk in the meat stock a little at a time. Continue to stir the sauce continuously until it thickens and then add the tomato
purée, the bouquet garni and season with salt and pepper.
5. Reduce the heat and simmer very gently for about an hour. Skim the top of the sauce from time to time.
6. When the sauce is ready, you should have a thick brown strong-tasting sauce. Strain the sauce into a new pan through a sieve so that only the liquid passes through.
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| CHICKEN CHAUSER |
Ingredients
3 tablespoons of seasoned flour
1 tablespoon oil
1 oz butter
1 large onion chopped
2oz mushrooms sliced
2 tomatoes chopped
¼ pint of Espagnole sauce
2 tablespoons white wine
salt and pepper
Chopped parsley
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Method
1. Heat the oven to gas mark 4 (350 F).
2. Coat the chicken pieces in the seasoned flour and fry in the oil and butter for five minutes until golden brown. Remove chicken from pan and put into a casserole.
3. Add the onions and mushrooms to pan and fry for five minutes until soft, add tomatoes and fry for a further three minutes. Season with salt and pepper then add the
white wine and the Espagnole sauce, Bring to boil.
4. Remove the pan from the heat and pour the ingredients into the casserole, mix well. Place the casserole in the centre of the oven and cook for 1 hour. Remove
casserole from the oven, sprinkle over the parsley and serve.
Serves 4
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