Sauteed Chicken with Tomatoes and Mushrooms

Portions: 12 Portion size: 1A chicken

U.S.

Metric

Ingredient

Procedure

3

3

Chickens, about 23/4 lb (1.3 kg) each

1.

Cut each chicken into 8 pieces, as shown in Figure 12.5.

to taste

to taste

Salt

2.

Season the chicken lightly with salt and pepper.

to taste

to taste

Pepper

3.

Pour about 18 in.(3 mm) oil into one or more sauté pans

as needed

as needed

Vegetable oil

over moderate heat.

4.

Sauté the chicken pieces until they are cooked through.

Regulate the heat so the chicken browns well but does not

scorch by the time it is done.

5.

Remove the chicken from the sauté pans and keep it hot.

(Alternative method: Brown the chicken well in the sauté

pans, transfer the chicken pieces to a sheet pan or hotel

pans, without crowding them, and finish cooking in a

375°F [190°C] oven.)

2 oz

60 g

Butter

6.

Drain the oil from the sauté pans and discard. Add the

4 oz

120 g

Shallots, chopped fine

butter to the pans over moderately high heat.

4

4

Garlic cloves, chopped fine

7.

Add the shallots, garlic, and mushrooms. Sauté until ten

112 lb

700 g

Mushrooms, sliced or quartered

der and lightly browned.

(see note)

8.

Add the wine. Reduce by half.

10 fl oz

280 mL

White wine

9.

Stir in the tomatoes and demi-glace. Return the mixture to

112 lb

700 g

Tomato concassé

a boil.

12 fl oz

360 mL

Demi-glace

10.

Stir in the chopped parsley. Season to taste with salt.

2 tbsp

30 mL

Chopped parsley

11.

Spoon the tomato mixture onto plates and top with the

to taste

to taste

Salt

chicken. (If the chicken has cooled, it can be reheated in

the tomato mixture, but do not let it cook further.)

Per serving:

Calories, 470; Protein, 72 g; Fat, 28 g (53% cal.); Cholesterol, 140 mg;

Per serving:

Calories, 470; Protein, 72 g; Fat, 28 g (53% cal.); Cholesterol, 140 mg;

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