Hunter’s Chicken or Rabbit with Mushrooms and Tomato Sauce
from Larousse Gastronomique
Serves 4 – 6
Sauté a cut-up chicken, chicken pieces or a carved up rabbit in a mixture of butter and olive oil until lightly browned. Season with salt and pepper, cover the pan and cook for about 35 minutes. Add one generous cup sliced raw mushrooms and cook for about 10 minutes more.
Remove the meat from the pan and keep it hot. Brown 1 – 2 chopped shallots in the pan juices and add ½ cup white wine and 1 tablespoon well-reduced tomato sauce (or tomato paste) and reduce by half. Then add a small liqueur glass of marc – which in this country would be port or sherry – and 1 tablespoon chopped fresh tarragon ( or 1 teaspoon dried). Bring to a boil and then coat the chicken or rabbit with the sauce. Serve with potatoes.
You may also add sautéed bacon lardons or just chopped bacon – which could be sautéed with the shallots.