Chasseur Chicken

This earthy French Bistro classic is literally translated "Hunter's Stew". Its origins are the French countryside where game birds and mushrooms are readily available. I can imagine a ruddy French huntsman coming into his cottage after a morning's hunt, grouse in hand, giving it to his overjoyed wife along with a bag of mushrooms. She hums "Frere Jacques" to herself as she cooks them in a garlicky white wine and tomato sauce... My husband loves this. Think I'll make it tonight!

Note: I have used canned tomatoes instead of fresh, upon occasion. It tastes fine, but fresh is prettier to look at and better for your health.

Ingredients:

4 t olive oil
1 t butter
2 lbs. chicken breasts, boned and cubed
1 C flour (in a 9X13 pan)
2 shallots
1 C sliced mushrooms
4 very red tomatoes, peeled and chopped (blanch them or run hot water over them while you peel them)
2 T chopped parsley
2/3 C. white wine
2/3 C chicken stock
2 garlic cloves, crushed
salt and pepper

Directions:

Heat olive oil and butter in deep skillet. Roll chicken cubes in GF flour and sauté in skillet till moderately brown and cooked through. Set aside. Sauté mushrooms in skillet until cooked, but not overcooked (don't let then shrink much). Mix in remaining ingredients except tomatoes to make sauce. Add tomatoes and chopped parsley after sauce is made and simmer with chicken about 10 minutes. Serve with a crusty loaf of French bread and butter, or on a bed of rice. Ooooooooooo la-la!