Sautéed Hunter Chicken: the best recipe

Preparation :

1. Cut your chicken into 8 pieces. Season with salt and pepper, then lightly coat with flour.
2. In a casserole dish, mix 20 g of butter and a drizzle of olive oil. Brown the chicken on all sides over medium heat. Then lower the heat, cover and simmer for 25 to 30 minutes.
3. At the same time, prepare your mushrooms and shallots.
4. Once the chicken is nicely browned, remove it from the casserole and keep it warm. In the same casserole dish, brown the mushrooms and shallots until they are tender.
5. Add the brown stock and tomato paste and bring to the boil. Let the sauce reduce for about 5 minutes.
6. Incorporate 30 g of butter into the sauce to give it a creamy texture. Finish with chopped parsley and chives.
7. Return your chicken pieces to the casserole dish to soak them in this tasty sauce, and serve hot.