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Cut the chicken into 8 pieces, season with salt and pepper, flour it and brown it in 20 g of butter and a little oil to prevent the butter from burning (over a low heat) on all sides, cover and continue over low heat for 25 to 30 minutes, keeping an eye on them.
Chop the mushrooms and chop the shallots.
Remove the chicken from the casserole dish and set aside. Sauté mushrooms and shallots in the same casserole dish.
Add the veal or poultry stock with 1 tsp tomato paste until it boils. Reduce for 5 minutes. Then whip the sauce with 30 g of butter. Add the chopped parsley and chives.
Return the chicken to the casserole dish.
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