Serves 1
Directions
- 1Season chicken and sear hard on both sides over medium heat in Algae Cooking Club oil.
- 2Remove chicken and place on a rack.
- 3Add butter and onion, cook while stirring for 5 minutes until softened and browned.
- 4Add mushrooms and continue to cook 5 more minutes.
- 5Add tomato paste, stir in well and cook until it begins to caramelize on the pan.
- 6Add flour and stir in.
- 7Add wine, cook until thickened.
- 8Add stock and stir in, cook until thickened.
- 9Add chicken, cover and simmer for 45 minutes.
- 10Remove lid, add tomato and herbs, stir in off the heat.
Ingredients
- 1 whole chicken parted
- 1 yellow onion diced
- 12 oz brown mushrooms cut into pieces
- 3 Tbsp chopped parsley
- 2 Tbsp chopped tarragon
- 1 cup dry white wine
- 2.5 cups chicken stock
- 1.5 Tbsp Algae Cooking Club oil
- 3 Tbsp butter
- 2.5 Tbsp tomato paste
- 2 beefsteak tomatoes concasse & dice
- 2 Tbsp AP flour
- Salt
- pepper
Equipment
rackwhite potstove
Tips
- Season to taste depending on how salty your stock is.
- Serve over rice pilaf of pomme puree.
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