A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules

Sauté of

Chicken Chausseur


  • 50g butter or oil
  • 1.4kg chicken cut for sauté – see below
  • 10g finely chopped shallots
  • 100g sliced button mushrooms
  • 50ml dry white wine
  • 250g chicken stock (you can use the bones from the carcass to make a stock – see recipe below or stock cubes)
  • Chicken Bisto or similar to thicken sauce
  • 200g ripe plum tomatoes cut into concassé

Tomato concassé:

  • Cut the tomato into quarters; take out the middle and skin. Trim the sides to get a uniform shape. Cut into even-sized squares  and reserve the skin and trimmings for the stock.


  • Cut the chicken for sauté. Cut off the wings. Cut each of the legs off then cut at the ‘knee’ joint to separate the thigh and the drumstick. Cut through the joint at the end of the drumstick to remove what is left of the feet.
  • Now take the crown of the chicken, measure halfway between the middle of the crown and the wing, cut straight down using the wishbone to guide your knife through to the wing joint. Repeat for the other side. Take what is left of the crown and carefully cut the rest of the meat away from the carcass. Cut the piece of breast in half. You should have eight pieces of chicken, four from the legs and four from the breast (crown).
  • To make a chicken stock (optional): cut the carcass into small pieces. Brown in a pan with a small amount of oil, add the tomato trim from the concassé; just cover the bones with cold water and bring to the boil. Simmer for around one hour, skim constantly to remove any impurities.
  • Cooking the chicken: Place the butter in the pan and heat. Add the leg meat first – brown for 5 minutes followed by the breast meat, cook to a golden brown on both sides. Cover with the lid, place in the oven and cook until tender – around 10-15 minutes.
  • Remove the chicken from the pan, place in the serving dish, cover, and keep warm while making the sauce. Use the pan with all the cooking juices to make the sauce.
  • Making the sauce: Add the shallots to the pan, cook until translucent (around 1-2 minutes), add the sliced mushrooms and cook without colour for 3-4 minutes. Add the wine and reduce by half – burn off the alcohol. Add the stock and reduce to a ¼ volume then add the Bisto granules so the sauce has a consistency that will coat the back of a spoon.
  • Finishing the dish: Add the tomato concassé to the sauce and cook for 2 minutes, correct the seasoning and pour over the chicken. Sprinkle with the chopped tarragon and parsley and serve.
Sauteed chicken in a pan.