The word Chausseur is French for hunter and was often used for tough meats to cook slowly with shallots, garlic and wine. The sauce has a long history back to the 1600's and is thought to have been invented by It Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. I didn't have any wine at home so I used Glayva a Scottish whiskey liqueur!
Ingredients:
- chicken legs
- 1/2 liter of chicken stock
- 1/2 red onion
- 7 cloves of garlic
- 2 sticks of chopped celery
- one tablespoon of Glayva
- 2 chopped tomatoes
- one pack of chopped mushrooms
- one spoon herbs de Provence
- salt and pepper
- one spoon tomato puree
- olive oil
Method:
- saute the onions and garlic in olive oil for 5 minutes add the celery and mushrooms and saute another few minutes
- then add the tomatoes, and herbs salt and pepper to taste and saute on low for 3 minutes
- then add the chicken stock and some tomato puree, and the glayva to make a nice sauce
- add the chicken cover and simmer on a low heat for 45 minutes, till the chicken falls of the bone.
This was delicious and was wonderful with Jasmine rice and steamed broccoli.
What is your favorite addition to a sauce ?
