Chicken Cooked With Vermouth And Tomatoes(Poulet Chasseur) - cooking recipe

Ingredients

1.5 to 2 kg chicken
3 shallots
6 small onions
50 gr Crisco
2 Tbsp. olive oil
75 ml dry vermouth or dry white wine
salt and pepper
1 bay leaf
225 g tin peeled tomatoes
225 gr button mushrooms
1 Tbsp. parsley

Preparation

Peel and chop the shallots; peel the onions but leave them whole.
Melt the Crisco; add the oil and beat together for a moment.
Place the chicken in one layer in the pan; brown the pieces on both sides.
After adding the onions to flavor them a little and the shallots after 2 to 3 minutes so that the shallots melt but do not color.
Remove the pan from heat; add vermouth and when warm, ignite with a match.
Tip the pan until the flames die down.
Simmer for 5 minutes to reduce the liquid in half.
Drain tomatoes; roughly chop.
Add the juice to the pan and mix well. Cover and leave for 1 hour without lifting the lid.