Hunter's Chicken

Hunter's chicken is also known as chicken chausseur, or chicken in a sauce of mushrooms, tomatoes and wine. I use water instead of wine, but if you're opening a bottle of dry white to serve with the dinner, add a splash to the sauce. Serve with small boiled potatoes and steamed carrots, or rice, or egg noodles. Serves 4.

When doubling or tripling the recipe, save time by using chicken drumettes and chicken thighs.

• 1/4 cup flour
• 1 tsp salt
• 1/4 tsp oregano
• 1/4 tsp black pepper
• 4 whole chicken legs cut into drumsticks and thighs (8 pieces of chicken)
• 3 tbsp margarine or butter
• 2 chicken bouillion cubes dissolved in 2/3 cup boiling water
• 1 tbsp fresh lemon juice
• 1/2 cup chopped onion
• 1 cup sliced mushrooms sauteed in butter
• 2 large ripe diced tomatoes
• 1 tsp sugar (omit if tomatoes are sweet and vine-ripe)
• 1/4 cup water

Cut chicken pieces and rinse with water.
Combine flour, salt, oregano and pepper.

Set aside 1 tbsp. of this flour mixture.

Put the rest in a plastic bag or large shallow dish and use the flour mixture to coat the chicken pieces.

Melt margarine or butter in a frying pan and brown the floured chicken pieces.
Combine the dissolved chicken boullion cubes and lemon juice.

Pour over chicken in the pan.
Add chopped onion.

Bring to a boil.

Reduce heat and cover to simmer about 40-45 minutes.

Remove chicken pieces with a slotted spoon, place in an oven-proof dish and keep warm in the oven. To the juices in the fry pan, add mushrooms, tomatoes and sugar (optional), and a splash of white wine (optional).

Cook for 5 minutes.

With a whisk, combine the reserved tbsp. of flour with the 1/4 cup water.

Add to the sauce, cook and stir till thickened.

Return chicken to the sauce, heat through.