Chicken Chasseur

3 1/4 lb. chicken
1 tbsp oil
4 tbsp beutter
2 shallots, finely chopped
1/4 lb. button mushrooms, sliced
1 tbsp flour
1/2 cup white wine
2 tbsp brandy
2 tsp tomato paste
3/4 cup chicken stock
2 tsp chopped tarragon
1 tsp chopped parsley
2 slices bread
olive oil

Cut the chicken into 8 pieces by removing both legs and cutting between the joint of the drumstick and the thigh.  Cut down either side of the backbone and remove it.  Turn the chicken over and cut through the cartilage down the center of the breastbone.  Cut each breast in half, leaving the wing attached to the top half.

Heat the oil in a frying pan or saucepan and add half the butter.  When foaming subsides, add chicken and sauté in batches on both sides il browned.  Put on a plate and keep warm.  Pour the excess fat from the pan.

Melt remaining butter in the pan, add the shallots and cook gently until softened but not browned.  Add mushrooms and cook, covered, over moderate heat for 3 minutes.

Add flour and cook, stirring constantly, for one minute.  Stir in white wine, brandy, tomato paste, and stock.  Bring to a boil, stirring constantly, then reduce heat and add tarragon.  Season.

Return chicken to the pan, cover and simmer for 30 minutes or until chicken is tender and cooked through.  Sprinkle with parsely to serve.

To make croutons, trim crusts from bread and cut bread into moon shapes with a cookie cutter.  Heat olive oil in a frying pan and fry bread until a golden brown.  Drain croutons on paper towels and serve hot with chicken.