{"id":4801,"slug":"chicken-saute-chasseur","title":"Chicken sauté, chasseur","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a chicken","salt","pepper","one ounce of butter","a spoonful of olive oil","three chopped shallots","one gill of white wine","one peeled and chopped tomato","half of a can of French mushrooms","half a dozen small onions glacé","a little chopped parsley"],"ingredients_norm":["chicken","salt","pepper","butter","olive oil","shallot","white wine","and chopped tomato","french mushroom","onions glace","little chopped parsley"],"steps":["Joint a chicken, and season with salt and pepper.","In a sauté pan put one ounce of butter and a spoonful of olive oil, heat, and then add the chicken.","When the chicken is golden yellow add three chopped shallots, and simmer, but not enough to color the shallots.","Then add one gill of white wine and boil for two minutes; add one peeled and chopped tomato and half of a can of French mushrooms, and boil for ten minutes more.","Finally add half a dozen small onions glacé, and then dress the chicken on a platter.","Season the sauce well, reduce one-half, add a little chopped parsley, and pour over the chicken."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w36:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"1dcdba9068d67a796e00e5fd0c4f677b2423445da0520efe3cc1d3baea5ee231","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-saute-chasseur"}