Poulet a la Chasseur

1 chicken, 3 1/2 lbs
2 medium fresh tomatoes
1 Tbl tomato paste
1 large onion
2 bay leaves
3/4 bottle of dry white wine
12-16 oz fresh button mushrooms
peanut oil
black pepper
Preheat oven to 375-400 degrees F. Carve the chicken into 8 pieces. Freeze the wings for later use. Chop the onion and garlic finely. Clean and quarter the mushrooms.

Remove moisture from the chicken with paper towels. Heat up a large Dutch oven over a medium flame. Brown the chicken in peanut oil - mericlessly. Discard the spent grease. Add wine, tomatoes, minced onion, bay leaves, tomato paste salt and pepper. Stir to combine. Throw mushrooms on top. Slowly bring the liquids to a rolicking boil. Place the pan into the oven for about 35 minutes. Rearrange the chicken pieces every so often.

Remove chicken to serving platter and tighten the sauce with the roux by whisking it in. (The entire quantity of roux may not be needed.) Whisk the sauce until smooth. Pour it over the chicken.

Two small, domestic rabbits, cut into pieces, can be substituted for the chicken.