For chicken chasseur, you will need:

1/4 c. all purpose flour
1 teaspoon salt
1/4 teaspoon dry oregano, crushed
1/8 teaspoon pepper
8 chicken drumsticks or possibly thighs
3 tbsp. butter
2/3 c. dry white wine
1 tbsp. lemon juice
1/2 c. minced onion
1 c. fresh mushrooms, sliced
1 tbsp. butter
1 teaspoon sugar
1/4 c. water
2 med. tomatoes
2 Tbsp tomato puree

(Serves 4)

Blend flour, salt, pepper and oregano. Set aside 1 Tbsp. of flour mix. Coat chicken with the rest. Fry in heavy skillet to brown chicken in 3 Tbsp. butter. Combine wine and lemon juice and pour over browned chicken. Add onions. Bring to boil, reduce heat, cover and cook over low heat for 40 to 45 min or possibly till tender.

Meanwhile, in small skillet cook mushrooms in 1 Tbsp. butter till tender. Immerse tomatoes in boiling water and peel and dice. Add the mushrooms, tomatoes, tomato puree and sugar to the chicken. Cover and cook for 10 mins. Blend together reserved flour mix and a little water, and stir this into the sauce until it is thickened.