"Chasseur" means hunter, so this is the hunter's style of cooking with the earthy taste of mushrooms. The chicken is simply broiled and the sauce is added around it.

1 whole chicken, cut & cleaned
Salt & pepper
2 cloves garlic, chopped
1/4 green bell pepper, coarsely chopped
2 tbsp. olive oil
1 tbsp. dry white wine
1 tbsp. dry sherry
1 tbsp. lemon juice
6 green onions, chopped
8 oz. fresh mushrooms, sliced
1 tbsp. Worcestershire sauce
Flour

Preheat oven to 400 degrees. Dust the chicken lightly with flour, salt and pepper. In a large Dutch oven, heat the olive oil over a medium flame and saute the garlic, bell pepper and green onions until the onions are soft. Place the chicken pieces in and saute until lightly browned all over. Place pan in the oven and bake for 45 minutes, turning chicken once.

Remove pan from oven when juices run clear when chicken is pricked with a skewer. Remove chicken pieces and keep warm. Over medium heat, add wine, sherry and lemon juice to pan and bring to a boil. Add the mushrooms and the Worcestershire sauce and cook until mushrooms are tender. Adjust the seasonings with salt and pepper. Spoon pan contents over the chicken and serve.