CHICKEN CHASSEUR.
A classic dish also known as the hunter’s chicken or poulet sauté chasseur.
INGREDIENTS
1kg chicken ( broken down in to 4 to 6 pieces
3 tbsp plain flour to coat the chicken
1 tbsp cooking oil
salt and peper to season
For the Sauce
25 g (0.9 oz) shallots (finely diced)
200 g (3.5 oz) mushrooms (quartered)
1 tbsp tomato paste
25 ml (0.8 fl oz) cognac
50 ml (1.7 fl oz) white wine
500 ml (17 fl oz) easy demi glace
10 g (0.4 oz) butter
1 tbsp finely chopped tarragon
1 tbsp finely chopped parsley
1 pinch salt
1 pinch pepper
PROCEDURE
Note: To shorten the recipe steps, the making of the demi glace has been linked separately (see highlighted Link in recipe)
Wash, trim, and chop the mushrooms. Peel, and chop the shallots. Wash and chop the parsley and tarragon. Set all of these ingredients aside in a container in the fridge.
dust each chicken piece in plain flour, and season with salt and pepper. heat the tablespoon of oil in the pot over high heat then add the chicken pieces one by one with the skin-side down. Leave to cook for a few minutes. then Turn each piece over to brown evenly. When each side is golden brown, cover the pan and continue to cook in the oven at 180 °C / 356 °F for 25 to 30 minutes.
When cooked remove the chicken pieces from the pot and transfer on a tray or plate and keep warm int the oven while you make the sauce.
To make the sauce, Saute the mushrooms in the pot used to cook the chicken on medium heat for 1 or 2 minutes. Then add the chopped shallots and let them cooked for 1 minute. pour the cognac over do a Flambe by lighting it up. as soon as the flammes receded pour the white wine over, scrap the bottom of the pot to detach the caramelized juices then allow to reduce until 2 tablespoon worth of liquid remains.
Next, Add the demi glace in, mixe well then let it reduce until it is thick enough to coat the back of a spoon.
once you get the right consistency , Turn the heat of and stir the butter in the sauce. follow by adding the chopped tarragon and parsley to the sauce, and stir again.
Finally, add the chicken pieces with any left over cooking juices leave to simmer on very low heat until warm enough to serve
To serve, cover each chicken thigh with warm sauce, and sprinkle with more freshly chopped parsley and tarragon.
Cooking Notes:
Goes well with a side of potatoes gratin , pilaf rice or tagliatelle
Pair a bottle of dry white wine like a Muscadet wine.
“I thoroughly enjoyed this video from start to finish! I respect any cook/chef who takes time to make a “simple” chicken stock. It makes all the difference in the world. Thank-you for taking time to film and share this wonderful recipe!”
“just cooked the sauce its formidable i have just awarded myself one Michelin star. Thank you.”