Easiest Way to Make Delicious Poulet saute chasseur

Poulet saute chasseur. Recipe courtesy of The French Culinary Institute. Poulet Sauté Chasseur, or Hunter's Chicken, crisp sauteed chicken served with a hearty sauce made Poulet Sauté Chasseur is a dish served on cold autumn nights, over the. Recette Poulet sauté sauce chasseur : découvrez les ingrédients, ustensiles et étapes de préparation.

Ingredients of Poulet saute chasseur

1. Prepare to taste of Salt and pepper.
2. It's 6 of large Roma tomatoes.
3. Prepare 4 of chicken legs, thigh & back attached.
4. You need 2 tablespoons of olive oil (divided).
5. It's 1 sprig of fresh thyme.
6. It's 4 of whole peppercorns.
7. Prepare 2 sprigs of parsley.
8. It's 1 sprig of tarragon.
9. Prepare 1 of bay leaf.
10. It's 6 ounce of piece of salt pork, cut into lardon strips.
11. It's 1/4 cup of butter (divided).
12. You need 1/2 pound of raw mushrooms, sliced.
13. Prepare 2 of shallots, chopped fine.
14. You need 2 cloves of garlic, chopped fine.
15. You need 2 tablespoons of (ish) brandy.
16. Prepare 1 cup of dry white wine.
17. It's 2 1/2 cups of veal stock (substitute: beef stock).
18. Prepare 2 teaspoons of chopped tarragon.
19. You need 1 teaspoons of chopped parsley.
20. It's of Optional: parsley & tarragon for garnish.

POULET SAUTE CHASSEUR SOURCE: A Treasury of White House Cooking by François Rysavy, as told to Frances Spatz Leighton (G. Le Poulet sauté Chasseur est découpé à cru et rissolé en sauteuse, accompagné d'une sauce réalisée par déglaçage des sucs de cuisson, garnie de champignons de Paris et parfumée au cerfeuil. Le poulet sauce chasseur est une spécialité française composée de pièces de poulet accompagnés d'une sauce brune épaissie avec des champignons. Chasseur sauce is served with venison, rabbit, and other game dishes.

Poulet saute chasseur instructions

1. Blanch, peel, de-seed and chop tomatoes; comcassé (in small, seedless half inch cubes). Reserve until needed..
2. Cut & Fold over the skin and flesh of thigh to form a meat package In a small pot, add one tablespoon of olive oil, over medium heat, until liquid and hot and then add remaining bonesand brown well before turning.
3. While bones are browning, cut mushrooms, shallots, garlic and herbs.Then drain off excess fat from now browned and cooked, bones. Cover with water and return to stove over medium low heat, add thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf to stock as it begins to simmer. Add also the remains of the shallots, mushrooms, tomatoes to stock to give ti lots of flavour, simmering over low heat for about 30 minutes to reduce bay about half..
4. In a large, deep sauté pan, sauté lardons over medium heat until golden brown then remove, drain, and de-grease the pan. Reserve cooked salt pork cubes at room temperature. Do not rinse your pan, that golden colour on the bottom of the pan is FLAVOUR..
5. Season the prepared chicken pieces with salt and pepper, over medium heat add half the butter and remaining olive oil to the pan. Once the pan is to temperature, seer chicken until brown, about 15 minutes on each side, basting chicken with butter and juices from the bottom of the pan.Watch that the bottom of the pan does not burn, butter has a higher smoke point than oil. Remove the now golden-brown chicken to rest on a platter or dish, uncovered, in a warm spot..
6. Drain any excess chicken fat from your pan and add mushrooms, shallots and garlic to the now golden, hot pan and season with pepper only. Add remaining butter, and saute until golden. Deglaze pan with brandy, scraping all the brown bits off the bottom to dissolve. Add white wine and reduce over medium heat by about two thirds..
7. Take reduced chicken stock in second pot, and strain liquid directly into pan, add veal stock and tomatoes continue to simmer over medium high heat, uncovered, about two minutes. Add salt pork lardons and stir to combine, as sauce simmers, the lardons to soften, add chopped tarragon and parsley to the sauce and stir, cooking over medium-low heat about 4 minutes..
8. Check seasoning level, adjust as needed and immediately return the chicken to the pan, on top of the sauce to warm, and steam to be sure the chicken is hot, three to five minutes..

It's made with The Chasseur Sauce, from the French word for "hunter," is served with venison, rabbit. Farinez et secouez-le pour faire tomber Sortez le cocotte du four, dégraissez la sauce avec une cuillère à soupe. Sauce Chasseur is the perfect sauce to serve with wild game including rabbit, venison, and wild fowl but is also great on beef, pork or chicken. Chasseur is the French word for. In the same skillet, sauté shallots in butter until they are clear, not brown.