Poulet Saute Chasseur
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3400 g
Chicken (quartered)1
Salt90 g
Carrot (medium chop)90 g
Onion (medium chop)2 tbsps
Tomato Paste260 g
Mushroom (sliced)60 g
Cognac60 g
White Wine1 tbsp
Tomato (concasse)90 g
Unsalted Butter1 tbsp
Tarragon (finely chopped)1 tbsp
Chervil (finely chopped)Directions:
1
Preheat the oven to 375 degrees
2
Quarter the chickens
3
Be careful to leave the breasts covered with skin
4
Be sure the oyster is left attached to the leg
5
Remove the thighbone and carefully cut off the drumsticks
6
Reserve until needed
7
In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions
8
Pour off the excess fat and moisten with the chicken or veal stock
9
Add the tomato paste and the bouquet garni
10
This produces an enriched stock for the sauce
11
Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat
12
Next gather all ingredients for the sauce, and measure out the wine and cognac
13
To assemble the dish, season the chicken with salt and pepper
14
In a large saute pan heat clarified butter and brown the chicken skin side down
15
When the chicken is browned, remove it from the pan and into a 375 degree oven
16
Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices
17
After 2 minutes add the chopped shallots and saute for a couple of minutes longer
18
Remove the pan from the heat and add the Cognac
19
Return the pan to the heat and ignite the Cognac
20
When the flames have died down add the white wine
21
Reduce by half
22
Strain the reinforced stock and skim off any fat that has floated to the top
23
Add the stock to the mushroom mixture and continue reducing
24
Add the tomato concasse
25
When the sauce begins to thicken and coats the back of a spoon, swirl in the butter
26
Once the butter is incorporated and the chopped chervil and tarragon to taste
27
To assemble the dish, remove the chicken pieces from the oven
28
Remove the breastbone from the chicken breast
29
The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking
30
Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time
31
Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce
32
Garnish with chopped chervil and tarragon and serve immediately