Hunters Chicken Poulet Chasseur Recipes
HUNTER'S CHICKEN (POULET CHASSEUR)
This flavorful French classic savory recipe is a great one to have in your folder.
Provided by Francine Lizotte @ClubFoody
Categories Chicken
Number Of Ingredients 18
Steps:
- Season thighs generously, skin side up, with salt and pepper; set aside
- In a Dutch oven over medium-high heat, add clarified butter and when it gets hot, working in batches, add thighs skin side down. Season the top side well with salt and pepper and cook until brown, about 3 to 4 minutes per side.
- Transfer to a plate or bowl and set aside while cooking the others.
- Once the thighs are cooked, reduce heat to medium and remove fat from the pot keeping about 2 tbsp. Add mushrooms and sauté for 4 to 5 minutes.
- Add shallot, and garlic; sauté for 1 minute.
- Add flour and stir to coat; cook for 2 minutes stirring constantly.
- Deglaze with wine and brandy, scraping the bottom of the pot and let it cook until almost evaporated, stirring and scraping often.
- Add tomato paste, beef broth, chicken broth, rosemary and tarragon. Bring to a boil before returning the chicken thighs including any accumulated juices.
- Cover, reduce the heat to medium-low and simmer for 45 minutes.
- When time is up, remove the lid and scrape the bottom of the pot. Bring the heat to medium and when it starts simmering again, set the timer for 5 minutes; adjust the seasoning if necessary.
- Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Place a thigh over mashed potatoes, spoon sauce on top and sprinkle on some fresh chopped parsley
- To view this recipe on YouTube, click on this link >>>> https://youtu.be/hR-qS9SR7WU
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- 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.
- Coat each chicken piece in plain flour, and season with salt and pepper. Melt a tablespoon of butter in a dutch oven or saute pan. When the butter is foaming, add the chicken pieces one by one with the skin-side down.
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- Blanch, peel, de-seed and chop tomatoes; comcassé (in small, seedless half inch cubes). Reserve until needed.
- In the traditional method, each piece of chicken contains only one bone. To achieve this, remove first the back and then the thigh bone; cutting them away cleanly to the top of the leg joint. (This will help accelerate your cooking time and make it easier to eat.) Fold over the skin and flesh of thigh to form a neat package (you can tie it if you want) and reserve. In a small pot, add one tablespoon of olive oil, over medium heat, until liquid and hot and then add remaining bones (thigh, back and any extra bits) and brown well before turning (about 6 minutes/side). This is a brown stock recipe, be sure to get lots of colour on those bones.
- While bones are browning, cut mushrooms, shallots, garlic and herbs, reserve remains (ie: ends of mushrooms, shallots, even the skins off the tomatoes for flavour). 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 etc. to stock to give it lots of flavour, simmering over low heat for about 30 minutes to reduce bay about half, while you cook the rest of the dish.
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