Poulet saute chasseur. Profitez du service premium et des prix bas chez SIXT sur une large gamme de voitures. Choisissez SIXT, le spécialiste de la location de véhicule premium et luxe. Be careful to leave the breasts covered with skin.

Add the chopped shallots and let them sweat. Flambe with cognac, then deglaze with white wine. Allow to reduce until a tablespoon worth of liquid is left. You can cook Poulet saute chasseur using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Poulet saute chasseur

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

Chicken Chasseur, also known as the hunter's chicken (poulet sauté chasseur) is a popular French poultry dish. It is a flavorful stew that combines chicken and mushrooms in a tomato and white wine sauce. The Ingredients for Chicken Chasseur: To make this Chicken Chasseur, you will need the following ingredients:. POULET SAUTE CHASSEUR SOURCE: A Treasury of White House Cooking by François Rysavy, as told to Frances Spatz Leighton (G.

Poulet saute chasseur step by step

Blanch, peel, de-seed and chop tomatoes; comcassé (in small, seedless half inch cubes). Reserve until needed..
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.
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..
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..
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..
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..
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..
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..

Accords met et vins avec le poulet chasseur. Pour ce poulet chasseur, promenons-nous dans le beau territoire rural de la Côte Saint-Jacques dans l'Yonne avec le vignoble le plus septentrional de toute la Bourgogne. On y trouve de superbes vins tout à fait abordables comme ce blanc unique du Domaine Alain Vignot alliant Pinot Blanc et. Couper les champignons et ciseler les échalotes. Couper les champignons et ciseler les échalotes.