The chicken hunter style or (poulet saut\u00e9 chasseur) is a classic French stew made with saut\u00e9ed pieces of chicken, which are braised using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley). it is best made using a cast iron Dutch oven. Best served with a side of potatoes or quality tagliatelle and a bottle of dry white wine like a Muscadet wine.<\/p>\n
Brown chicken stock:<\/strong><\/p>\n Sauce:<\/strong><\/p>\n Start cooking the chicken pieces:<\/strong><\/p>\n Season each chicken piece<\/strong> with salt<\/strong> and pepper<\/strong> and dredge them in plain flour.<\/strong> Melta TBS of butter<\/strong> in a Dutch oven or saut\u00e9 pan and wait for the butter<\/strong> to stop foaming. Add the chicken pieces<\/strong> one by one in the pan (skin side down)<\/strong> and cook for a few minutes. When the skin is light brown turn the thighs<\/strong> over and brown the other side. When done cover the pan and continue to cook in the oven at 400\u00b0F for 15 minutes<\/p>\n Start the sauce “Chasseur”<\/strong><\/p>\n Start by quickly washing and chopping the mushrooms.<\/strong> then the pan out of the oven, remove the chicken pieces<\/strong> and place them on a tray to keep them warm and reserve on the side to allow them to rest. Place the pan you used to cook the chicken<\/strong> on the stove on medium heat, add the mushrooms<\/strong> in and saut\u00e9 them for 1 or 2 minutes. Remove the excess of fat<\/strong> (if any), add the chopped shallots<\/strong> and let them sweat a little bit. Flambe with the cognac,<\/strong> then deglaze with the white wine.<\/strong> Reduce until a TBS worth of wine<\/strong> is left. add in the brown chicken stock,<\/strong> turn the heat back on low and let the stock reduce for a few minutes.<\/p>\n Finish the sauce Chasseur<\/strong><\/p>\n Chop the tarragon<\/strong> and parsley<\/strong> finely, about two TBS each. Check the sauce<\/strong> for seasoning<\/strong> and adjust if necessary. Take the pan off the heat and incorporate a TBS of butter<\/strong> in the sauce<\/strong> by stirring slowly. add a TBS of tarragon<\/strong> and parsley<\/strong> to the sauce<\/strong> and stir again. Add the chicken pieces<\/strong> in the pan and warm up on a very low heat (the sauce must not boil!!) for a few minutes until the chicken<\/strong> is warm enough to be served.<\/p>\n Plate and serve<\/strong><\/p>\n Use a large dish (or individual plates) place the chicken pieces<\/strong> in the dish and cover the chicken<\/strong> with the warm sauce.<\/strong> Finish off by sprinkling the last TBS of freshly chopped parsley<\/strong> and tarragon<\/strong> over the meat<\/strong> and serve.<\/p>\n Side dish suggestions:<\/strong><\/p>\n Yield: 4 Servings The French Cooking Academy The chicken hunter style or (poulet saut\u00e9 chasseur) is a classic French stew made with saut\u00e9ed pieces of chicken, which are braised using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley). it is best made using a cast iron Dutch oven. Best served with a side of potatoes or quality tagliatelle and a bottle of dry white wine like a Muscadet wine. 2lb bone-in chicken…<\/p>\n\n
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\nPrepare the garnish:<\/strong>
\nPreheat oven to 400\u00b0F.Trim and slice the mushrooms.<\/strong> Peel and chop the shallots.<\/strong> wash the parsley<\/strong> and tarragon<\/strong> and when done, reserve in the fridge.<\/p>\n\n\n
\n Vegetables<\/strong><\/td>\n Starches<\/strong><\/td>\n<\/tr>\n \n Green Beans<\/td>\n Tagliatelle<\/td>\n<\/tr>\n \n Asparagus<\/td>\n Steamed Potatoes<\/td>\n<\/tr>\n \n Broccoli<\/td>\n Mashed Potatoes<\/td>\n<\/tr>\n \n Green Salad<\/span><\/td>\n Noodles<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"