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Poulet saute chasseur
Poulet saute chasseur

Before you jump to Poulet saute chasseur recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Eating Apples Is Good.

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*We hope you got benefit from reading it, now let’s go back to poulet saute chasseur recipe. You can cook poulet saute chasseur using 20 ingredients and 8 steps. Here is how you do that. *

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

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