Best Poulet Chasseur Recipes

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POULET SAUTE CHASSEUR



Poulet Saute Chasseur image

Provided by Food Network

Number Of Ingredients 18

2 (11/2 pound) chickens, quartered
1 1/2 ounces clarified butter for browning
Salt and pepper to taste
10 1/2 cups brown veal stock or brown chicken stock, enriched with browned trimmings
3 ounces carrots, medium chop
3 ounces onions, medium chop
2 tablespoons tomato paste
1 Bouquet Garni (thyme, parsley stems, peppercorns, bay leaf, all wrapped in cheesecloth)
9 ounces sliced mushrooms
1 shallot, small dice
2 ounces cognac
2 ounces white wine
20 ounces enriched stock
1 tablespoon tomato concasse
3 ounces unsalted butter
Salt and pepper to taste
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped chervil

Steps:

  • Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. 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. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.

HUNTER'S CHICKEN (POULET CHASSEUR)



HUNTER's CHICKEN (Poulet Chasseur) image

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

2 1/2 pound(s) chicken thighs bone-in and skin on
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
2 tablespoon(s) clarified butter
1/2 cup(s) shallots, finely chopped
3 large cloves garlic, pressed
3/4 pound(s) mixed mushrooms, quartered
2 tablespoon(s) unbleached all-purpose flour
1/2 cup(s) dry white wine
1/3 cup(s) cognac or brandy
2 tablespoon(s) tomato paste
1 cup(s) low-sodium beef broth
1 cup(s) low-sodium chicken broth
1 teaspoon(s) dried rosemary, chopped
1 teaspoon(s) dried tarragon
1 large bay leaf
1 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)
1 tablespoon(s) fresh chopped parsley, for garnish

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

POULET CHASSEUR



Poulet Chasseur image

Provided by Regina Schrambling

Categories     dinner, main course

Time 45m

Yield 4 - 6 servings

Number Of Ingredients 15

1 chicken, about 3 pounds
1/2 pound fresh shiitake or domestic mushrooms
6 shallots
1/2 cup flour
Salt and freshly ground black pepper to taste
1/4 cup olive oil
2 teaspoons mushroom or regular soy sauce
1 teaspoon dried thyme
1 teaspoon dried marjoram leaves
1 teaspoon dried tarragon
1 cup dry vermouth
1 1/2 cups chicken stock
1/4 cup tomato paste
1 cup canned crushed tomatoes
1 bay leaf

Steps:

  • Have the butcher cut the chicken into eight serving pieces.
  • Wipe the mushrooms clean and thinly slice the caps, discarding any tough stems. Peel the shallots and slice them thinly. Set aside.
  • Combine the flour and salt and pepper to taste in a shallow dish and set aside. Preheat the oven to 350 degrees.
  • Heat the olive oil in a Dutch oven or large flameproof casserole over medium-high flame. Dredge half of the chicken pieces in the seasoned flour, shaking off the excess. Carefully place the pieces in hot oil in the pot. Cook until lightly browned on all sides. Transfer to a platter lined with paper towels and repeat with the remaining chicken pieces.
  • When all the chicken has been browned, add the shallots and shiitakes to the pan and sprinkle with thyme, marjoram and tarragon. Saute over medium-high heat, stirring constantly, until the vegetables are wilted, about two to three minutes. Add the vermouth and cook until reduced by about half.
  • Return the chicken parts to the pan. Stir in chicken stock, tomato paste, tomato puree and bay leaf. Season with coarsely ground pepper and bring to a boil. Transfer the Dutch oven to the oven and cook for 25 to 30 minutes, until the chicken is done.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 23 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 8 grams, Sodium 1157 milligrams, Sugar 10 grams, TransFat 0 grams

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