Some cosmetic changes in preparation for larger site changes in the works.


REC: Chicken Chasseur. Jacques invited friends over and kicked me out of the kitchen...

Veteran Member
8089 posts
Joined: Dec 14, 2005


Posted to Thread #19013 at 8:20 pm on Sep 20, 2010

OK, he let me make a side dish or two, but he insisted on this untried recipe for one of his childhood favorites. Despite the typos, it was excellent! I was skeptical looking at the ingredients but with a good kosher chicken, homemade stock, mushrooms and cognac--it was really good and easy to make. The leftovers were better.

He used onion and garlic instead of shallots, and didn't wipe out the pan after browning the chicken--a sin in France--but just removed some of the fat. Otherwise he followed the recipe closely.

Poulet Sauce Chasseur

Time 45 minutes
Serves 6


8 pieces free range chicken
2tablespoons butter
2 tablespoons olive oil
salt and fresh ground black pepper
8 oz mushrooms cleaned and sliced
3 shallots finely chopped
1 tablespoon flour
1/4 cup cognac
1/2 cup white wine
1/2 cup chicken stock or chicken bouillon
2 tablespoon tomaoto paste
2 tablespoons chopped flatleaf parsley

How to make it:

in a cheavy cooking pot melt i tablespoon butter and 1 tablespoon olive oil. fry oil on both sides till golden brown. Sprinkle with salt and pepper. and remove from pot. drain pan from dripping and wipe clean with a paper towel. return pot to heat, add butter and oil add shallots and cook gently for 3 minutes,add mushrooms and cook stirring for about 10 minutes. sprinkle mushroom with flour and cook for another minute stirring constantly, add cognac, wine and chicken stock. and stir in tomato paste, add browned chicken bring to simmer. cover and simmer for about 35-40 minutes or till chicken is done. ladle in a deep dish and sprinkle with parsely

thats all to it.....


Other messages in this thread: