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REC: Chicken Chasseur. Jacques invited friends over and kicked me out of the kitchen...
Joined: Dec 14, 2005
Posted to Thread #19013 at 3:20 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
8 pieces free range chicken
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:
- 19013. REC: Chicken Chasseur. Jacques invited friends over and kicked me out of the kitchen... [LINK] - Joe - 3:20pm on 09/20/10 (17)
- My Mom said the best meal she ever ate was... - Michael in Phoenix - 4:17pm on 09/20/10
- Yep, Jacques wasn't happy with it until the next day. It's hard to taste what you've just cooked. [NT] - Joe - 5:36pm on 09/20/10
- sounds yummy. what did you serve with it? [NT] - AngAk - 5:06pm on 09/20/10
- Braised rice and sauteed yellow and green zucchini I also did braised leeks au - Joe - 5:27pm on 09/20/10
- REC: Braised Leeks au Gratin. I read two different Julia recipes and sort of winged it... - Joe - 5:33pm on 09/20/10
- Chicken Chasseur is a wonderful OLD recipe- psst, Joe, sneak in some sour cream next time. Delicious [NT] - CathyZ from Kauai - 11:32pm on 09/20/10
- Jacques says his mother used to order it every time they ate out. Now you don't see it anywhere - Joe - 9:08am on 09/21/10
- This DOES sound good. I've got all the ingrediments in house so, it's gonna be dinner tomorrow night - Steve2 in LA - 3:21pm on 09/21/10
- It's ingredible that you have all the ingrediments. Enjoy! [NT] - Joe - 6:55pm on 09/21/10
- Report back to us after! ((Please)) [NT] - deb-in-MI - 5:37am on 09/22/10
- Made it. Ate it. Liked it. But (with apologies to Jacques) because I just can't leave a recipe - Steve2 in LA - 10:51pm on 09/22/10
- As long as it was imported Dijon.... - Joe - 11:00pm on 09/22/10
- Maybe I shoulda tried a "cheavy cooking pot" . . . next time, I promise. [NT] - Steve2 in LA - 11:19pm on 09/22/10
- Addendum: Had some for breakfast this morning. DEFINITELY better Day 2, in fact on Day 2 it's "kill - Steve2 in LA - 2:03pm on 09/23/10
- Great! I think we have a keeper. It still feels odd though--no herbs, no reduction, tomato paste - Joe - 4:15pm on 09/23/10
- Do I need to buy a "cheavy cooking pot" before trying this?? [NT] - MarilynFL - 6:23am on 09/22/10
- Yes. Or melt down and reshape a chevrolet fender yourself-- - Joe - 8:47am on 09/22/10