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

RECIPE:
J

joe

Well-known member
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

Ingredients:

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.....

http://www.grouprecipes.com/101268/poulet-sauce-chasseur.html

 
My Mom said the best meal she ever ate was...

...any home-cooked meal prepared by someone else.

This recipe sounds very good. I often find simple recipes to be greater than the sum of their respective parts.

Michael

 
Braised rice and sauteed yellow and green zucchini I also did braised leeks au

gratin--but I don't think it really complemented the dish. It would have been better with a simple roast chicken.

I'll post the recipe anyway.

 
REC: Braised Leeks au Gratin. I read two different Julia recipes and sort of winged it...

I cut the larger leeks in half and left the small ones whole, ending up with about a dozen pieces, then put them in a wide skillet with water and chicken stock to cover and a little butter. I cooked them long and slow. loosely covered over low heat, until very tender, then transferred them to a 12" oval gratin dish.

I boiled the juices down to half a cup (and could have just poured them over the leeks and reheated. serving simply braised leeks, but...) then added enough milk to make 2 cups. I made Julia's béchamel sauce with 2-1/2 Tbs. butter, 3-1/2 Tbs. flour, and the two cups of liquid, then whisked in 1/2 cup grated Swiss cheese and seasoned with salt, pepper and nutmeg. I poured the sauce over the leeks and topped with another handful of cheese, and set aside for an hour or two. (I had a deadline to be OUT of the kitchen.) We baked it right before serving until browned.

It was really good and I'll be doing it again for a simpler main dish, or as a first couse, but this menu only needed one sauce.

 
Yep, Jacques wasn't happy with it until the next day. It's hard to taste what you've just cooked.

 
Chicken Chasseur is a wonderful OLD recipe- psst, Joe, sneak in some sour cream next time. Delicious

 
Jacques says his mother used to order it every time they ate out. Now you don't see it anywhere

in French restaurants.

A little cream in the sauce sounds wonderful, but I'd better make it creme fraiche in case I get caught.

 
This DOES sound good. I've got all the ingrediments in house so, it's gonna be dinner tomorrow night

Any tips? The zuccini and rice sounds like a good accompaniment but I'm going to try a garden tomato and lucque olive salad alongside.

I'll also try it the next day . . . an homage to Jacques' "maman".

 
Yes. Or melt down and reshape a chevrolet fender yourself--

like the French did during the war. Remember to fry your oil on both sides.

 
Made it. Ate it. Liked it. But (with apologies to Jacques) because I just can't leave a recipe

unsullied, I added a bit of dijon to the sauce and finished each serving with some truffled salt. It was gewd.

Served it over steamed rice alongside lemon-butter braised Brussels sprouts. Sides weren't inspired but then, neither was I. (These things happen to all men at some point in their lives. Nothing to be worried about. Just got to remember to relax the next time.)

 
As long as it was imported Dijon....

Glad you liked it! I'm thinking some wild mushrooms would be nice. "Chasseur" means "hunter," after all.

 
Addendum: Had some for breakfast this morning. DEFINITELY better Day 2, in fact on Day 2 it's "kill

er."

I know, I know, it's not your "traditional" breakfast food but I've never been a traditional breakfaster.

 
Great! I think we have a keeper. It still feels odd though--no herbs, no reduction, tomato paste

instead of fresh tomotoes, only one pan. Is it too easy?

 
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