Poulet Saute Chasseur Recipes

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.

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.

Steps:

• Preheat the oven to 350 F.
• Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
• Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
• While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
• Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
• Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
• Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.