Chicken sauté chasseur

Name: Chicken sauté chasseur
Yield: 4 portions
Ingredients: 50 g Butter or oil; Salt, pepper; 1 Chicken, 1.25-1.5 kg, cut for sauté; 10 g Shallots, chopped; 100 g Button mushrooms, washed and sliced; 3 tbsp Dry white wine; 250 ml Jus-lé, demi-glace or reduced brown stock; 200 g Tomato concassé; Parsley and tarragon, chopped

chef.joana @chefjoana

Chicken chasseur ('hunter's chicken') is a French dish, known in France as poulet chasseur. It consists of fried chicken served hot, with sauce chasseur, which is based on mushrooms, onions or shallots, tomatoes and wine and may also contain stock and various herbs.

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Ingredients

1 to 2 hours

4 portions

50 g Butter or oil
Salt, pepper
1 Chicken, 1.25-1.5 kg, cut for sauté
10 g Shallots, chopped
100 g Button mushrooms, washed and sliced
3 tbsp Dry white wine
250 ml Jus-lé, demi-glace or reduced brown stock
200 g Tomato concassé
Parsley and tarragon, chopped

Cooking Instructions

1

Collect all the ingredients and equipment.
2

Place the butter or oil in a sauté pan on a fairly hot stove.
3

Season the pieces of chicken and place in the pan in the following order: drumsticks, thighs, wings and breast.
4

Cook to a golden brown on both sides.
5

Cover with a lid and cook on the stove or in the oven until tender. Dress neatly in a suitable dish.
6

Add the shallots to the sauté pan, rubbing them into the pan sediment to extract the flavour. Cover with a lid and cook on a gentle heat for 1-2 minutes.
7

Add the washed, sliced mushrooms and cover with a lid. Cook gently for 3-4 minutes, without colour. Drain off the fat.
8

Add the white wine and reduce by half.
Add the jus-lié, demi-glace or reduced stock.
9

Add the tomatoes. Simmer for 5 minutes.
10

Correct the seasoning and pour over the chicken.
11

Sprinkle with chopped parsley and tarragon and serve.
Ballotines of chicken chasseur can be prepared as above or lightly braised (as shown).
12

TIPS: The leg meat takes longer to cook than the breast meat, which is why the drumsticks and thighs should be added first.

Add the soft herbs and tomatoes just before serving.

Healthy eating tips:
Use a minimum amount of salt to season the chicken.
The fat content can be reduced if the skin is removed from the chicken.

Use a little unsaturated oil to cook the chicken, and drain off all excess fat from the cooked chicken.
Serve with a large portion of new potatoes and seasonal vegetables.