Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, poulet saute chasseur. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Poulet saute chasseur is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Poulet saute chasseur is something which I’ve loved my entire life. They are nice and they look fantastic.

Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Poulet Sauté Chasseur, or Hunter's Chicken, crisp sauteed chicken served with a hearty sauce made with tomatoes, mushrooms a splash of white wine and brandy, flavoured with tarragon, this is a French classic, with a little Gypsy twist.

To get started with this particular recipe, we must prepare a few components. You can cook poulet saute chasseur using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Poulet saute chasseur:

1. Take to taste Salt and pepper
2. Prepare 6 large Roma tomatoes
3. Make ready 4 chicken legs, thigh & back attached
4. Prepare 2 tablespoons olive oil (divided)
5. Take 1 sprig fresh thyme
6. Take 4 whole peppercorns
7. Prepare 2 sprigs parsley
8. Prepare 1 sprig tarragon
9. Get 1 bay leaf
10. Make ready 6 ounce piece of salt pork, cut into lardon strips
11. Get 1/4 cup butter (divided)
12. Get 1/2 pound raw mushrooms, sliced
13. Make ready 2 shallots, chopped fine
14. Get 2 cloves garlic, chopped fine
15. Prepare 2 tablespoons (ish) brandy
16. Get 1 cup dry white wine
17. Prepare 2 1/2 cups veal stock (substitute: beef stock)
18. Prepare 2 teaspoons chopped tarragon
19. Take 1 teaspoons chopped parsley
20. Get Optional: parsley & tarragon for garnish

Return the chicken parts to the pan. Chicken chasseur (literally hunter's chicken) is a fast, one-pot dish. The French classic combines mushrooms and chicken in a tomato and white-wine sauce. It is a classical French stew made with sauteed pieces of chicken , there are several ways of cooking it in different cuisines ,Chasseur is called hunter sau.

Steps to make Poulet saute chasseur:

1. Blanch, peel, de-seed and chop tomatoes; comcassé (in small, seedless half inch cubes). Reserve until needed.
2. Cut & Fold over the skin and flesh of thigh to form a meat package In a small pot, add one tablespoon of olive oil, over medium heat, until liquid and hot and then add remaining bonesand brown well before turning
3. While bones are browning, cut mushrooms, shallots, garlic and herbs.Then drain off excess fat from now browned and cooked, bones. Cover with water and return to stove over medium low heat, add thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf to stock as it begins to simmer. Add also the remains of the shallots, mushrooms, tomatoes to stock to give ti lots of flavour, simmering over low heat for about 30 minutes to reduce bay about half.
4. In a large, deep sauté pan, sauté lardons over medium heat until golden brown then remove, drain, and de-grease the pan. Reserve cooked salt pork cubes at room temperature. Do not rinse your pan, that golden colour on the bottom of the pan is FLAVOUR.
5. Season the prepared chicken pieces with salt and pepper, over medium heat add half the butter and remaining olive oil to the pan. Once the pan is to temperature, seer chicken until brown, about 15 minutes on each side, basting chicken with butter and juices from the bottom of the pan.Watch that the bottom of the pan does not burn, butter has a higher smoke point than oil. Remove the now golden-brown chicken to rest on a platter or dish, uncovered, in a warm spot.
6. Drain any excess chicken fat from your pan and add mushrooms, shallots and garlic to the now golden, hot pan and season with pepper only. Add remaining butter, and saute until golden. Deglaze pan with brandy, scraping all the brown bits off the bottom to dissolve. Add white wine and reduce over medium heat by about two thirds.
7. Take reduced chicken stock in second pot, and strain liquid directly into pan, add veal stock and tomatoes continue to simmer over medium high heat, uncovered, about two minutes. Add salt pork lardons and stir to combine, as sauce simmers, the lardons to soften, add chopped tarragon and parsley to the sauce and stir, cooking over medium-low heat about 4 minutes.
8. Check seasoning level, adjust as needed and immediately return the chicken to the pan, on top of the sauce to warm, and steam to be sure the chicken is hot, three to five minutes.

Chicken chasseur or should I say Poulet Saute Chasseur in French, is a wonderfully flavoured chicken dish which makes a deliciously easy meal for your family or for entertaining. Colourful and appetising, a dish so easy to fall in love with. It's a dish that is going to please everyone and also one that is so warming and welcoming on a chilly evening. Hunter's chicken (chicken chasseur; French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon.

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