Hunters Chicken Poulet Chasseur Recipes

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

Steps:

• Season thighs generously, skin side up, with salt and pepper; set aside
• In a Dutch oven over medium-high heat, add clarified butter and when it gets hot, working in batches, add thighs skin side down. Season the top side well with salt and pepper and cook until brown, about 3 to 4 minutes per side.
• Transfer to a plate or bowl and set aside while cooking the others.
• Once the thighs are cooked, reduce heat to medium and remove fat from the pot keeping about 2 tbsp. Add mushrooms and sauté for 4 to 5 minutes.
• Add shallot, and garlic; sauté for 1 minute.
• Add flour and stir to coat; cook for 2 minutes stirring constantly.
• Deglaze with wine and brandy, scraping the bottom of the pot and let it cook until almost evaporated, stirring and scraping often.
• Add tomato paste, beef broth, chicken broth, rosemary and tarragon. Bring to a boil before returning the chicken thighs including any accumulated juices.
• Cover, reduce the heat to medium-low and simmer for 45 minutes.
• When time is up, remove the lid and scrape the bottom of the pot. Bring the heat to medium and when it starts simmering again, set the timer for 5 minutes; adjust the seasoning if necessary.
• Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
• Place a thigh over mashed potatoes, spoon sauce on top and sprinkle on some fresh chopped parsley
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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.