3198 Poulet Sauté Chasseur

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and sauté them in butter and oil. Arrange in a deep dish, cover and keep warm.

In the same pan quickly cook 125 g ( oz) sliced mushrooms then add 3 finely chopped shallots; moisten with 1 dl ( fl oz or ½ U.S. cup) white wine and ¼ dl (1 fl oz or ⅛ U.S. cup) brandy and reduce by half. Add 1 dl ( fl oz or ½ U.S. cup) tomato-flavoured Sauce Demi-glace and a pinch of chopped tarragon and chervil. Pour this sauce over the chicken and sprinkle with a little coarsely chopped parsley.