Name: Poulet Sauté Chasseur (Chicken Chasseur)
Prep time: 1 h
Total time: 1 h
Yield: Serves 4
Cuisine: French
Ingredients: 50 milliliters (3½ tablespoons) dry white wine; One 1.5-kilogram (3-pound, 5-ounce) chicken, including gizzard, neck, and heart, prepared for cooking; 500 milliliters (2 cups plus 2 tablespoons) Brown Chicken Stock or Brown Veal Stock; Bouquet garni; Up to 5 grams (1 teaspoon) cornstarch, if necessary; Coarse salt and freshly ground pepper to taste, optional; 5 grams (1 tablespoon) finely chopped fresh tarragon; 25 grams (1 tablespoon plus 2 teaspoons) unsalted butter; 45 milliliters (3 tablespoons) clarified butter; 125 grams (4⅓ ounces) mushrooms, émincé; 60 grams (2 ounces) carrots, mirepoix; 15 milliliters (1 tablespoon) vegetable oil; 60 grams (2 ounces) onions, mirepoix; Coarse salt and freshly ground pepper to taste; 25 grams (1 ounce) shallots, ciselé; 5 grams (1 tablespoon) finely chopped fresh chervil; 40 milliliters (2 tablespoons plus 2 teaspoons) cognac; 15 grams (1 tablespoon) tomatoes concassé; 250 milliliters (1 cup plus 2 tablespoons) enriched stock from chicken preparation

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

One 1.5-kilogram (3-pound, 5-ounce) chicken<

Method

Prepare your mise en place.

Using a chef’s knife, cut the chicken into quarters, keeping the breast skin intact and leaving the oyster attached to the leg. Expose the thighbone and manchonner the ends of the drumsticks and wings. Reserve all bones and trimmings as well as the gizzard, neck, and heart.

Using a chef’s knife, chop the reserved chicken bones and trimmi