Poulet Chasseur

Name: Poulet Chasseur
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: France
Ingredients: 400 ml chicken stock; bunch of flat-leaf parsley, chopped; 50 g butter; 200 ml white wine; bunch of tarragon, chopped; 1 tablespoon tomato purée; 3 tbsp olive oil; 50 g plain flour; 3 shallots, chopped; 2 cloves of garlic, crushed, peeled and chopped; 300 g brown mushrooms, cleaned and sliced; bunch of chervil, chopped; 2 small free-range chickens, each cut into 6 pieces

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This traditional dish relies on the quality of its ingredients. Free-range chickens are the best, locally bred and fed on corn.

Ingredients

50 g butter
3 tbsp olive oil
2 small free-range chic

Europe
France
Main course
Mediterranean

Method

Heat the butter and oil in a flameproof casserole and cook the chicken pieces (a few at a time) on each side until browned. Remove from the casserole and put aside. Add the shallots, garlic and sliced mushrooms to the pot and cook over a low heat for 8 minutes, then sprinkle in the flour and mix well so that it absorbs the oil. Slowly add a little wine, stirring constantly until blended. Repeat