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CHICKEN HUNTER SAUCE RECIPES SKIN
(This will help accelerate your cooking time and make it easier to eat.) Fold over the skin and flesh of thigh to form a neat package (you can tie it if you want) and reserve. To achieve this, remove first the back and then the thigh bone cutting them away cleanly to the top of the leg joint. In the traditional method, each piece of chicken contains only one bone.Blanch, peel, de-seed and chop tomatoes comcassé (in small, seedless half inch cubes).Served with a simple French bread, roasted potatoes or rice pilaf, you’ll see why Poulet Sauté Chasseur is a classic of French Cuisine, and a Gypsy favorite. You will sacrifice a bit of taste but you can make up for it by simmering 2 cups of chicken stock with the leftover bits of mushrooms, and tomatoes to reduce by half (like we do in step 3).
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Then you have a beautiful meal in about an hour. Skip the de-boning and stock making and replace that liquid with a cup of chicken stock (time saved: 20 minutes) and pick things up on step four. Replace the fresh tomatoes with a 19 ounce (540 ml) can of chopped tomatoes (drained) and skip step one (time saved: 15 minutes). Gypsy Tip: Wanna’ shave some time and steps off this recipe? Because we’ve used a salt cured meat, I didn’t add any salt, to this dish, except for the basic seasoning of the chicken, it was perfect without it and the lardons added a chewy layer of salty richness of the sauce. And it will help you practice the art of de-boning, stock and sauce making and sautéing. Tangy tarragon against the acidity of tomato and earthiness of mushrooms this is a dish that fills the kitchen with aroma and warms the belly. Surely there’s room for a little salt pork, non?! Perhaps we could learn something from each other? I’m all for adding white wine, brandy and butter but on the topic of bacon – never leave home without it. The North American version of hunting I’m familiar with, is synonymous with camping it involves beer, baked beans, and bacon. Perhaps there’s no room once they’ve packed the butter, fresh herbs, shallots, tomatoes, white wine, brandy, and veal stock (beef will do). Seems hunters in France don’t have salt pork handy. In the Gypsy version of Poulet Sauté Chasseur, we’ve added ‘lardons’ or salt pork (AKA: French bacon), this is not a traditional ingredient. If the hunting is light, the mushrooms make it meaty enough to be satisfying and tasty. Poulet Sauté Chasseur is a dish served on cold autumn nights, over the camp stove with game birds and foraged mushrooms. It dawned on me the other day that was so busy with my studies, I didn’t get a chance to share recipes with you from my days of classical training, so let’s start here. 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.Īmong my favorite French dishes, I haven’t made Poulet Sauté Chasseur since fancy French cooking school.