Categories: French
Ingredients
- Base Ingredients
- 1kg chicken
- 40grams plain flour
- 30grams butter
- For the Brown Chicken Stock
- 500grams chicken bones
- 50grams carrots
- 50grams yellow onions
- 500ml veal stock
- 10grams tomato paste
- 1clove garlic
- 1 bouquet garni
- For the Sauce
- 25grams Shallots
- 100grams mushroom
- 25ml cognac
- 50ml white wine
- 500 ml chicken stock
- 10 grams butter
- 1 tablespoon tarragon
- 1 tablespoon parsley
- 1 pinch salt
- 1 pinch pepper
Directions
-
PREPARE THE GARNISH
-
Wash, trim, and chop the mushrooms. Peel, and chop the shallots. Wash and chop the parsley and tarragon. Reserve all in a container in the fridge.
-
2
- Done
- 10mn
-
START COOKING THE CHICKEN PIECES
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Coat each chicken piece in plain flour, and season with salt and pepper. Melt a tablespoon of butter in a dutch oven or saute pan. When the butter is foaming, add the chicken pieces one by one with the skin-side down. Leave to cook for a few minutes. Turn each thigh over to brown evenly. When the thighs have colour, cover the pan and continue to cook in the oven at 200 c /400 F for 25 minutes. Then remove the chicken pieces and reserve on a separate tray to rest and keep warm.
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3
- Done
-
START THE SAUCE “CHASSEUR”
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Saute the mushrooms in a pan on medium heat for 1 or 2 minutes. Add the chopped shallots and let them sweat. Flambe with cognac, then deglaze with white wine. Allow to reduce until a tablespoon worth of liquid is left. Add the brown chicken stock, turn you heat back on low and let the stock reduce for a few minutes.
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4
- Done
-
FINISH THE SAUCE CHASSEUR
-
Take the pan off the heat and slowly stir in a tablespoon of butter to the sauce. Add a tablespoon of tarragon and parsley to the sauce, and stir again. Finally, add the chicken pieces, and warm the pan up on a very low heat for a few minutes.
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5
- Done
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PLATE UP THE CHICKEN CHASSEUR AND SERVE
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To serve, cover each chicken thigh with warm sauce, and sprinkle with more freshly chopped parsley and tarragon.