Recipe - Poulet Saute Chasseur

CHICKEN
2 Chickens; quartered (11/2
; pound)
1 One half ounce Clarified butter for
browning
Salt and pepper to taste

ENRICHED STOCK
10 One half cup Brown veal stock or brown
chicken stock; enriched
with
; browned trimmings
3 ounce Carrots; medium chop
3 ounce Onions; medium chop
2 tablespoon Tomato paste
1 Bouquet Garni; (thyme,
parsley
; stems, peppercorns,
; bay leaf, all
; wrapped in
; cheesecloth)

FOR THE SAUCE
9 ounce Sliced mushrooms
1 Shallot; small dice
2 ounce Cognac
2 ounce White wine
20 ounce Enriched stock
1 tablespoon Tomato concasse
3 ounce Unsalted butter
Salt and pepper to taste
1 tablespoon Finely chopped tarragon
1 tablespoon Finely chopped chervil

Preheat the oven to 375 degrees.

Quarter the chickens. Be careful to leave the breasts covered with skin. Be
sure the oyster is left attached to the leg. Remove the thighbone and
carefully cut off the drumsticks. Reserve until needed.

In a large heavy bottomed stock pot, brown the bones and trimmings from the
chickens with the chopped carrots and onions. Pour off the excess fat and
moisten with the chicken or veal stock. Add the tomato paste and the
bouquet garni. This produces an enriched stock for the sauce. Cook at a low
simmer for 40 to 45 minutes, then strain and skim off any excess fat.

Next gather all ingredients for the sauce, and measure out the wine and
cognac.

To assemble the dish, season the chicken with salt and pepper. In a large
saute pan heat clarified butter and brown the chicken skin side down.

When the chicken is browned, remove it from the pan and into a 375 degree
oven.

Remove excess fat from the pan, return the pan to the heat and saute the
mushroom slices. After 2 minutes add the chopped shallots and saute for a
couple of minutes longer.

Remove the pan from the heat and add the Cognac. Return the pan to the heat
and ignite the Cognac. When the flames have died down add the white wine.
Reduce by half.

Strain the reinforced stock and skim off any fat that has floated to the
top. Add the stock to the mushroom mixture and continue reducing.

Add the tomato concasse.

When the sauce begins to thicken and coats the back of a spoon, swirl in
the butter. Once the butter is incorporated and the chopped chervil and
tarragon to taste.

To assemble the dish, remove the chicken pieces from the oven. Remove the
breastbone from the chicken breast. The advantage to removing the
breastbone after cooking is that it helps the breast keep its shape and
remain moist during cooking. Since breast tend to cook more quickly than
thighs, removing the thighbone and leaving the breastbone intact during
cooking ensures that the two are done at the same time.

Place 1 piece of white meat and 1 piece of dark on a clean plate and cover
with the sauce. Garnish with chopped chervil and tarragon and serve
immediately.

Converted by MC_Buster.

Per serving: 7367 Calories (kcal); 537g Total Fat; (68% calories from fat);
525g Protein; 37g Carbohydrate; 2902mg Cholesterol; 2394mg Sodium Food
Exchanges: 0 Grain(Starch); 72 One half Lean Meat; 7 Vegetable; 0 Fruit;
62 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0033

Converted by MM_Buster v2.0n.