Poulet sauté chasseur
Ingredients List
1 pc poulet/chicken
50ml huile/oil
sel et poivre/salt and pepper
30ml cognac/cognac
==Garniture/Garnish==
50g beurre/butter
250g champignons/mushrooms
2 pcs echalotes/shallots
200g tomates/tomatoes
==Sauce/Sauce==
20g farine/flour
30g tomates concentrees/tomato paste
100ml vin blanc/white wine
250ml fond brun de veau/brown veal stock
1 pc bouquet garni/bouquet garni
1 pc gousse d'ail/clove of garlic
1 br persil/parsley
1 br estragon/tarragon
1 br cerfeuil/chevril
sel/salt
Cooking method: Saute
Break the chicken down into four pieces. Habiller and remove the wishbone. Starting with the chicken thing, cut off towards the spine, making sure you get the solylaise by scooping underneath. Bend back the articulation, and a bone will pop out. Cut around the articulation. cut off the ribs and spine. Carve the bones until only 3 bones left in Chicken breast. The chicken thigh can be broken down to only the non-drumstick bone. Manchonner the bones. Dry meat well.
Make sauce with extra chicken parts. Chop up and dry well. Saisir, remove chicken parts and drain well. Pincer tomato paste. Put chicken parts back in, Singer with flour. White wine to deglace. Add veal stock, and any peelings fromt he garniture. Add bouqet garni and garlic to the sauce last.
Ciseler shallots, mushrooms should be cut into quarters. Saisir the mushrooms, and then suer the shallots. Add the tomato concasse last. Salt to taste.
Season the chicken and saute in large pan in olive oil. When cooked, remove chicken and oil, deglacer with cognac. Pass sauce through chinois onto large pan. Reduce. Add hache taragon and parsley at the last minute.
Serve with sauce on bottom of serving tray. Chicken on top, Lustre. Don't forget papilottes for the legs.
Comment: Lots of different techniques and small details, for example the papilotte.
Tools required: Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.
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