Poulet Saute Chasseur
Poulet saute chasseur or hunter’s chicken is a chicken dish that is part of the French cuisine. Hunter’s chicken shares the same literal name as chicken cacciatore in Italy (cacciatore means “hunter” in Italian).
Sauce chasseur, also known as chasseur sauce or hunter’s sauce, is a rich brown sauce made with wine and mushrooms. Its name comes from the French word chasseur, which means “huntsmen,” a reference to its origins as a sauce for wild game. This classic French country dish will tantalize your taste buds as you amaze your family with your culinary skills. And the best part is just how easy it is to make.
What is chasseur sauce?
Chasseur sauce or hunter’s sauce is a rich brown sauce made with tomatoes, mushrooms, onion, garlic. It us one of the derivatives of French mother sauce (Espagnole).
How to make chasseur sauce?
In a pan, add oil, saute onion and garlic until the raw smell goes, then add wine( I prefer white wine) and deglaze the pan, `then add mushrooms, bell peppers and saute, then add tomatoes, finally add brown stock, season it and let it reduce.
How to make brown stock?
Brown stock is usually a flavored water made from browned beef or lamb with other vegetable trimmings and cooked over night for the flavor to be infused.
These stocks enhance the taste of the sauce or the dish. It gives a new flavor to the dish.
METHOD:
- In a pot, add oil, and add onion and cook till browned.
- Add Carrots, celery, leeks and cook till they are little roasted for about 5 minutes.
- Add the beef bones or lamb bones and cook till they are roasted completely for about 20 minutes in low flame.
- Add seasonings and bouquet garni( thyme, pepper, rosemary, cloves, bayleaf). Add water and let it simmer for about 2 hours in low flame.
FRENCH DISHES
POULET SAUTE CHASSEUR
Poulet saute chasseur also known as hunter's chicken made from chicken usually wild meat, mushrooms, wine and cooked with chasseur sauce.
Ingredients
Instructions
Make Poulet saute chasseur
-
MARINATE THE CHICKEN
Season Chicken with salt and pepper.
Dredge Flour and keep it aside. -
In a pan, add oil, seal the dredged chicken 30-40 secs on either sides.
In the same pan add onion, garlic and saute.Add white wine and deglaze.
Now add Diced tomatoes, bell peppers and sliced mushrooms.
-
Now add brown stock and add the sealed chicken. Cook it in low flame for about 15 minutes.
Add seasonings like salt white pepper powder and rosemary.
Serving Size 120g
Servings 2
- Amount Per Serving
- Calories 304kcal
- Calories from Fat 14.4kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 2.3g12%
- Cholesterol 58mg20%
- Sodium 577mg25%
- Potassium 501mg15%
- Total Carbohydrate 16.2g6%
- Dietary Fiber 2.6g11%
- Sugars 3.3g
- Protein 26.1g53%
- Calcium 4 mg
- Iron 20 mg
- Vitamin D 900 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.