Poulet Chasseur Recipe
Ingredients
| Porcini mushrooms - 1 oz dried, rinsed of any dirt | ||
| Chicken Broth - 1 cup, defatted, hot | ||
| Olive oil - 6 tablespoons, or more if needed | ||
| Prosciutto | 4 Ounce, thinly sliced | |
| Onion - 1 cup, coarsely chopped | ||
| Garlic | 2 Tablespoon, finely chopped | |
| Shallots | 2 Tablespoon, finely chopped | |
| White mushrooms - 1 pound, stems trimmed, wiped clean, and sliced | ||
| All-purpose flour - 1/2 cup | ||
| Paprika | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Chickens - 2 (2 1/2-3 lbss each), each cut into 8 serving pieces, trimmed of wing tips, rinsed, excess fat removed, and patted dry | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Plum tomatoes | 1 Can (10oz), crushed | |
| Flat-leaf parsley - 1 cup, chopped | ||
Directions
GETTING READY
1) In a bowl with hot chicken broth, soak the porcini mushrooms for 1 hour. Drain, chop the porcini and reserve the liquid.
MAKING
2) In a large non-stick skillet, saute the porcini and prosciutto in the 3 tablespoons heated olive oil on medium heat for 5 minutes.
3) Stir in the onion, garlic, and shallots, then saute for another 5 minutes.
4) Stir in the sliced mushrooms and cook for about 10 minutes, until wilted.
5) In a bowl, mix the flour, paprika, salt, and pepper together. Then coat the chicken in the mixture, shaking off the excess flour.
6) In a large heavy pot, saute the chicken in 3 tablespoons olive oil over a medium-high heat, for about 3 minutes per side, until lightly browned. Saute in batches, adding more oil if required, then turn off the heat.
7) In a small saucepan, heat the brandy and pour over the chicken. Flame the brandy and shake the pot until the flame subsides.
8) Stir in the mushroom mixture and tomatoes with their juices. Then partially cover and simmer over a medium-low heat for 10 minutes.
9) Stir the parsley, adjust the seasonings and simmer for another 30 minutes until the chicken is tender and thoroughly cooked.
SERVING
10) Serve immediately on individual serving plates.
1) In a bowl with hot chicken broth, soak the porcini mushrooms for 1 hour. Drain, chop the porcini and reserve the liquid.
MAKING
2) In a large non-stick skillet, saute the porcini and prosciutto in the 3 tablespoons heated olive oil on medium heat for 5 minutes.
3) Stir in the onion, garlic, and shallots, then saute for another 5 minutes.
4) Stir in the sliced mushrooms and cook for about 10 minutes, until wilted.
5) In a bowl, mix the flour, paprika, salt, and pepper together. Then coat the chicken in the mixture, shaking off the excess flour.
6) In a large heavy pot, saute the chicken in 3 tablespoons olive oil over a medium-high heat, for about 3 minutes per side, until lightly browned. Saute in batches, adding more oil if required, then turn off the heat.
7) In a small saucepan, heat the brandy and pour over the chicken. Flame the brandy and shake the pot until the flame subsides.
8) Stir in the mushroom mixture and tomatoes with their juices. Then partially cover and simmer over a medium-low heat for 10 minutes.
9) Stir the parsley, adjust the seasonings and simmer for another 30 minutes until the chicken is tender and thoroughly cooked.
SERVING
10) Serve immediately on individual serving plates.
Chef
