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Poulet Saute Chasseur Recipe
|Chicken||4 Pound, cut into serving pieces (2 Kilograms)|
|Mushrooms||1⁄2 Pound, sliced (225 Grams)|
|Shallot||1 , chopped|
|White wine||125 Milliliter (1/2 Cup)|
|Chicken stock||250 Milliliter (1 Cup)|
|Tomato paste||1 Tablespoon|
|Finely chopped tarragon||1 Teaspoon (Fresh Ones)|
|Finely chopped chervil||1 Teaspoon (Fresh Ones)|
|Finely chopped parsley||1 Tablespoon (Fresh Ones)|
|Beurre manie||2 Tablespoon|
Calories 983 Calories from Fat 517
% Daily Value*
Total Fat 57 g88.4%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 322.2 mg
Sodium 558.1 mg23.3%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1.1 g4.3%
Sugars 2.7 g
Protein 96 g192.7%
Vitamin A 24.2% Vitamin C 14.8%
Calcium 9.8% Iron 29.5%
*Based on a 2000 Calorie diet
Reduce the heat and continue frying for 15 minutes.
Add the mushrooms and shallot and fry, stirring, for 3 to 4 minutes or until the chicken is cooked.
Test by inserting the point of a sharp knife into the meat—if the juices run clear the chicken is cooked.
Transfer the chicken to a warm serving dish and keep hot.
Pour the wine into the pan and bring to a boil for 1 minute.
Stir in the stock, tomato paste, brandy, seasoning, tarragon, chervil and 1 teaspoon of the parsley.
If the sauce is too thin, stir in a little beurre manie, until slightly thickened.
Pour the sauce over the chicken, sprinkle the remaining parsley on top and serve.