Chicken Chasseur

This is one of my favorite dishes I learned to prepare in culinary school. Chasseur is a classic French sauce that works well with braising. This was on of the dishes we could get as for our black box exam. Each “mother sauce”, has a bunch of “small sauces” that they are used to create. In most fine dinning restaurants, the Chef will always have the five mother sauces, Béchamel, Tomato, Velouté, Espagnole (brown sauce), and Hollandaise. Béchamel and Tomato are the most prevalent. The sauce used in this recipe is Demi-glace, which is made from brown sauce and stock, reduced. What I do, because I don’t have brown sauce on hand all the time, is make a roux (like making gravy with butter & flour) and once it’s browned, pour my chicken stock in. I’ll usually season really well, but don’t make it too thick, add some tomato puree, and season it very well, and you have your mock Demi-glace. I’ll post the real recipe for brown sauce later. This dish is absolutely delicious, impressive to your guest, but very inexpensive to make. I usually us leg quarters. ENJOY!

Yields: 10 servings (½ chicken each)

5 Chickens
1 c flour
TT Salt
TT Pepper
2 fl oz Oil (4 tbsp)

Sauce:

2 oz Shallots or onions, finely chopped
8 oz Mushrooms, sliced
8 fl oz White wine (1 c)
1½ pt Demi-glace (see above for clarification)
8 oz Tomatoes, peeled seeded, and small-diced (concassé) OR 4 oz canned diced tomatoes
TT Salt
TT Pepper
2 tbsp fresh Parsley, chopped

1. Cut the chickens into 8 pieces (or buy already cut up), season flour with salt & pepper.
2. Heat the oil in a large sauté pan. Coat chicken in flour and brown well on all sides.
3. Remove the chickens from the pan. Cover and keep them hot.
4. Add the shallots and mushrooms to the pan and sauté lightly without browning.
5. Add the white wine and reduce by ¾ over high heat .
6. Add the demi-glace and tomatoes and bring to a boil. Reduce slightly. Season with salt and pepper.
7. Place the chickens in the sauce. Cover and simmer slowly on the stove or the oven at 325°F/165°C, about 20-30 minutes, until done.
8. When the chicken is done, remove it form the pan and reduce the sauce slightly over high heat. Add the chopped parsley and check the seasonings.
9. Serve ½ chicken, and cover with about 3 oz of sauce.





Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".