Monday, August 03, 2009
Poulet Saute' Chasseur, or Chicken Chasseur as it's known to us mortals, is definitely on my list of top ten chicken meals.
"A chicken saute is one of the classics of French cooking. Quick to prepare, it lends itself to endless variation. Since this dish reheats successfully, it is also convenient for entertaining."
1/4 cup flour
3 pounds chicken
2 tbsp olive oil
3 small onions (I used a big fat videllia)
8 ounces mushrooms, quartered
2 cloves garlic, crushed
1/4 cup white wine
1/2 cup chicken broth
3/4 pounds tomatoes, peeled, seeded and chopped OR 1 cup canned crushed tomatoes
salt and pepper
1. Put flour in plastic bag and season with salt and pepper. One at a time, drop chicken pieces into bag and shake to coat with flour.
2. Heat the oil in a heavy casserole. I used my beloved Le Cresuet. Fry the chicken over medium heat, turning as necessary. Transfer to a dish to keep warm after all pieces are cooked.
I washed the mushrooms and let drain in colander.
3. Pour off all but 1 tbsp. fat from pan. Add onions, mushrooms and garlic. Cook until golden, stirring frequently.
4. Return chicken to casserole and add to the onion mixture. Add wine and bring to near boil, then stir in broth and tomatoes.
If you had to pare down to five recipe books...which ones would you pick?!
5. Reduce heat, cover and simmer over low heat until chicken is tender and juices run clear.
We served this over rice as the juices saturated the hot rice, making a nice side.
This is another great recipe from the French cookbook by Carole Clements and Elizabeth Wolf-Cohen.