RISE & SHINE KAUT43 OKC
You guys know by now I cook (mostly) according to the weather. Well, this past week has been no different. From those gray cold rainy days came a craving that I have not eaten or made in a while… Chicken Chasseur!
So the idea behind classic French, Chicken Chasseur, was that game-hunters would go out and hunt (no, they weren’t hunting chicken, but game fowl) and while hunting pick wild mushrooms. To home the day's catch would go, tossed in the pot, and were slowly stewed along with those glorious wild mushrooms. As time went on and the chicken was more common, the chasseurs (hunters) gave in to the poulet (chicken).
Sounds fancy but easy to prepare. The key to beginning any great recipe, and chicken chasseur, is no different is your mise en place! Prepare all of your ingredients, get them lined up and ready, and you’ll have no problem (along with a great winter meal) in no time. So let’s get to it!
Chicken Chasseur - Serves 4
1 4-4.5 pound roasting hen, quartered
3 tablespoons grapeseed oil
2 tablespoons unsalted butter + extra for finishing the dish
Flour for dusting the chicken
2 small carrots, a stalk of celery, small onion rough chopped for mirepoix
Bouquet Garni: fresh thyme, rosemary, bay leaf wrapped in a leek leaf and tied
In The Kitchen With Scotty “Cook’s Line Seasoning” or salt and pepper to taste
1 cup sliced Leek or diced yellow onion
8-10 ounces wild mushrooms cleaned stemmed, sliced (I used a combination of crimini, oyster, chanterelles)
2 ounces Cognac or Armagnac
1/4 cup dry white wine
* 1-quart unsalted chicken stock* (see step 3)
1 heaping tablespoon tomato paste
1 tablespoon Fresh tarragon, chopped (optional)
Chopped Italian parsley for garnish
First thing is first, quarter your chicken. We’re looking for two leg/thigh pieces and two de-boned breasts; save the wings for the quick stock we will be making. If you aren't sure how to quarter a chicken and want to try, see the YouTube video below. You may also ask your butcher to do this for you.
If you have quartered your own chicken, rough chop the remaining carcass. In a medium , size pot add the chopped carcass, wings, the roughly chopped mirepoix. Cover in cold water, add the Bouquet Garni and bring to a boil. Cover the pot and turn down the heat to a light simmer. Simmer away while you complete the other steps.
* If you had your butcher quarter the chicken, or you purchased chicken pieces, obviously you have no remaining carcass. Your bought (or homemade) 1 quart of unsalted chicken stock will be perfectly okay to use. Set aside until Step 9.
Begin to season your leg-thigh quarters and breasts with Cook’s Line Seasoning or Salt and pepper. Give it a nice coat on all side. In a bowl add your flour for dusting about a cup maybe a little more. Dredge the seasoned chicken pieces in the flour and knock off any excess.
In a large cast iron skillet, dutch oven, whatever you have that’s heavy, begin heating the grapeseed oil and butter. Once the foam from the melting butter subsides, add the floured chicken pieces skin side down. Sauté the chicken until golden brown on all sides. Remove the browned chicken from the pan.
We are going to cook the leeks and mushrooms now. If you need to add more oil and butter, then do so. Add the chopped leeks to the pan and sauté until translucent. Next, add your stemmed/sliced mushrooms and begin to brown. Season with a pinch or two of Cook’s Line Seasoning. Add the tomato paste and cook into the mixture until the tomato paste is a bit dry and starts browning on the bottom of the pan.
Remove the pan away from any open flame. Add the cognac or Armagnac to the hot pan. Place the pan back on the fire and tilt slightly until the inner pan ignites. Congratulations, you just accomplished a flambé.
When the alcohol burns off, add the dry white wine. Cook into the mushroom mixture.
Pour out the quick chicken stock from the carcass pan through a strainer into a clean bowl. Discard the spent carcass and mirepoix. Pour the strained stock into the mushroom pan, scraping up all the cooked bits from the bottom of the pan and sides.
Add the browned chicken pieces back to the pan. Cover and simmer gently for 45 minutes or until your chicken is cooked and tender. If using tarragon add now and stir in.
When ready to serve, remove the chicken to a platter. Heat the mushroom sauce to a simmer and add a knob or two of butter; Stir in to richen the sauce further. Pour the chasseur sauce over the chicken, sprinkle on fresh chopped parsley and serve right away.
Serve with flat egg noodles or mashed potatoes. Enjoy!