Sauteed Chicken Hunter Style
This is one of those great classic meals that the French are famous for and is sometimes thought of as un classique de la cuisine française. It’s what you would expect to be served either in the country (en campagne) on in a crowded bistro in Paris where the atmosphere is almost as delicious as the meal itself and you know the wine will be just right. I am a fan of good old fashioned Bistro food because it reminds me of a time that once was; a time that probably can no longer be re-captured except by cooking and doing so, strangely it comes to life again and again. You can hardly wait to sit down at your favorite Bistro and relish where you are – look around smell the wonderful cooking, absorb the ambience and the people. Maybe, you ask yourself, this is where you always wanted to be and should be! Voila. Bon Appétit!
This is one of those great classic meals that the French are famous for and is sometimes thought of as un classique de la cuisine française. It’s what you would expect to be served either in the country (en campagne) on in a crowded bistro in Paris where the atmosphere is almost as delicious as the meal itself and you know the wine will be just right. I am a fan of good old fashioned Bistro food because it reminds me of a time that once was; a time that probably can no longer be re-captured except by cooking and doing so, strangely it comes to life again and again. You can hardly wait to sit down at your favorite Bistro and relish where you are – look around smell the wonderful cooking, absorb the ambience and the people. Maybe, you ask yourself, this is where you always wanted to be and should be! Voila. Bon Appétit!
Ingredients
1 Slow Chicken (or 8 pieces of a slow chicken)
1½ ounce clarified butter for browning
Salt and cracked pepper to taste
5 ½ cups brown veal or brown chicken stock;
3 ounces carrots; medium chop
3 ounces onions; medium chop
1 tablespoons Tomato paste
1 Bouquet Garni; (thyme, parsley; stems, peppercorns; bay leaf, all wrapped in cheesecloth)
5 ounces sliced mushrooms
1 shallot; small dice
1 ounce Cognac
1 ounce white wine
10 ounces enriched stock
1 tablespoon tomato concasse
1 -2 ounces unsalted butter
1/2 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped chervil
Directions
Let me add right here that this is the recipe in its purest form so that if working with a whole chicken is not “your thing” remember you can go to your local store and buy eight individual pieces to make up your chicken – the way you like. I always enjoy the breast and the thigh meat and will often make a chicken dish in that manner. So don’t worry about having to scurry around your courtyard after one scared chicken. There are alternatives. Like everything in life. One thing I must implore you, do not casually bypass the cognac. No self respecting French Chef (that means you) would ever think of doing such a thing. If you can’t manage Cognac (use Brandy).
Preheat the oven to 375 degrees.
Quarter the chickens. Be careful to leave the breasts covered with skin. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed.
In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock.
Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce.
Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat.
Next gather all ingredients for the sauce, and measure out the wine and cognac.
To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven.
Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer.
Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down (and after you have checked your eyebrows) add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top.
Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste.
To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time.
Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately. Servir avec des pommes «cocotte» ou des pâtes fraîches par exemple. No problem.