poultry recipe:

chicken chasseur

ingredients

tomato concassé	4		pc
shallots	3		pc
chicken pieces	8		pc
butter	75		gm
demi glace	1		lt
chasseur wine (white)	200		ml
white button mushrooms	8		pc

production

1. Place the demi glace on a gentle heat to bring to a simmer and turn the heat down low
2. Lightly flour the chicken pieces and in a frying pan sauté or fry them in the butter, for a couple of minutes each side to brown them. This will create and add flavour to the dish and give the chicken a nice caramelised colour
3. Remove from the pan and pat dry to remove any excess fat and place in a casserole dish large double handled saucepan
4. Add the tomato concassé, finely chopped shallots and the Chasseur
5. Place on a lid and over a gentle heat, simmer for five minutes to infuse the wine into the chicken
6. Remove the lid and allow to simmer until the cooking liquor has almost all evaporated; this will leave just the essential flavours of the wine
7. Pour in the warmed demi glace and with a set of tongs, gently combine everything
8. Place a lid back on return to a gentle heat
9. Simmer for approximately one hour until the chicken is cooked and tender, removing the lid occasionally to gently stir (best completed with tongs so the chicken does not break up) and skimming off any fat that rises to the surface
10. Remove chicken and pass sauce, bring back to the boil and stir through the mushrooms that have been sliced, cut into quarters or left whole
11. Add the chicken back into sauce
12. Taste and correct

chef notes:

The consistency of the sauce should be just thick enough to coat the
chicken but not so thin that it will run all over the plate.

The tomato concassé will have broken up and become part of the sauce, thickening it and impacting on the flavour wonderfully.

When plating this dish up, a drizzle of crème fraiche and nice sprig of a fresh herb will really enhance the presentation.

email chef@tallyrand.info