Chicken a la Chasseur
Servings: 4
Consists of chicken, mushrooms, brandy and wine, fresh herbs and vegetables. When I researched what was served on the Orient Express I found this recipe. It was served on its first inaugural run in 1883! So I just had to make it! Tasted great, simple and well worth the effort. There are many versions of it, and I tried to stay as authentic as possible.
Ingredients
Whole chicken cut up leave skin on (save carcass and chop in small pieces)
Butter and Oil
Beef Stock
Mushrooms Large package (sliced) save stems
3 Tomatoes
2 Organic Carrot cut up small pieces
3 Shallots
1 Onion chopped small pieces
Leek (for the Herbs Bouquet Garnish)
Parsley
Tarragon
Salt & Pepper
Bay leaves
Wine (optional)
Brandy (optional)
Steps
SAUCE
In a shallow pan heat oil and butter, 2-3+ tbsp. butter, 4-5 tbsp.+ oil, add more to pan if need to cover the bottom of pan
Sauté chicken carcass pieces until browned
Add onions and carrots and sauté until it its all carnalized and sticking to the bottom pan.
Add beef stock to barely cover the chicken and scrape all the bits and pieces until its all dissolved, this will give you that amazing flavor.
Keep on simmer, meanwhile :
Trim ends of a leek leaf to make 2 pieces approx. 7 in
Add your Parsley, Tarragon, Bay leaf inside the leaves
Wrap tightly and tie with string, trim excess string
Add the Bouquet Garni to the sauce and add mushrooms stems and simmer for 30 min. CHICKEN
Season the chicken pieces with Salt & Pepper
Heat oil and butter in a large skillet and sauté chicken pieces until browned on each side
Remove chicken (save pan and juices for later) and roast in oven to at 350F to finish cooking and keep warm, until chicken Temp. reaches 165
Meanwhile peel shallots in small pieces
To the same pan the chicken was sautéed add the sliced mushrooms and shallot and sauté until browned TOMATO CONCASSE
Cut an X on top of tomatoes, place in boiling water until the skin starts to peel off about 10-13 seconds
Transfer tomatoes to ice water and peel the skins off (they will peel off easy)
Cut tomatoes in half's, then quarters and remove the seeds and finely dice (see my video)
Strain the stock sauce that has been simmering to a small bowl or pot
To the same large saucepan with the mushroom add the wine or (cooking wine) and Brandy (optional) and the tomatoes
Add the strained stock and reduce Presentation On a plate place chicken pieces, spoon sauce over the chicken, add some whipped potatoes, and vegetables of your choice, Voila, Bon Appetit!