Poulet Chasseur
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, about 3 pounds
- ½pound fresh shiitake or domestic mushrooms
- 6shallots
- ½cup flour
- Salt and freshly ground black pepper to taste
- ¼cup olive oil
- 2teaspoons mushroom or regular soy sauce
- 1teaspoon dried thyme
- 1teaspoon dried marjoram leaves
- 1teaspoon dried tarragon
- 1cup dry vermouth
- 1½cups chicken stock
- ¼cup tomato paste
- 1cup canned crushed tomatoes
- 1bay leaf
Nutritional analysis per serving (6 servings)
582 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 35 grams protein; 1157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have the butcher cut the chicken into eight serving pieces.
- Step 2
Wipe the mushrooms clean and thinly slice the caps, discarding any tough stems. Peel the shallots and slice them thinly. Set aside.
- Step 3
Combine the flour and salt and pepper to taste in a shallow dish and set aside. Preheat the oven to 350 degrees.
- Step 4
Heat the olive oil in a Dutch oven or large flameproof casserole over medium-high flame. Dredge half of the chicken pieces in the seasoned flour, shaking off the excess. Carefully place the pieces in hot oil in the pot. Cook until lightly browned on all sides. Transfer to a platter lined with paper towels and repeat with the remaining chicken pieces.
- Step 5
When all the chicken has been browned, add the shallots and shiitakes to the pan and sprinkle with thyme, marjoram and tarragon. Saute over medium-high heat, stirring constantly, until the vegetables are wilted, about two to three minutes. Add the vermouth and cook until reduced by about half.
- Step 6
Return the chicken parts to the pan. Stir in chicken stock, tomato paste, tomato puree and bay leaf. Season with coarsely ground pepper and bring to a boil. Transfer the Dutch oven to the oven and cook for 25 to 30 minutes, until the chicken is done.
Private Notes
Comments
I used this recipe for cooking a rooster, a 4 1/2 pound tough bird. I used plenty of shallots, garlic, and mushrooms, and added more before serving. I omitted soy sauce. I used probably 2 cups of crushed tomatoes. Coked at least 3 hours, cooled, refrigerated, and then reheated the next day for quite some time (that's when I added more mushrooms, etc.). Served over pasta. Delicious.
Lovely recipe that I’ve made for decades. Some of the best dishes may appear (from some perspectives) simple.
Used rosemary-infused evoo and red wine, cooked in cast iron pan on stove top, and it came out very savory
Lovely recipe that I’ve made for decades. Some of the best dishes may appear (from some perspectives) simple.
I made this b/c it dish appeared in "A French Village" (Amazon Prime). It was fine, but not spectacular. However, it's a very simple dish to make, and calls for ingredients that are almost all already at hand, so I will probably make it again. The other commenter made it with pasta; I used rice; I suspect that the traditional accompaniment would be a baguette. (Incidentally, in the show, outside of meals with guests, nobody seems to eat anything other than soup, accompanied by cigarettes.)
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