Ingredients
2 chickens (3-1/2 to 4 lbs ea) cut u, p
1 salt and pepper, as desired
1/3 cup cooking oil
2 medium onions peeled and roughly diced
2 medium carrots, roughly diced
1 celery stalk, roughly sliced
1 tbsp minced garlic
4 tbsp all-purpose flour
2 cup low-sodium chicken broth
2 tbsp tomato paste
2 bay leaves
1/2 lb bacon, cut into 1/2-in cubes
1/2 lb mushrooms, sliced
1/4 cup brandy
1/4 cup milk
1/4 cup cream
1 tbsp chopped fresh tarragon
Directions
PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with
salt and pepper. Heat the oil in a large covered oven-proof casserole
or Dutch oven over medium-high heat on top of the stove. Add the
chicken pieces and brown well on all sides, about 7 minutes. The
chicken should not crowd the pan so you may have to perform this
operation in batches. Remove pieces to a plate as they are done.
Discard all but 2 tablespoons oil, reduce heat to medium and replace
skillet on the stove top. Add onion, carrot, celery and garlic and
cook about 3 minutes. Sprinkle with flour and cook, stirring, another
minute. Add the stock, tomato paste and bay leaves. Replace the
chicken thighs and drumsticks in the casserole with any accumulated
juices from the chicken. Cover and bring to a boil. Place the
casserole in the oven. After 15 minutes, add the reserved breasts and
cook 20 minutes longer. Remove from the oven, remove the chicken from
the casserole and set aside. Strain the sauce through a fine sieve
and discard vegetables. Place bacon in another medium oven-proof pot
on the stove over medium heat and cook, stirring occasionally, for 5
minutes. Pour off excess fat and add the mushrooms, brandy, milk,
cream and braising sauce. Mix well. Arrange chicken pieces on the
bacon-mushroom mixture, cover and place in the oven for 15 minutes or
until bubbling hot. To serve, arrange the chicken pieces on a platter
and spoon the bacon, mushrooms and sauce over the top and garnish
with tarragon.
Servings: 6 servings
Poulet Chasseur Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Poultry
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into the distant past, in truth as far back as the ancient Egyptians, and possibly even further. Having said that, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Moving on, there are two books dating from the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that we all know today, but instead recipes for the types of meals prepared for the upper classes of the period. During the following few centuries, the powerful families of Wesstern Europe tried to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes of the day. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Poulet Chasseur recipe.
