Poulet Sauté Chasseur / Chicken Chasseur
November 25, 2010
1 fryer, cut up
Salt and pepper to taste
6 tbsp butter or 3 tbsp butter plus 3 tbsp oil
1 tsp shallots or green onions, finely chopped
1 tbsp flour
1 cup chicken broth or 1 chicken bouillon cube dissolved in 1 cup of boiling water
1/2 tsp tarragon
1/2 tsp chervil
1/2 cup dry white wine
Season chicken with salt and pepper. As soon as butter begins to sizzle, add pieces of chicken. Brown lightly on each side. Place in casserole. Cover.
In the same skillet, sauté shallots in butter until they are clear, not brown. Stir in flour. Add bouillon to flour mixture. Add chervil, tarragon and wine. Cook until thickened. Pour over chicken. Cover casserole again. Bake at 375° F for 1 hour and 15 minutes.
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