Chicken Chasseur
Filed under
Poultry
Hunter-style chicken. Recipe courtesy Bobby Flay.
Ingredients
- 1 Chicken, 4 pounds, quartered
- Salt
- Black pepper
- Clarified butter
- 5 oz Cremini mushroom, thinly sliced
- 1 Shallot, large, finely diced
- 2 oz Cognac
- 2 oz White wine, dry
- 1 1/2 cup Chicken stock, enriched
- 1/4 cup Tomato, concasse (peeled, seeded and diced)
- 1 oz Butter, cold
- 1 tsp Tarragon, fresh leaves, finely chopped
- 1 tsp Chervil, fresh leaves, finely chopped, or flat-leaf parsley
Directions
- Preheat the oven to 375 degrees F.
- Season the chicken on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Brown the chicken skin side down, then the other side. Move to a baking sheet and bake until just cooked through, 12 to 15 minutes.
- Pour off all but 2 tablespoons of fat. Season and saute the mushrooms until golden brown, add the shallots and cook 30 seconds.
- Off the heat, add the Cognac and cook until completely reduced; repeat with the wine. Add the stock and tomato and simmer until the sauce coats the back of a spoon.
- Swirl in the cold butter; don't reduce the sauce after this or it will break. Season and stir in the tarragon and chervil.
- Rest the chicken 5 minutes. Remove the breastbone and cut each breast in 2 on the bias; cut the legs in 2 at the joint and remove the thighbones. Serve 1 leg piece and 1 breast piece per plate (only one with a bone), on hot plates with the sauce.