This is comfort food French style, and is the first full dish that I made at college. We spent the first couple of months learning to cut up vegetables in different shapes and making stocks and basic sauces, so it was with great delight that we actually got to make a whole dish. Therefore it holds a special place in my culinary heart, and I like to pull it out once in a while. This Saturday was one of those times.
We had three couples coming over for dinner, not a dinner party just a get together with neighbours to celebrate surviving the week and looking forward to a week off work for most of us due to Spring Break. Poulet saute chasseur was the perfect dish, simple and tasty.
1 large chicken cut up, or equivalent in pieces
1 onion chopped
2 cups of sliced mushrooms
1 cup of white wine
1 tablespoon of dried tarragon
1 quart of canned crushed tomatoes
Brown the chicken by placing in to a good non stick pan skin side down, then turning when the skin has crisped and released the fat.
When both sides are brown, remove from the pan and add the onion to the chicken fat and cook until transparent, then add the sliced mushrooms.
Cook these stirring often until the mushrooms are starting to brown and have collapsed. Now add the wine and tarragon.
Simmer for a few minutes until the wine has reduced down about half and then add the tomatoes (still have my wonderful home canned tomatoes ) stir in and put back the chicken. place a lid on and simmer for about 1/2 an hour. Remove the chicken to a serving platter and, if necessary, reduce the sauce over high heat, stirring constantly. Pour the sauce over the chicken and serve.
We had this with mashed potatoes, broccolini and a green salad with a light lemony dressing. A great casual easy Saturday night dinner to share with friends.
We had three couples coming over for dinner, not a dinner party just a get together with neighbours to celebrate surviving the week and looking forward to a week off work for most of us due to Spring Break. Poulet saute chasseur was the perfect dish, simple and tasty.
1 large chicken cut up, or equivalent in pieces
1 onion chopped
2 cups of sliced mushrooms
1 cup of white wine
1 tablespoon of dried tarragon
1 quart of canned crushed tomatoes
Brown the chicken by placing in to a good non stick pan skin side down, then turning when the skin has crisped and released the fat.
When both sides are brown, remove from the pan and add the onion to the chicken fat and cook until transparent, then add the sliced mushrooms.
Cook these stirring often until the mushrooms are starting to brown and have collapsed. Now add the wine and tarragon.
Simmer for a few minutes until the wine has reduced down about half and then add the tomatoes (still have my wonderful home canned tomatoes ) stir in and put back the chicken. place a lid on and simmer for about 1/2 an hour. Remove the chicken to a serving platter and, if necessary, reduce the sauce over high heat, stirring constantly. Pour the sauce over the chicken and serve.
We had this with mashed potatoes, broccolini and a green salad with a light lemony dressing. A great casual easy Saturday night dinner to share with friends.
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