Poulet Chasseur

Updated at: Thu, 17 Aug 2023 13:07:05 GMT

Step 1

1. Preheat the oven to 400°F / 200°C.

Step 2

2. In a shallow baking dish, combine the flour, ½ teaspoon salt, and a pinch of pepper. Coat the chicken pieces with the mixture and shake off the excess.

Step 3

3. Heat 4 tablespoons / 60 g of the butter and the oil in a large Dutch oven or other ovenproof pan over medium-high heat. Add the chicken and brown on all sides, 8 to 10 minutes. Transfer the pan to the oven and roast until the chicken is cooked through, 20 to 25 minutes.

Step 4

4. Remove the chicken from the pan and keep warm on a platter. Put the pan with all its drippings over medium-high heat and add the onion, shallots, and garlic. Season with salt and pepper and cook until golden, about 4 minutes. Throw in the bouquet garni and mushrooms and continue to cook for 3 minutes.

Step 5

5. Carefully add the Cognac, light a match, and ignite the Cognac. Once the flames die down, pour in the white wine and boil to reduce by three-quarters. Pour in the chicken stock and boil for 5 minutes.

Step 6

6. Add the remaining 1½ tablespoons / 20 g butter and return the chicken to the pan. Reheat, spooning the sauce over the chicken. Scatter the tarragon all over. Season with salt and pepper as needed and serve immediately.

Step 7

Bouquet Garni: A mixture of fresh herbs and bay leaf, a bouquet garni is wonderful for flavoring soups and stews. Tie together with kitchen twine: 3 sprigs parsley, 1 sprig sage, 1 sprig rosemary, 1 sprig thyme, and 1 bay leaf. Add the herb bundle to the dish when directed and discard before serving.

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