Recipe: Sautéed Chicken Hunter Style

Name: Poulet sauté chasseur
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 portions
Ingredients: 1 beau poulet fermier de 1,8 kg environ coupés en 8*200 gr de champignons de paris* nettoyés et émincés2 échalotes ciselées (hachées finement)1 dl (10 cl) de vin blanc sec1 dl de sauce tomateUn trait de marc de bourgogne ou de cognac (pas obligatoire, mais excellent).Beurre huileSel et poivre du moulinUn peu d'estragon frais haché (si vous avez) ou un peu de sec

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (21 reviews) Meat

Prep 20 min

Cook 35 min

Total 55 min

Servings 6 serv.

Sautéed chicken hunter style is a classic of French cuisine, a simple recipe, but always greatly appreciated

Ingredients for 6 servings

1 beautiful farm chicken of approximately 1.8 kg cut into 8 pieces*
200 gr of button mushrooms* cleaned and sliced
2 shallots minced (finely chopped)
1 dl (10 cl) of dry white wine
1 dl of tomato sauce
A splash of marc de bourgogne or cognac (not mandatory, but excellent).
Butter oil
Salt and freshly ground pepper
A little fresh chopped tarragon (if you have it) or a little dried

Step-by-step directions

1- On your cutting board season with salt and freshly ground pepper your chicken pieces.

2- In a large casserole, melt 30g of butter and a little oil, then, when it has browned, add the chicken pieces and brown them on all sides. Then add your button mushrooms* and your minced shallots. Cover and cook gently for 15 minutes.

3- Then add your splash of marc, your white wine and your tomato sauce, salt and pepper then continue cooking covered slowly for 20 minutes.

4- Transfer your chicken to your serving dish, remove the excess fat from the sauce then add your tarragon and coat this boiling sauce over your chicken.

5- Serve with "cocotte" potatoes (see the recipe in the comments below) or fresh pasta for example.
(*) This recipe originally was made with a whole roasted chicken, I present it to you in its cut version to make it a convivial dish to place in the center of the table.

Chef Patrick's Comment

You can replace your button mushrooms with morels, black trumpets or chanterelles well cleaned. You can also cook with green and black pitted olives and add during cooking a little (very little because of the bitterness) of myrtle berries which will bring it a garrigue perfume.

Foie gras d'oie Poulet en cocotte Poulet rôti