Poulet Sauté Chasseur
A classic French dish, Poulet Sauté Chasseur (a.k.a. Hunters Chicken)
Ingredients
- 4 Lb Whole Chicken Cut into six pieces
- 1 Cup All Purpose Flour (AP Flour)
- 1 1/2 Cups 1 Cup Chicken & 1/2 Cup Beef Broth Combined
- Splash Brandy
- Splash Dry White Wine
- 2 Shallots (Medium / Large) Chopped
- 1 Pint Sliced Mushrooms Porta Bella
- To Taste Salt & Pepper
- 3 Tbsp Olive Oil
- 14 oz Chopped Tomatoes
- 2 Tbsp Fresh Tarragon Chopped
- 1/2 Cup Fresh Parsley Chopped
- 2 Knorr Homestyle Stock Pot Chicken
- 4 Tbsp Unsalted Butter (1/2 stick)
Instructions
- Add olive oil into large sauté pan on low heat.
- Dredge chicken in flour, shake off excess, add chicken to pan skin side down and turn heat to high (oil should not be hot until after chicken is already in pan).
- Cook chicken approximately 10 minutes (4 lb. chicken was used in video) on skin side down until golden brown.
- Turn chicken over and brown other side.
- In center of pan add half of the butter (2 Tbsp) and shallots.
- Add brandy by pouring along outside of pan.
- Add wine by pouring along outside of pan.
- Add the chicken & beef broth mix. Bring to a boil.
- Add Tarragon to center of sauté pan. Add the remaining butter.
- In a separate pan, sauté mushrooms and tomatoes and cook out all moisture over medium high heat. When almost done add parsley.
- Add mushroom and tomato mixture to sauté pan with chicken.
- The dish is ready to serve once the chicken internal temperature is 165 degrees fahrenheit.