Poulet Sauté Chasseur – Hunter’s Chicken Recipe – French Special

Blanch, peel, deseed, and chop the tomatoes into small, seedless half-inch cubes (concassé). Set aside for later use.

In the traditional method, each chicken piece should have only one bone. To achieve this, remove the back and thigh bones, cleanly cutting them up to the top of the leg joint. This speeds up cooking time and makes eating easier. Fold the thigh skin and flesh to form a neat package (you can tie it if desired) and set aside. In a small pot, heat one tablespoon of olive oil over medium heat until hot, then add the remaining bones (thigh, back, and any extra pieces) and brown them well on all sides, about 6 minutes per side. This process is crucial for creating a brown stock, so ensure the bones develop a rich color.

While the bones are browning, prepare the mushrooms, shallots, garlic, and herbs. Keep the trimmings (e.g., mushroom ends, shallot peels, tomato skins) for added flavor. After browning the bones, drain excess fat from the pot. Cover the bones with water and return to the stove over medium-low heat. Add thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf to the simmering stock. Also add the vegetable trimmings to enhance flavor. Simmer over low heat for about 30 minutes to reduce the stock by half while preparing the rest of the dish.

In a large, deep sauté pan, sauté the salt pork lardons over medium heat until golden brown. Remove them, drain excess grease, and set aside the cooked salt pork cubes at room temperature. Do not rinse the pan; the golden color on the bottom adds flavor. Optionally, you can use the pork fat instead of butter, but be mindful of its saltiness.

Season the prepared chicken pieces with salt and pepper. In the same sauté pan over medium heat, add half of the butter and remaining olive oil. Once the pan is hot, sear the chicken until browned, approximately 15 minutes on each side. Baste the chicken with butter and pan juices. If using bone-in chicken, cook for about 20 minutes per side. Monitor the pan closely to prevent burning; butter has a higher smoke point than oil. Once golden brown, remove the chicken and let it rest on a platter or dish in a warm spot, uncovered.

Drain any excess chicken fat from the pan and add the mushrooms, shallots, and garlic. Season with pepper only and add the remaining butter. Sauté until golden. Deglaze the pan with brandy, scraping up the browned bits from the bottom to dissolve them. Pour in the white wine and reduce over medium heat by about two-thirds. (In some images, you might notice the mushrooms being removed before deglazing the pan, but it’s not necessary.)

Strain the reduced chicken stock from the second pot directly into the sauté pan. Add veal stock and chopped tomatoes. Continue simmering uncovered over medium-high heat for about two minutes. Add the salt pork lardons and stir to combine. As the sauce simmers, the lardons will soften. Stir in the chopped tarragon and parsley, cooking over medium-low heat for about 4 minutes.

(Note: If the sauce isn’t thick enough, add the optional cornstarch slurry to the hot sauce to thicken it.) Check the seasoning and adjust as needed. Return the chicken to the pan, placing it on top of the sauce to warm through. Steam for 3 to 5 minutes to ensure the chicken is hot and thoroughly cooked.