CookEat Recipe
Chicken Sauté Chasseur
Chicken pieces sautéed with very thinly sliced raw ham, shallots, sherry and mushrooms, finished with tomato sauce and demi-glace and served with heart-shaped croutons.
Method
Steps
Step 1
Have six finished heart-shaped bread croutons ready. Measure half a gill of finished tomato sauce and have it hot. Measure one actual gill of finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If the sauces were refrigerated or thawed, reheat them thoroughly; bring the loosened demi-glace to a full rolling boil while stirring and check at least 165°F. Keep the prepared portions hot for prompt use.
Step 2
Singe a tender two-and-a-half-pound chicken and cut into twelve pieces. Season with one teaspoon salt and half a teaspoon white pepper.
Step 3
Heat two tablespoons olive oil well in a frying pan. Lay the chicken pieces side by side and briskly fry for six minutes on each side as a guide. Check the white-meat pieces in their thickest part away from bone and continue as needed until they reach 74°C, then lift them onto a clean hot dish. Keep them hot at 60°C or above while slowly frying the legs for five minutes longer.
Step 4
Return the white meat to the dark meat. Very finely slice six shallots and half an ounce lean raw ham and add them to the chicken. Toss well and cook for two minutes.
Step 5
Add two tablespoons sherry, the half-gill finished tomato-sauce portion, the entire prepared one-gill demi-glace portion and eight canned mushrooms cut in slices. Cover and cook slowly for ten minutes as a guide. Check every chicken piece away from bone and the ham; continue this same covered cooking as needed until they reach at least 74°C.
Step 6
Pour onto a hot dish. Arrange six finished heart-shaped bread croutons around the chicken, sprinkle with a little chopped parsley and serve promptly.
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