Yield: 470 g Ingredients Method Notes 1. Dust the chicken in seasoned our and dust o any excess our. 2. In a medium sauté pan heat the oil and pan fry the chicken until golden brown. Remove and set aside. 3. Remove excess fat; using the same pan, sauté shallots and mushroom. Deglaze with white wine and reduce. 4. Add tomato concassé and cook till tomato is tender. 5. Add demi-glace, chicken, and stock as required and simmer till chicken is tender. 6. Remove from heat; nish with tarragon and parsley. Poulet Sauté Chasseur 1. To multiply the recipe, multiply all ingredients proportionately. 2. Chicken chasseur is a classic French style ‘hunters stew’ recipe consisting of sautéed chicken and chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy, and tarragon. Chicken (sauté cuts) 200 g Flour (seasoned) 80 g Oil 30 ml Mushroom (sliced) 20 g Shallots/onion (chopped) 15 g Tomato concassé/ purée 80 g Demi-glace 80 ml White wine 15 ml Tarragon 0.2 g/ a pinch Parsley (chopped) 2 g Chicken stock / water 50 ml Equipment Measuring scale Measuring jug Measuring spoon Mixing bowls Green chef knife Green chopping board Yellow chef knife Yellow chopping board Sauté pan Tongs Rubber spatula Spoons Key Learning Slicing Chopping Mincing Dusting Searing Sautéing Deglazing Simmering Reducing Stewing
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