|1 • Shallot • finely minced|
|1 • Garlic clove • finely minced|
|5 • White button mushroom • sliced thin|
|1 tbsp • Olive oil|
|1 • Plum tomato, concassed (peeled, seeded, and rough chopped)|
|1 tsp • Fresh tarragon • chopped|
|2 tsp • Flat leaf parsley • chopped|
|6 oz • Double strength chicken stock, plus extra as needed • (see recipe below)|
|4 oz • Glace de volaille (chicken glace) • (see recipe below)|
|1-2 tbsp • Unsalted butter, chilled and cut into small cubes|
|Salt to taste|
|Pepper to taste|
Sauce Chasseur for Chicken:
Drain excess fat from the pan in which the chicken was seared, add the olive oil.
Add sliced mushrooms and cook until brown.
Add shallots and sauté for about 30 seconds on medium-low heat. Add garlic, sauté for 30 seconds more. Do not brown garlic.
Add 2 oz. (1/4 cup) of the double strength chicken stock, and reduce au sec (until most of the liquid has evaporated) without burning. Note: Students must bring their own homemade chicken stock and glace to the competition. All commercial stocks, even low sodium ones are not allowed.
Add the glace and another 2 oz. (1/4 cup) of the stock, and cook until sauce lightly coats the back of a spoon (add more stock if sauce is too thick).
Add the concassed tomato.
Bring to quick boil and simmer 5 minutes.
Add the tarragon and parsley.
Finish by adding the chilled cubed butter a bit at a time, stirring or shaking pan constantly. Do not boil. Be careful not to break the sauce.
Taste and adjust seasoning.