Sûpreme Poulet Chasseur avec Pommes Château - Featured Recipe - CookingDistrict.com
Featured Recipes

Sûpreme Poulet Chasseur avec Pommes Château

Categories: Classical, Entrees, French, French-American, Poultry
Step 1
2 • 6 to 7 oz. chicken breasts, skin on, frenched wing bone attached
Salt to taste
Black pepper to taste
1 oz • Olive oil
Pat chicken breast down with a clean paper towel to ensure the skin is dry.

Season chicken breast lightly with salt and black pepper on both sides.

Sauté breasts, skin side down, in hot pan until the skin is golden to caramel brown.

Remove the breasts from sauté pan and place skin side up in a metal oven-proof pan (such as a pie tin or a sizzler platter) and bake in a 375°F oven until done. (Do not overcook.) This should take approximately 12 minutes. Please use an instant read thermometer, if unsure.

When chicken breasts come out of the oven, let the chicken rest. Don’t cover tightly, as it will ruin the crispiness of the skin.

Pour any pan juices into the Sauce Chasseur that you have prepared.

Serve evenly sliced chicken with sauce and potatoes from the following recipes.
Step 2
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.
Step 3
• 1 chicken (4 pounds) or 4 pounds chicken parts, bones are preferred
4 qt • Cold water
1 • Leek, white part only
2 • Onions • peeled
2 • Carrots • peeled
3 • Celery stalks • cut in half
• Bouquet Garni (4 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, and 4-6 black peppercorns) wrapped in a sachet (cheese cloth)
Fond de Volaille (Chicken Stock)

Place all ingredients in a large stockpot and bring to a simmer, uncovered, for about 2 hours. Do not boil the stock it will become cloudy.

Occasionally, skim the foam from the surface. Strain the stock and allow it to cool uncovered before refrigerating.

Remove the fat from the surface when it is cold or before using.

Freeze the unused portion or reduce to Glace de Volaille (see below or p.353 in At Home With The French Classics), which can be stored in the refrigerator or freezer.

Double Strength Chicken Stock: Make chicken stock and reduce by half.
Step 4
Glace de Volaille (Chicken Glaze):

Two quarts of stock will reduce to yield approximately ¾ cup glace de volaille.

Remember, when hot, the glaze will be dark brown and syrupy.

When cold, it will be firm to the touch. If it is like soft jelly, it has not been reduced enough. It will be more of a rubbery consistency.
Step 5
3 • 3 large russet potatoes – you should be able to get 4 tournés out of each potato
1-2 tsp • Olive oil
Salt to taste
Pepper to taste
Tournés Potatoes

Tourné the potatoes.

Par-boil in salted water just to the point of doneness – fork tender. Remove from water and dry.

Heat olive oil in a small sauté pan.

Add the potatoes to the pan.

Toss potatoes until evenly browned. Season with salt and pepper. Potatoes can

be held in the oven.

Taste your extra potatoes – season and adjust if necessary.

Place three to five potatoes (depending on the size of your tourné) on each plate with the chicken and the sauce.


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