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Рецепт Chicken Breasts Chasseur (Supremes De Volaille Chasseur)
by Global Cookbook

Chicken Breasts Chasseur (Supremes De Volaille Chasseur)
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Ингредиенты

  • 4 x bone-in chicken breasts with skin (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
  • 2 tsp extra virgin olive oil
  • 1 med carrot minced
  • 1/2 c. minced onions
  • 2 c. brown veal stock
  • 2 c. sliced button mushrooms
  • 2 x shallots chopped
  • 2 Tbsp. cognac
  • 1/2 c. dry white wine
  • 2 Tbsp. minced fresh tarragon

Инструкции

  1. Preheat the oven to 350 degrees.
  2. Season the chicken with the salt and pepper. Hot 1 tsp. of the oil in a large nonstick saute/fry pan over medium heat. Carefully, lay the chicken breasts, skin-side down, in the pan. Sear for 3 min, or possibly till the skin has nicely browned. Transfer the chicken, skin-side up, to a nonstick jelly-roll pan. Reserve the saute/fry pan.
  3. Bake the chicken for 20 min, or possibly till the juices run clear when the chicken is pierced with a knife.
  4. While the chicken is cooking, remove most of the fat from the saute/fry pan. Add in the carrots and onions to the pan. Saute/fry over medium heat for 3 min, or possibly till the vegetables begin to caramelize. Add in the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 min, or possibly till the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat which rises to the surface.
  5. Hot the remaining 1 tsp. oil in a medium saute/fry pan over medium heat. Add in the mushrooms and shallots. Saute/fry for 5 min, or possibly till the mushrooms are golden brown. Season with the salt. Remove the pan from the heat and add in the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add in the wine. Return the pan to the heat.
  6. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 min, or possibly till the liquid has reduced by half. Add in the reserved stock and simmer for 5 min, or possibly till the sauce is thick sufficient to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
  7. Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pcs. Place a divided chicken in the center of each of 4 hot dinner plates.
  8. Or possibly, place Parsleyed Noodles on 4 dinner plates. Top each with a chicken breast and the mushroom sauce. Sprinkle with the Sauteed Carrots And Celery Root. Remove and throw away the skin from the chicken before eating.
  9. This recipe yields 4 servings.
  10. Comments: The recipes for "Parsleyed Noodles" and "Sauteed Carrots And Celery Root" are included in this collection.