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00:00 Hi guys, welcome back. This week we're making a classic chicken chasseur, or in French the poulet sauté chasseur.
00:08 Now this is a beautiful and easy French stew that you can make and it's usually made in the autumn kind of time of the year.
00:15 Now what is the chicken chasseur? If you don't know what it is, it's simply pieces of chicken that we're going to sauté in the pan
00:21 and we're going to braise the whole lot in a tomato-based brown stock and we're going to garnish the whole lot with mushrooms and flavor
00:30 with wine, cognac and of course some herbs, parsley, tarragon and if you have some chervil.
00:34 It's a beautiful recipe, I just can't wait to make it. But if you want also a bit of the history, why is it called a chicken chasseur?
00:42 A lot of people tend to ask this. Basically in France the story was that people were hunting a lot back in the days
00:49 and while they were hunting for poultry, they were also foraging mushrooms, you see.
00:54 And they were picking up these mushrooms, get the meat back to the kitchen and the cook would then cut the chicken, take the meat,
01:01 use the bones for a stock, sauté the mushrooms and make a beautiful brown stew for everyone.
01:07 And that's the story. And we're going to be starting making a beautiful recipe right now.
01:11 Now, let's cook. Now you need to get into the habit of preparing your ingredients always before you start cooking.
01:20 And this is called the mise en place and it should not be overlooked. Now this is how I work.
01:25 Alright, every time I'm making a recipe, I'm preparing everything.
01:29 I've thinly sliced my shallots, roughly cut my carrots in a mie au poire and the onions,
01:34 removed the germ from my garlic, peeled it and trimmed it. I've got my butter as weight, my flour, tomato paste.
01:40 I've trimmed my mushrooms, I've deboned the chicken to get my chicken bones ready.
01:45 It's all washed, it's all clear, chopped my parsley and I've got my herbs. Now we can get started.
01:50 Step number one, we need to make a stock. Now when I'm making a stew, I like to make the stock myself.
01:57 I'm going to show you today how to make a quick supercharged brown chicken stock.
02:01 First off, stock pot, bit of oil, high heat. I've deboned the chicken and I'm going to use all the carcass,
02:11 chopped in small pieces, straight in my pan. Ok, so today we're making a brown stock.
02:18 So the goal of the exercise is to get your meat of a real brown color.
02:24 Ok, but there's a fine line between browning your chicken and burning it.
02:32 So keep an eye on your heat and make sure all of your pieces get that nice brownish toasted color.
02:42 Once you get your brown color like this, we're going to add a mie au poire of onion and carrots.
02:50 So I'm just adding 50 grams because I'm making a small portion today of the chowder just for 4 people using 4 pieces of chicken.
02:57 When it's in, you're going to let everything sweat for another 10 minutes.
03:02 Done. So when you get that brown color at the bottom that's not burned, you can see that brown, this is what you want.
03:08 You're going to take some off the shelf veal stock or beef stock and straight in.
03:14 It has to sizzle, it has to be hot. And that's going to detach all of these brown succulent juices at the bottom
03:25 and goes into your stock to make it, it's going to become a beautiful sauce.
03:31 When your stock starts to boil again, you put your garlic, your bouquet garni,
03:40 and I've got some extra, this is the trimming for my mushrooms that I'm going to put in.
03:47 And to finish, for that particular sauce, we're going to take a good tablespoon of tomato paste.
03:56 Now that depends on how tomato-y you want your paste but it's usually 10 grams.
04:02 Okay, mix everything, get a nice reddish color. Perfect.
04:08 Now we're going to cover this and let it cook for 30 minutes.
04:12 And now for the chicken. I've got my 4 pieces, I've seasoned them with salt and pepper,
04:17 and we're going to coat them in a little bit of flour.
04:21 So I'm using plain flour, all-purpose plain flour, and you're going to take your pieces of chicken
04:26 and coat them nicely in the flour. Tap them a little bit and back in your tray.
04:32 You repeat the same exercise for every single piece.
04:35 And now let's cook the chicken. So cast iron pan, I've got really, really hot oil in there.
04:41 Skin first, and we're going to color the meat.
04:45 So you start with the skin side, put them in, and we're going to lightly brown the meat.
04:53 Okay, so leave them for a few minutes, maybe 2 or 3 minutes on each side first to get them some color.
05:00 Alright, I forgot to mention you have to preheat your oven at 180 degrees Celsius or 400 degrees Fahrenheit.
05:08 So we're aiming at getting this color, which is a golden brown type of color on each side.
05:15 I think they're done. Look at that. Have a check.
05:19 Wow, look at this nice golden brown color. Nice and crispy.
05:24 And the flour on the top is going to contribute to thickening my sauce.
05:28 So from now on, I'm going to put a lid on that pan and continue to cook this gently in the oven
05:35 at about 180 degrees Celsius or like 400 Fahrenheit.
05:39 After 15 minutes, I'll take them out.
05:41 When your meat is cooked, it can be a bit more than 15 minutes, put it in a tray like this,
05:45 put some foil, and we're going to reserve this in the oven and keep it warm.
05:49 Alright, our stock is ready. The next step consists of just discarding the bouquet garni,
05:54 all of the bones, just to show you the first steps.
05:58 And from here, I'm going to remove everything, pass it in a sieve, filter it, and put the clean stock in another pan.
06:06 Alright, all done. Look at that.
06:08 Wow, beautiful color, very tomatoey.
06:12 Nice, but it's not thick, and part of the recipe, you need to make a stock that's been thickened.
06:18 So you can use arrowroot or cornflour, but what I like to use is this.
06:22 This is a beurre manié. It's an equal mix of butter and flour together,
06:28 and you make little balls like this, and you can basically, like a roux,
06:33 add a few little pieces, and bit by bit, let's say put on a medium heat,
06:40 wait until it boils gently, you can use a whisk, and we're going to thicken that sauce.
06:47 Done. Look at this. It's not really thick, as you can see, but what I want is this.
06:56 You see? This is called "knapping consistency", meaning that when you pass your finger there,
07:02 you can check the sauce sticks to your spoon, and that's going to coat your meat
07:07 and anything that goes with it very, very nicely.
07:10 And now let's make that sauce chasseur, because this is the name of the appellation.
07:15 So use the same pan on which you've been cooking the chicken.
07:18 The first thing you're going to do is put your mushrooms in.
07:21 I've cut them in small pieces.
07:26 On a medium to high heat, we're going to wait about three, four, maybe five minutes
07:32 until they're nicely cooked.
07:36 All right. When you get a nice brown color going, we're going to add the shallots.
07:42 It gives some extra flavor. Mix well, and cook for another minute.
07:49 Now when you hear "tricky part, your pan has to be hot", we're going to try to do a flambe.
07:53 Don't know if it's going to work. Bit of cognac. And to light it up.
07:58 Whoa. Be careful if you do this at home. Mix well. Let the cognac reduce.
08:09 And I'm going to now add some white wine.
08:16 And this is just to deglaze, meaning getting all of the taste into your sauce.
08:22 So after you put your wine, you have to leave it to reduce.
08:25 Okay. So you see what I've done here. I've cleaned my pan. Look how clean that is.
08:31 Nothing is burned. I've just removed all of the taste.
08:35 It's nicely blended with the mushrooms. And I can now add my stock.
08:46 There we go. And I'm going to leave this to simmer for like three or four minutes.
08:52 Last step consists of taking about half your parsley, half your chopped tarragon.
09:00 This is tarragon I had before. It was chopped. It's all fresh herbs, of course.
09:04 Mix this well through the sauce. That's going to give you that freshness.
09:10 Like the fresh herbs are going to explode, and the flavor is going to be absolutely beautiful.
09:15 And as we do always in France, of course you finish off with a little bit of butter.
09:21 It's like a bit of a tradition, really.
09:24 Okay. Off the heat. Sorry, I forgot to mention. The heat is off under there.
09:30 And now I'm doing what is called "monter la sauce." I'm raising the sauce.
09:35 It's like finishing, polishing that beautiful silky sauce with the butter.
09:42 And basically now it's ready for serving.
09:44 I'm going to dress up my plate, put the chicken on, and see what it looks like.
09:48 Can you believe it? I just had the worst bloody camera accident that didn't record.
09:55 So I poured all this nice thing explaining everything, and it didn't record.
10:00 So basically, sorry, this is the dish.
10:03 I could not kind of... This is the pieces of chicken that I've laid down, and then I was pouring the sauce on top.
10:09 I've got a little bit left, so just to show you on the side, you know, it's a very nice sauce.
10:15 It's very thick. It's very rich, and this is how it has to be served.
10:19 Basically, I wanted to say that the chicken has to be covered in sauce to make it look like a real kind of, you know,
10:27 hearty hunter's dish from the forest with these mushrooms and this chicken.
10:32 But anyway, sorry about that.
10:35 That's it for today, and I'll see you on the next video. Bye-bye.
10:38 (music)