Hunter's sauce for chicken "Chasseur"
6 servings
120 minutes
The 'Shasser' hunting sauce for chicken is a true embodiment of French gastronomy, a delicate blend of rich flavor and aromatic spices. This sauce originates from traditional hunting cuisine, where fresh ingredients were used to create hearty and fragrant dishes. Its taste is incredibly complex: it combines the softness of tomatoes, the earthy depth of mushrooms, the gentle sweetness of shallots, and the spiciness of white wine. Long simmering transforms it into a rich elixir that envelops pieces of chicken in a tender glaze. Perfect as an accompaniment to roasted poultry, this sauce adds a touch of sophistication to your dish, making it the centerpiece at any gathering.
1
Cut chicken wings into pieces, chop shallots, finely chop mushrooms, finely chop a clove of garlic, mix arrowroot with a small amount of water, cut 3 tomatoes into quarters, chop tarragon.
- Chicken wings: 1 kg
- Shallots: 3 heads
- Fresh mushrooms: 250 g
- Garlic: 1 clove
- Arrowroot: 1 tablespoon
- Tomatoes: 5 piece
- Tarragon: 1 tablespoon
2
Heat oil in a large skillet. When it starts to smoke slightly, add the chicken and fry on high heat for about 20 minutes until browned on all sides.
- Vegetable oil: 3 tablespoons
- Chicken wings: 1 kg
3
Add shallots, mushrooms, and garlic, sauté for 10 minutes or until golden and caramelized. Add tomatoes and puree, thyme, and bay leaf, and cook for another 6-8 minutes.
- Shallots: 3 heads
- Fresh mushrooms: 250 g
- Garlic: 1 clove
- Tomatoes: 5 piece
- Tomato puree: 1 teaspoon
- Thyme: 1 stem
- Bay leaf: 1 piece
4
Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying. Boil without heating for about 25 minutes or until the liquid is reduced by 2/3.
- Dry white wine: 400 ml
- Water: 600 ml
5
Add the broth. Bring to a boil again, then simmer uncovered for about 20 minutes to reduce by half, regularly skimming off the foam.
- Chicken broth: 1.5 l
6
Mix in arrowroot to thicken the liquid. Cook for another 2 minutes, then strain through a fine sieve. The resulting jus should be thick enough to lightly coat the back of a spoon.
- Arrowroot: 1 tablespoon
7
Melt 100 g of butter in a large skillet, then add 150 g of sliced mushrooms and sauté until golden. Add 1 finely chopped shallot and sauté for a minute. Pour in 100 ml of dry white wine and splash in some white wine vinegar, reducing by half.
- Butter: 110 g
- Fresh mushrooms: 250 g
- Shallots: 3 heads
- Dry white wine: 400 ml
- White wine vinegar: 1 tablespoon
8
Add 300 ml of chicken broth and boil to reduce by two-thirds.
- Chicken broth: 1.5 l
9
Peel 2 tomatoes, remove the seeds, and dice them, then add to the pan with 1 tablespoon of chopped fresh tarragon. Add a piece of butter.
- Tomatoes: 5 piece
- Tarragon: 1 tablespoon
- Butter: 110 g