This chicken dish is prepared with chasseur sauce in the most immaculate manner. Some food experts say that it is an American dish while others have an opinion that it is a French dish. Normally, portion of breast or leg of chicken is taken for this dish. The meat is grilled or baked depending upon the requirement. It is then prepared with red or chasseur sauce. Poulet Sauté Chasseur can be easily served with hazelnut potica. This combination is good for eating without any doubt. Various vegetables are used in the making of chasseur sauce like onions, tomatoes, celery, coriander and even eggplant. Bouquet garni is used so as to increase the overall taste and aroma of this dish and the sauce. It must be remembered that the portion of chicken should be cooked well in order to enhance its taste and aroma. On the other hand, hazelnut potica is topped with different types of fillings and toppings that actually go well with poulet sauté chasseur. Vanilla essence, strawberry essence and chocolate essence is used in the preparation of hazelnut potica. All the flavours combine well with Poulet Sauté Chasseur. Poulet Sauté Chasseur and hazelnut potica can be easily served with red wine, white wine and even sherbets. The chasseur sauce is accompanied with Poulet Sauté Chasseur which increases the taste, aroma and texture of the dish in the most perfect manner. Both the dishes can also be served with different types of salads, pasta and sauces depending upon your requirement.
• Heat the oven to 370 degrees. Cut the chicken pieces. Be cautious not to remove the skin from the breasts. Be sure that the oyster is attached to leg. Take away the thighbone and cautiously cut the drumsticks.
• In a big heavy bottom pot, sauté the trimmings and bones from the meat with the chopped onions and carrots. Remove the additional fat and moisten it with veal or chicken stock. Put the bouquet garni and tomato paste all together. This gives a good stock for sauce. Cook at low heat for 30 to 40 minutes, then strain and remove any surplus fat.
• Next collect all ingredients for sauce, and measure the quantity of cognac and wine. To collect the dish, spice the chicken with pepper and salt. In a big pan, put clarified butter and sauté the chicken with skin. When the meat is properly sautéed, remove from the saucepan and put in a 370 degree oven. Take away surplus fat from the saucepan, return the saucepan to heat and cook the mushroom pieces. After 2 minutes put chopped shallots and cook for a few minutes longer.
• Remove the saucepan from heat and put in Cognac. Return the saucepan to heat and light the Cognac. When flames have subsided, put the white wine. Decrease by half. Sieve the toughened stock and remove any fat which may have floated on top. Put the stock to mushroom mix and carry on reducing. Put in tomato concasse and cook for few more minutes.