Stewed Chicken A La Chasseur

Ingredients

• a nice tender chicken
• two tablespoonfuls of olive-oil
• one ounce of butter
• two shalots chopped fine
• half a pint of dry white wine
• a quarter of a pound of fresh mushrooms
• two bay-leaves
• a piece of glaze the size of a nut
• a similar quantity of fresh butter
• a teaspoonful of finely chopped parsley
• the juice of a lemon

Method

1. 1

   Cut up the chicken and fry in olive oil and butter for five minutes.

2. 2

   Add chopped shallots and fry for another five minutes.

3. 3

   Moisten with wine, add mushrooms and seasonings, and stew for fifteen minutes.

4. 4

   Add glaze and butter, stir until melted, then dish up the chicken.

5. 5

   Add lemon juice and parsley to the sauce, stir briefly, pour over the chicken, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 131. The excerpt below is the record exactly as published.

STEWED CHICKEN A LA CHASSEUR. Select a nice tender chicken ; draw, singe, and cut it up in the same style as the foregoing ; place the pieces in a saut^-pan with two tablespoonfuls of olive-oil and one ounce 302 PRACTICAL HOUSEHOLD COOKERY. of butter; fry these over a brisk fire for &ve minutes; sprinkle in two shalots chopped fine; stir the contents over the fire for another five minutes ; moisten with half a pint of dry white wine ; add a quarter of a pound of fresh mushrooms properly cleaned and finely sliced 7 season with salt, pepper, and two bay-leaves. Ck>ntinue the stewing for fifteen minutes longer, taking care to turn the meat over as required ; then add a piece of glaze the size of a nut and a simiLir quantity of fresh butter ; stir it till properly melted, and when done dish up the pieces of chicken. Squeeze the juice of a lemon and add a teaspoonful of finely chopped parsley to the sauce ; stir it over the fire for a few seconds ; pour it over the chicken, and serve. 607. FRICASSEE OF CHICKEN. Gut up a good chicken as in No. 602 ; drop the pieces into a basin containing two quarts of clear lukewarm water, and let them soak for fifteen minutes; drain and put into a stewpan with one quart of water, an onion with a clove stuck in it, a "bouquet garni," a sliced carrot, and the quarter of a head of celery ; season well with salt and pepper, and boil it ; skim carefully, then simmer for about half an hour with the pan partly covered, when the pieces of chicken will be done. Strain the broth through a colander into a basin and keep it apart; immerse the pieces of chicken in cold water and drain them on a clean cloth. Meanwhile stir for five minutes in a stewpan over the fire without browning, two ounces of flour, with the same quantity of very fresh butter ; add gradually the chicken broth and the liquor in which half a pint of champignons have boiled for five minutes ; stir the contents well whilst over the fire, so as to work it into a smooth sauce till it boils, when the stewpan must be drawn from the fire ; let it simmer for about half an hour, in order to throw up the PRACTICAL HOUSEHOLD COOKERY. 303 scum ; then skim it, and thicken the sauce with the yolks of four eggs, in the usual way ; stir this over the fire until it is nearly boiling, pass it through a tammy or gravy- strainer into the stewpan already containing the pieces of chicken; add to it the cooked champignons and an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.