Poulet chasseur
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.25 cup mushrooms, dehydrated, wild (by CD11419325) 225 grams Mushrooms, fresh 1 cup Oyster Mushrooms 4 leg, bone and skin removed Chicken Leg 1 tbsp Olive Oil 2 tbsp Butter, unsalted 1 medium (2-1/2" dia) Onions, raw 2 clove Garlic 0.10 cup Flour - Gold medal all purpose flour 125 mL White Wine 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 tsp Tarragon, ground
1. Re-hydrate the dehydrated mushrooms in the beef broth (hot). Let it infuse in the broth for 15 minutes. Drain and keep the broth and mushrooms separately aside.
2. In a dutch oven, cook the chicken until colored. Set aside. Add 1/4 cup of the broth and scrape the particles. Add the broth to the chicken.
3. In the same dutch oven, cook the fresh mushrooms in the butter. Add the rehydrated mushrooms, onion and garlic and cook for a few minutes. Add the flour and stir until coated. Add the wine and let it reduce in half. Add the broth, chicken and tomato. Bring to boil, cover and let it simmer for one hour.
4. Add the tarragon and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.
2. In a dutch oven, cook the chicken until colored. Set aside. Add 1/4 cup of the broth and scrape the particles. Add the broth to the chicken.
3. In the same dutch oven, cook the fresh mushrooms in the butter. Add the rehydrated mushrooms, onion and garlic and cook for a few minutes. Add the flour and stir until coated. Add the wine and let it reduce in half. Add the broth, chicken and tomato. Bring to boil, cover and let it simmer for one hour.
4. Add the tarragon and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.
Nutritional Info Amount Per Serving
- Calories: 314.1
- Total Fat: 14.6 g
- Cholesterol: 119.5 mg
- Sodium: 124.2 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.2 g
- Protein: 29.8 g
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