Poulet chasseur
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Poulet chasseur calories by ingredient
Introduction
poulet chasseur - from Ricardocuisine.com poulet chasseur - from Ricardocuisine.comNumber 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
Directions
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.