Hunter's Chicken

Poulet chasseur by Paul Bocuse

One of my favourite chicken dishes is by the great French chef, Paul Bocuse. It seems like such a simple dish judging by the ingredient list, but tastes wonderful! I added the green beans as an option to make it a complete meal.

• 1 chicken
• 2 shallots
• ⅓ lb mushrooms
• 4 tomatoes, peeled and halved
• 3 tbsp olive oil
• 2 garlic cloves
• 1 cup white wine
• 1 sprig thyme (or ¼ tsp dried thyme)
  
• 1 small bunch parsley
• ½ bay leaf
• A few sprigs of tarragon (or ¼ tsp dried tarragon)
• A few celery leaves (or ¼ tsp celery seed)
• Sea salt
• Freshly ground pepper
• ½ lb green beans (optional)
  

Method:

1. Cut up the chicken into serving-size pieces and season with salt and pepper.

2. Peel the shallots, clean the mushrooms, and combine with the tomatoes and herbs.

3. Heat the oil in a stew pot and lightly brown the chicken on all sides.

4. Add the garlic, celery leaves, white wine, and the tomato-mushroom mixture [and green beans if including].

5. Allow to cook uncovered over moderate heat for half an hour [or for 8 hours in a slow cooker].

6. Remove the pieces of chicken, set them aside and keep warm, and reduce the sauce for about 10 minutes over high heat.

7. Pour the sauce over the chicken and serve.

Download pdf here.

Source: Paul Bocuse à la Carte, trans. Colette Rossant, Pantheon Books, New York, 1987. p67