Course chicken, chicken chausseur, chicken stock, dinner, gravy, mise en place, mushrooms
Cuisine French
Ingredients
1WholeChicken, cut up and separate the breasts
2Chicken breasts skin on boneless
1tbsp.Olive Oil
2Carrots, chopped large
1largeOnion, chopped large
2Garlic Cloves, peeled
3cupsChicken Stock
1canTomato Paste
1Bouquet Garni: Thyme, Parsley, Bay Leaf
Sauce
1Shallot, finely diced
1pkg.Mushrooms
2tsp.Cognac, optional
1/4cupWhite Wine
1tbsp. Olive oil
Salt & Pepper
Beurre Manie
1tbsp.Butter
1tbsp.Flour
Instructions
Prepare your mise en place by chopping all the mushrooms, vegetables and cutting up the chicken. Prepare your herbs or bouquet garni by wrapping them in kitchen string. The chicken should be separated by: Chicken pieces (for the stock), Chicken breasts (for the meal). It is also a good time to prepare the beurre manie and set aside. Preheat your oven to 400°For the Stock:In a stock pot, add the olive oil and heat up. Add the chicken pieces and brown for approximately 8-10 minutes. Pour in the onions, carrots, garlic, and bouquet garni. Mix.Add the Stock and a heaping spoonful of tomato paste. Season with pepper. Boil and Simmer for 30 minutes.Discard all of the vegetables and chicken pieces. Pass the stock through a fine sieve. Place the stock back onto the heat and bring the stock to a boil. Add in your beurre manie whisking constantly until the sauce thickens. Taste for seasoning. Add salt & pepper as necessary. Sometimes if it doesn't have enough umph as I see it, I like to add a teaspoon of teriyaki sauce or some type of dark umami sauce.Your stock should now resemble a gravy. Thicker and shiny.For the Sauce:Heat oil in a large dutch oven.Season the chicken breasts with salt & pepper. Dredge the chicken breasts in flour and add them to the hot oil. Brown the chicken approximately 3-5 minutes per side. Take the chicken out of the pot and place the chicken in a covered dish and continue cooking in the oven for 15 minutes.The dutch oven will have the flavour from the chicken in the pan. Do not discard the flavourings. Using this dutch oven, add in the mushrooms and shallots. Saute for approximately 5 minutes. If you choose, Flambe with cognac. Oompa! Then deglaze with the wine. It is now time to pour your gravy over the chicken and mushrooms. I like to simmer the sauce at this point so that the flavours infuse into the chicken. Garnish with parsley. YumServe with potatoes, carrots and a beautiful salad.
Keyword beurre manie, chicken, chicken chausseur, chicken stock, easy dinner night, gravy, mise en place, mushrooms, sunday dinner