• tmacon1963

Low Carb / Keto Poulet Chasseur, 8 net grams of carbs per serving

Updated: Sep 7, 2019

Chicken with Hunters Sauce

Poulet Chasseur is a classic chicken dish with a rich Mushroom and tomato sauce , enriched with a Roast Chicken Demi Glace . Richly flavored with Tarragon, Parsley other herbs, flamed with Cognac this is a fantastic and elegant dish . It goes well with our Creamed Spinach recipe and roasted cherry tomato's Bon Appetite .





Low Carb Classic, Poulet Chasseur “Chicken with Hunters Sauce “.


Ingredients:


4 – Skin on chicken thighs

1- Tbsp. Of Herbs de Province

2 – Tbsp. of clarified butter, Ghee, light olive oil

Cooking spray

Salt and Pepper


For, Sauce Chasseur


8 ounces of mixed mushrooms, cremini, portabella, oyster, white rough chopped.

1 large shallot, (fine dice)

1- Tbsp. tomato paste

2 ounces Cognac or French Brandy.

2 ounces dry white wine

2 or three cloves garlic minced

2-Tbsp Roast Chicken Demi-Glace by More than Gourmet (available on Amazon)

1 1/2 cups chicken stock

1/2 cup tomato concasse (peeled, seeded, and diced tomato) or canned petit diced

3 Tbsp. -ounce cold butter

2 teaspoon finely chopped fresh tarragon leaves

2 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley


Basic Brine recipe

1/4 cup,of Kosher Salt dissolved per quart of water. you may add herbs if you want of your choice , like Thyme , rosemary , bay leaf or a mixture like herbs de province or garlic powder or whatever flavor profile you may want .



Preparation:


Pre prep (optional but recommended)


Place chicken Thighs in a container or a zip lock bag, pour brine over chicken to cover and put in a safe area in the refrigerator for 8 to 12 hours.

For really crispy skin remove chicken from brine and place on a sheet pan skin side up in the refrigerator for 24 to 48 hours uncovered. Otherwise blot chicken dry with paper towels.


Pre heat oven to 500 degrees.


Remove the thigh bone from each of the chicken thighs by carefully taking the bone and scraping the flesh from the bone and removing the sinew as well. You can have your butcher do this but with a little practice and patience you will get proficient at this. Note save the bones and freeze them for making stock.

Remove excess skin flap found on most precut thighs and also save with bones for stock.

Spray a sheet of cling wrap with cooking oil and place chicken skin side down on the oiled wrap, spray the flesh side of the chicken with cooking oil and cover with another sheet of cling wrap and with a meat mallet pound flat to a uniform thickness about 3/8 of an inch salt and pepper both sides remove and set aside.


In an oven proof sauté pan over medium high heat oil till it shimmers, add in chicken thighs flesh side first and sauté for one minute then turn and place skin side down. Reduce heat to medium and sauté till the skin begins to crisp up and turn a golden brown. Add any herbs you may want to the flesh side of the chicken at this point and spray herds with cooking spray to prevent burning.

Place pan with chicken into the oven and set timer for 6 minutes

In the meantime assemble the ingredients for the sauce.

After 6 minutes remove chicken from oven and return to stove top “Be careful of the hot handle “.


Turn chicken in pan skin side up and check the skin, it should be crispy and a deep brown. Pepper the skin side and now with skin side p return to oven for 4 additional minutes for a large thigh or 2 minutes for a small thigh.

Once cooked remove chicken to a warm serving dish and set aside till sauce is made.

Remove all but 2 tablespoons of the fat from the pan. Add the shallots and cook for one minute add garlic and cook for 30 seconds more. Add the wine and cook until completely reduced Add the mushrooms, season with salt and pepper, and sauté until golden brown.


Remove the pan from the heat and add the Cognac, return and cook until completely reduced or flambé but keep a cover handy to snuff the flam if necessary... Add the stock and tomato and bring to a simmer.


Stir in Demi-Glace and tomato paste. Cook until the sauce is thick enough to coat the back of a wooden spoon ("nappe") and then swirl in the butter ("monte au beurre"). Once the butter is added, the sauce cannot be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.


Pour any accumulated juices from the rested chicken into sauce, incorporate and spoon sauce over and around chicken and serve. Garnish with some parsley if you want. And this dish would be great over riced cauliflower , here is a recipe https://www.cheftylermacon.com/post/low-carb---keto-riced-cauliflower

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Nutrition Facts Servings 4.0 Amount Per Serving calories 491 % Daily Value * Total Fat 33 g 50 % Saturated Fat 14 g 72 % Monounsaturated Fat 9 g Polyunsaturated Fat 4 g Trans Fat 0 g Cholesterol 119 mg 40 % Sodium 959 mg 40 % Potassium 576 mg 16 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 3 % Sugars 4 g Protein 31 g 61 % Vitamin A 84 % Vitamin C 7 % Calcium 9 % Iron 10 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been

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