Chicken Chasseur
Ingredients: Whole chicken, Salt, Pepper, Flour, Olive oil · 120 min cook time · 700kcal · ~₩35,100
Ingredients
2kg Whole chicken, 10g Salt, 5g Pepper, 50g Flour, 50ml Olive oil, 100g Bacon, 200g Mushrooms, 2개 Carrots, 1개 Shallot, 200ml Dry vermouth, 500ml V8 juice, 50g Demi-glace (homemade), 20g Concentrated stock product, 200g Egg noodles, 20g Butter, 5g Parsley leaves, 2개 Sage leaves
Instructions
1. Cut up a 2 kg chicken into pieces. Separate drumsticks from thighs, debone thighs, remove wishbone from breasts, and separate breasts with wings. Remove everything below the humerus from the wings to create airline breasts. Save the carcass and scraps for stock.
2. Season both sides of the chicken pieces generously with salt and pepper. Toss the chicken with flour to coat everything.
3. Add a good coating of olive oil to a wide pan over very high heat. Alternatively, render some bacon in the pan.
4. While the pan heats, slice mushrooms, carrots into thin rounds, and quickly chop a shallot. Keep a couple extra tablespoons of flour aside for thickening.
5. Lay the chicken skin-side down in the hot pan. Brown one side until it releases easily from the pan, then flip and brown the other side. Do not cook the meat all the way through.
6. Remove the browned chicken to a plate.
7. Add the sliced mushrooms, carrots, and chopped shallot to the pan with the remaining flour. Add extra olive oil or butter if needed, as the vegetables and flour will absorb a lot. Cook until the mushrooms shrink by about half and the vegetables get a little color.
8. Deglaze the pan with dry vermouth, scraping the bottom to clean it.
9. Return the chicken to the pan. Pour in V8 juice (or equivalent tomato juice with other vegetable flavors) until it comes about two-thirds of the way up the chicken.
10. Add a few ice cubes of homemade demi-glace. If not available, use a concentrated stock product (twice as much) but be aware it's very salty.
11. Bring the sauce to a simmer. Cook for about an hour, or until the dark meat of the chicken is just soft enough that the muscles start to pull apart when poked. Flip the chicken a few times or cover with a lid to ensure even cooking.
12. Toward the end of the chicken cooking time, boil some egg noodles.
13. Taste the sauce. Add more pepper and a little salt if needed. Stir in some butter to finish the sauce.
14. Tear in some parsley leaves or a few sage leaves for garnish.
Source: Watch the original video