Hunter's Chicken – Bruno Albouze

Hunter's chicken is a kind of a dish you want to serve for fall this is the perfect time for it it's really deep in flavor and so delicious and it's all about mushrooms so of course if you can get the porcini mushrooms that would be a must if you have never experienced hunting mushrooms you have missed something it's so exciting you could work for and now to without finding anything and all of the suddens if you are lucky enough to find your first one there will be others that congregate in the same area though keep in mind that no one is going to tell you where to look for so for the brown stuff and I'm in it I want something full of flavor I am going to prep some mirepoix garlic onions leeks carrots celery are some mushroom trimmings and some aromatics next in a hot pot or Dutch oven drizzle some grapeseed oil or any other kind of high smoking point oil just avoid olive oil for now because the temperature is going to be quite high and see a well chicken backs wings necks and the knobs on full-blast until brown muzhiks are so noisy it smells amazing once done you want to remove some of the fat and throw in the mirepoix and cook on high heat that should take about 15 minutes and don't forget to season with salt then I'm gonna my tomato paste and cook for an additional five minutes then throw in the seared chicken box wings necks and knobs at the veal stock and aromatics bring to a boil cover and let simmer for now by the way I have a video how to make veal stock and Demi glass though if you don't have it you can use beef stock or broth with a couple of bouillon cubes now you want to discard all of the solids see this beautiful stock put back on the stove and skim of impurities and the fact that's the glossy film that rises on top in the meantime I am going to dredge the thighs and the drumsticks in flour shake off excess flour and set aside next I'm going to sear my chicken legs the thighs and the drumsticks on a red-hot Pam and I met it here it is a good trick when searing the meat don't salt the side of the meat that is going to be seared first but rather the pan it creates a nonstick effect and that applies for fish and eggs as well about that get a deep brown color make two batches one stone gather the meat and cook for 45 minutes in the oven now the net transfer our meat onto a plate to rest and of course you want to save this delicious render juice and added to the brown stock meanwhile I am going to mince some shallots for what's coming next the sauce asura hunters sauce in a st. pan you have cooked chicken I'm going to saute my mushrooms with butter on high heat for about eight minutes then I'm gonna throw in my shallots season with a salt and cook for an additional three minutes add some four chili powder if desired then fill me with cognac Bridey be careful when you do that though then I'm going to deglaze with a sharpener reduced to 2/3 and I'm going to add some flour to thicken the sauce that is called synergy for a gluten-free dish you gotta thicken the sauce afterwards by just adding some cornstarch diluted in water or wine add the hot brown stock throw into a bowl and put the meat back in season with more salt if needed and ground black pepper and cook on low for 30 minutes before serving garnish with chopped tarragon and parsley I hope guys enjoyed this delicious Earl hunters chicken episode to get the full recipe go to Bruno's kitchen that net please subscribe like my page on Facebook and follow me on Twitter Instagram and Pinterest at boy no buy booze Bon Appetit and see you next time it's too good to be true Mamamia you

Channel: Bruno Albouze

Views: 344,678

Keywords: hunter's chicken, chicken chasseur, espagnol sauce

Id: oi5tAIzvCw0

Length: 5min 34sec (334 seconds)

Published: Mon Oct 28 2019