Rec: Hunter Chicken

This is a great recipe, not much fat or simple carbs and a ton of flavor.
And it's easy to make.

From Jacques Pepin's Techniques

HUNTER CHICKEN

1 tablespoon butter
1 (2 3/4-lb) chicken, quartered, keep the carcass bones for stock
2 tablespoons chopped onion
1 clove garlic, peeled and crushed
1/2 cup dry white wine
1 large tomato, peeled, seeded & coarsely chopped
1 teaspoon tomato paste
1 bay leaf
1/4 teaspoon thyme
6 to 8 mushrooms, sliced
1/2 cup demi-glace
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon parsley, chopped
1/2 tablespoon tarragon

Melt the butter in a heavy saucepan and brown the chicken over medium heat
for 10 to 12 minutes, starting with the skin side. (I removed the skin after
it cooked, as the skin gives the dish so much more flavor.) Turn the chicken
after 5 to 6 minutes of cooking.

Add the onions, garlic, white wine, tomato, tomato paste, bay leaf and
thyme. Cover and simmer for 10 minutes.

Add the mushrooms. Cover and simmer 5 minutes.

Using a spoon, transfer the chicken and solids to a dish. Add 1/2 cup
demi-glace to the drippings, bring to a boil and reduce to 1 cup. Add
chicken and solids back into dish. Add seasonings if needed and serve.

Serves 4

Demi-glace

This is beef stock that has been reduced by simmering at a low temperature
for a few hours. It can be bought on its own, but beware of salt content.

You can also add beef stock into this dish, but decrease amount to 1/4th
cup.

Martha

Shouldn't this be on alt.cooking-chat or rec.food.cooking?

--
Best
Greg


"MH" wrote in message
...
This is a great recipe, not much fat or simple carbs and a ton of flavor.
And it's easy to make.

From Jacques Pepin's Techniques

HUNTER CHICKEN

1 tablespoon butter
1 (2 3/4-lb) chicken, quartered, keep the carcass bones for stock
2 tablespoons chopped onion
1 clove garlic, peeled and crushed
1/2 cup dry white wine
1 large tomato, peeled, seeded & coarsely chopped
1 teaspoon tomato paste
1 bay leaf
1/4 teaspoon thyme
6 to 8 mushrooms, sliced
1/2 cup demi-glace
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon parsley, chopped
1/2 tablespoon tarragon

Melt the butter in a heavy saucepan and brown the chicken over medium heat
for 10 to 12 minutes, starting with the skin side. (I removed the skin
after
it cooked, as the skin gives the dish so much more flavor.) Turn the
chicken
after 5 to 6 minutes of cooking.

Add the onions, garlic, white wine, tomato, tomato paste, bay leaf and
thyme. Cover and simmer for 10 minutes.

Add the mushrooms. Cover and simmer 5 minutes.

Using a spoon, transfer the chicken and solids to a dish. Add 1/2 cup
demi-glace to the drippings, bring to a boil and reduce to 1 cup. Add
chicken and solids back into dish. Add seasonings if needed and serve.

Serves 4

Demi-glace

This is beef stock that has been reduced by simmering at a low temperature
for a few hours. It can be bought on its own, but beware of salt content.

You can also add beef stock into this dish, but decrease amount to 1/4th
cup.

Martha

The general rule of thumb in asd is that you can post recipes - usually
people put "REC" or "RECIPE" in the subject line so others know that a
recipe is within.

We share recipes for good food here. Helps to keep variety in the diet.


"Gregory Morrow" wrote in
message ...
Shouldn't this be on alt.cooking-chat or rec.food.cooking?

--
Best
Greg


"MH" wrote in message
...
This is a great recipe, not much fat or simple carbs and a ton of
flavor.
And it's easy to make.

From Jacques Pepin's Techniques

HUNTER CHICKEN

1 tablespoon butter
1 (2 3/4-lb) chicken, quartered, keep the carcass bones for stock
2 tablespoons chopped onion
1 clove garlic, peeled and crushed
1/2 cup dry white wine
1 large tomato, peeled, seeded & coarsely chopped
1 teaspoon tomato paste
1 bay leaf
1/4 teaspoon thyme
6 to 8 mushrooms, sliced
1/2 cup demi-glace
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon parsley, chopped
1/2 tablespoon tarragon

Melt the butter in a heavy saucepan and brown the chicken over medium
heat
for 10 to 12 minutes, starting with the skin side. (I removed the skin
after
it cooked, as the skin gives the dish so much more flavor.) Turn the
chicken
after 5 to 6 minutes of cooking.

Add the onions, garlic, white wine, tomato, tomato paste, bay leaf and
thyme. Cover and simmer for 10 minutes.

Add the mushrooms. Cover and simmer 5 minutes.

Using a spoon, transfer the chicken and solids to a dish. Add 1/2 cup
demi-glace to the drippings, bring to a boil and reduce to 1 cup. Add
chicken and solids back into dish. Add seasonings if needed and serve.

Serves 4

Demi-glace

This is beef stock that has been reduced by simmering at a low
temperature
for a few hours. It can be bought on its own, but beware of salt
content.

You can also add beef stock into this dish, but decrease amount to 1/4th
cup.

Martha

"JayJay" wrote in message
...
The general rule of thumb in asd is that you can post recipes - usually
people put "REC" or "RECIPE" in the subject line so others know that a
recipe is within.

We share recipes for good food here. Helps to keep variety in the diet.

He's a troll; ignore him.

Martha

On Fri, 26 Sep 2003 03:48:53 GMT, "MH"
wrote:

This is a great recipe, not much fat or simple carbs and a ton of flavor.
And it's easy to make.

From Jacques Pepin's Techniques

1 tablespoon butter
1 (2 3/4-lb) chicken, quartered, keep the carcass bones for stock

I would suggest that this could be the deciding point whether this
would be a low fat recipe. If one was to remove the skin and wash off
the fat balls which lie between the skin and meat. This would make a
great difference in low or not low fat meal.
But chicken with it's skin and fat has about the same fat as red beef.


2 tablespoons chopped onion
1 clove garlic, peeled and crushed
1/2 cup dry white wine
1 large tomato, peeled, seeded & coarsely chopped
1 teaspoon tomato paste
1 bay leaf
1/4 teaspoon thyme
6 to 8 mushrooms, sliced
1/2 cup demi-glace
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon parsley, chopped
1/2 tablespoon tarragon

Melt the butter

I would spray the pan with some pan spray with has zero fat or
calories. some come with nice flavors such as butter and olive oil.

in a heavy saucepan and brown the chicken over medium heat
for 10 to 12 minutes, starting with the skin side. (I removed the skin after
it cooked, as the skin gives the dish so much more flavor.)

Yes indeed, fat gives food quite a good taste but it really adds the
calories.

Turn the chicken
after 5 to 6 minutes of cooking.

Monte The Chef who sometimes forgets he is not at work... smile.

"Montgomery Hounchell" wrote in message
...
On Fri, 26 Sep 2003 03:48:53 GMT, "MH"
wrote:

This is a great recipe, not much fat or simple carbs and a ton of flavor.
And it's easy to make.

From Jacques Pepin's Techniques

1 tablespoon butter
1 (2 3/4-lb) chicken, quartered, keep the carcass bones for stock

I would suggest that this could be the deciding point whether this
would be a low fat recipe. If one was to remove the skin and wash off
the fat balls which lie between the skin and meat. This would make a
great difference in low or not low fat meal.
But chicken with it's skin and fat has about the same fat as red beef.

If you read what I said, I remove the fat before I eat it, but I do like a
little fat, so I keep it on while it's cooking. And, I'm losing weight, so
it works fine for me. : )

2 tablespoons chopped onion
1 clove garlic, peeled and crushed
1/2 cup dry white wine
1 large tomato, peeled, seeded & coarsely chopped
1 teaspoon tomato paste
1 bay leaf
1/4 teaspoon thyme
6 to 8 mushrooms, sliced
1/2 cup demi-glace
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon parsley, chopped
1/2 tablespoon tarragon

Melt the butter

I would spray the pan with some pan spray with has zero fat or
calories. some come with nice flavors such as butter and olive oil.

in a heavy saucepan and brown the chicken over medium heat
for 10 to 12 minutes, starting with the skin side. (I removed the skin
after
it cooked, as the skin gives the dish so much more flavor.)

Yes indeed, fat gives food quite a good taste but it really adds the
calories.

Not if you don't eat most of it.

Turn the chicken
after 5 to 6 minutes of cooking.

Monte The Chef who sometimes forgets he is not at work... smile.

It's not my job, just one of my favorite hobbies.

I made my own glace for this recipe, btw. : )

Martha

"MH" wrote in message
...
This is a great recipe, not much fat or simple carbs and a ton of flavor.
And it's easy to make.

Thank you for the recipe! I like watching Jaques Pepin on PBS.

Jenn

MH wrote:

This is a great recipe, not much fat or simple carbs and a ton of flavor.
And it's easy to make.

From Jacques Pepin's Techniques

I'm reading the recipe from his book called "La Methode." You've
shortened the cooking time.

I can't imagine that Jacques Pepin said in any of his books that
demi-glace is "beef stock that has been reduced by simmering at a low
temperature for a few hours." That's a reduction, not demi-glace.
Demi-glace is a reduction of Sauce Espagnole and beef stock together
and is a world different than merely reduced stock.

The skin won't add any particularly distinctive flavor to a stewed
chicken, it'll add some fat and a little collagen. There's no
particularly good reason to remove it after it's been cooked. The fat
has been rendered already, if that's the issue.

The instruction about adding beef stock instead of demi-glace isn't in
the version of the recipe I see and it surprises me. Demi-glace is a
very rich, intensely-flavored sauce. Beef stock isn't. Adding less of
the less-rich addition seems to defeat the notion of creating intense
flavor.

HUNTER CHICKEN

1 tablespoon butter
1 (2 3/4-lb) chicken, quartered, keep the carcass bones for stock
2 tablespoons chopped onion
1 clove garlic, peeled and crushed
1/2 cup dry white wine
1 large tomato, peeled, seeded & coarsely chopped
1 teaspoon tomato paste
1 bay leaf
1/4 teaspoon thyme
6 to 8 mushrooms, sliced
1/2 cup demi-glace
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon parsley, chopped
1/2 tablespoon tarragon

Melt the butter in a heavy saucepan and brown the chicken over medium heat
for 10 to 12 minutes, starting with the skin side. (I removed the skin after
it cooked, as the skin gives the dish so much more flavor.) Turn the chicken
after 5 to 6 minutes of cooking.

Add the onions, garlic, white wine, tomato, tomato paste, bay leaf and
thyme. Cover and simmer for 10 minutes.

In the version in my book, he calls for the onion to be sautéed for a
few seconds before adding the other ingredients. And then, after
adding the remaining ingredients, he says to *bring it to a boil* and
then simmer for 10 minutes. By not bringing it to a boil, you'll cut
out 5 to 8 minutes of cooking time.

Pastorio

Add the mushrooms. Cover and simmer 5 minutes.

Using a spoon, transfer the chicken and solids to a dish. Add 1/2 cup
demi-glace to the drippings, bring to a boil and reduce to 1 cup. Add
chicken and solids back into dish. Add seasonings if needed and serve.

Serves 4

Demi-glace

This is beef stock that has been reduced by simmering at a low temperature
for a few hours. It can be bought on its own, but beware of salt content.

You can also add beef stock into this dish, but decrease amount to 1/4th
cup.

Martha

"Jennifer Austin" wrote in message
...

"MH" wrote in message
...
This is a great recipe, not much fat or simple carbs and a ton of
flavor.
And it's easy to make.

Thank you for the recipe! I like watching Jaques Pepin on PBS.

Jenn

I love him. He has a new book out about his younger, early days in France.
It sounds wonderful.

Martha

"Bob Pastorio" wrote in message
...
MH wrote:

This is a great recipe, not much fat or simple carbs and a ton of
flavor.
And it's easy to make.

From Jacques Pepin's Techniques

I'm reading the recipe from his book called "La Methode." You've
shortened the cooking time.

No, I didn't. It reads the way I wrote it in the book I took it from. I
typed what he wrote.

I can't imagine that Jacques Pepin said in any of his books that
demi-glace is "beef stock that has been reduced by simmering at a low
temperature for a few hours." That's a reduction, not demi-glace.
Demi-glace is a reduction of Sauce Espagnole and beef stock together
and is a world different than merely reduced stock.

I know what a demi-glace is, but since this isn't a cooking ng, I didn't
want to bore anyone.

The instruction about adding beef stock instead of demi-glace isn't in
the version of the recipe I see and it surprises me. Demi-glace is a
very rich, intensely-flavored sauce. Beef stock isn't. Adding less of
the less-rich addition seems to defeat the notion of creating intense
flavor.

I was trying to make it an "easy" recipe. Since this is asd and not a
cooking ng, I wanted to give people some alternatives to a labor-intensive
recipe that most would never want to try.

Man, you're crabby.

Martha