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#1
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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 |
#2
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Hunter Chicken
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 |
#3
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Hunter Chicken
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 |
#4
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Hunter Chicken
"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 |
#5
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Rec: Hunter Chicken
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. |
#6
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Rec: Hunter Chicken
"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 |
#7
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Hunter Chicken
"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 |
#8
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Rec: Hunter Chicken
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 |
#9
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Hunter Chicken
"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 |
#10
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Rec: Hunter Chicken
"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 |
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