This is a traditional classic french dish, packed full of flavour.
The name is derived from the French word for "hunter", alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats.
Makes 10 serves
Chicken
5 ea #10 whole chicken
25 gr tarragon
50 ml Cognac
50 ml White wine
Method
Cut in to quarters, place in to 5 cryovac bags with two breast and two legs, 5 gr tarragon, 10 ml both cognac and white wine per bag. Place in cryovac machine at 25 vacuum and 2.5 weld. Place in to water bath at 68° for 60 minutes. Remove and place in blast chiller until chilled.
Chasseur sauce
75 gr Shallot, brunoise
50 ml Vegetable oil
250 gr Swiss brown mushroom
75 ml Cognac
125 ml White wine
1250 ml chicken stock
25 gr butter
½ bnch tarragon
½ bnch Parsley, triple curl
To taste salt
To taste pepper
Method
Sauté mushroom in oil for 2 minutes, add shallot and continue to cook. Flambé with cognac, then add the wine. reduce by half. Add chicken stock and bring to the boil, turn to simmer for 5 minutes. Remove from heat and add herbs.
Kipfler
1000 gr Kipfler
200 gr Ghee
¼ bnch Thyme
To taste sea salt
Method
Boil kipfler in salted water until just tender. Remove from heat and place in fridge until cool. Once cool cut and portion in to 100 gr.
Heat black pan with ghee and cook potato until golden and crisp, add thyme and season.
Garnish
Micro celery
Happy cooking and stay healthy with food.