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I made this last night, Chicken Chasseur (Hunter's Chicken). It is quite easy apart from the sauce.
- Season chicken with salt and pepper, toss in flour, fry until golden and crispy. Set aside.
- Sauce: make a stock with chicken bones, beef stock, carrot, celery, onion, and a bouquet garni. Boil for 2-3 hours. Strain the stock and keep aside. In another saucepan, fry mushrooms in butter until coloured. Add finely chopped onion and carrot and fry until onions are translucent. Add white wine and cognac and flambee. Then add the stock. Reduce till it coats the back of a spoon. Add cream and parsley then adjust seasoning.
- Rice: fry finely diced onion with butter until translucent. Add uncooked rice + 1 tsp curry powder + 1 tsp turmeric + 1 tsp salt. When evenly coloured, cook in a rice cooker until done.