Yesterday my wife invited N and C for dinner so that we can give them long distance calling cards. They are the one in charge of calling relatives and friends in
I decided to do Poulet Sauté Chasseur, using the method for “Poulet Sauté” explained by Michael Ruhlman in “The Soul of a Chef” and taking hint from Escoffier in “Ma Cuisine”.
Anything Chasseur (hunter) is cooked with mushroom. In this case I used Champignon de Paris the plain common white mushroom, oyster mushrooms and some dried porcini. I powdered the latter, using them more as a condiment. I re-hydrated the powder in water and kept the water to use for deglazing the pan.
I finished the dish with heavy cream.
As sides, I oven roasted root vegetable: carrots, parsnips, yellow and blue potatoes and some garlic cloves. I peeled the carrots and parsnips but the potatoes I just quartered. After coating everything with olive oil, I salted with coarse sea salt from
Each vegetable had its own color I was quite proud.
It was a very simple dinner but quite good.