Poulet Chasseur

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 Brazil to give them the news of the birth which is less than two weeks away.

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 Brittany. I left them in the oven for 45 min at 350C.

Each vegetable had its own color I was quite proud.

It was a very simple dinner but quite good.