Poulet Chasseur
Yield
Serves 4
RECIPE Ingredients
- 8 slices Uncured Applewood Smoked Bacon, sliced
- 4 Green Circle Chicken, Leg Quarters
- Kosher salt and freshly ground black pepper
- ¾ cup chopped shallots
- 2 cloves garlic, finely chopped
- 1 package Organic Chef's Mix Mushrooms, trimmed and roughly chopped
- 2 teaspoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1/3 cup dry white wine
- 1 container Duck and Veal Demi-Glace
- 1 can (14 ounces) crushed tomatoes
- Handful chopped flat-leaf parsley
Out of Stock
Price
$43.99
- Certified humane by Humane Farm Animal Care
- Recognized by ASPCA and included in their “Shop With Your Heart” list for meaningful animal welfare standards
- Raised free-range
- Surplus vegetable and wholesome grain feed, including corn and soy
- No antibiotics or hormones
- No animal by-products
- Air-chilled for no retained water & maximum flavor
- Farm-to-table audit trail
- Sold in an uncooked state
- 2 legs average per pack (8 legs total per case)
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$20.99
- Cultivated mushrooms, organically grown
- Includes King Trumpet, White Beech, Hon-shimeji, Maitake (Hen-of-the-Woods)
- Maitake may be substituted depending on availability
- Allergen: contains mushrooms
- 1 lb package
- Product of USA
- For best taste, store in the refrigerator and use within 3-5 days of receipt
- Subscription Eligible
Price
$10.99
- 100% natural
- Bones from humanely-raised ducks and veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- Product of USA
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This classic recipe of braised chicken with bacon, mushrooms, tomatoes, and wine is our favorite kind of comfort food – hearty and satisfying, yet quick and easy enough for a weeknight.
RECIPE Preparation
- Preheat oven to 375 degrees F.
- In a Dutch oven over medium heat, cook bacon until crisp; remove with a slotted spoon and set aside on paper towels to drain. Leave the rendered bacon fat in the pan over medium heat.
- Season chicken legs with salt and pepper. Working in batches if necessary, sear chicken in the bacon fat until browned all over, about 5 minutes each side. Remove chicken to a rimmed plate and set aside.
- To the pan add shallots and sauté until translucent, about 3 minutes; add garlic and continue to cook about 1 minute more. Add mushrooms and thyme, season with salt and pepper, and turn to coat. If the mixture seems dry, add about a tablespoon or so of water. Sauté mixture until mushrooms are softened, about 7-10 minutes. Stir in tomato paste, turning to coat and cook for about 3 minutes. Stir in flour and continue to cook about 5 minutes more.
- Carefully add the wine, scraping up any browned bits on the bottom and sides of the pan; cook about 2 minutes then stir in the demi-glace and tomatoes. Add the chicken pieces back to the pan along with any accumulated juices. Raise heat to medium-high and when the mixture starts to bubble, cover and put in the oven. Continue to cook in the oven until chicken is cooked through, about 20-25 minutes. Before serving add reserved bacon and garnish with parsley.
