chicken chasseur and sauce hongroise
Chicken Chasseur a la Hongroise
Sauce Hongroise
Makes 1 cup
1/2 ounce onion, minced
1 teaspoon Hungarian paprika
1 ounce (approximately) butter, preferably clarified
1 ounce dry white wine
1 cup chicken/veal veloute sauce
1. Sweat onion and paprika in butter until soft.
2. Add white wine and reduce by half.
3. Add veloute, simmer 10 minutes, and strain.
Chicken Chasseur
Makes 2 portions, one leg and one thigh each
2 chicken legs
2 chicken thighs
Salt TT
Pepper TT
2 ounces oil
2/5 ounces shallots or onions
1 cup Hongroise sauce
1 3/5 ounces tomato conassse, fresh
OR
4/5 ounce drained, chopped canned tomatoes
Salt TT
Pepper TT
1 ounce heavy cream
One egg yolk (optional)
1. Season chicken with salt and pepper.
2. Heat the oil in a brazier or large saute pan. Saute chicken until very lightly brown.
3. Remove chicken from the pan. Cover and keep hot.
4. Add the shallots/onions to the pan and saute lightly without browning.
5. Add the Hongroise sauce and tomatoes and bring to a boil. Reduce slightly.
6. Place the chicken in the sauce. Cover and simmer slowly on the stove or in the oven at 325 F, 15 - 20 minutes, or until done.
7. When the chicken is done, remove it from the pan and reduce the sauce slightly over high heat; add tempered or heated cream and egg yolk. Check the seasonings.
8. Serve, covering each portion with 1/2 cup sauce.
Sauce Hongroise
Makes 1 cup
1/2 ounce onion, minced
1 teaspoon Hungarian paprika
1 ounce (approximately) butter, preferably clarified
1 ounce dry white wine
1 cup chicken/veal veloute sauce
1. Sweat onion and paprika in butter until soft.
2. Add white wine and reduce by half.
3. Add veloute, simmer 10 minutes, and strain.
Chicken Chasseur
Makes 2 portions, one leg and one thigh each
2 chicken legs
2 chicken thighs
Salt TT
Pepper TT
2 ounces oil
2/5 ounces shallots or onions
1 cup Hongroise sauce
1 3/5 ounces tomato conassse, fresh
OR
4/5 ounce drained, chopped canned tomatoes
Salt TT
Pepper TT
1 ounce heavy cream
One egg yolk (optional)
1. Season chicken with salt and pepper.
2. Heat the oil in a brazier or large saute pan. Saute chicken until very lightly brown.
3. Remove chicken from the pan. Cover and keep hot.
4. Add the shallots/onions to the pan and saute lightly without browning.
5. Add the Hongroise sauce and tomatoes and bring to a boil. Reduce slightly.
6. Place the chicken in the sauce. Cover and simmer slowly on the stove or in the oven at 325 F, 15 - 20 minutes, or until done.
7. When the chicken is done, remove it from the pan and reduce the sauce slightly over high heat; add tempered or heated cream and egg yolk. Check the seasonings.
8. Serve, covering each portion with 1/2 cup sauce.