Title: Poulet Chasseur
Categories: Poultry
Yield: 6 Servings

2		Chickens (3-1/2 to 4 lbs ea) cut up
		Salt and pepper; as desired
1/3	c	Cooking oil
2	md	Onions peeled and roughly diced
2	md	Carrots; roughly diced
1		Celery stalk; roughly sliced
1	tb	Minced garlic
4	tb	All-purpose flour
2	c	Low-sodium chicken broth
2	tb	Tomato paste
2		Bay leaves
1/2	lb	Bacon; cut into 1/2-in cubes
1/2	lb	Mushrooms, sliced
1/4	c	Brandy
1/4	c	Milk
1/4	c	Cream
1	tb	Chopped fresh tarragon

PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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