Poulet Chasseur and Oeufs a la Neige

Ingredients

  • ½ chicken, in pieces

  • salt & pepper to taste

  • flour to coat the chicken pieces

  • 3 Tbsp butter

  • 3 Tbsp oil

  • 25 oz chicken stock

  • 1 shallot, chopped

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 clove of garlic, minced

  • 6 to 7 oz mushrooms

  • 1 oz tomato paste

  • 2 to 3 fl.oz red wine

  • herb mix (tarragon, parsley, thyme)

  • 4 oz egg yolk

  • 5 oz sugar

  • 16 oz milk (use the one used poaching meringues)

  • ½ tsp vanilla extract


We let the sauce in the Poulet Chasseur reduce down for a very long time and it made the flavors very deep and savory, with the white wine adding some brightness to the otherwise very heavy dish. The poached meringue turned out as expected, though it was still very eggy and overpowering in our opinion.

Poulet Chasseur

  1. Preheat the oven to 375 F.

  2. Season the chicken pieces with salt & pepper, and then dust in flour.

  3. Using a cast iron pot or similar, sear the chicken in butter and oil, skin side down, for 3 to 5 min. Flip pieces and sear another 3 minutes. Remove the chicken from the pot and transfer to a baking sheet. Finish baking in the oven for 15-20 min. until internal temperature reaches 165 F.

  4. Add onions, shallots, garlic, and carrots to the pot and saute` until onions are translucent. Add mushrooms, season with salt and pepper and cook a few minutes.

  5. Deglaze the pot with wine, let alcohol evaporate and then add tomato paste and stock.

  6. Bring sauce to a simmer, and then reduce to nappe.

  7. Finish sauce with 2 Tbsp butter and chopped fresh herbs.

  8. Serve chicken topped with sauce. 

Oeufs a la Neige

MAKE THE OEUFS A LA NEIGE

  1. Heat milk in a 10: saute pan and bring to a light simmer

  2. Meanwhile, whisk eggs until frothy. Add a pinch of salt and which until tripled.

  3. Add sugar and vanilla and whip to stiff peaks.

  4. Dip 2 soup spoons in cold water and shape meringue into medium egg shapes.

  5. Poach meringue egg in the milk. Do this in batches and DO NOT overcrowd the pan. Each shape should be poached as it is fashioned. Eggs will need to be poached on each side for 3-4 min.

  6. Using a slotted spoon, carefully remove meringues from milk and dry on a rack layered with paper towel. Save milk to use for Creme Anglaise.

  7. Pour Creme Anglaise into 6 dessert dishes. Float 2 meringues in each custard pool and garnish as desired (chopped nuts, caramel, etc.)

CREME ANGLAISE

  1. Whisk egg yolks and sugar until fluffy

  2. Scald milk and add a bit more vanilla

  3. Temper eggs with scalded milk and then return custard over heat.

  4. Cook over medium-low heat until custard has a nappe consistency. DO NOT allow custard to curdle: maintain temperature below 190 F.

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Greece