Robin Camille Davis
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Recipe: Poulet sauté chasseur (sautéed hunter chicken?)

May 23, 2009
Tags: food


  • Bowl half-full of flour
  • However many chicken breasts or aiguilles you want
  • 2 tbsp olive oil
  • 1 yellow onion, cut up
  • generous garlic, fresh or dried, both will do
  • 125 mL chicken broth
  • 250g canned tomatoes or plain pasta sauce
  • pinch o' pepper & oregano


  1. Cut chicken into morsels and coat in flour. Your fingertips will acquire a delightful layer of flour. You may not, however, poke your boyfriend with flourfingers.
  2. Heat oil and fry chicken on medium heat until golden. (You probably shouldn't fry all your chicken at once — instead split it up into two or three fry sessions.) Toss in some pepper and oregano, shouting interjections of choice. May I suggest BAM, HAH, and HAI-YAH. Set chicken aside when done. Leave oil in pot.
  3. Throw in sliced-up onion and garlic. Fry onions until golden and translucent, stirring often.
  4. Add chicken again. Add broth and tomatoes. Bring to boil, then simmer on low for 20 minutes until chicken is tender or guests begin to complain.