Recipe: Poulet sauté chasseur (sautéed hunter chicken?)
May 23, 2009
- 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
- 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.
- 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.
- Throw in sliced-up onion and garlic. Fry onions until golden and translucent, stirring often.
- 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.