Poulet Chasseur Reimagined: A Note by Note Delight

Ingredients

In our Note by Note adaptation, we deconstruct the traditional elements of Poulet Chasseur and reconstruct them using innovative techniques and ingredients. Instead of relying on traditional cooking methods, we utilize cutting-edge culinary techniques to extract and enhance the individual flavors of each ingredient. By doing so, we create a dish that showcases the pure essence of each component, resulting in a unique and unforgettable dining experience. We alse have the original recipe for Poulet chasseur, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7oz) mushrooms, sliced 200g (7oz) mushrooms, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 1 tablespoon (15ml) white wine vinegar 1 tablespoon (15ml) white wine vinegar
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (2g) dried thyme 1 teaspoon (2g) dried thyme
• 1 teaspoon (2g) dried parsley 1 teaspoon (2g) dried parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, then remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.
   Stir in the diced tomatoes, chicken broth, tomato paste, white wine vinegar, sugar, dried thyme, and dried parsley. Bring the mixture to a simmer.
6. 6.
   Return the chicken breasts to the skillet, cover, and let simmer for 15-20 minutes, or until the chicken is cooked through and tender.
7. 7.
   Adjust the seasoning with salt and pepper to taste.
8. 8.
   Serve the Note by Note Poulet Chasseur hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken breasts — To ensure the chicken breasts remain juicy, avoid overcooking them. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt before slicing them.

Tips & Tricks

• For a richer flavor, marinate the chicken breasts in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Note by Note Poulet Chasseur with a side of roasted vegetables or creamy mashed cauliflower for a complete and satisfying meal.

Presentation advice

Arrange the chicken breasts on a bed of the flavorful sauce, garnish with fresh herbs, and serve on a warm plate to enhance the visual appeal of the dish.