Chicken Chasseur (Hunter-style Chicken) Recipe : Bobby Flay : Food Network Chicken Chasseur Bobby makes a cooking school classic, Chicken Chasseur (Hunter's Chicken). Ingredients 5 ounces cremini mushrooms, emincer (thinly sliced) 1 large shallot, ciseler (fine dice) 2 ounces Cognac 2 ounces dry white wine 1 1/2 cups enriched chicken stock 1/4 cup tomato concasse (peeled, seeded, and diced tomato) 1 -ounce cold butter 1 teaspoon finely chopped fresh tarragon leaves 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley Directions Watch how to make this recipe. Preheat oven to 375 degrees F. Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes. Remove all but 2 tablespoons of the fat from the pan.

Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer . Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre "). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil. Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce. Recipe courtesy of Bobby Flay CATEGORIES: Classic Chicken in Red Wine Recipe : Food Network Kitchen : Food Network Chicken Breast Recipes 4.5 47 Delicious.

I made just as described with three exceptions. <div>1) Used all thighs since they were on sale. </div><div>2) Forgot mushrooms.. </div><div>3) Only had 1 can of stock &amp; no bullion, so had to watch the vinegar in the end. However, it made the sauce richer. </div><div><br /></div><div>I served with salad and sauteed sugar snap peas in butter, salt and pepper. </div> Leo W. 2016-11-03T18:05:55Z item not reviewed by moderator and published One of the best coq au vin recipes I've tried. I did use the whole bottle of wine (Chianti) since it only left about a cup, used boneless, skinless chicken thighs and served over mashed potatoes since I didn't have potatoes on hand to put in the pot. Served with crusty bread to soak up the delicious gravy and a CdP. Excellent.

beachgirlsfk 2015-12-06T23:03:08Z item not reviewed by moderator and published I made it exactly as directed except I substituted a chopped whole onion in place of pearl onions. My family loved it. This is truly a great winter dish. Denise P. 2015-02-03T23:58:27Z item not reviewed by moderator and published Very easy and flavorful meal. I followed some of the reviews, didn't want all the food to be red, so used less wine for cooking and added two tablespoons just before serving. Also was careful with the vinegar. You must add the pearled onions. I also used prosciutto vs bacon which certainly kept down the fat. All the flavors were spot on. Great as leftovers, too. Cooking Crys 2015-01-19T16:51:36Z item not reviewed by moderator and published This was alright. We made it to the letter. It wasnt bad but woud not make it again. If you are going to make it add all the bacon at the end.

If you follow the recipe you will eat wet bacon afer it was nice and crispy. Guest 2013-01-04T22:28:42Z item not reviewed by moderator and published My family loved it! It was delicious! Just watch the vinegar in the end. Also, it took alot longer than 1 hr and 15 minutes, but I will be making it again. stephaniemilligan 2012-06-20T01:05:20Z item not reviewed by moderator and published I give this 5 stars, and this is without having any mushrooms, or adding bacon. This is an absolutely fantastic dish! The red wine, and onions, along with the other vegetables goes so perfectly together. The only other thing I wish I would have had to serve along with this delicious meal, was a crusty baguette to soak up all that gravy, next time. : I look forward to making this again. Lisa L. 2012-02-23T18:19:46Z item not reviewed by moderator and published I could have stopped when I was cooking the mushrooms, garlic and onions.

I started sampling the vegetables at that point and could have eaten the whole pot! I did make some modifications: I didn't have a hearty red wine (I don't like hearty reds) so I used a white zinfanel; I didn't have any pearl onions, so I just took a large white onion and cut it into big chunks. After reading the reviews, I was concerned that there wouldn't be enough sauce, so I added an extra can of broth. Next time, I'll add less- the sauce was wonderful, but it would have been better a little thicker. My husband loved it. He prefers breast meat, so I used a combination of boneless chicken breast and dark meat. I cooked it just short of being done, then let it finish during the simmer. I'm already thinking of ways I can tweak this already perfect recipe! Maybe with beef...and I'll get over myself and use a robust red. I like the idea of small red potatoes, as one reviewer mentioned. This will be a perfect winter dish. I'm glad I tried it!

leroche 2010-07-09T23:19:00Z item not reviewed by moderator and published Added snow peas and red bell pepper at the 10 minute ot go mark.Good extra touch of taste and color. Used a hearty red table wine. Sifted the flour and no clumping. She called it an classic french meal. I"ll do it again andput the potatoes in a little later. I also used baby bels muxhrooms instead of the cremini mushrooms. The held up better through the long cook and were more hearty to match the dish. Ed R. 2009-12-02T14:08:50Z item not reviewed by moderator and published I was really excited to try this recipe. I bought all the ingredients looking forward to a yummy dinner. It was good, but I think it needs tomatoes added to the recipe. It could have had a little bit more zip. I used a nice Pinot Noir, maybe it wasn't a strong enough of a wine, but my husband and I enjoyed it.

My dutch oven pot was a little too small to hold all of the ingredients listed, so I had to downsize at the last minute. Saundra H. 2009-04-17T01:15:34Z item not reviewed by moderator and published I love french cuisine, but on a daily basis it can be a bit much. I started tweaking this recipe years ago after I first saw the show on tv and I have never had a complaint of my modified healthier version (which gives you the flavor without the guilt). I use turkey bacon (and then don't need to drain off any fat) and skinless chicken breast, I delete the potatoes, but double the mushrooms (whichever type looks best at the store) and carrots (actually use a bag of baby carrots and cut them in half). As a wine lover, I make sure I use a pinot or bordeaux wine, rather than some heavier red varieties. A french chef or country grandmere may say it isn't completely traditional, but I can make it on a sunday and enjoy it daily for lunch during the week without feeling any guilt at all (or getting sick of tasting the wonderful flavors in every bite).

I usually get 6 servings out of this version. Corinne P. 2009-04-14T23:45:59Z item not reviewed by moderator and published This is a good coc a van recipe and it has hte same problem, the unaqpetizing purple color. This can be easily fixed, USE WHITE WINE Gustavo Miami Gustavo I. 2009-04-14T11:21:37Z item not reviewed by moderator and published It is 4/7/09 and I just made this dish. One small note, I am sick with a head cold and can't smell a thing. Anyway, I watched it the morning of 4/7 and picked up everything to make it that night, invited some realtives to dinner and then rushed like mad to get it done, it is fairly easy to make. I made the adjustment (i read it here alot) of less wine and more broth, and boy was it a winner. I also roasted garlic, smeared it on a sliced baggett and drizzled some fine olive oil on the slices and toasted in the oven. That was a great addition to sop up the juice.

The chicken came out very tasty. The flavoring of the wine had gone all through it. Everyone love the veggies and kept going back for more. The spinach salad was also a winner. I doubled the dressing recipe because it didn't look like enough, but when you pour it over the salad and mix really good, it goes a long way.I brought up the point of the head cold, because I could not really taste anything properly, so I had to depend on my guests comments and observations. This recipe is a keeper and I really want to try it on a crowd. Sebastiana L. 2009-04-08T05:58:55Z item not reviewed by moderator and published Family ate it like it was their last meal...'nuff said. Geoff R. 2008-04-08T17:47:34Z item not reviewed by moderator and published This recipe took a while, but it did turn out very well. It was also nice that everything I needed for dinner was in one pot; just throw in some crusty bread and you have a satisfying, hearty meal for the family. Angela T.

2007-10-20T03:21:06Z item not reviewed by moderator and published Unbelievably error proof! Mouth-filling and satisfying...a definite do again! DEBRA W. 2007-06-04T18:19:54Z item not reviewed by moderator and published I think it was a great recipe but my kids call it the purple chicken.... If there was a way for the color to be a little more dull.....im sure i could convince them to eat it. Other than that I thought that it was great and was packed with lots of flavor. Kelly C. 2007-05-19T14:09:51Z item not reviewed by moderator and published It was labor intensive and didn't turn out to be what I thought it would be. In defense I should have realised that all the red wine in it would probably not appeal to me. If you don't like a strong wine flavor you will not like this. Monica r.

2007-04-02T14:24:59Z item not reviewed by moderator and published I've made this several times, and my meat and potatoes husband devours it. I do bulk cooking, and this recipe multiplies well, plus holds its flavor in the freezer. In fact, it gets better after reheating. I make a few adjustments, since I make it in bulk--I use frozen bags of stew veggies and I use boneless skinless chicken thighs since they are cheaper and easier. the chicken is fall apart tender and the veggies are gobbled up by my three year old. Heather T. 2007-03-12T12:11:21Z item not reviewed by moderator and published He just asked that next time I use more salt on the chicken Christina R. 2007-02-04T18:46:39Z item not reviewed by moderator and published I admit I was a bit skeptical and the day I cooked this I wasn't in my best form, but it came out wonderful nonetheless.

It was not soupy at all, but I think that might have been because I used a smidge less than 2 cups of wine and about the same amount of chicken stock and I made sure to brown the meat and the mushrooms well. Also, I kept thickening the sauce with flour until I got just the right consistency. People who complain that the sauce is soupy should use their judgment and fix it before complaining. Recipes come out very differently under different conditions and cooks have to learn to adjust their ingredients based on what's happening. This recipe is a winner! Renee M. 2007-02-03T08:57:53Z item not reviewed by moderator and published I felt it was too soupy. I was OK, but felt like it needed something more. Maryam A. 2006-10-12T22:50:17Z item not reviewed by moderator and published Even the fussiest family member enjoyed this recipe. Great flavor and easy to prepare! MARY LOU A. 2006-06-07T17:49:14Z item not reviewed by moderator and published This was great!

By far, this was the best chicken in red wine recipe I have found! Thanks, Tyler! Melissa M. 2006-04-30T18:12:50Z item not reviewed by moderator and published This was one of the best meals I have ever made. I was forced to use regular white mushrooms, but otherwise I followed the recipe exactly. This dish is hearty with huge depth of flavor. I have never been disappointed with any of Tyler's recipes. CARRIE P. 2006-04-26T08:11:40Z item not reviewed by moderator and published Blech! When I saw this episode on TV, I thought it looked really good... I followed the recipe exactly, and it wasn't very good at all. It was VERY soupy, even though I cooked off some of the liquid. My hubby and son didn't like it either, and they usually love my cooking! Katie F. 2006-04-25T16:08:20Z item not reviewed by moderator and published I decided to make this dish at the last minute. I used igrediants that I had on hand.

I didn't have pearl onions so I cut up a red onion. I used a small bag of baby carrots and small whole potatoes. It turned out to be a easy and very tasty week night meal. Diane w. 2006-04-25T00:45:29Z item not reviewed by moderator and published My sister in law owned one of the best French/American resturants in Fort Worth for 10 years. We still hear 10 years later how much everyone if Ft.Worth society misses it. She trained in France. Her brother, my husband, saw this dish cooking he told himself no way he was going to eat it. He cleaned his plate! All 4 teenagers did too! Cyd S. 2006-04-24T22:37:14Z item not reviewed by moderator and published Easy, impressive and delicious. But prep time - 15 minutes? That's a little off. Unless I am particularly slow and I don't know it. I didn't have a dutch oven, used my big sauce pot instead. Chicken did not get too brown...I wonder if that is why? Anyway, thanks for the recipe.

My boyfriend and I will be eating it again today :) and I will definitely make this for guests in the future. Karen O. 2006-04-24T11:28:11Z item not reviewed by moderator and published We were very disapointed in this dish. It looked so good on TV. I followed the directions to a T. I was turned off by the color and the flavor was just so-so. Maybe it was the wine I used, I don't know a lot about wine. But I would not go to all that work again. Fran M. 2006-04-23T19:32:58Z item not reviewed by moderator and published I made this for dinner tonight and it was absolutely delicious! I took the advice from another viewer and decreased the wine to 1 cup and increased the chicken broth by 1 cup(for the kids). It turned out wonderful and very flavorful! I will definitely make this again. This would be wonderful for a dinner party. Patty A. 2006-04-23T18:25:39Z item not reviewed by moderator and published Great Flavoring and easy to follow recipe Rudy N.

2006-04-23T14:47:24Z item not reviewed by moderator and published My boyfriend says this is the best dinner I have ever made!He has always enjoyed my cooking! J R. 2006-04-07T10:15:06Z item not reviewed by moderator and published An easy recipe to follow, with most wonderful flavor layers....an absolute delight! We'll be doing this one again and again. STEVE W. 2006-04-04T01:53:13Z item not reviewed by moderator and published This recipe made enough for 6 adults. All of the different tastes and textures were wonderful. I did make rice to go with it, as there is lots of juice. Thanks to Tyler, it was easy. Carol, Columbus, Ohio carol d. 2006-04-03T23:49:48Z item not reviewed by moderator and published Easy &amp; delicious. Who could ask for more? debra p.

2006-03-30T10:48:57Z item not reviewed by moderator and published I watched How to Boil Water in the morning and thought this would make a nice dinner. It was great! We don't usually eat bone-in chicken, so I substituted boneless, skinless breast and it was still tender and very tasty. I will definitely use this again. Andrea S. 2006-03-26T18:21:31Z item not reviewed by moderator and published This was a great recipe. I do wish, however, that Jack would ask more intelligent questions. Why does she let the producers make her look like such a ditz. When she asked about the frozen onions, couldn't she see it was a bag of frozen pearl onions. What was the mystery? I would protest if I were her. Maureen M. 2006-03-26T08:44:12Z item not reviewed by moderator and published Wonderful and easy Helen S.

2006-03-25T15:09:50Z item not reviewed by moderator and published I discovered this dish while living in Europe and was unable to duplicate it until now (Tyler Florence strikes again!) . The only change I made (to please the kids, as they aren't very fond of the wine flavor), is I reduced the wine by 1 cup, and increased the stock by 1 cup. The whole family looks forward to it now! Lynns713 2005-10-11T11:28:54Z item not reviewed by moderator and published This was wonderful. I am pondering modifying it to make it a crockpot recipe next time, so it's ready to eat at the end of a long day, because it did take a little while to put it all together. However, the flavors were incredible, even if the red wine gives everything a slightly odd color! Note: this does make a LOT of sauce, if you did want to try it in the crockpot, you could probably get away with a lot less liquid. Either way, have some crusty bread on hand to sop it all up--it's tasty!

LINDSEY L. 2005-09-10T12:40:52Z item not reviewed by moderator and published This was delicious and a great comfort food dish. Definately a keeper! Adrienne B. 2005-05-24T20:42:13Z item not reviewed by moderator and published This was a wonderful dish and will make again and again. Thanks again Tyler! CHRISTI G. 2005-05-14T21:19:09Z item not reviewed by moderator and published This is definitely as good as it sounds. Wonderful flavors that season the chicken to the bone. I used a 7-8 qt. dutch oven and it fit perfectly. I also served it with a ciabatta bread to dip into the fabulous liquid. Rhonda D. 2005-05-10T14:10:55Z item not reviewed by moderator and published This is a keeper. I didn't think it would be done in the time alloted,but was very surprised it was! I too need a bigger dutch oven or a smaller chicken!!

slocook65 2005-04-25T12:14:44Z item not reviewed by moderator and published This recipe is fabulous, I enjoyed preparing it along with the delicious aroma. I like having a pot on the stove simmering it's a comfort food recipe with elegance. The best is when completed and you taste it, I was thrilled and promptly shared the recipe with friends. PAMELA S. 2005-04-21T08:17:28Z item not reviewed by moderator and published I don't cook very often, but I found this recipe simple and easy to execute. The end result was fantastic, and all the flavors harmonized beautifully. Definantly worth the effort even if you don't have a dutch oven, like me. (Browning chicken one by one is time consuming!) Kii T. 2005-04-12T19:58:19Z item not reviewed by moderator and published On TV Recipe: One-Skillet Chicken Chasseur With Cremini Mushrooms, Tomatoes, and Carrots | Home Chef 1 Prepare the Ingredients Thoroughly rinse produce and pat dry.

Quarter mushrooms. Peel and mince shallot. Stem thyme. Stem parsley and mince . Trim ends off carrot, peel, and cut into ¼" diagonal slices. Strain canned tomatoes with a wire-mesh strainer. Rinse chicken breasts, pat dry, and season with salt and pepper. 2 Brown the Chicken Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken to pan and cook for 2-3 minutes on both sides, or until chicken is golden brown. Transfer chicken to a plate. (You'll finish cooking chicken in step 4.) Reserve pan and drippings for next step. 3 Start Stew Using the same pan the chicken was cooked in, add 1 tsp. olive oil, quartered mushrooms, shallot, thyme (reserving a bit for garnish), parsley (reserving a bit for garnish), and carrots. Cook 6-8 minutes, or until vegetables begin to brown. Add cooking wine, chicken base, drained tomatoes, and ¾ cup water to pan, stirring to incorporate. No need to season, as the chicken base contains all the salt you need.

4 Add Chicken Back to Pan Add chicken and any accumulated juices back to pan. The juices are loaded with flavor and gives the sauce an additional boost. Lower heat to a simmer, cover pan, and cook 8-10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. 5 Finish the Stew Uncover pan and transfer chicken to a clean plate to rest. Add butter to pan and stir to incorporate. This step is called "mounting" butter and its purpose is to enrich and thicken the stew. 6 Plate the Dish Divide stew between two plates. Place chicken breasts on top of stew and garnish with remaining thyme and parsley. For easier eating, you can slice the chicken first and then lay it on the sauce. Serve immediately. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. French Sauces - How To Cooking Tips - RecipeTips.com White Sauces In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

A roux is a combination of flour and butter that are cooked together to be used as a thickening agent for the sauce. The roux may be referred to as a white, blonde, or brown roux, depending on the amount of cooking time of the flour and butter mixture. The mixture increasingly darkens the longer it cooks. Once the roux is ready, the hot milk or stock is stirred into the roux to create a thick sauce that may be seasoned with herbs and spices. Béchamel Sauce A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour). In an early era, cream was generally used instead of milk. The roux thickens the milk into a creamy white sauce. Some sauces refer to a blonde and a white roux, the difference being the length of time the flour or mixture was allowed to cook and thus become brown or golden tan in color. Seasonings can be added based on the type of dish served with the sauce and the flavors desired. A typical béchamel sauce begins by melting 3 or 4 tablespoons of unsalted butter in a saucepan on low heat and then mixing in 3 tablespoons of unbleached, all purpose flour.

Turn the heat up to medium and cook the the mixture (referred to as the roux), allowing it to bubble but not turn brown as it cooks for 2 to 3 minutes. Whisk or stir the hot roux gently, letting it cool slightly and begin to add 1½ cups of milk, whisking the mixture so it becomes very smooth and thickens by whisking, which may take 4 to 5 minutes. Seasonings such a dash of salt, pepper, paprika, and nutmeg can be added as the sauce becomes smooth. If necessary, more milk can be added to thin the mixture. Remove the sauce from the heat and use it to pour over vegetables, pasta, poultry or fish dishes. Mornay Sauce A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce. Some recipes suggest adding fish or chicken stocks to enhance the flavor or other ingredients, such as egg yolks, cream and/or butter to provide a richer flavor. Mornay sauce is commonly served over vegetables, eggs, various meats, poultry, and shellfish.

Veloute Sauce One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux. The roux is a thickening agent made from cooked flour and fat. Numerous variations of this sauce are made, such as sauce aurore (puréed tomatoes are added) or sauce supréme (cream and mushroom cooking stock is added). A typical velouté sauce begins by making a roux. A 6 to 4 ratio of flour and fat (usually whole butter or clarified butter) is cooked over moderate heat. (The actual quantity of flour and fat to use depends on the quantity of liquid added to the roux and the desired thickness of the sauce). While stirring for 2 to 3 minutes, the mixture should bubble and foam and the color should gradually darken the longer the roux cooks. A light yellow to golden yellow color is typical of a roux that will be used for a velouté sauce. It is important that the flour not burn, but it should be cooked thoroughly so that the resulting sauce will not attain a pasty, floury flavor.

When the roux has cooked sufficiently, remove the pan from the heat to allow the roux to cool slightly. After the short cooling period, pour heated stock into the pan and return the pan to moderate heat. Vigorously whisk the liquid into the roux, reduce the heat to a low simmer, and continue stirring until the sauce becomes smooth. When the velouté sauce is ready to serve, stir in a small quantity of cream and season with salt and pepper to taste. Other seasonings can be added based on the type of dish that the sauce is accompanying. Allemande or Parisienne Sauce Occasionally referred to as Parisienne Sauce, Allemande Sauce is made by combining cream cheese, oil, lemon juice, and chervil. It is often spread over cold vegetables, most notably asparagus. Brown Sauces In French cooking, brown sauces serve as a base for other similar sauces that are used as an accompaniment for meats and vegetables. Brown sauces are made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter). Some chefs suggest using arrowroot to thicken the sauce; however, it can be thickened according to personal preference and taste with ingredients best suited for the food being prepared.

Espagnole Sauce Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce. It has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture. Typically, espagnole sauce is made by mixing roux as a thickener into the espagnole and then adding other ingredients such as vegetables, spices, herbs, wine, and vinegar to enhance the flavor and aroma. This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces. A traditional French sauce, espagnole is one of the Grand or Mother sauces used as a base or foundation sauce for making smaller versions that are seasoned and flavored separately. Common sauces in this group that use espagnole as a base include Bordelaise, Chasseur, Chateaubriand, Diablo, Diane, Estragon, Lyonnais, Madera, Madeira, Moscovite, Mushroom, Piquant, Porto, Robert, Romaine, Tarragon, and Zingara.

Demiglace A French term historically used to describe a traditional brown sauce, such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture. This sauce is then used as a topping for meats and other foods or is used as a base to make other types of sauces. Today, the term demiglace is often used in reference to a much wider variety of sauces, such pan sauces and reduction sauces, which all use a brown stock as a base. A demiglace often contains half brown sauce (Espangnole) and half brown stock. Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnais, Madera, Madeira, Moscovite, Mushroom, Piquant, Porto, Robert, Romaine, Tarragon, and Zingara. Madeira Sauce A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

As an example, another version of the sauce may include the wine, a demiglace, water and/or broth, seasonings, and vegetables or mushrooms if desired that goes well with selected cuts of beef. Madeira sauces are typically used to season pasta, meats, stews, and savory dishes. Tomato Sauces (or Red Sauces) Tomato Sauce A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic. Tomato sauce is commercially canned and sold in most food stores. It is used as a base for other sauces and in a variety of dishes. The difference between tomato paste, tomato puree and tomato sauce is texture and depth of flavor. The thicker the consistency, the deeper the flavor. Tomato paste is the thickest in consistency, puree is thinner than paste, and tomato sauce is the thinnest. Tomato Coulis A coulis is a liquid or sauce made with ingredients, such as fruits or vegetables, which have typically been puréed and strained to create a thick sauce-like consistency. The sauce may be thick, but is still easily poured.

When making a coulis, it is important to not over or under cook the ingredients, so the texture and flavor are not diluted if overcooked or too stiff and thick if undercooked. Tomatoes are often used to make a coulis, serving as a base for tomato soups and sauces, or passattas, fish sautês, grilled fish, and fresh pasta dishes. Similarly, other fruits such as raspberries, blueberries and strawberries are made into a coulis to be served over foods such as cheesecake, ice cream, tortes, soufflés, crêpes, waffles, pancakes, and French toast. Egg Yolk and Butter Sauces Hollandaise Sauce A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce. Hollandaise sauce is used to accompany egg dishes, boiled or poached fish, and a variety of vegetables. It is the mother sauce for all of the variations of egg yolk and butter sauces. Béarnaise Sauce A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

Instead of being flavored with lemon juice like hollandaise sauce, it is flavored with wine, vinegar, shallots, pepper, and tarragon. This sauce is most often served as a dressing over meat, fish, poultry, vegetables, and eggs. Mousseline Sauce This term can apply to several different sauces or food dishes that all have a light, airy texture derived from using whipped cream or beaten egg whites added to the food dish immediately before it is served. The traditional Mousseline Sauce is a hollandaise sauce with whipped cream whisked into it prior to serving. When the term Mousseline is used to refer to a food dish, it will commonly refer to a savory dish containing meat, poultry, fish, or shellfish as the main ingredient. Typical of a Mousseline Sauce, either whipped cream or beaten egg whites are added just before serving to lighten the texture. Normandy Sauce A sauce consisting of fish stock, egg yolk, butter, and heavy cream, generally served with seafood but is also served with other foods. The ingredients may vary according to the type of food it is served with or because of regional preferences. Other ingredients used are mushrooms, apples, apple cider, and Calvados.

Egg Yolk and Oil Sauces Mayonnaise Mayonnaise is a sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings. It is one the mother sauces of French cooking and forms the base for a number of other sauces. Mayonnaise is an emulsion, which means that it is a substance created from the combination of two liquids that do not typically mix well, such as eggs and oil. Sauces or dressings that look like mayonnaise but which do not contain eggs as an ingredient, cannot be labeled as mayonnaise. Available as a traditional mixture of ingredients containing higher levels of fat, mayonnaise is also available in lighter versions that are considered low-fat and contain lower levels of fat content. Mayonnaise and its lighter versions are generally available in most food stores. Remoulade Sauce A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs. Typically made with a mayonnaise base, rémoulade is served cold as a condiment or dressing with vegetables, cold meats, fish, or shellfish.

There are many versions of sauces referred to as Rémoulade sauce with a variety of ingredients, but the traditional sauce is commonly referred to as Sauce Rémoulade. Tartar Sauce A cold sauce used as a condiment most often with fish but also with other foods, such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times, it is lightly flavored with mustard. This sauce may also be referred to as tartare sauce. Verte Sauce An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients. Made to be served as a cold sauce, Verte Sauce or Sauce Verte as it is also known is often used as a condiment for fish and potato dishes. It is made by combining mayonnaise with the juice of herbs such as parsley and fresh spinach that are pureed together, giving the sauce a green or "verte" appearance.

As versions of recipes evolve, the ingredients for this sauce have changed so that the Sauce Verte may include the juice as well as tiny bits of the spinach and herbs such as chervil, parsley, tarragon, and watercress. Oil and Vinegar Sauces Oil and Vinegar Sauce (Vinaigrette Salad Dressing) An oil and vinegar sauce, or vinaigrette, is a temporary emulsion, which means that the oil and vinegar (or wine) will quickly separate when not in motion. An oil and vinegar sauce is most often used as a salad dressing, but since the oil and vinegar separate so readily, the sauce is vigorously whisked or shaken immediately before using in order to keep the oil and vinegar in suspension. As a general rule, the ratio for making a vinaigrette sauce is three parts oil to one part vinegar or wine (or other acidic ingredient). Vinaigrettes can be enhanced with the use of different oils, but a balance is needed between the oils so that an oil with an intense flavor doesn't overpower a less intense oil.

Flavored Butter Sauces Easy Chicken Chasseur Recipe | Taste of Home Easy Chicken Chasseur Recipe Read Reviews Be the first to add a review 5 2 4 Lillian Charves, of New Bern, North Carolina says, “I clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and sodium. Need proof that everyone loves this delicious, special-tasting dish? There are never any leftovers!” TOTAL TIME: Prep/Total Time: 30 min. MAKES:4 servings TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 4 servings 1 pound boneless skinless chicken breasts, cut into 1-inch strips 4 teaspoons olive oil, divided 1 cup sliced fresh mushrooms 3 green onions, thinly sliced 1/2 cup reduced-sodium chicken broth 1/2 cup sherry or reduced-sodium chicken broth 1/2 teaspoon dried tarragon 2 medium tomatoes, cut into wedges and seeded Hot cooked rice, optional Add to Shopping List Nutritional Facts 3/4 cup: 260 calories, 7g fat (1g saturated fat), 63mg cholesterol, 283mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat. Directions Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside. In the same skillet, saute mushrooms and onions in remaining oil until tender.

Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired. Yield: 4 servings. Originally published as Easy Chicken Chasseur in Healthy Cooking April/May 2009, p27 Full-Bodied White Wine

Question: A food dish dubbed 'chasseur' contains which vegetable?
Answer: MUSHROOMS