Of by sy regte naam: Poulet Sauté Chasseur – soos in die
onnodig intmiderende styl van die hogere Franse kookkuns. A la chasseur verwys na ‘n gereg wat voorberei word met gekweekte
(teenoor veld versamelde), dun gesnyde, gesoteerde sampioene gegeur met gekapte
uie en ‘n sopie witwyn (gewoonlik droog).
Miskien ‘n tersyde gedagte
oor die hogere Franse kookkuns: dit is nie nét sauté, braise, oven roast, stoom, styf klop of set met gekruide
vleisjellie (aspic) nie. Heelwat van die klassieke
disse verg redelik min bestandele en gebruik eenvoudige tegnieke, maar álmál
vereis die beste kwaliteit produkte en die kok se volle aandag by die voorberei
en gaarmaak prosesse.
Hierdie gereg is ‘n ware
ou strydros wat dateer uit die 50’er en 60’er jare van die vorige eeu. Dit is
eenvoudig om voor te berei en het ongekompliseerde geure. Dit is heerlik saam
met kapok aartappels of ‘n Marokkaanse styl cous-cous. Bedien dit in die
geselskap van gestoomde en gebotterde vars aspersies en die ondermaanse verhef
na die verhewe.
Terloops: dis een van die
min hoender geregte waar ‘n rooiwyn aanbeveel word. ‘n Jong pinotage, merlot of
‘n ligte, alledaagse, versnit rooie gaan mooi werk.
‘n Laaste terloops: die mooi
alternatiewe (dog verouderde vorm) afrikaans vir aspic is ‘vleisselei’. Onse moedertaal darem.
Resep lewer:
|
Hoeveel tyd?:
|
4 Porsies
|
± 60 minute
|
Bestandele:
Sonneblom olie
|
15ml
|
Hoenderstukke, dytjies en boudjies
|
± 1kg
|
Vargemaalde swart peper
|
2.5ml
|
Botter of ghee
|
15ml
|
Groot, blokkies gekerfde ui
|
1
|
Grof gesnyde sampioene
|
250g
|
Gekapte knoffel
|
5ml
|
Gedroogde dragon (French tarragon)
|
5ml
|
Koekmeel
|
5ml
|
Sauvignon blanc witwyn
|
60ml
|
Hoender ekstrak
|
100ml
|
Geblikte heel tamatie of tamatie
stukke, gedreineer
|
1 x 410g
|
Sout
|
5ml
|
Gedroogde tiemie
|
1.25ml
|
Gekapte, vars pietersielie
|
15ml
|
Metode:
1. Verhit die olie oor matig hoë
hitte in ‘n groterige braaipan of kastrol. Sprinkel helfte van die swart peper
or die hoenderstukke en plaas dit in die pan. Braai die hoenderstukke tot goed
verbruin aan albei kante. Verwyder die hoenderstukke en hou dit eenkant, bedek.
Gooi al die vet af behalwe omtrent ‘n eetlepel.
2. Voeg die botter by die pan en
verlaag die hitte tot medium. Soteer die uie tot glasig en droog. Skraap die
pan gereeld met ‘n metaal lepel om te voorkom dat die verbruining
aanbrandseltjies van die vorige stap verkool.
3. Draai die hitte op tot medium
hoog en voeg die sampioene, knoffel en dragon by. Soteer totdat al die groente
egalig verbruin is. Die sampioene gaan vog vrystel, gebruik dit om die aanbrandseltjies
‘op te tel’ vanaf die panbodem.
4. Draai die hitte weer af na
medium en sprinkel die meel by. Roerbraai vir ± 30 sekondes. Gooi die witwyn en
hoender ekstrak by en verhit totdat die inhoud begin prut. Skraap die pan bodem
om die laaste gekaramelliseerde aanbrandsels op te lig.
5. Roer die grofgekapte, geblikte
tamatie; sout en tiemie by.
6. Voeg die verbruinde hoenderstukke
(en enige versamelde sappe) by en prut, met die deksel op, totdat die hoender
gaar is – ongeveer 15 minute.
7. Verwyder vanaf die hitte en
roer die oorblywende swart peper by en strooi die gekapte pietersielie bo-oor.
8. Laat die gereg staan vir so 5
minute sodat die geure bekwaam raak. Bedien met franse baguette brood of kapok aartappels.
Kommentaar:
·
Vir die hoender ekstrak: Los een derde van ‘n hoender ekstrak
blokkie op in pas gekookte water.
·
Indien jy tyd het: Marineer die hoender oornag (in ‘n yskas) met
10 lourierblare en 250ml bruin asyn. Gebruik sommer ‘n zip loc styl sakkie vir al die bestandele. Draai die hoender om as
jy onthou. Klad die hoender goed droog met kombuispapier voor gebruik.
·
Dragon / French tarragon: Met ‘n onderlangs kruierige en
waarneembare anys geurprofiel, verrig dragon sy werk in die agtergrond in ‘n
ondersteunende rol. Dit verleen diepte aan lig gegeurde hoender, vis en eier
geregte. Dit het die laaste paar jaar gewild begin raak en is beskikbaar in
meeste van die groot kettingwinkel groepe se takke. Cape Herb & Spice se
produk is die een wat ek gereeld sien.
© RS Young, 2017
Bibliografie:
1. LAROUSSE GASTRONOMIQUE –
The encyclopedia of food, wine and cooking; Montagné, Prosper; Readers Union
& Paul Hamlyn; London; 1963.
2. QUICK FROM SCRATCH.
CHICKEN AND OTHER BIRDS; Food & Wine Books; American Express Publishing
Corporation; New York; 2001.
Pan Fried Chicken, Hunter’s Camp Style
Or by it’s real name: Poulet Sauté
Chasseur – as in the unnecessary intimidating style of haute French Cuisine. A la
chasseur refers to a dish prepared with cultivated, sliced and sautéed
mushrooms (as opposed to mushrooms collected in the wild) flavored with chopped
onions and a dash of dry white wine.
Maybe an aside thought on the vagaries of the elevated French culinary
arts: it is not solely comprised of sauté, braising, oven roasting, steaming,
whipping or setting in clear aspics. Quite a number of
‘classic’ dishes require relatively few ingredients and utilizes simple cooking
techniques. However, they all demand the best quality ingredients and the
cook’s dedicated attention to their preparation and the final cooking process.
This dish is a genuine old war horse harking back to the 50’s and 60’s
of the previous century. It is simple to prepare, with uncomplicated flavours
and is excellent when served with mashed potatoes or a Moroccan style
cous-cous. Serve it in the company of steamed and buttered fresh asparagus
spears and this dreary reality becomes elevated to the nearly divine.
By the way: it is one of the few chicken dishes where a red wine is
recommended accompaniment. A young pinotage, merlot or any light, ready to
drink blend will doe well.
Recipe yields:
|
Time required:
|
4 Portions
|
± 60 minutes
|
Ingredients:
Sunflower
oil
|
15ml
|
Chicken
pieces, thighs & drumsticks
|
± 1kg
|
Freshly ground black pepper
|
2.5ml
|
Butter or ghee
|
15ml
|
Large onion, diced
|
1
|
Mushrooms, roughly sliced
|
250g
|
Chopped garlic
|
5ml
|
Dried French tarragon
|
5ml
|
Cake flour
|
5ml
|
Dry white wine, e.g. Sauvignon
blanc
|
60ml
|
Chicken stock
|
100ml
|
Tinned whole, or crushed, tomato
|
1 x 410g
|
Salt
|
5ml
|
Dried thyme
|
1.25ml
|
Finely chopped fresh parsley
|
15ml
|
Method:
1. Heat
the oil over medium high heat in a large sauté pan or casserole. Dust the
chicken pieces with half of the black pepper and transfer the chicken to the
pan. Fry until well browned on both sides. Remove the chicken pieces and set it
aside, covered. Pour off most of the fat except for about one table spoon.
2. Add the
butter to the pan and lower the heat to medium. Sauté the onions until soft and
translucent. Scrape the pan regularly with a metal spoon to prevent the chicken
browning residues from the previous step from charring.
3. Adjust
the heat to medium high and add the mushrooms, garlic and tarragon. Sauté until
the vegetables are evenly browned. The mushrooms will release liquid into the
pan. Use this liquid to scrape up all the browning residues from the pan’s
floor and sides.
4. Adjust
the heat to medium and add the flour. Stir fry for ± 30 seconds. Add the wine
and chicken stock and heat until the liquid starts to simmer. Scrape the pan
bottom to lift the last of the browning residues.
5. Stir in
the roughly chopped, tinned tomato; thyme and salt.
6. Add the
reserved chicken pieces (and any collected juices) and simmer, covered, until
the chicken is cooked – approximately 15 minutes.
7. Remove
from the heat and add the remaining black pepper. Garnish with the chopped
parsley.
8. Let the
dish rest for 5 minutes to allow the flavours to blend. Serve with mashed
potatoes or French baguette bread.
Comments:
·
For the chicken stock:
dissolve one third of a chicken stock cube in 100ml of freshly boiled water.
·
If you have time: marinate the
chicken overnight (in a refrigerator) with 10 bay leaves and 250ml brown vinegar
in a zip loc style bag. Turn the chicken when and if you remember. Pat thoroughly
dry with kitchen paper before use.
·
French tarragon: With a subtle,
herby aroma and detectable anise flavour, tarragon labors in the background in a
supporting role. It lends depth to many lightly flavoured chicken, white fish or
egg dishes. It has become quite popular recently and is available in most of the
large franchise shops. I see Cape Herb & Spice’s product regularly on the shelves.
© RS
Young, 2017