Tonights Reciepe - Chicken chassuer
July 13th 2009 02:06
Now, I gotta tell ya, I have absolutely no idea what chassuer is supposed to taste like. I may have eaten it as a kid, but its not something I can stick my fork into, nod sagely, and say, "Yes, it is chassuer" with total confidence. I can with bolognase, napolitana, carbonara, alfredo...Im big on the pastas. But this, nope, I have no clue what its MEANT to taste like. Is it really tomato-ey? Or is the mushroom dominant? the chicken? What?
So the first time I ever used a chasseur reciepe base I was cautious. Over time I have evolved the reciepe, its what we are having tonight and I shall share it with you in its entirety.
Kleo's Chassuer
* Tonight only - 2 large chicken breasts. Even though the breast is my favourite part of the bird to eat, I never cook with it in this way. I happened to be in Woolies when they reduced chicken breast to $4 a kilo so thats why I have them. I prefer thigh fillets, much better texture for this, or snitzels or satay, but you work with what you've got. I never use chicken with bone in it for this - are you mad? You want to dig your fork in and eat, not sift through bones!
* homebrand diced tomatos in tin - 75 cents.
* 1 brown onion from my 97 cent bag
* 1 clove of purple garlic from the bulb I bought for about $1.75, 3 to 4 weeks ago.
* 3 big flat mushrooms, Woolies, cost about $2. Mushies are expensive, but they weigh next to nothing, so I can splash out here and there.
* Potatos. This week Coliban 2kg bag for $2.98
* mixed herbs
* Pepper from the ol pepper shaker
* A Maggie reciepe base for $1.69 Chicken Chassuer.
* 4 rashers of bacon, $3.44 at Woolies deli
* Canola oil, home brand, bout $3.50?
( I apologize for carrying on from previous posts, making refrences newcomers may not recognize. Sorry, but all my posts are related to each other in some way)
METHOD
Rough cut chicken into fairly small pieces, depending on what kind of chicken you've got, scissors can be used. They dont have to be even, not too big, not too small. Throw into the pan which should be just warming a bit of oil on low heat. Next, chop onions, I like mine REALLY small, and as you add things, keep putting the lid back on to make juices while you peel, chop, etc. Next the garlic - I detest using the crusher, because I cant clean it, so I just chop my garlic very fine. I try to use a small clove too, because I dont want it to be a strong flavour in this dish.
Chop mushies very fine and add. I do not like mushroom really - like many things, I simply cannot stomach its texture. However, I have always loved their flavour, and the big flat ones have so much more than button ones. So I chop very fine, and as this dish simmers for so long, the texture is easily hidden by other things.
Next bacon, chop very fine, with scissors, and in it goes. A sprinkle of the mixed herbs and black pepper. Keep mixing, keep making juices. Only thing left now is the tin of tomatos, so in it goes.
You may need to add about half a cup of water at this stage. Tomato paste is optional - sometimes I use it, sometimes not. Then the Maggie reciepe base - I like to mix it into a cup of water and then add to pan.
I'm using a big flat electric fry pan by the way. Whoops.
Ok, between the juices, the extra water and the cup of liquid that went in with the reciepe base, it should look like a very unappetizing soup with bits of stuff floating (or drowning) in it here and there. I cannot stress enough that you need the right amount of moisture - not too much and not too little. Cooking is all about your consistancy, you have to get a feel for it.
While thats having a low simmer - Im sure we all turned our fry pans up for a bit while mixing, just before we added extra moisture, when it gets turned down again - get your potatos ready. Now, you can eat this with white rice, which for me is piss easy done in the rice cooker (thanks Grandma) or with potatos. I much prefer potato. I usually peel, chop into large pieces, and boil. When you drain them, you have to let them sit and then drain again, as you want NO moisture in them. Tonight, I am not peeling them, I'm leaving the skins on. It will be an experment, for sure.
This meal can be incredibly healthy, depending on if you cut fat off the meat, how much oil you add. Leaving skins on the potato means they keep more of their nutrients, and tomato, onion and garlic are all very good for the body, and simmering them with chicken means all their antioxidants are activated.
Ok, you sorted on the potatos? I'm sure we all know how to boil potatos. I usually leave the sauce covered on low heat for at least half an hour, stirring every now and then. You will see the liquid part begin to thicken, and all of it will begin to 'gel' together thanks to the reciepe base. With about 10 minutes to go take off the cover and turn up just a little. You dont want to burn it, but you want it to dehydrate quite a bit. It simmers it down to its base flavours, while all that time its been in the pan, its tenderized the chunks.
Put your DRY potatos on plate or bowl, whatever your preference, and spoon generous amounts of chickeny, tomato-ey goodness over top.
Any questions?
So the first time I ever used a chasseur reciepe base I was cautious. Over time I have evolved the reciepe, its what we are having tonight and I shall share it with you in its entirety.
Kleo's Chassuer
* Tonight only - 2 large chicken breasts. Even though the breast is my favourite part of the bird to eat, I never cook with it in this way. I happened to be in Woolies when they reduced chicken breast to $4 a kilo so thats why I have them. I prefer thigh fillets, much better texture for this, or snitzels or satay, but you work with what you've got. I never use chicken with bone in it for this - are you mad? You want to dig your fork in and eat, not sift through bones!
* homebrand diced tomatos in tin - 75 cents.
* 1 brown onion from my 97 cent bag
* 1 clove of purple garlic from the bulb I bought for about $1.75, 3 to 4 weeks ago.
* 3 big flat mushrooms, Woolies, cost about $2. Mushies are expensive, but they weigh next to nothing, so I can splash out here and there.
* Potatos. This week Coliban 2kg bag for $2.98
* mixed herbs
* Pepper from the ol pepper shaker
* A Maggie reciepe base for $1.69 Chicken Chassuer.
* 4 rashers of bacon, $3.44 at Woolies deli
* Canola oil, home brand, bout $3.50?
( I apologize for carrying on from previous posts, making refrences newcomers may not recognize. Sorry, but all my posts are related to each other in some way)
METHOD
Rough cut chicken into fairly small pieces, depending on what kind of chicken you've got, scissors can be used. They dont have to be even, not too big, not too small. Throw into the pan which should be just warming a bit of oil on low heat. Next, chop onions, I like mine REALLY small, and as you add things, keep putting the lid back on to make juices while you peel, chop, etc. Next the garlic - I detest using the crusher, because I cant clean it, so I just chop my garlic very fine. I try to use a small clove too, because I dont want it to be a strong flavour in this dish.
Chop mushies very fine and add. I do not like mushroom really - like many things, I simply cannot stomach its texture. However, I have always loved their flavour, and the big flat ones have so much more than button ones. So I chop very fine, and as this dish simmers for so long, the texture is easily hidden by other things.
Next bacon, chop very fine, with scissors, and in it goes. A sprinkle of the mixed herbs and black pepper. Keep mixing, keep making juices. Only thing left now is the tin of tomatos, so in it goes.
You may need to add about half a cup of water at this stage. Tomato paste is optional - sometimes I use it, sometimes not. Then the Maggie reciepe base - I like to mix it into a cup of water and then add to pan.
I'm using a big flat electric fry pan by the way. Whoops.
Ok, between the juices, the extra water and the cup of liquid that went in with the reciepe base, it should look like a very unappetizing soup with bits of stuff floating (or drowning) in it here and there. I cannot stress enough that you need the right amount of moisture - not too much and not too little. Cooking is all about your consistancy, you have to get a feel for it.
While thats having a low simmer - Im sure we all turned our fry pans up for a bit while mixing, just before we added extra moisture, when it gets turned down again - get your potatos ready. Now, you can eat this with white rice, which for me is piss easy done in the rice cooker (thanks Grandma) or with potatos. I much prefer potato. I usually peel, chop into large pieces, and boil. When you drain them, you have to let them sit and then drain again, as you want NO moisture in them. Tonight, I am not peeling them, I'm leaving the skins on. It will be an experment, for sure.
This meal can be incredibly healthy, depending on if you cut fat off the meat, how much oil you add. Leaving skins on the potato means they keep more of their nutrients, and tomato, onion and garlic are all very good for the body, and simmering them with chicken means all their antioxidants are activated.
Ok, you sorted on the potatos? I'm sure we all know how to boil potatos. I usually leave the sauce covered on low heat for at least half an hour, stirring every now and then. You will see the liquid part begin to thicken, and all of it will begin to 'gel' together thanks to the reciepe base. With about 10 minutes to go take off the cover and turn up just a little. You dont want to burn it, but you want it to dehydrate quite a bit. It simmers it down to its base flavours, while all that time its been in the pan, its tenderized the chunks.
Put your DRY potatos on plate or bowl, whatever your preference, and spoon generous amounts of chickeny, tomato-ey goodness over top.
Any questions?
| 34 |
| Vote |
Comments (2)
Add Comments
Read More