| 词条 | Hunter's chicken |
| 释义 |
Hunter's chicken (French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine.[1][2][3] It shares the same name with other dishes from around the world, yet each national version is very different, with each sharing only the name, and the use of chicken as a primary ingredient. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon. Etymology"Chasseur" means "hunter" in French.[4] Hunter's chicken shares the same literal name as chicken cacciatore in Italy ("cacciatore" means "hunter" in Italian) and a hunter's chicken dish in the United Kingdom, but the dish is prepared differently in each country.[5] OverviewFrench hunter's chicken is prepared using sautéed chicken that is cooked crisp and a chasseur sauce consisting of tomatoes, mushrooms, onions, white wine, brandy and tarragon.[2][7][8] Prior to sautéeing, the chicken can be dredged in flour.[7] Tomato ingredients can include diced tomatoes, canned crushed tomatoes and canned tomato paste.[7] Additional ingredients in hunter's chicken can include shallots, olive oil, chicken stock and vermouth, and in addition to tarragon, additional spices and seasonings can include marjoram, thyme, bay leaf, salt and pepper. The sauce for hunter's chicken is typically prepared and thickened by the process of reduction.[7] The dish can be garnished with ingredients such as parsley and croutons.[14] Hunter's chicken can become more flavorful after sitting and then being reheated, which allows the flavors of the ingredients to further intermingle.[7] This is not to be confused with the British 'Hunters Chicken', which consists of chicken fillet wrapped in bacon, in a barbecue (or other tomato based) sauce, often served with cheese on top, such as Cheddar. See also{{portal|Food|France}}
References1. ^1 {{cite book | last=Rainville | first=J. | title=The Migraine Gourmet: A Guide to Migraine-free Cooking | publisher=iUniverse | year=2000 | isbn=978-1-4620-4402-3 | url=https://books.google.com/books?id=MU2ML9LgVX8C&pg=PA55 | page=55}} [1][2][3][4][5][6][7][8]2. ^1 "Poulet Sauté Chasseur - Hunter's Chicken". Food Gypsy. Accessed March 2017. 3. ^1 2 3 4 5 {{cite web | author=Díaz, Alejandro | title=Poulet Sauté Chasseur - Alejandro Díaz | publisher=Telemetro | date=October 20, 2016 | url=http://www.telemetro.com/topchef/recetas/Poulet-Saute-Chasseur-Alejandro-Diaz_0_964404609.html | language=es | accessdate=March 12, 2017}} 4. ^1 {{cite web | author=Desfor, Donna Marie | title=Review - French Country Cooking: Meals and Moments from a Village in the Vineyard | publisher=WITF-TV | date=January 27, 2017 | url=http://www.witf.org/kitchen-chef-donna-desfor/2017/01/review-french-country-cooking-meals-and-moments-from-a-village-in-the-vineyard.php | accessdate=March 12, 2017}} 5. ^1 2 {{cite web | last=Yeung | first=Lisa | title=What They Teach You In Culinary School | website=The Huffington Post | date=March 10, 2013 | url=http://www.huffingtonpost.ca/lisa-yeung/what-they-teach-you-in-culinary-school_b_2845290.html | accessdate=March 12, 2017}} 6. ^1 {{cite book | last=Choate | first=J. | title=A Reader’s Cookbook | publisher=Red Rock Press | year=2010 | isbn=978-1-933176-45-1 | url=https://books.google.com/books?id=P0BuMWVdS9YC&pg=PT288 | page=288}} 7. ^1 {{cite book | last=Renold | first=E. | last2=Foskett | first2=D. | last3=Fuller | first3=J. | title=Chef's Compendium of Professional Recipes | publisher=Taylor & Francis | year=2012 | isbn=978-1-136-07861-3 | url=https://books.google.com/books?id=qRAz0D1VcZEC&pg=PA215 | page=215}} 8. ^1 {{cite book | last=Garlin | first=G. | title=Le petit cuisinier moderne | publisher=Garnier frères | year=1890 | url=https://books.google.com/books?id=pKxGAQAAMAAJ&pg=PA343 | language=fr | pages=343–344}} }} 1 : French chicken dishes |
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