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Poulet Chasseur

  • 1 ounce dried porcini mushrooms
  • 1 cup chicken stock
  • 6 Tbsp olive oil, or more if needed
  • 4 ounces prosciutto, coarsely chopped
  • 1 cup onion, coarsely chopped
  • 2 Tbsp garlic, finely chopped
  • 2 Tbsp shallots, finely chopped
  • 1 lb. mushrooms, sliced
  • 1/2 cup flour
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 chickens (3 lb) cut into 8 serving pieces each
  • 1/4 cup brandy
  • 1 can tomatoes (28 oz), lightly crushed with their juice
  • 1 cup parsley, chopped

Soak the porcini in the hot chicken stock for 1 hour. Drain, reserving the liquid, and chop the porcini. Heat 3 Tbsp of the olive oil in large nonstick skillet over medium heat. Add the prosciutto and porcini and saute for 5 minutes. Add the onion, garlic and shallots, saute for an additional 5 minutes. Add the sliced mushrooms and cook until wilted, about 10 minutes. Set aside. Combine the flour, paprika, salt and pepper in a bowl. Heat the remaining 3 Tbsp olive oil in a large heavy pot over medium-high heat. Coat the chicken pieces in the flour mixture, shaking off the excess. saute the chicken in batches until lightly browned, about 3 minutes per side, adding more oil if necessary. Remove the pot from the heat. Heat the brandy in a small saucepan and pour it over the chicken. Carefully ignite the fumes from the brandy and shake the pot until the flames subside. Add the prosciutto and mushroom mixture and the tomatoes with their juice. Simmer, partially covered, over medium-low heat for 10 minutes. Add the parsley, adjust the seasoning and simmer an additional 30 minutes until the chicken is tender and cooked through. Serve hot.

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