I am very excited, and honored, to be doing this guest post for Karen. Her work is so worthwhile. I am a French mom living in LA, writing my FrenchFoodieBaby blog about my journey in educating my son’s taste buds and teaching him to be a healthy eater.
Here is one of Pablo’s favorite recipes when he was 12 months old. Adults can eat this dish too – it’s that tasty!
Tender Chicken with Sauce “Chasseur”
Prep time: 20 minutes
Cooking time: 15 + 10 minutes
Serving to babies: 12 months and up in small quantities, pureed as appropriate. For babies who are already chewing, the mushrooms make a good finger food.
Note that you can use the sauce with any poultry dish; for toddlers, you could also serve it with a morsels of chicken, or a even a whole roasted chicken.
4 pieces of skinless chicken (either breast or thigh)
1 lb mushrooms, washed and sliced
6 tbsp of butter
4 shallots, peeled and minced
2 heaping tbsp flour
1/2 cup white wine (or white grape juice, or juice from canned mushrooms, if you want to go alcohol-free)
1/4 cup chicken broth
1 tbsp of tomato concentrate
1 bouquet garni (in a piece of hollow celery rib, put some thyme, parsley, sage, 1 or 2 bay leaves, cover with another piece of celery rib and tie with kitchen tie.)
Salt & pepper
5-6 sprigs of fresh chervil (if you can find it, I’ve had a hard time finding it in LA), stem removed, minced
5-6 sprigs of fresh tarragon, stem removed, minced
Cut the chicken in strips and set aside.
For the sauce:
In a saucepan, melt the butter and sauté the mushrooms. Add in the shallots, and cook for a few minutes.
Sprinkle flour, stir and let it get a bit of color.
Stir in the wine and broth. Add the tomato concentrate, bouquet garni, salt & pepper.
Stir and bring to a boil. Cover and let simmer over medium low for about 15 minutes.
At this point, you can keep warm, covered, on very low heat, while you cook the chicken.
In a frying pan, heat some olive oil over medium heat. Sauté the chicken strips until cooked. Salt & pepper to taste.
Before serving the sauce, remove the bouquet garni, and incorporate the minced chervil and tarragon.
Pour sauce over the meat and serve immediately!
One thought on “Tender chicken with ‘sauce chasseur’”
This looks wonderful! What vegetables or side dishes would you recommend with it?