We're getting the first nip in the air in the evenings. Time to break out the chicken chasseur recipe.
I collect chasseur/cacciatore/hunter style recipes.I use Jacques Pepin's recipe (or "receipt",archaically,locally). His recipe is a good baseline to start with. I admire Pepin. He knows the value of work. I bumped into his work early on, before I could do more than boil water; he was head chef of recipe development for Howard Johnson restaurants. They held sole restaurant rights on the Pennsylvania Turnpike many years ago, a true cash cow. I digress, back to chasseur chicken; see the whole point is, what is to hand. A handful of gathered mushrooms (know your ingredients,ahem, very important);some wild onion;a bit of tomato,not a lot; a tot of wine or vermouth; and at the end, tarragon.Sufficient festering time yields a warming comfort food. Pepin's recipe, strangely and presumably to add an acid (why not a vinegar), uses a tablespoon of soy sauce.
Greater minds must help on this question; in the meanwhile I will delve into my latest treasure: a copy of LaRousse Gastronomique,co-translated by Patience Gray. I heartily recommend her flinty prose in Honey From a Weed. My Yankee bargain-hunter side is pleased to have bought LRG for $2.00. Works out to about .20/lb.
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