The recipe for sauteed chicken à la chasse comes straight from Italy. With the arrival of a dry early spring, our poultry is particularly tasty, and it is the ideal time to rediscover this Italian specialty which has conquered French palates over the decades.
For my part, I have a little tip: I use a whole chicken. For what ? Because the carcass and giblets are perfect for concocting a creamy chicken broth, which I then enjoy with a little vermicelli on cool evenings.
To guarantee the success of your Sautéed Chicken Hunter, accuracy is essential. Be sure to measure your ingredients carefully and prepare everything in advance. Controlling the cooking time and temperature is also crucial. Do not hesitate to carefully follow the steps detailed below.
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