Recipe: Chicken Chasseur (FRENCH)

Ingredients:
Quantity

Unit of Measurement

Oil, preferably vegetable

15

ML

Butter

15

Chicken, thigh

500

Shallot, minced

Garlic, minced

Tomato Paste

Tomato, canned/
crushed
White wine

85

Chicken stock

175

ML

Mushroom,
button/halved
Tarragon

88

15

60

Salt
Pepper

1. Heat oil and butter over medium heat; brown chicken pieces and set
aside. Remove chicken from pan, drain and reserve fat.
2. In the same pan, add butter and return 2 tbsp of reserved fat; add
shallots and garlic, cook until soft.
3. Add tomato paste and cook for 2 minutes. Add chopped tarragon,
canned tomatoes and cooked gently for 5 minutes.
4. Add white wine and reduce by half. Add chicken stock, return chicken
pieces; add mushrooms and bring to a simmer. Cover and cook for 30
minutes or until chicken is tender.

Recipe: Glazed Carrots with Tarragon (FRENCH)

Ingredients:
Carrots, cut into inch
rounds
Butter
Sugar
Tarragon
Salt
Water

Quantity
500

Unit of Measurement
G

3
2
2
1
1-2

Tbsp.
Tsp
Tbsp.
Tsp
Cups

1. Put the carrots in a saucepan. Add the butter, sugar, tsp. salt, and
enough water to just cover the carrots (about 2 cups). Bring to a boil
over high heat.
2. Cook over high heat, shaking the pan occasionally, until the liquid has
reduced to a syrupy glaze and the carrots are tender, about 10
minutes. (If the glaze is done before the carrots, add about cup
water and continue to cook. If the carrots are done first, remove them
and continue to boil the liquid until syrupy.)
3. Lower the heat to medium low, add the tarragon, and toss to combine.
Season to taste with salt and serve. (The glazed carrots can be kept
warm, covered, for about 20 minutes.)

Recipe: Aligot (Mashed Potatoes with Garlic and Cheese)

Ingredients:
Potatoes
Garlic cloves (fat cloves,
peeled and lengthways)
Butter
Cheese
Salt
Pepper

Quantity
500
1

Unit of Measurement
G
Piece

15
15

G
G

1. Begin this by placing the garlic in a small saucepan with the butter,
and then leave it on the gentlest heat possible to melt and infuse for
30 minutes.
2. Boil potatoes until tender. After this, remove them, transfer to a larger
bowl.
3. Now, with an electric hand whisk, switch to slow and begin to break up
the potatoes, then add the butter and garlic, some black pepper and a
handful of the grated cheese. Now switch the speed to high and
continue adding the cheese, a handful at a time, while you whisk.
4. As the cheese goes in, the mixture becomes stiff and clings to the
whisk, but keep going and it will part company with the whisk
eventually.