Poulet Chasseur

Free range chicken is the staple meat at Townsend and when combined with wild morel mushrooms picked on the farm, constitutes a gastronomic treat, because free range chicken and fresh morels are not easy to find in the early spring.


1 3-5 lb. Free Ranged Chicken (fryer sized) cut into 8 pieces
Salt & pepper to taste
2 Tbs. olive oil

1 medium onion, diced small
1c mushrooms trimmed, sliced
½ c dry white wine
1c Demi-glace (either make homemade or use Knorr pkg.)
¼ c Drained, chopped canned tomatoes
Salt & pepper to taste
2 T chopped parsley

Pre-heat oven to 350°

In a large Dutch oven heat oil. Add chicken pieces and brown on all sides, season with salt & pepper. Remove from pan & set aside.

Add onions and mushrooms and sauté till golden & tender, do not brown. Add the white wine and cook on high heat to reduce by ¾. Add the Demi-glace & tomatoes and bring back to a boil. Reduce slightly & season with salt & pepper.

Add in chicken pieces, cover & place in oven braise for 25-35 min till done. When done, remove from heat place chicken on serving platter,

Heat sauce on high to reduce slightly and add parsley. Pour over chicken & serve.