Chicken Chasseur

Hello Everyone!

I'm sorry for the belated post. I have been busy like a bee and have been unable to update. I'm glad you came back for more! And what a day to come back!

Chicken......everyone loves chicken, no? I swear, even vegetarians will sneak a little taste or too. Chicken is such a versatile ingredient/food. Almost every nation/country, town, people, will have a special way of making chicken. IT"S THAT GOOD. Well, what is the best utilization of chicken? It depends, my friends. Chicken is composed of mainly 2 parts.

White meat/Dark meat. Which is which? The legs and thighs make up the dark meat and the wings and breasts make up the white meat. Which is better? It depends on who you ask. I LOVE dark meat. It's always going to be juicy and moist whichever way it will be cooked, however, the breasts does have a tendency to be dry depending on who or how it was cooked. The reason being, chicken is roughly 75% water. So if we overcook this guy....it would be tough and dry, resulting in a rather nasty eating experience. A classic french recipe that I enjoy is Chicken Chasseur. A hunter's style chicken. Hunter's? Yes! It contains ingredients commonly found in the forest. Mushroom, fresh herbs, maybe tomatoes, but it results in a beautiful chicken dish. I have made a video podcast with a colleague of mine. I hope you will find it enjoyable. Here's the link! Enjoy!

http://web.mac.com/tomarge93/Lets_Bake_with_Chef_Tom/The_CHIC_Podcast/Entries/2008/7/26_CHIC_Podcast_135%3A_Chicken_Chausseur_with_Chef_Wook.html