Jacques Pépin Chicken Jardinière Recipe

hi I'm Jack be back today we're going to do a dish that I remember from my mother chicken Chardonnay or Zelda Nia means garden in front so it's usually fresh vegetables from the garden with the chicken so we have leg I have the thigh and the drumstick that the part I like the best in the chicken anyway we're going to saute that with a little bit of pancetta here which is unsmoked bacon we'd put cut it into pieces is called lardo and we're going to saute the chicken in there too we're going to singe it a little bit that is a dash of flour on top of it and we're going to put a bit of white wine in it water and then all of the vegetable from mushroom garlic potato carrot onion peas at the end and certainly a bouquet garni very the little bundle of herb I have the belief here and parsley and thyme any of that will work good so we'll start with the liaodong and as you see this is a scroll you cut that into pieces it's good to follow the recipe at least once so that you know what it tastes like and after that you should make it your own okay so that's going to saute we're going to have the bouquet garni here and we have the tedious process of peeling the onion the idea here is lasting approximately the same size Tarot sometimes people don't peel the potato and I think it's okay when especially when you're going to roll the potato but when you're going to boil them and the skin become not particularly good to it boil tiny potato here the small red bliss potatoes or these fingerling potato any of that will work I have mushroom with that the mushroom I'll just wash there is nothing wrong about washing got up baby bella mushrooms nothing wrong about washing it providing you wash it at the last moment nor ahead when you're ready to use it you wash them and use them and it's fine garlic three cloves of garlic should be fine crush the garlic a little bit that will release the skin and now we shove the garlic that will release the essential oil in them and I will put peas in it at the end and those are nice and tender now the chicken in that case here we're going to remove the skin of the chicken now that skin I'm going to roast it I put it into the oven flat like this on this side that is the part of the skin should go on the tray so it stick to it a bit of salt and a thirty-minute 325 degree oven you are beautiful crackling now and my wife loved that a beautiful cast-iron Cocotte here that beautiful to present the dish in the Cocotte family style now with a little bit of peanut oil on top like a tablespoon or so and my louder okay so now it's nice and loud own our browning so we start putting the chicken to brown better wash your hands after you the chicken okay if you have sold on that ticket Victor so three four minutes light brown it I don't have to be brown that's not it a little bit yeah like that is good I think it's about browning us so here I want a light because you say in the sauce - like tablespoon and a half of flour you spread it on stuff that's when you add your liquid in that kid I have some white point about with water a cup some chicken stock or water here nice well seasoned so that's it now my bouquet garni this the mushroom carrot garlic onion and potato now we'll bring it to a boil now then put it on low and cook it for like 45 minutes lower the heat that's it and now we can have a glass of wine now very tender chicken is very tender a vegetable a tender don't forget to remove your bouquet garni here and you can see of that just like that in the middle of the table absolutely beautiful or any visual portion I will leg make sure that you get a couple of carrot a couple of potato some peas carrot one more mushroom and that's it my mother would be proud of me

Channel: Sur La Table

Views: 902,949

Rating: 4.9502172 out of 5

Keywords: sur la table, cooking, kitchen, baking

Id: shvxFx5CRGQ

Length: 6min 31sec (391 seconds)

Published: Tue Aug 02 2016