Cooking & Baking
Related: About this forumWhite wine braised chicken: Poulet Grand-mere Recipe
After a couple of shorter videos, this week we did a bit more involved one. We wanted to do coq au vin, but we couldn't get our hands on a capon, so I just grabbed some nice bone-in skin-on thighs, and we made Poulet Grand-mère. Traditionally, this recipe would be used on an old old hen which is why the longer slower cooking time is particularly useful.
We did this over two days for a couple of different reasons. Firstly, it's much easier to skim off the chicken fat if it's cold or frozen. We just put it out on the balcony and used the giant Canadian freezer (we call it "winter" , and chilled the chicken and potatoes separately in the fridge. Second, once the potatoes are just cooked, letting them sit overnight will allow the starches to relax a little and it will make them easier to fry crispy and give them a fluffier texture when they're fried. Third, it just tastes better the second day after all of the flavours have had a chance to mix and meld.
LAS14
(13,749 posts)... you a U.S. citizen, or are you a Canadian with a strong interest in the politics of your southern neighbor?
Dish looks positively yummy!
tia
las
Saviolo
(3,270 posts)And yes, it's hard to be in Canada without having an interest in US politics.
As former Prime Minster Pierre Trudeau (Justin Trudeau's father) said once, "Living next to you is in some ways like sleeping with an elephant. No matter how friendly and even-tempered is the beast, if I can call it that, one is affected by every twitch and grunt."
My husband is dual citizen. He immigrated from the US to Canada.
trof
(54,255 posts)Our screened porch during winters in New Hampshire.
Lots of Canadian tourists there.
Signs at border "Bienvenue au New Hampshire".
Doesn't take up any room in the chest freezer, either!