White 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.
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