How to Make Chicken Bourguignon | Chef Jean-Pierre

Hi there friends, fantastic show today. I know you heard of a beef bourguignon. Have you ever heard of a chicken bourguignon? Stay tuned, I'm going to show you how to make it. Remember, thumbs up if you like the video, subscribe to the channel and ring that bell. We're going to make a chicken bourguignon right now. Alright, well let me show you how easy it is to make. Same thing as making a beef bourguignon, instead of making it with chicken, we're changing a few things. I'm going to show you how easy it is to make it because so many people love to make chicken. We're going to go and get going with it. So I got chicken thighs and chicken legs that have been floured in a seasoned flour. We got a little flour in there and we're going to sauté them in clarified butter. You don't have to use clarified butter, just use a regular good cooking oil because you don't want to burn. Regular butter will burn, right? And right here, my friends, I got a pound of thick bacon that I've been rendering its fat. So the first thing I'm going to do, I'm going to put some onion in there and I got two big onions. You know, I like onion. I like the big onion, my friends. We're going to use onion, might as well use a big one. And we're going to caramelize those guys. They're going to take a little while. We're going to caramelize them. And we're also going to use some pearl onion. Well, I'm going to use it. I love to put some onion in there. But they're only good if we caramelize, if we make them sweet, right? Let me check the temperature of my butter right there. I'm looking about, yeah, I have it right here. I'm looking about 375 and I'm going to sauté the meat now. No skin, my friends, no skin. I'll talk about the mise en place in a minute. No skin. Skin is wonderful if you're roasting a chicken, right? If you are grilling a chicken, the skin is wonderful, right? Because you get it nice and crispy, you get all the fat out of it. But when you're braising it, which is what we're going to do right now, we're going to braise it. I mean, submerge it in liquid. When you braise the chicken, you don't need the skin, my friend. You really, really don't need the skin. Otherwise, the skin has got a lot of fat in it. And unless you can get rid of that fat, it's just going to be soggy fat. And, you know, if I'm going to have fat, friends, let it be bacon fat. Let it be butter. OK, but not chicken fat, OK? If you think it tastes good, maybe years ago probably chicken fat was pretty good. As a matter of fact, I know it was. It really tasted good. Today, chicken fat, not so good. So we're going to salt and pepper. We already salt and pepper the flour, but we're going to put a little bit more right there on the chicken, right? I mean, clarified butter, remember, it doesn't burn. That's why we use it. We're going to make sure those things. You know what? I'll tell you what I'm going to do. I'm going to move back and leave it right here. It'll be fine. This is going to take a little bit longer to caramelize the onion. This burner is not as big as this guy. What else do I got? I got pearl onion. You don't have to put them. I got purple and regular onion. You don't have to use them. They're kind of cool and they cook wonderfully. Right. I got whole garlic cloves. We don't need to chop it up. It'll be just fine. I got mushrooms and I got baby portobello and regular mushroom. I just want to show you something real quick, friends. When you get a portobello mushroom or a mushroom and you're braising it, braising it means submerge it in liquid. Just wondering if that burner is big enough here, friends. You know, not so crazy about the burner here. I'm going to put it over there, friends. I'm this one right here because this burner is not big enough. You know, all this stove, this fantastic stove that I'm working with, it's got a different size burner. The one in the front has 17,000 BTUs, much bigger, and they're going to give me a better caramelization. Oh, I was going to talk about the mushroom. I'll talk about the mushroom in a second. Don't worry. I won't forget. So if we braise them, which means we submerge them in liquid, you don't want to slice them because if you slice them after 45 minutes to an hour of cooking, they disintegrate and you got nothing. So what we want to do is we want to cut them. If it's a big one like that, you're going to cut it in six pieces or eight pieces, depends how big it is. It's much easier to cut the mushroom this way than if it is on the top of it. It's much easier. And then if you want to cut it in sixes, all you got to do is this. You see, look. A child can do this. Okay, so we got mushroom quarters. We got potatoes, little potatoes, little potatoes, you know, unless they're very, very, very small. You leave them whole if they're very small. Otherwise, you cut them in half. Otherwise, they're not going to cook. All right, because remember, this is not beef bourguignon. The beef bourguignon cooks for three hours. This chicken bourguignon is only going to cook for an hour, 45 minutes to an hour. That's all it needs to cook. It's not like we're tenderizing a chuck roast, okay? It doesn't need to spend that much time in there. All right, friends, and then we got some parsley, and then we got some wine. But I tell you what we have to do, friends. We have to wait for the onion to caramelize. So you know what I'm going to do? Since I got the space, I'm going to put this in there, too. I got the space in there. Could you do everything in the same pot? Yeah, you can do everything in the same pot. What I would do, though, if I only have one pot and I'm at home, if I only have one pot and I'm at home, what I do is I do the chicken first, and then I remove it, make sure my pot is clean, you don't have any residue or flour in the bottom, and then you do everything. You put the onion, you keep the chicken on the side, right? You have it, it's ready to go. And then after that, you take the chicken, and you put it back in there. So we cannot, at this point, friends, move forward, because we got to wait for the onion to caramelize. If they're not caramelized, they're not sweet, okay? Remember, onion is always number one, unless there is bacon. Don't forget, onion number first, always, unless there's bacon. Bacon then becomes number one. Bacon rules. Bacon and butter. Oh, yeah, bacon and butter rules. Anybody who uses bacon and butter in their cooking, you know it's going to be good, right? All right, my friends, I'll come back in a few minutes. I'm just going to get this nicely caramelized. As a matter of fact, I'm going to go on this burner right there. See? I'm going to take this pot right there, and I'm going to move it right there. Whoo! There you go. You see? And then we're going to put the whole thing together. Really, really simple. We're going to wait for it to caramelize a little bit more, okay? I want some better color in those onions right there, okay? I'll be back in a couple of minutes. Okay, friends, well, the onions have caramelized enough. So now I am going to put the mushroom. I got to get rid of the water in the mushroom a little bit. And what's going to help me do that is my garlic salt. I forgot my garlic salt, friends. But I got it right there somewhere. Somewhere. Here it is. I forgot my garlic salt. I love garlic salt for this. So here's what we're going to do, friends. We're going to get rid of the water in the mushroom, okay? And that's going to take a few minutes. And the salt is going to really help us. In the meantime, it's going to continue. So I'm going to go away for a minute so I don't bore you with stories. But we're going to get rid of the water. One thing I got to tell you, friends, because I have a little time, is today I'm using the roasted chicken stock. And what's a roasted chicken stock? Look how beautiful that is. This is not your typical chicken stock, friends. See that? It's a roasted chicken stock. What's a roasted chicken stock? It's a chicken stock where we took the chicken bone and we roasted them. Very dark color caramelization with tomato paste. It's going to give it body. It's going to give it some amazing flavor. And this is what it is. So believe me, this has an amazing flavor. And we have a video. We released a video not too long ago about how to make a roasted chicken stock. If you don't have a roasted chicken stock, what I highly recommend you do, my friends, is you use regular chicken stock or chicken broth, whatever you have, and you add a little bit of tomato paste to it to give you some body. You will be amazed. You know, some people say, oh, it's tomato soup. They don't know anything about tomato soup. If you want tomato soup, you watch my tomato soup recipe. That's tomato soup, okay? Otherwise, this is a stock where you have so much more depth, more like an Espanol. For those of you that are professional, you understand what I'm talking about. But to add tomato paste into a stock, chicken or beef, it gives it more, much more depth and flavor, I promise you. Well, you know, the mushroom I've reduced enough for my liking. And now what I'm going to do, I'm going to put the wine. Now, you don't have to put the wine. For those of you that don't drink any wine, especially if you're not going to have a great stock like that, you don't have to put the wine. But, oh, before I do that, I always put the garlic first. Put the garlic first. I'm putting the whole garlic cloves, okay? Fourteen of them. I don't know. I didn't count them. Just a few, right? You don't need to cook it very long. If you could be here right now and smell this, mamma mia. You know what I forgot? I always got to forget something, right? I always got to forget something. I got fresh herbs. Thank goodness. I didn't forget them. I just forgot to put them on the cutting board, right? I got a little bit of rosemary and fresh thyme. I get chopped fresh thyme. And I'm smelling. I'm like, hold a minute. You're not smelling. What are you not smelling? You're not smelling the herbs. The idea is to get your mise en place ready. The problem is when I get ready on the camera, I don't want to take ingredients out too soon because they're going to dry out. So, anyway, forget about it. Forget about it. That's my New York accent. You like? Forget about it. How you doing? Anyway, wine. I got Shiraz wine. You like my New York accent? Not bad, eh? This is about a half a bottle of Shiraz. I love a full body wine. You can use a Cabernet Sauvignon. You can use whatever wine you want in here. But we got to let it reduce, friends. We got to let the wine reduce. That means we got to get the alcohol out of there. So what I like to do is I like to take a spatula, clean the side of my pot, you see, and we're going to let the wine reduce. We're going to make a wine reduction a little bit. Then we'll put the chicken and we'll put all the vegetables and then we'll put the stock and we're going to continue cooking it. We're going to give this a minute, a minute and a half to reduce, OK? We'll be back in a couple of minutes when it's all reduced. OK, friends, the wine has reduced at least by half. So I'm going to add my carrots. I've got some carrots in there. And then I'm going to put the potatoes, OK? Red and white potatoes. It doesn't matter what color they are, really. They're like new potatoes. They're very low in starch, but they're perfect for that, right? And then we're going to put a little bit of stock. So remember, regular chicken stock, if you don't have a roasted chicken stock. But if you don't, you try to make it. I promise you, folks. I got three of them right there. I'll show you how we're going to go about this. Then we're going to put our chicken right in there. We're going to submerge the chicken. I love this. This is delicious. Oh, hey, don't lose the chicken. Somebody left a comment the other day. I thought it was so funny. Well, not really funny. It was kind of strange, actually. He said, oh, you dropped something on the stove. And you picked it up and you put it back in the stove. You should never do that. All that dust in there. I wrote it back in the comments. Maybe your stove got dust in you. Mine don't have any dust. Mine is clean like my pot. So if I drop something in there, I'm very happy to put it back. My pot, my stove right there, is just as clean as my frying pan. So you clean your stove. I told him, you should clean your stove. Because mine doesn't have any dust. Check this out, folks. We're looking good, right? You're looking good now. Now, what do you think? How about one more? One more, one more. I want to really submerge, okay? I am submerged now. So now, friends. This is going to be good. Let me tell you. You know, a little more rosemary would be perfectly fine with that. Oh, a little parsley. And we're going to put some more at the end. We're going to be fine with that. So we're looking good, right? A little salt, a little pepper. Anybody can do this. This is nothing complicated. I didn't do anything complicated. That's the whole idea. Remember, folks. This is not a cooking channel to show you how good we can do things. We, professional chefs. No. This is for you guys to go in the kitchen and do. Because if you cannot do this, then we've got to have a talk, okay? Because this is really nothing. Sauté the chicken with the flour, right? Put it in there. The only thing you may have a little bit of an issue with is your stock. But remember, check out that video. Okay, so now. We've got to thicken this. If we're going to put flour, we're going to put the flour now. Most of you know my trick already because you've watched the channel a few times. But for those of you that have not watched the channel a few times, you're going to be wondering, how do we thicken it? Well, we thicken this. You can do it at the end with a little bit of cornstarch or arrowroot or tapioca powder. Any one of those things. Or you can put a little flour in there. Now, the flour that I have on top of the chicken is good, but not enough to thicken this. So if we're going to put flour, we've got to put it in now. If you were to take flour right now, friends, and just put it. If you were to just take it right now and put it in here like this, you'll have a catastrophe. Right. But for those of you that I've seen my channel before, you like it. You go like this. You take a little strainer. Don't put them on the side too much because that doesn't belong there. And then look, you go like this with a whisk. OK, and you go like this with a whisk and you incorporate it very well. And before you know, it's all perfectly well incorporated. So what you have to do at this point, friends, at this point, what you have to do is you have to mix a little bit because that thick, thicker part right there is on the top. And you're going to think, oh, well, it's really thick enough now. Well, you've got to be careful because all in the bottom, all in the bottom, it's not that thick, you see. So you pay attention. It's starting to look beautiful. Look at this. That's why I love to use the roasted chicken stock. Not only does it have more flavor, but it has more body. So flour, keep an eye on it. You'll do whatever you want to do with it. You may add a little bit more toward the end if you think it's too liquid. Right now, we're just going to leave it the way it is. It looks like a million dollars. It smells like 10 million dollars. I don't know what that smells like, but it smells good. Friends, we're going to let this cook for about 45 minutes to an hour. And then when we come back, I'm going to serve myself a serving. All right. So we'll be back. Don't go anywhere. All right, friends. What about an hour? Takes about 45 minutes to an hour. You got to check it out, OK? And it's cooked. It's beautiful. It smells amazing. And check. You know, a good way to check is to make sure that your onion and your potatoes are cooked. And if you cut them, like I say, cut them in half. You got no issues. So I'm going to have myself to a beautiful serving. I usually like to take a thighs and a leg. And I think I'm going to grab this stone right here. Very simple, right? And then I like to dig in for some potatoes and carrots. Let me tell you, this looks amazing. And the red onion and then a regular onion right there. You see, look at it. Oh, yeah. Make it a beautiful plate right there, my friends. More potato. Oh, more potatoes and more mushrooms and more goodies. All right. This is like a one pot deal. You don't have to do nothing to it. The only thing you may have to do, friends, is put a little bit of chopped parsley in here and make it look nice. Right. And then maybe get yourself a nice sprig of parsley and put it right on here to give it a little freshness. You see, that's right. You see right there. Pretty simple, right? Right. It's a beautiful dish. It's simple. And I'm ready to go. And right there, my friend. Look at it. See, pulls right out. You don't have to do nothing to it. Look at this. This is going to be so tender. It's going to be hot. So be careful. Oh, oh, oh, oh. We're doing this off. It's hot. It's delicious. I was laughing the other day. Somebody says, when you're testing it, you're burning yourself. I said, well, you know, it's hot. Look at this thing. It's smoking. But I always say it's good. Have you ever seen a YouTube chef testing and go, not very good. Of course not. We cooked it. We cook it the way we like. Anyway, friends, I hope you enjoyed it. Remember, thumbs up if you like the video. Don't forget to subscribe to the channel and ring that bell. We'll see you in the next couple of days with another fantastic video. Thanks for watching.