Wegmans Braising Meat

Uploaded by wegmansfoodmarkets on 01.11.2012


As the weather gets cooler, I always, always, always go to braising.
It's one of my very favorite techniques, and it's fool-proof.
You always wind up with something delicious.
So today I'm gonna show you how to make a braised chicken dish,
and it's called coq au vin, okay, or chicken with wine.
So I have a little salt pork here that I was browning in some pure olive oil,
and I'm just gonna remove that, all right?
And this is basically how you're gonna start every braise:
you're gonna have a pan, you're gonna have some oil,
it's gonna get pre-heated on medium until it starts to smoke just faintly.
I have my chicken here that I'm gonna go ahead
and I'm just gonna season this up with a little bit of pan-searing flour.
Now this chicken sat in a marinade overnight,
but if it were a pot roast or anything else,
you would just simply take your protein and season it up,
and brown it in a hot pan.
Always the first step for braising: brown your protein in a hot pan.
So I've got this chicken and I'm just gonna go ahead and pop it right in here.
And the idea here is we're building the foundation of the dish.
So what we wanna do is brown this up,
get it nice and paper bag brown on the outside,
and that'll be our first line of flavor.
And that's true with any braise;
you're gonna start by browning your protein and sort of set the foundation.
All right so I think this is ready to flip.
Let's just take a look; yeah, perfect.
I've got that nice browning on there; great.
So we're just gonna flip this all over and do that exact same thing
on the other side till it gets nice and brown as well.
So the chicken's nicely browned on both sides.
So at this point in the braise, right, you've browned your protein,
whatever it is, you remove it from the pan,
and then to further flavor the dish, you're gonna use some mirepoix;
some form of vegetable.
So, you know, what you do, you look at your pan,
decide if you've got the right amount of fat in the pan.
I feel really comfortable with this;
you could certainly take some out if you wanted.
You just need enough fat in your pan when you braise
to go ahead and cook your next set of vegetables in.
So I'm gonna add some mirepoix.
I'm gonna add some garlic, I'm gonna add some mushrooms,
and then I'm also gonna add some pearl onions.
But again, this could be anything you like.
It could be carrots; celery and onions is just fine--
whatever flavors you like as far as vegetables--
that's what you're gonna add to your braise.
I'm just gonna give this a quick stir, and I want these to cook for,
you know, 10 or 12 minutes so they release a lot of their moisture.
And again, we're taking up any of that fond--
those little brown bits on the bottom of the pan
from when you sear your protein--
the moisture in the vegetables is gonna release that.
Again, we're building this sauce, we're building this liquid.
When you braise something, you're cooking it in a flavorful liquid.
So this is all part of building that flavorful liquid.
All right so it's been about 10 minutes.
You can see that the vegetables have softened nicely,
they're starting to take on a little bit of color,
they've released a lot of their moisture.
So the next step in building the sauce for our braise is:
I always like to use a little tomato paste.
That really concentrated tomato flavor is gonna add a lot of zing to the sauce.
And also I want the sauce to be a little bit thicker
when it comes out of the oven.
So I'm just gonna add a little bit more flour, all right?
And with the fat that's left in the pan and the tomato paste,
that's essentially creating a roux in our pan.
So I just wanna cook that tomato paste, just for a couple of minutes.
You'll see it'll darken up the color a little bit.
And then we're gonna hit it with some wine, put our chicken back in,
and then we'll throw it in the oven and let that go the rest of the way.
All right so the tomato paste has cooked out for a couple of minutes.
At this point, I'm gonna use wine.
I marinated the chicken in some wine,
but a combination of wine and stock is always great,
but some sort of liquid at this point in a braise,
and that's what you're gonna use.
That's gonna be the vehicle to carry all these beautiful flavors
that we've been building in this pan so much, all right?
So I'm using wine.
There's a little thyme and bay leaf in there.
I'm just gonna give that a stir, 'cause that tomato paste, also,
is gonna stick a little bit to the bottom of the pot as it cooks and caramelizes.
So you wanna release all that flavor off the bottom.
And you can see that beautiful color from the tomato paste; just great.
And then just for a little extra body, I'm gonna use this home-style gravy--
which is essentially just a flavorful, thickened version of the stock--
just to give us that-- that consistency that we want;
'cause the whole idea behind a braise is to wind up with a finished sauce, as well;
so you want that consistency.
I'm just gonna take my spoon and get into all the corners there,
and make sure I've got all that delicious flavor off the bottom of the pan.
And as this continues to come up to a simmer,
I've got an oven on 350 degrees.
So I'm gonna add my browned protein right back to the pan.
And again, if this were a pot roast, then we would be adding,
you know, our browned chuck roast back to the pan.
So real simple behind braising: brown your protein,
sweat some vegetables, add some liquid, build your flavorful sauce,
protein goes back in the flavorful sauce, okay?
Any drippings that you have from whatever you browned
could always go back in, you know?
This is all about building flavors.
Okay, I'm just gonna pop a lid on this, as
as soon as it comes up to a simmer,
we're gonna go right into a 350 degree oven
for about an hour and 20 minutes.
The first hour we'll keep the cover on, go back, take the cover off,
and let it cook for the last 20 minutes or so with no cover on it.
And that looks absolutely perfect.
Again, took the top off; after it had been in for about an hour,
I took the lid off and let it cook for about the last 20 minutes,
just so we could concentrate and reduce that sauce a little bit.
And what we wind up with is just beautiful, delicious braised chicken.
This is great.
This is something that's gonna reheat really well, it smells fantastic, okay?
Look at that; you can see it's got that nice sheen to it.
A few pieces of chicken; look at this as a perfect example.
Look how much that is just gettin' ready to fall right off the bone there.
There you have it: a perfectly braised dish.
Braising is simple, it's easy, it's delicious.
You gotta try it this winter.