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How to Crisp Chicken for Chicken in a Pot

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Part of the video series: How to Make Poule Au Pot (chicken in a pot)

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Summary: Adding oil and butter to a large pot and then dropping in the chicken to coat with mixture and brown; learn this and more tips in this free online cooking video about French food taught by an expert chef.

Views: 692 | Tags: recipes, food, cooking, french, pot, baking, saute, au, poule

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About the Expert

Brandon Sarkis Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. His specialties are A... read more

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Video Transcript

How to Crisp Chicken for Chicken in a Pot

My name is Brandon Sarkis on behalf of Expert Village.  Today I'm going to show you how to make the traditional French classic dish poule au pot, or chicken in a pot.  Okay, so we're back, we're getting our pan nice and hot, so we're going to take that third of a cup of olive oil we've got from earlier and we're going to put that in here.  Make sure we get it all out, shake it all out.  And we're also going to add our butter in to our olive oil as well.  And what this is doing is we're creating a mixture for browning off the chicken, for seering the outside of it.  In the meantime, while I'm waiting for this to melt, I'm going to season my chicken.  So just a little salt and pepper on the outside, and you just want to rub it in.  Okay, so you can see our oil and our butter are turning a nice brown shade, it's what we want.  So I'm going to swirl this around, make sure we get a nice, even mixture.  Now it's time to drop our chicken.  I'm going to drop the chicken in, I say drop, I'm not going to drop, I'm going to gently place the chicken in.  I'm going to place it top side down just like this.  And while it's in here, I'll take the opportunity to season the back side of the chicken.  And we're going to give it about, on a nice, like a high heat, we're going to give it like three or four minutes on each side.  So let me just get some pepper on the back side of him here.  We can take our spatulla and just kind of pat everything down here.  And what I like to do just to really help kind of  lock the flavor in is throw the lid on, and I'll come back in about two minutes and we'll flip him over.                       

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