How to Reduce White Wine for Chicken in a Pot

Video Transcript

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.  So we've dumped our oil out.  So now we're just going to take some paper towels because we don't want to rinse this out because we'll lose our pan, the seasoning of the pan.  And we're just going to go through, and try to pick up as much of the sedement as we can, which should be, you know about that much.  Leave a little bit in the pan, not a big deal because what most of that is either milk solids in the butter, or it's black pepper off the chicken.  So, turn our heat back on, and now we're going to take our thyme, which we've got here, and we're going to chunk that in there, just like that.  And this next step is kind of optional, but I always hit it with just a little splash of white wine, just to kind of get some of the flavor out of the thyme.  Woopsie, and also for the acids in the white wine to really pick up a lot of that sedement.  Like I said, that stuff's completely optional, and...  Give it another second.  You know in the meantime I'll go ahead and add my onions in because I'm not too concerned about those picking up any white wine flavor.  Let's stir those around in the white wine just like this, break them up.  This is very important, you want to make sure, you want to make sure you don't have just big huge chunks of onion just floating around there.  Next, our oil.  That extra olive oil we had laying around that we reserved.  That, give that a nice stir in there.  You know the actual traditional French version of doing this, like the super old school way of doing this, instead of using white wine you would have used ramuth.  You can see we've hit a boil there, so it's chicken stock time.  I've got to scrape out, this chicken stock had a pretty high fat content.  So I've got to scrape a lot of the congeil fat out.  And like I said if you can use chicken bullion.  This is actually the, I use the stuff you can buy at the store in the little carton.  Okay, so we're sitting here, and once this thing hits a boil which will be in a second, we're going to put our chicken back on top.  So we'll come back at that point.                               

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