How Chicken and Red Wine Can Go Great Together

By Brian Lemay 19 comments

– Chef Daniel Eddy, Rebelle Restaurant. – Sommelier Patrick
Cappielo, Rebelle Restaurant. – Very good to see you. – Good to see you. (laughs) – I see have a chicken. – We are two very very
passionate individuals about chicken. – Yeah, birds. (laughs) (upbeat rockabilly instrumental music) The whole idea came, for me,
in this chicken, in the flavor profiles, was really of
the markets of Paris. The simplicity of just good
roasted chicken, with the tarragon, the lemon, one of
those things you just pick up at the market and take it
home in the little paper bag they pass to you. – Kind of the Parisian
version of Boston Market. – Yeah, exactly. (laughs) So, we take the whole bird,
right, here is what you’re looking at is a whole
chicken, but if you begin to sort of peel it back, and
you rip these things out, and then you’re deboned, the entire bird. – [Patrick] Normally you’re
using a knife, for all that, though, that’s not… – No, just willpower, just the force. – That’s pretty impressive,
I don’t feel like I could even do that. So now there’s no bones
in that whatsoever? – There’s no bones, we take
all these and we roast them off, and we make your old-school jus. Ultimately, you have this
strong chicken sauce, just full of flavor. Salt, helps to season. I try to go a little bit
heavier on the skin side, cause there’s something
about that salty crispy skin that people really seem to like. Little bit of cracked pepper. – [Patrick] Makes sense to me. – Little bit of oil in. – Olive oil, or? – Grapeseed oil. Now with this, the one
important thing is making sure that when you lay it down, the
skin is nice and spread out, that you have a nice
pan that’s gonna capture the whole bird. Now that we got that
going, we’re just gonna turn the heat down. – Well, it sounds like we
got some time, which is the perfect transition
for maybe get some wine, what do you think? – I think we can drink some wine. – The wine that I chose for
our roast chicken, Beaujolais. Beaujolais and roast
chicken, for me, that’s like as American as french
fries and mayonnaise. It’s perfect. (laughs) What a better thing. Marcel Lapierre, one of
the probably, five greatest producers of Gamay in the world. So Gamay the grape here,
Beaujolais the region, this is the Cru Beaujolais village
of Morgon, in 2013 vintage so a perfect selection to
have with roast chicken. It’s definitely the
thing that I crave most. So anyway, let’s get in an
get in a taste, and then we can get back to the
important thing, cooking, right? – Well, I don’t know. – Santé. – Santé. – It’s great, right? It’s so fresh and bright. – It’s nice ’cause there’s
also the association that you always have to, with chicken,
it’s always white wine, cause associates the color, but
here’s it’s like you want something like this to offset it on. It’s light enough and forward
enough and it just kinda stands up to it well. – It’s definitely the white
wine-drinker’s red wine. Maybe that’s the best thing to call it. – So, you periodically wanna
check the bird, just to make sure that the skin is coming along nicely. See here that we’re beginning
to get this nice sort of golden brown. See how that’s getting nice and glassy? – Yeah, I would have thought
that it would have been a lot more, a lot darker at
the point, because it’s been in the pan for a long time. But you’re saying that
low’s heat, that’s really– – Slow and low. And what’s also great to see
is, if you look at the edges you can see sort of the
transfer of heat of the bird, it’s just coming up
slowly, so here is that chicken fat and potatoes. While the chicken is going,
we’ll take the potatoes out, put a little bit of rosemary
in there too, ’cause that’s real tasty, and now what we’re
gonna do, we’re basically gonna fry them. So, in effect, it’s kind
of like fried potatoes in chicken fat. – Just like what I grew up on. Just like what mom used to make. – Yeah, just like what mama used to make. I believe that with any
protein too, you should have some greens. So the greens that we
have here, is sorrel. Sorrel’s great, it’s
acidic, it’s a tough green. The other thing that I always
associate with chicken, is lemon. – Yeah, now you’re talking
my language, lemon chicken, like from the Chinese takeout. – I had bring you back
home, I had to do it. (laughs) So, what we do here, is we
make a little lemon preserve. But what we do is that we chopped it up, into this little haché. – So balance of fat, and
acid, it’s an important thing for chefs. – Absolutely, we’ll take
a look at our potatoes. And that’s what the potatoes– – Great color, yeah, look at that. – Yeah, you see that? – Yeah, that’s a great,
just a little bit of– – And see how it’s beginning
to bubble up, and get kind of crispy on that side? – Yeah, that’s what you’re going for. – That’s what you’re going for. We have our butter here,
we have our chicken that the skin is now nice and crispy. Now what you’re gonna wanna
do, is just transfer it over. Now look at that, that
look pretty crispy to me. The chicken’s still
hot, so all that heat’s gonna transfer over. – So you’re almost like, poaching
the meat a little bit more in the butter. – Exactly, yeah, yeah, that’s what it is. – Butter-Poached chicken, crispy skin, sounds pretty amazing. – (Laughs) So this is the preserved lemon. This does two things for
us, it actually becomes a placeholder for the
potatoes, so that when people are walking the dishes to the
table, they don’t roll off the plate and onto the floor. But it also adds that lemon
flavor to the whole thing. So we have tarragon already
in the dish, we have it in there, but it has
a cooked flavor to it. So what we’re gonna do is
get a little bit of tarragon with that freshness on it. And what this is gonna
go on, is the potatoes. So now the chicken has a
bit of that tarragon flavor, the potatoes will as well. So we’re gonna take it, and
just sprinkle it in there. You’re gonna get these,
here, let’s go with three. And you see how the other side,
though, it’s not the whole way ’round. It’s just, you have that one
side that’s still really nice and soft, and at this point,
we go with our sorrel. Little bit of olive oil,
little bit of salt, and we just kinda layer a little bit around there. You just remember how strong
it is, so it’s also you don’t need so much of it. – Yeah, right, I can still taste it. – So you remember how we
spoke about the chicken jus? This is what we got here,
this beautiful sauce is gonna be the last thing that
we put on the plate. But you could either go
half a bird per person, or you could a quarter-bird
per person, that’s for you to decide. What we do is, we actually
just square it off. You heard that sound, the crrrc, that’s– – That crunchy skin. – That crunchy skin. So here we go, here’s the white
meat, here’s the dark meat. So what we’re gonna do, is
we’re gonna just split it right down the middle, so that both people get a little bit of both. And there we go, look at that. – Oh, perfect, look at that man. – Look at that juicy– – [Patrick] Dark meat,
white meat, all in the same. – All in the same skin, look at that. Well, you’re the prettier
of the two of us, I’ll give you that one. Then, for your classic sauce,
just put that in there. That’s just bringing it home. Well. – Cheers. – Cheers. – We get to test the pairing
option here, so let’s see what you think. – Of course I’ll pick the
fattiest part right there. – Yeah, right? The richness of of that
sauce really like.. – Brings it all… – Yeah, really ties it all together. Always the ideal situation
that the and the food are both elevated simultaneously. – An the chicken taste like
chicken, the potatoes taste like potatoes. – The wine tastes like wine, we did it. – (laughs) We’re on to something, here. – (laughs) Good job, chef, cheers. (relaxed rock music)


Zoran Lisinac

Jan 1, 2016, 5:41 am Reply


Dustin DeRolph

Jan 1, 2016, 10:48 pm Reply

"salty crispy skin"… yaassss

Ben Hampel

Mar 3, 2016, 3:35 am Reply

Was the butter heated past the point of just being melted to help cook the chicken? Or was just the residual enough?

Ben Hampel

Mar 3, 2016, 3:36 am Reply

it looked so raw.. it has to be getting help from the butter

Ben Hampel

Mar 3, 2016, 1:23 am Reply

Amazing looking technique – will definitely try. Thanks!!


May 5, 2016, 3:44 am Reply

What's the grape varietal of this wine?

John Smith

May 5, 2016, 8:19 am Reply

I could watch these all day, brilliant channel.

Alisha John

Jun 6, 2016, 2:27 am Reply

sorry but I like my chicken well seasoned if not properly wash with vinegar


Sep 9, 2016, 3:38 am Reply

"we just like to square it off" I see what you did there chef. Tasty, crispy little chicken nuggets for a chefs treat 😉


Sep 9, 2016, 12:39 pm Reply

What a fabulous way to cook chicken, so creative.  Well done both of you.

Jon Kim

Nov 11, 2016, 5:20 am Reply

did the chicken include thighs and drums?

Dean Sherratt

Dec 12, 2016, 10:10 pm Reply

I understand that Gamay is not an aging grape and needs to be drunk young (typically in the Fall when it is harvested and produced). Though in this case, he chose a three year old…2013 vintage…

Wino Noir

Apr 4, 2017, 3:43 pm Reply

Great wine call

ONE lick Rick

May 5, 2017, 5:22 pm Reply

they square it off so the chef has a little snack afterwards.

Billy Shears

Oct 10, 2017, 10:19 pm Reply

I love that chef, he's the man. Know's his food, and clearly knows his wine as well.

Shashank Saxena

Apr 4, 2019, 1:54 pm Reply

02:04 This chef surely knows how to sip wine 🍷 (first your nose does the thing and then you sip in)

Christopher Evans

May 5, 2019, 11:49 pm Reply

yes you can call it a good

Lots To Learn

Jul 7, 2019, 1:08 am Reply

Olives in a chicken dish prompt a light red wine.


Aug 8, 2019, 9:41 pm Reply

Oh no, it's two Millennials cooking.

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