Kitchen Captain has gone mobile & we’ve landed in St. Tropez!! We learn 2 French delicacies from Chef Taryn Young on my friend’s beautiful yachts in the Mediterranean! COQ AU VIN which is delicious chicken braised in red wine and a fresh NIÇOISE SALAD! We also take a quick look at an insane summer vacation program. A yacht that is accompanied by a shadow yacht with all the toys (a car, basketball court, wake-surfing boat, jet skis, gym, steam room, e-foils, pickleball court, sea scooters, golf, and much more!) Mid-day rose, here we come!!!
#IanWalsh #Yacht #CoqAuVin #NicoiseSald #FrenchRiviera #KitchenCaptain #Cooking #Recipe
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Recipe:
Coq Au Vin
Cooking time: 60 minutes
Serves: 4
INGREDIENTS:
4 oz. Bacon or pancetta
½ lb Cremini mushrooms
½ lb Small onions or pearl onions
½ lb Carrots
3 to 4 Garlic cloves
Salt
Pepper
2 to 3 lbs Bone-in, skin-on chicken drumsticks and thighs
1 tbsp Tomato paste
¼ cup Good brandy
2 ½ cups Red wine
1 cup Chicken Stock
5 to 7 sprigs Thyme
2 Bay leaves
2 tbsp Butter (softened)
2 tbsp All-purpose flour
1 Baguette
Fresh parsley
INSTRUCTIONS:
1. Bring a dutch oven, or similar pot, up to medium heat and add a tablespoon of olive oil. Add chopped bacon or pancetta to the heated pan and cook down for a few minutes.
Chop up your veggies. Give your mushrooms a finer chop, quarter your onions, and peel and rough chop your carrots.
2. Remove your bacon from the pot and leave the fat/oil in the pan. Season your chicken with salt and pepper, then add it to the pot skin side down, and brown for about 5 to 7 minutes. Place in the same bowl as your bacon and set aside.
3. Mince your garlic and add it to the pot with the rest of your chopped veggies. Cook down for a couple minutes then add your tomato paste and let brown for about 5 minutes.
4. Add your brandy and you can try to go for the flambe effect but be careful not to burn your kitchen down. You can just as well add the brandy to your pan and begin your deglazing process by cooking it down for a minute or two. Then add your red wine and bring the heat up to medium-high until you have a strong simmer. Return your chicken and bacon back to the pan along with any juices gathered in the bottom of the bowl. Add chicken stock, thyme, and bay leaves and bring to a boil. Turn the heat down till it’s simmering and let that braise for 25 to 30 minutes.
5. On the side, make your Beurre Manie, which is a fancy French word for flour and butter mixed together. This is used to thicken your braising liquid. Simply mix your softened butter and flour together until completely combined. Add this to your pot once it has been cooked down and continue to cook for a few more minutes.
6. To plate, place a couple pieces of chicken in a bowl and top with that delicious sauce and a few of the cooked veggies. Add some baguette and fresh parsley to garnish and voila! Coq au vin!
Nicoise Salad
Cooking time: 20 minutes
Serves: 3
INGREDIENTS:
3 heads Baby gem lettuce (cross between romaine and butter lettuce)
4 Seven-minute boiled eggs
½ pint Cherry tomatoes
½ lb Green beans
1 lb Cooked red potatoes
French olives
Fresh parsley
Dressing
¼ cup Red wine vinegar
½ cup Olive oil
Tsp Dijon mustard
1 Garlic clove
Salt
Pepper
INSTRUCTIONS:
1. Start by making your red wine dressing. Mix your vinegar, olive oil, and mustard together till well incorporated. Micro plane your clove of garlic into the mixture then season with salt and pepper. Whisk together and set aside.
2. Quarter your baby gem lettuce, cooked potatoes, and boiled eggs. Half your tomatoes and blanched green beans. Add a few French olives and some sprigs of parsley. To finish, just drizzle your dressing and enjoy!
About KITCHEN CAPTAIN
Ian Walsh is an award and major event-winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.
But let’s get to the real reason you’re here… KITCHEN CAPTAIN! On this channel, you’re going to be thoroughly entertained while learning how to cook at home. Weekly cooking episodes will be served up and there might be a sprinkle or two of high-quality surfing videos. This is not a Michelin star chef show. This is the everyman cooking show in your own kitchen. If Ian can learn to cook it, then so can you. Cooking doesn’t need to be hard, but it does need to taste good. There will be mistakes, there will be laughs, and there will be some damn good recipes learned! Put your helmet on, hit that SUBSCRIBE button, and buckle up! Let’s go!