Male: I've been surfing around the food blogs and there is a million of them out there but I ran across—I don’t know I was clicking on different links and I ran across this one called a mouse bouche. Is that how you say that? No, it's really small tight though.
Female: I think it's just the mouse.
Male: But it's French, it's a mouse. Anyway, I think it's something about insulting the chef or making a joke with the chef.
Female: Amusement?
Male: Sometimes, it's a French term. So anyway, the woman that writes this blog I think she lives in the Midwest somewhere from what I can tell but she has a recipe for a chicken vousovio and it uses a Dutch oven and I really like to use my Dutch oven because it's a lot of fun. So we’re going to make her recipe and then I'm going to post it on our blog and I'm going to email her and say we did this and see if she’ll post a link to our blog on her blog. So the whole idea here is to link, to link up.
So this is a really, really simple recipe. Basically you're going to brown some chicken and then you're going to brown some potatoes. These are the last of the potatoes from the garden, from the potato saga. A tongue of garlic, after we browned it we put this on the oven and then we cook it then we bring it out and then we reduce the juice with some red wine and it makes some really nice sauce and we’re going to serve it with cous cous. Now if I get my act together we’ll have same kale as well. I mean Dutch ovens are great. I really love the cast iron one, it's really easy to seize and they're quite easy to take care off, so I thought wow. I though this—
Female: Do not make your friends wash them.
Male: Do not let your friends wash your cast iron with soap. I bought this at a local cooking store and it was like 30 bucks. You can buy them online as well.
Female: You can buy them on the street too.
Male: You can find them in the street of New York too because people put stuff out in the streets of New York. So the potatoes are just going to be on wedges. The big trick here is you want to brown the chicken and brown the potatoes because the brown bits create the flavor of the dish. Because the woman that makes this blog brown is flavor. One of the links that she has on her site is to butter pig. Okay, so ready? Okay, drop, good girl. Okay so now we just basically have to wait around now and do some browning of these things and then take them out, put them on a plate and then put the rest of the potatoes and then brown those and then we throw it all together and put in the oven and then we’re done. It's potatoes, chicken and garlic and then when we pull it out in the oven we’re going to throw frozen peas in it and I put a little variation that I'm going to do on her recipe with the sauce. So I hope she doesn’t—we should look up her name so stop saying she, so we’ll do that right now.
So we've looked Alouz Bush maybe and it is either a tiny little taste bites before the meal or the grieving of the chef le cuisine and the women’s name that writes the blog is named Joe. So sorry Joe I blanked on your name but I blank on everyone’s name. Joe makes a good point in her blog that you don’t want to crowd the food because that way it doesn’t brown but it just kind of steams. You could buy like the Cosco or the VJ’s, you could buy these big containers of already peeled garlic and actually we’re going to do a couple of recipes with that kind of thing because you could put massive amounts of garlic in a dish and it's really good.
As you can see here, this is our brown potatoes and has a nice browning on them. The chicken is not quite done so I just put those on the bowl. You look paper towels suck some of the oil. Preheat your oven to 450 degrees because I forgot to do that. I kind of ran out of things to say.
The garlic is nicely peeled, we’re going to put the potatoes on top of the chicken with the garlic and a little bit of red pepper flakes. That goes in, garlic goes in then we add a half a cup to three quarters of chicken broth with some white wine in it. I made some chicken broth so I usually use a bullion cube but this goes in. Bullion cube didn’t quite dissolve so—. Well the bullion cube is now behind between the stove and the sink. I’ll get that later. The lid goes and then we’re going to put this in the oven. This could be a little tricky. You need a—sometimes two hands for this. That goes in; close the oven, 25 minutes or so then we’ll see what happens.
Female: Look how tough she is.
Male: Yes, she’s tough.
Female: Eyeballs are over the table.
Male: 58 pounds now which I just found out. There are 18 visits to the vet in seven months. Okay, it's time. You have to be careful because the Dutch oven is pretty darn heavy so this is a two handed job. I have a digital meat thermometer here. I had this idea to cook down the sauce a little bit so this is a variation from Joe’s recipe but I don’t know, maybe she’ll like it. Look at that, it smells amazing. I'm going to deglaze the pan because there is a bunch of crunchy bits in here that actually look great and I'm going to add in a little bit of red wine. That’s maybe like a half a cup maybe? I'm going to add a little more, you can smell the wine coming up. You want to kind—you want to reduce the wine now so we’re going to boil this for a little bit.
So just scrape the bottom, don’t burn yourself. This is a burn, this is ice. So these have been cooking down for a couple of minutes and you can smell this. It's nice and bubbly, it's definitely reduced. So this is something that my friend Joan taught me is when it's in this state it take a little pad of butter and you put it in there and it does a little emulsify I think. I’ll turn the heat off and this is a really amazing sauce you got here. Do you see how it comes like it smoothens it out and it gives it a nice shine? Okay, let's eat.
Joe this is an amazing recipe. I just realized I forgot to put the peas in but it will taste good anyway, we’ll put the peas next time.
Female: The petite peas.
Male: The petite peas, I forgot to put in so I'm sorry, I'm sorry I did that. That was really good, I really like the garlic in this and I have to thank my friend Joan for suggesting the wine with little butter reduction. With just a little bit the sauce is great and the chicken is good and life is good and thank you Joe for giving us this recipe. Hey, what are you doing?
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