Serious Eats Basics: Braising

Serious Eats' Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud.

DANIEL BOULUD'S CHICKEN WINGS WITH PANCETTA, BELL PEPPERS, AND MUSCAT RAISINS
Italian-Inspired

Makes 4 servings

1/4 pound pancetta, thinly sliced
1/3 teaspoon red pepper flakes
2 1/2 pounds chicken wings
1 yellow onion, sliced
6 cloves garlic, chopped
2 tablespoons dried marjoram
6 yellow bell peppers, peeled, cored, seeded, deveined, and cut into thick strips
8 plum tomatoes, blanched, peeled and roughly chopped
2 cups Italian sparkling white wine
1/3 cup capers
1/2 cup Muscat or golden raisins 1. Center a rack in the oven and preheat the oven to 300°F.
2. Put the pancetta and red pepper flakes in a cast-iron pot over medium-high heat and sweat until the pancetta releases its fat. Add the chicken wings and cook until golden brown on all sides, 15 minutes. Remove the pancetta and chicken wings. Lower the temperature to medium, add the onion, garlic, and marjoram, and sweat for 6 to 8 minutes. Add the bell peppers and cook for 3 to 4 minutes. Add the tomatoes and wine and reduce the liquid by one-third. Add the capers and raisins, return the chicken wings and pancetta to the pan, and bring to the simmer. Cover and bake for 1 hour.

Category:

News & Politics

Tags:

• seriouseats
• braising
• Daniel
• Boulud
• how-to
• Meg
• Hourihan
• megnut
• recipe
• wings

[microflex22]

$20 is a cheap, for a gourmet meal prepared properly.

Often I spend $60+ on a nice meal for two, about the same as what I would spend out to eat. But I love to cook, and don't mind spending 3 or more hours preparing a delicious meal at home. But if you don't like to cook elaborate meals then I would understand that eating out would be preferable

[30percentplusreturns]

Cheap meal? I dont think so. I went to the supermarket the other day, got a few tomatoes and onions, some garlic and chicken, and spent over 20 dollars!!! Everything is a rip-off these days. Its cheaper to just go out to dinner or make a peanut butter and jelly sandwich at home. Nobody cooks for a reason. Its wayyyy too expensive, not to mention time consuming.

[elmuneco12]

DID HE PUT IN RAISINS? OR CAPERS???

[Stapler78]

my pot does that! turns red when the food is done. it's terribly convenient! :D

[simb0010]

most of the places yes, in my province it is mandatory by the government to have at least 1 of each colored board in the kitchen. You don't really use on color your whole work shift. you use them all usualy. and you should be more concentrating on the actual work then the color :P

[acomment]

my mistake then...i just wonder, is the color system prevelant in lots ( most) of kitchen?

Personally i'd get bugged out looking at a really red or yellow cutting board all day.

[simb0010]

Blue for Fish, Green for Fruits and Vegetables, Red for meat, Yellow for chicken, White for Pork or cooked meats. It's just a basic system that works well, it avoids cross contamination. Every restaurant and high end hotels that I've work for use that system. It makes sure that the clients doesnt get food poisonning.

[acomment]

the yellow cutting board is for whatever Daniel Boulud wants it to be. You make it sound as if there is some kind of law that all chefs follow regarding their colored cutting boards.

[Samdadude8]

Nah yellow is for Raw chicken

[XHannibal1974]

Isnt the yellow chopping board for cooked meats and fish.....