本場フランス・パリ出身シェフから教わる プロヴァンス地方伝統の煮込み料理 | ル・プティ・トノー | 【料理王国】【東京グルメ】【シーガルフォー】【PR】

[This video contains promotional material] A must-see for anyone with a pressure cooker lying around at home! Le Petit Tonneau Chef Philippe Batton, run by a chef from Paris, introduces us to his Provencal-style fricassee of local chicken in red wine! A cooking channel run by Cooking Kingdom where you can learn the knowledge and tips to make delicious food from professional chefs. ★Chapters 0:00 Opening 1:06 Preparing the chicken 3:30 Preparing the vegetables 7:00 Heat the pan well, add oil and fry the chicken 8:57 Fry the vegetables 11:57 Apply pressure to the pan 13:20 Plating 15:06 Tasting the finished dish 16:55 What is Seagull Four? 17:02 Store information ■How to make it Fricassée de poulet fermier au vin rouge à la provençale ★Local chicken fricassée in red wine Provencal style Chicken preparation Remove the thigh meat from a whole chicken (French Pré Jaune), cut the body in half, and remove the backbone and wings. Cut off any small bones with scissors. Cut the thigh meat and breast meat in half. Use two pieces each of thigh meat and breast meat here. Use the bones and wings for the bouillon. Sprinkle salt and pepper into a tray, place the chicken on top, and sprinkle more salt and pepper on top to coat. Preparing the vegetables Dice the celery, carrots (peeled), onion, and poached onions (green parts). Cut the tomatoes into slightly larger cubes. Cut the garlic in half. Cut the potatoes (peeled) into large chunks. Other ingredients Kalamata olives, thyme, tarragon, bay leaves, and red wine reduced to half the amount. ★Cooking Put a pressure cooker on the stove and heat it up, adding a generous amount of E.V. olive oil. Place the chicken skin-side down. Once browned, turn the chicken over to coat it all over. Remove the chicken and pour off any excess fat into a container. Add the celery, carrots, onion, poached onions, and garlic and fry. Stir occasionally, and add a little more oil if the oil is low. When the chicken is browned to the right color, return it to the pot, add the tomatoes, and mix. Add the olives, potatoes, reduced red wine (about 150cc), herbs, salt, and pepper, and cover with Seagull Fo water and bring to a boil. Once it boils, cover. When the pressure builds up and steam starts to rise, reduce the heat to the lowest setting and simmer for 45 minutes. Turn off the heat, release all the steam, and then open the lid. Remove the contents to a plate and reduce the soup remaining in the pot to about 1/4. Season with salt and serve on a plate. Sprinkle with chopped tarragon and pepper to finish. ■Recommended videos for those who watched this video ★Recommended videos on the channel ・Lambopogon bouillabaisse Part 1 | La Biografie 究極！澄みきったブイヤベース｜ラ・ビオグラフィ｜【ミシュラン】【フレンチ】【スープ】... ・Lambopogon bouillabaisse Part 2 | La Biografie フレンチの技法が詰まったブイヤベース｜ラ・ビオグラフィ｜【ミシュラン】【フレンチ】【... ・Consommé | Chez Inno プロの技！フレンチの基本「コンソメ」｜シェ・イノ｜【スープ】【水】【シーガルフォー】... ・Hunan steamed soup | Xinhua お肉の旨味凝縮！湖南風蒸しスープ｜新華 ｜【シーガルフォー】【水】【中華】【中国料理... ・Black gnome soup | Cristiano ポルトガルの潮汁？絶品クロムツスープ｜クリスチアノ｜【ミシュラン】【シャレムスープ】... ◇Le Petit Tonneau https://www.petitonneau.com/ 2-1-1 Toranomon, Minato-ku, Tokyo Mitsui O.S.K. Lines Building 1st floor ・4 minutes walk from Toranomon Station ・9 minutes walk from Toranomon Hills Station ↓Google Map↓ https://maps.app.goo.gl/PxjZxLty11g5w... Lunch 11:30-13:30 (L.O.) Dinner 18:00-22:00 (L.O.) ◇Cuisine Kingdom website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cooking studio directly managed by Cooking Kingdom in Umeda, Osaka) 　https://foover.jp/ ◇Click here to apply for a "Cuisine Kingdom Annual Subscription" (¥6,800 per year) https://ckingdom.base.shop/items/7307... ★Please contact us here for job or interview requests. [email protected] ■Instagram Cuisine Kingdom Instagram: cuisinekingdom Cuisine Kingdom Cooking Studio FOOVER Instagram: gourmetstudio.foover ■Facebook Cuisine Kingdom Facebook: cuisinekingdom Cuisine Kingdom Cooking Studio FOOVER Facebook: fooverofficial #FrenchCuisine #LocalCuisine #Stew