How to Make French Chicken and Potato Tart
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- čas přidán 6. 01. 2023
- In this episode, test cook Erin McMurrer makes host Julia Collin Davison a foolproof Poulet au Vinaigre (Chicken with Vinegar). Test cook Keith Dresser shows host Bridget Lancaster how to make the best Tourte Aux Pommes de Terre (French Potato Tart).
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Whoever does hair and makeup for ATK shows is just really good. Everyone always looks fabulous.
I love how ATK doesn't just cook, they also teach by telling the viewers the techniques behind the cooking. Thanks!
Every time I hear the intro I imagine someone falling asleep, and Cosby coming on scene.. jk 😉
Bridget being so concerned about losing cream at 19:05 makes feel seen and heard 😂
Am I imagining things, or did Erin say she was going to use cream? I never saw her use cream at the end. I made this chicken dish today May 10-2023 and my husband loved it, but I was torn whether to use cream or not. I didn't. To cream or not to cream that is the question. 😂
Potato Tart,OMG...I could eat the whole thing!!!
Will puffed pastry sheets work for crust?
The potato tart looks so good! I'm wondering if the pastry recipe would work for other pies as well... it's different from any other one I've seen.
"What do you use for your eggwash?"
"Eggs"
"Nice"
"If you don't have white wine, you can use vermouth" ... like Julia Child. But which are you more likely to have, martini drinker? :-)
Recently had a single serving potato tart. The potato/onion mix was placed into a pouch of puff pastry pinched at the top like a dumpling and baked. Omigosh, it was sooo good.
Ooooh that sounds amazing!
Great variation IMO! Time saver and serving size for just two people. Not a big tart which might be difficult to reheat without getting mushy.
Curious how the puff pastry turned out that way?
Why is "one tablespoon of oil" always 3? lol . This one looked like it could be 2, but wither way what's the point of the lie
I've been making poulet au vinaigre for 20 years now. Learned from Marion Cunningham's "Learn to Cook" book. It's been a family favorite ever since. We serve it with buttered orzo and peas. We don't use any wine, just chicken broth and red wine vineger. You braise it covered on top of the stove too. Super easy.
Why no wine
I guess you could say “ died and went to heaven”, this, I have to try!
Wow Guys if i had the money i would pay just learn you guys are Amazin I have been watching for such a long time thankyou form Perth Western Australia
OH MY! that looks so good! Going to make this tomorrow!
have made the chicken a few times, great
Wow, I'm sure it can't get better than this!!
keith is fantastic. so specific...calm...artistic.
And I'm so hungry!
just made the chicken with vinegar and it was outstanding. We don't drink so subbed the white wine with more stock and red wine vinegar with balsamic, still delicious!
What does not drinking have to do with cooking with wine? Most of the alcohol evaporates at that duration and temperature, and there's only 10%-12% alcohol in wine to begin with. You'd be hard pressed to measure it in a lab.
You do realize cooking will make the alcohol vanish right? Leaving only the alcohol-free, tasty parts behind.
@@OMGWTFLOLSMH I refuse to buy alcohol due to personal reasons.
I want to try these recipes. They taste so great with my eyes.
Julia, I love you. You're amazing, but you don't need to be in every moment. Let Erin have her moment too! You can both shine beautifully!
your channel always has an interesting presentation along with the information.
My mom would add julienned ham slices to make this a complete meal. 💖🌞🌵😷
Just made these dishes, the vinegar tarragon sauce by its self was not my favorite stand alone but with the chicken it passed as delicious. (Will look for a different sauce base next time) the Potato Pie however was awesome...also thanks for the tip on sealing the sheet dough together with out splitting and spilling over. Great tip!
AWESOME......awesome sauce. I make sear bake chicken thighs etc regularly but that sauce is an extra
I'm craving both dishes right now. 😊
Looks so good
Both of these dishes look absolutely amazing! Thank you!
I made the chicken recipe today. It was perfect. Of all the ATK recipes I've tried, this one was elegant in its simplicity. The chicken was perfect, the sauce was so savory, I wanted to take a straw to the leftovers. Wow.
Just made - delicious 😋
This is one of my favorite dishes I learned to make when I lived in France !!! It is so good.
The tart looks really delicious, thanks for the recipe
👋👋
What do you use for egg 🥚 wash ? Eggs ! 😂😂😂😂
oooooh......yummmmmmm! might try making the potato filling for a two-person gallette!
The chicken recipe is really delicious!
Greetings ATK from California 😋
Keith is really Dilf-ing it up.
Talk about the difference between baking on top, Middle, and bottom rack of the oven.
especially since the relative temp may not be the same for different types of ovens depending on the type and position of the heating elements.
I still feel like Erin talks down to the other person, and tries to hide it with her smile.
Yes, her personality is interesting, to say the least.
I love the Benny Hill theme music.
I do miss Chris, but this crew is so very entertaining.
Always good recipes, whoever cleans their pans, I would love to have clean my pans.
Yep , using real butter , cream and potatoes, with onions: all natural and whsts not to love ? Bonus that beautiful flakey crust . 🥧
i want that potato tart.
Damn! I would serve those to masterworks together. What a combo!!!
I was thinking the same.
Wow this woman definitely knows her stuff she should just chill out she seems a bit kind of intense or stressed but she is certainly a gorgeous woman who actually knows her way around the kitchen and I wish her well I've not seen her face before but I'm hoping to see more of her she's a beautiful woman
22:06 #tortgasm
I absolutely love your recipes. Wonderful delicious food. But could you please and you recipes with grams, milliliters and degrees in celcius ("centigrade"). Thank you! 🙏❤️
Aaron's the best
I love when fond sticks to the pan....by the way, what's fond?
Foundation of what was cooked previously that will be eventually turned to a liquid of some form wether it be stock, broth, sauce or gravy
@@kolornarykr38ions99interesting
The potato torte needs BACON!!!!!
I have been watching ATK content and following recipes for years. Thank you for putting in the work. The only thing I've started to notice is the recipes are often not a complete dish. It would be great to at least suggest another recipe (a vegetable dish) that you have covered. On the other hand it's always fun thinking about what would pair with featured recipes.
😋👍🏻
The tart looks so good, but I don't have the patience for the dough.
Question about the pastry please (anyone?)
How was 'fissure-free' pastry obtained before the advent of plastic wrap? I really want to know as I just can't justify using these single-use items.
High temp for tart- i would definitely need the tin foil in my oven. Yummmmy - i love it cold.
👌🏾👌🏾👌🏾👌🏾👌🏾
Not a bad recipe but why didn't you deglaze with the white wine and then reduce?
"If you don't have any white wine on hand, you can always use Vermouth" ... right, because Vermouth is a staple that most people have "on hand."
Spray your grater with cooking spray first, easy to clean❤
David Hasselhoff called, he wants his hairdo back.
Can you use a whole chicken? I am not that fond of chicken thighs
I thought that she kept sneezing until it was explained that she was speaking French
Does it have to be a French chicken? Could I use any nationality?
🤤🤤🤤🤤🤤🤤🤤🤤
i was looking for a chicken and potato tart. didnt find it.
As spectacular as this looks it would probably look good without adding the top crust and sprinkling with parmesan cheese.
Aces. That looks almost too good to eat.
Less Cooking....More waiting on that tart! 😵💫😵💫
I slowly realized that this is NOT a recipe that layers chicken and potatoes.... #sad lol!
What is "a traditional skillet"?
a non non-stick skillet
stainless steel
Dan’s glasses!!!!!! Lol. Are they really necessary???
Yes. Because he has a bowl of liquid nitrogen in front of him.
Vinegar chicken? Right up there with salt and vinegar chicken! (And proof that God loves us, and wants us to be happy!)
16 tablespoons of butter.....can't I use 96 half teaspoons?
poolie ah vin egg. Quoi calisse t'a dit? ben lala..
1:01 I don’t like dark chicken; would bone-in split breasts work, if they’re cooked to 160°
I love her narrative that this is dirty
🤪
I'm a chef of 30+ years. Went to chef school in Baton Rouge in 97ish. When Bizarre Foods came out I was hooked. The grosser and weider it was, I wanted to try it. I literally will try any food on the planet. But I still watch shows like this and AZ and even Hells kitchen sometimes. Love Bourdain and Julia Child. Real cooks, dont even get me started on Ray or the Pioneer Bozo. Nobody knows how to cook everything. Learn,learn,learn. And enjoy trying something new. Ciao!!
What constitutes a rue? I'll hang up and wait for an answer thanks.
roux = flour cooked in fat, usually equal amounts of each. typically used as a thickener, but the more cooked, less thickening power. FYI, rue is "street"
To add to what Jessica said, the longer a roux is cooked, the darker it gets. And how blonde or dark a roux should be will depend on the recipe.
For example, if you're making a roux as the base for a cheese sauce (for homemade mac n' cheese, for example), you want very blonde, cooked just long enough to get the rawness out of the flour. If you're going for a rich gumbo, however, you typically want a dark roux. You can also use a dark roux for beef stews, gravy, etc.
And if you're not comfortable going the fat and flour route, you can also make dry roux, which entails just oven baking the plain flour in a heavy skillet (iron preferable) at 425° (F) to the desired darkness. It's advisable to periodically stir and sift the flour while baking (every 10-15 minutes or so) to break up any clumps that may have formed. You want even doneness and color throughout.
I wanted to make sandy brown w/out the biscuit getting cold.
@@HickoryDickory86 Wow! What a beautiful soul. You just explained what a roux was and did it with compassion and grace. You are awesome. 😊
@@brendafain9962 I wouldn't go that far, but thank you. 😁
That potato tart is a LOT of work. Not persuaded it is worth it.
As often with their recipes, they're being a bit extra in the name of great flavour but also to ensure stable results. If you look carefully at the recipe, if you don't make the crust (depending on where you are, you should find some great options for pre-made crusts) and don't obsess over crimping, the recipe is actually pretty easy and hand-off.
As to if it's worth it, I never tried their recipe but if it's anything like a good gratin dauphinois (with pie crust instead of gratin top), this is the kind of potato dish that can almost be the star of its own meal (though it goes great with many meat or veggie dishes) and you can eat over and over without tiring of it though that wouldn't be recommended given how rich it is.
Then...try it, or not. Post after.
Unless you have tried it, you have nothing definitive to offer.
@@wordsculpt Pot, meet kettle.
Horizontal cuts are completely unnecessary on onions and shallots. Amateurs.
Nice edit ... replace burnt pie with not burnt pie🤣🤣🤣🤣
Why do you repeat these segments? Is everyone on vacation in the islands?
Dear god, those useless horizontal cuts on shallots (and onions for that matter). The shallot and onion already has natural layers; there is no need to duplicate them.
Hey can you get the sound engineer to take about twenty percent off of the frying sound effect? It's really off putting and is clearly fake.
Well done, Erin -- Poulet au Vinaigre is on my to-do list.
(ATK: Please eliminate the old guard Julia from future videos as your other presenters do not need her opinions -- They're quite capable on their own.)
cooking has never looked so soulless then what I saw in this weird video.
Bridget seems intimidated by this unfriendly guy. He does not encourage her comments.
I dunno. Maybe.
Julia lacks a personality.
you guys know you don't have to pronounce the french dish names like a french person would pronounce them right? it's not about "it's should always be pronounced natively" because different countries and languages pronounce things differently. and you guys never said "mirepoix" or "croissant" in a french accent even though they're french words. using a french accent when it's not your native way of speaking makes you guys sound disingenuous and showy.