Serious Eats Basics: Braising
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
- Center a rack in the oven and preheat the oven to 300°F.
- 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.
Serious Eats' Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud.
11 Comments
12:24PM on 12/08/06
I like his trick for making a little "handle" to grab onto to make them easier to hold, but I'd hate to have to go through so many wings preparing them like that. I guess that's what makes him Daniel and the rest of us schlubs.
1:50PM on 12/08/06
That's some serious tail-gating fare.. a little too fancy-pants!
2:58PM on 12/08/06
excellent video. I'd add that the garlic oil he used (chopped garlic marinated in olive oil) is greatly improved by leaving the skins of the individual cloves on. In young garlic (that doesnt have the green sprout), it really adds a whole lot of garlic-y depth.
It was also nice to see Daniel in some long one-take shots. You dont get a lot of those (unrehearsed) on After Hours, and it was refreshing. Thank you for bringing this video to us, Meg!
4:33PM on 12/08/06
Though I guess we can go through the video for the recipe, would it be possible to post it as well?
7:47AM on 12/09/06
That was very interesting. A little too frou-frou for my taste. My grandparents used to save chicken wings and alike for making soup. If I am going to Boulud I am not eating chicken wings. I want to eat wings with a beer and as an appetizer. Meg please tell me you cooked something else with him besides wings. I bet visiting with him was a great opportunity.
12:22PM on 12/10/06
Very well done, great recipe. Good job Meg on interjecting enough to keep things moving along without stepping in too much, you are a natural.
1:07PM on 12/11/06
Thanks for the kind words, folks. And we're working on getting that recipe and we'll post it as soon as we can.
6:12AM on 12/12/06
Great video and very adaptable. While I prefer my chicken wings crisp (I do them on the grill), the hint about cutting the bone and moving the meat back to allow for a handle is very unique. I can’t wait to try the recipe but I will use chicken breasts to get a little more meat in the dish and make it more "knife and fork" friendly (it seems to me to be more of a dish that you would sit down for and eat with a nice glass of wine rather than grabbing with your hands as you are chugging down a beer).
7:08PM on 12/13/06
Cliff- I would suggest trying it with chicken thighs instead of breasts.
10:38AM on 12/15/06
This is actually a really nice instructional video. Thanks Meg!
11:05AM on 01/11/07
Mmmm I did my own version http://pabulum.ext212.com/?p=716 SO good and easy! Thanks!
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