hi I'm Tanya still from Epicurus comm and you're watching around the world in 80 dishes today we're making cocoa van from France's Burgundy region chef Tom Griffiths from this Culinary Institute of America is showing me how to do it so chef Tom we've marinated the chicken for 24 hours unfortunately I didn't change my clothes from bad me but I will go and get the chicken okay okay I'm gonna warm up the bacon all right we just twisted up bacon that we're gonna use to garnish a little bit later and we're actually gonna fry the chicken right in the bacon fat oh we are Wow no wonder this recipe is so good okay so I'm gonna move to take the plastic off okay and I'm gonna fish out the chicken okay so and I see that you're putting the chicken pieces on it paper towel so you want to kind of get rid of the excess liquid is that correct yeah I'm a little afraid that if we put too much moisture into the bacon fat it's gonna lower the temperature too quickly if you think about it this liquid could probably get to about 212 degrees that's the highest it could possibly go but we want our oil to get a nice sear on the chicken so we need that really really high heat I see okay and also is gonna splatter a little bit so in general that's a good tip is that when you're whenever you're marinating anything and you're gonna then gonna cook it and saute it to brown it you should always have it fairly dry yes okay these are all the vegetables we cut earlier yep so you're straining them yeah now are we gonna use these vegetables no you let me come yeah they're going to come up the basis of this of the sauce okay a little salt and pepper on both sides okay both sides okay yeah and we haven't put salt in the marinade see the smoke yep we love that that means this is time to go ahead and put it in yeah I'll hold it for you okay thank you don't drop it skin side down skin side that sounds good right yeah now that's the backbone we're not gonna eat the back home if you want to use that for flavor so we don't put it away okay yeah nice use our crown it's only a couple minutes you're not quitting it you're brownian yeah developing flavor down in the bottom yeah those goodies are cold Fon Fon B bonbon that's all the flavor development that we want we love that house that's good now this is gonna get cooked further in the oven or on the topless stove covered or uncovered our choice but it's gonna get darker okay I don't want to go to door oh you watch by taking these out and put them on the truck yeah okay a little salty okay now we add the vegetables and want to get a little bit of color on those and while you're doing that see how you're stirring up some of that brown yeah really good okay and then we're gonna whisk in flour okay this is all-purpose flour and it's got a very strong bind to it mm-hmm we want to get a little color on this one okay whenever we want to thicken something we want to have one part hot and one part cold otherwise you get like little dumplings like that's a little lumpy kind of hands yeah this is really hot you want to whisk sure and this marinades really cold so this will work out good for us and this will lift a lot of the fun off the bottom okay now this is the marinade liquid that we just use yeah okay see how it's sticking around so I'm gonna add the garlic okay and this is all gonna be strained out it's important that it's all cut the same size but more so for cooking time less so for um orange right I see okay okay so this is chicken stock or can use a canned chicken broth if you have to yeah I know you don't like it but know if you have to so this is perfect okay we're gonna add some fresh herbs Italian parsley and fresh thyme and then we're gonna put all the chicken back into rounds on side okay and try to pop in the oven or cover it and cook it gently here we want to cook it slowly at a low heat for a long time you ever hear if somebody's saying they want to braise something so it's fork-tender yes we want to be spoon tender really tender that time okay great we're good so chef what's the next step what are we gonna show in the next video we're gonna strain the sauce reduce it and season it for flavor and then we're gonna make the garnish pearl onions and a variety of sauteed wild mushrooms and our bacon YUM okay let's get to it all right you