At Albert Bartlett, we won’t accept anything less than wholesome, fresh and delicious potatoes. From nurturing potatoes on farms to harvesting, storing and packing them; each and every stage of the potatoes’ journey is as important as the next. Farming has been in our blood for over 60 years and we’ve worked with some farming families for over three generations.
We now supply over 20% of the UK’s fresh potatoes; so tasty and versatile that they are served by the country's top chefs. Michel Roux Jr, Andrew Fairlie and Sally Bee have created a range of delicious recipes that will give your family's taste buds the star treatment. Find them on this channel and at www.albertbartlett.com
oh! no! Chicken breast!!! This is quite a bit of an abomination! I'm pretty sure that chicken breast is dry. this is an honest critique not trolling here's why: next time what you should do is take the skin on chicken breast and marinate it in wine with onions, charlottes herbs like thyme rosemary dill some regions in France put a whole lemon in and sometimes sage definitely bay leaves, and crushed garlic cloves I sometimes like to add a bit of smoked garlic powder put it all in a big bowl and leave to marinate in the fridge for at least 12 hours so overnight. The next morning take the chicken breast out pad it dry and put it back in the fridge the wine and veggies are for the main stew. when the stew is nearing completion take your chicken breasts out of the fridge and sear it in a hot skewer with oil then after that put it in an oven to broil the time depending on what type of oven and serve with the stew that has the other parts of the chicken this could even be the lungs heart and liver of the chicken some french find the neck and the tailpiece a particular delicacy. since like boeuf bourguignon this is originally a farmer's dish so it's best to make it chunky asi have eaten it in rural France the bigger the chunks the better the divided chicken gets seared with jamon fat a broiled tomato deglaze the pan together with chicken stock and goes into the stew with the rendered jamon chunks a the stewing of the veggies and chicken starts from here ladle the wine marinate in over time and let reduce until ready the chicken breasts are added at the table. prep the meat with flour or don't and add in the stew both methods go. use of butter or not or oil all are a possibility. use veggies not mentioned in most recipes, over the whole of France many versions of this dish exist in Mediterranean versions don't be alarmed to find octopus arms in there! (not a veggie!) and olives. by the way, my coq au vin is in pre-prep for tomorrow, the chicken is soaking in the wine herbs and taste of the onions and charlottes I also added a whole lemon this time and, of course, smoked garlic powder to fake the taste that the chicken was seared over coals.
I hate British cooking show camera work. It's either ridiculously too zoomed in on something in an environment where the chef is likely to move out of the zoom of the camera, or else it looks like the "button" camera of a sting involving an fbi undercover agent: *1:19*
Technically it is a "pomme darphin." A traditional Rosti is done with a potato that has been boiled or steamed, left overnight in the fridge, then grated and fried. Still, a lovely recipe that everyone should master.
