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Troutman's Country Chicken - Step by Step Recipe

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  • Troutman
    Club Member
    • Aug 2017
    • 6491
    • Republic of Texallence

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    Troutman's Country Chicken - Step by Step Recipe

    Well back into the 1980’s before there was the Internet (yes kids there was life before the Interweb) and the Food Channel, there were cooking shows on Sunday morning like the Great Chef series and other notable chefs like Jacques Pepin, the Galloping Gourmet Graham Kerr and the indomitable Julia Child giving step by step demonstrations. One morning Ms. Child comes on and announces that she is going to cook coq au vin which is a fancy French name for chicken cooked in a pot with wine sauce. As fancy as it sounded it was really a rustic peasant dish that actually used an old wore out rooster instead of a hen, thus the need for a wine marinade for that tough old bird. Well the thought of eating chicken marinated and cooked in red wine was off putting, but the recipe stayed with me. One day while playing around, my wife and I decided to de-construct that classic and come up with the essence of that dish spun our own way. We eliminated marinating, much of the vegetables and aromatics and kept only those basic flavors we like, thus the birth of Troutman’s Country Chicken.

    Instead of a rich, red Burgundy wine we changed to a white, crisp Sauvignon Blanc that we felt paired much better with poultry. Also changed for this edition, instead of a whole chicken cut into parts, dredged in flour and browned in a pan prior to starting the stew, we decided to try a partially cooked rotisserie chicken (the remaining cook to be achieved in the stew as not to dry it out). I wanted to see if either smoking or grilling would add to the character of the stew. Either method works well.

    So here are the ingredients;

    Whole Chicken cut into 10 pieces (browned, smoked or grilled (rotisserie). I also prefer air-chilled)
    2 - tbsp. of AP Fluor (for dredging or rue)
    1 – medium onion diced
    4-5 – cloves of garlic minced
    1 – tbsp. of fresh rosemary (or dried if fresh not available)
    8 -10 – ozs. of cremini or white cap mushrooms, sliced
    1 – 8 oz. can of Muir Glen Organic fire roasted diced tomatoes
    ½ - cup of Sauvignon Blanc wine (make sure it’s one you wouldn’t mind drinking!)
    ½ - cup of low sodium chicken stock
    2 – dried bay leaves broken in two
    Salt and Pepper
    1 – stick of real butter cut into 6 pats
    ½ - cup of a slurry of corn starch or arrowroot for thickening

    And either some cooked jasmine rice or medium sized egg noodles to serve as a bed for the dish.


    The day before the cook I had some time early that morning to shove a whole, trussed bird onto my gasser’s rotisserie and let it run long enough to get a good golden brown skin and cooked it to about half done (about 115* IT). I pulled it, let it cool a bit then put it into the refrigerator for the next day.

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    Day of the cook I cut the bird into 10 pieces and set them aside as I did my mison plas of onions, garlic, mushrooms and rosemary. Along with my canned tomatoes and liquids, I assembled the simple combination of ingredients next to my Dutch oven.

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    Start by sweating the onions in about 3-4 counts of olive oil until softened. Add to that your garlic and about half your rosemary. Continue to cook down until onions have turned translucent, about 10 minutes or so.

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    If you plan on using the rotisserie chicken (as we did here), add a couple of teaspoons of flour to the pot to form a sort of rue for thickening. If using dredged and browned chicken parts skip this, there is plenty of flour left on the chicken parts from the dredge. If your rue becomes too thick simply deglaze with a little wine and continue cooking.

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    Next add your chicken stock and stir. To that add all of your mushrooms. Season with salt and pepper to taste at this layer. Continue cooking until the mushrooms have completely hydrated and have shrunk in size, about 8-10 minutes.

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    To this add the remainder of your rosemary, the bay leaves and the ½ cup of white wine. Stir and continue to simmer for 5 minutes or until all the ingredients are well combined.

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    When the mixture gets right to the boiling point, lower your heat a bit and add in all of the chicken parts. Wiggle them down into the liquid to be sure that they become part of the cooking liquid. If need be you can add some additional chicken stock if you find you need some additional liquid to cover the chicken.

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    Add in the can of tomatoes and your final seasoning with salt and pepper. Make sure to push most of the tomato pieces down in-between the chicken parts and into the liquid as much as possible, a few on top are just fine. Bring to a low boil while warming your oven or outdoor grill to 350*.

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    Bake the chicken in the oven for 30 minutes. When done, place the pot back on the burner and remove the chicken parts pushing most of the tomato and mushroom pieces that get stuck back into the pot. You now want to both thicken as well as enrich this remaining sauce.

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    With the burner on medium high and the sauce beginning to bubble, add a whole stick of butter, 1-2 tbsps. at a time, along with about ½ cup of a slurry of corn starch or arrowroot . Wisk continuously until the sauce begins to thicken. Use more corn starch slurry if necessary to get it to a rich, thick consistency, like thick gravy. Reduce your heat and nestle the chicken parts back in to marry up with their sauce. You now have Country Chicken!!!

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    Plate in a bed of rice or as I have done here in a bed of medium egg noodles I cooked alongside the chicken. I’ve paired it with a nice Pinot Noir, but would also recommend a buttery Chardonnay or even a good Sauvignon Blanc like a 2016 Amici from Napa to match the wine you cooked with !!

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    Hope you enjoy!! We encourage you to try Troutman’s Country Chicken. It’s a simple and elegant way to dress up a chicken and the flavors are amazing !!!


  • smokenoob
    Club Member
    • Dec 2017
    • 771
    • Gulf Breeze, Florida

    #2
    That looks fantastic! I think I would be thoroughly deglazed by the time I finished that!

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9760
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      Beautiful!

      Comment

      • CaptainMike
        Club Member
        • Nov 2015
        • 2111
        • The Great State of Jefferson
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        #4
        Thanks for the recipe, will be giving it a try soon.

        Comment

        • Georgia rookie 903
          Club Member
          • Sep 2017
          • 143
          • Augusta,Ga.

          #5
          wow thats looks great are you kin to Jacques or Child's

          Comment

          • Elton's BBQ
            Club Member
            • Apr 2016
            • 1731
            • Saltnes Norway
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            #6
            Great recipe @Troutman.
            Will be tested.

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3139
              • Atlantic Highlands, NJ
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              #7
              Nice!

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 9954
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
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                #8
                Wow! Thanks for the write up Troutman! This is great.

                Comment

                • Huskee
                  Pit Boss/Manager
                  • May 2014
                  • 13889
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

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                  #9
                  Looks delicious! I think it risks getting much less attention in the Dutch Oven channel than the Chicken channel though.

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    Troutman You can repost it there, no need to delete if you think it's a great Dutch oven recipe too.

                  • smokenoob
                    smokenoob commented
                    Editing a comment
                    I'm a "today's posts" man so where ever you put it I'll see it!

                  • Huskee
                    Huskee commented
                    Editing a comment
                    smokenoob. Right on man, you're easy to please! I'm just thinking for the future after it fades from today's posts, needs to be searchable where most will find it
                • RonB
                  Club Member
                  • Apr 2016
                  • 11027
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
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                    Dot
                    lots of probes.
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                  #10
                  That sounds great.

                  Comment

                  • VideoWolf88
                    Club Member
                    • Mar 2018
                    • 201
                    • Rickman, TN
                    • Charbroiled Tru Infrared gas grill
                      Pit Barrel Cooker
                      Maverick digital thermometer

                    #11
                    The whole plate looks fantastic, but that sauce is to die for.

                    Comment

                    • PappyBBQ
                      Charter Member
                      • May 2015
                      • 497
                      • Los Angeles
                      • Equipment:
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                      #12
                      Beautiful! Into my recipe file this goes! Will definitely be trying!!

                      Comment

                      • Hulagn1971
                        Charter Member
                        • Dec 2014
                        • 723
                        • NC, The Triad
                        • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

                        #13
                        Looks and sounds fantastic!

                        Comment

                        • FireMan
                          Charter Member
                          • Jul 2015
                          • 6692
                          • Bottom of Winnebago

                          #14
                          Excellent work Troutman. Wonder about doubling recipe to feed 8. The plates are to die for.

                          Comment

                          • jgreen
                            Charter Member
                            • Oct 2014
                            • 2478
                            • Winnipeg Manitoba Canada
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                              and, maybe some other toys as well

                            #15
                            Sounds wonderful. Great write up and explanations.

                            Comment

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                            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

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                            kareubequ bbq smoker

                            Our Favorite Backyard Smoker

                            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                            Click here for our review of this superb smoker


                            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                            masterbuilt gas smoker

                            The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                            Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                            Click here to read our detailed review


                            Professional Steakhouse Knife Set

                            masterbuilt gas smoker

                            Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                            Click here to read our detailed review and to order


                            PK 360 grill

                            Is This Superb Charcoal Grill A Kamado Killer?

                            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                            Click here to read our detailed review of the PK 360

                            Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                            fireboard bbq thermometer

                            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                            Click here to read our detailed review


                            Finally, A Great Portable Pellet Smoker

                            Green Mountain Davey Crockett Grill

                            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                            Click here to read our detailed review and to order