In a partnership video with Zwilling USA, ICE’s Assistant Director of Education Barbara Rich shows the difference between a sauté pan and a sautoir pan while using two methods to cook chicken.
When it comes to pan design, there’s a method to the madness. A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and offers quicker cooking times.
A sautoir, or straight-sided pan, however, is used for longer cooking times.
“We want something made out of durable materials,” Chef Barb says. “They can be aluminum on the outside but you want stainless steel on the inside for good heat conduction.”
A classic dish to make in this particular type of pan? A classic coq au vin, or chicken braised in red wine with aromatics. Chef Barb uses a Zwilling Spirit 3-Ply 11-Inch stainless steel sauté pan to make her coq au vin.
Watch Chef Barb’s demo in the video below.
Ingredients
- 6 ounces slab bacon, cut into lardons (1/“4 across by 1" long)
- 10 pieces bone-in chicken legs and thighs
- Salt and black pepper
- All-purpose flour
- Canola oil
- 1 pound carrot, oblique (roll) cut
- 1 pound yellow onion, cut into large dice
- 3 cloves garlic, minced
- 3 ounces tomato paste
- 1/2 cup brandy
- 24 fluid ounces red wine
- 16 fluid ounces chicken stock
- 1 sachet in cheesecloth
- 24 pearl onions, peeled and blanched
- 12 button mushrooms, washed, trimmed and quartered
- 1/2 ounce parsley, picked, washed, dried and roughly chopped
Directions
- Heat convection oven to 350°F.
- In a sautoir pan over medium heat, sauté lardons until browned. Remove the bacon and reserve fat.
- Pat the chicken pieces dry. Season the chicken generously with salt and black pepper. Coat with flour, shaking off excess. Brown in the rendered fat from the bacon and added canola (if needed). Remove from the pan and set aside.
- Add the carrot and onion to the pan. Lightly caramelize, and add garlic. Mix in the tomato paste.
- Place the bacon and chicken back into the pan.
- Deglaze and flambé the chicken with the brandy; add the red wine and reduce for 5 minutes or until 50%. Add the sachet.
- Toss the onions and mushrooms with olive oil. Place onto a parchment covered half sheet tray and roast until golden brown. Once browned, add to the chicken.
- Cover completely with the chicken stock. Return to a simmer and cover. Place in the oven and braise until fully cooked, approximately 40 minutes.
- Carefully lift the chicken and vegetables out of the cooking liquid with a spider. Strain and degrease the cooking liquid. Reduce to thicken if needed.
- Pour liquid over the plated chicken and vegetables to serve.
- Garnish with chopped parsley.
