Chef Herbert Robertson

 Le Bateau Ivre

230 E 51st St, New York, NY 10022

  • WHERE ARE YOU FROM?  I’M FROM VENEZUELA
  • HOW LONG HAVE YOU BEEN IN NEW YORK?  20 YEARS
  • WHAT WAS YOUR JOB ASPIRATION WHEN YOU WERE A CHILD?  WHEN A WAS A CHILD IT WAS VERY CLEAR TO ME THAT I WILL END UP WORKING WITH MY HANDS BUT A THAT AGE WAS NOT VERY CLEAR TO ME  SO WHEN I DISCOVERED THAT I COULD EARN A LIVING COOKING THEN I GOT IT ALL CLEAR AND EVERYTHING FIT IN PLACE.

COQ AU VIN RECIPE

4 POUNDER WHOLE CHICKEN CUT IN 8THS
2 TBSP OLIVE OIL
2 TBSP UNSALTED BUTTER
4 OZ BACON
SALT AND PEPPER
1/2 LB OF CARROTS
1/2 LB OF ZUCCHINIS
1 YELLOW ONION
1 CELERI STALK5 SPRIGS OF THYME
1 LB OF MUSHROOMS OF CHOICE
1 BOTTLE OF GOOD RED WINE
1/2 QT OF CHICKEN STOCK

MARINATED THE CHICKEN FOR AT LEAST 24 HOURS IN THE RED WINE, TAKE IT OUT OF THE WINE AND DRY IT VERY GOOD, HEAT A DUCTH OVEN OVER HIGH HEAT THEN POUR THE OLIVE OIL AND SEAR THE CHICKEN TO A NICE CARAMELIZED BROWN COLOR, ADD THE ONION AND GARLIC UNTIL TRANSLUCENT, POUR IN THE RED WINE IN WHICH THE CHICKEN PIECES WERE MARINATED AND ADD MORE WINE IF NECESSARY, BURN OUT THE ALCOHOL AND ADD THE CHICKEN STOCK , THYME AND THE PREVIOUSLY RENDERED PIECES OF BACON.

COOK CHICKEN 3/4 OF THE WAY AND PULL IT OUT OF THE DUTCH OVEN, ADD THE MUSHROOMS AND ADJUST SEASONING ,LET THE WINE SAUCE REDUCE TO A DESIRED CONSISTENCY ADD THE CHICKEN PIECES AND LET THEM COOK THOROUGHLY.

HERE AT BATEAU WE SERVED IT IN TWO DIFFERENT WAYS, OVER BUTTERED FETTUCCINE OR WITH GLAZED CARROTS AND ZUCCHINIS,THE RECIPE ABOVE CALLS FOR THE LATER.