Marcus Wareing Simply Provence episode 8

Marcus Wareing Simply Provence episode 8: Like us, our French neighbors share a zeal for rugby, the patriotic hues of our flags, and a fond affection for canine companions. Yet, despite these commonalities, our culinary preferences often diverge. There’s one particular ingredient, however, that unites our tastes: chicken. This universally beloved meat serves as the cornerstone of countless heartwarming meals in both cultures.

Enter Marcus Wareing, a chef with a daring vision. Marcus aims to challenge French culinary traditions with his innovative twist on a beloved classic—roast chicken. His journey begins with the quest for the finest bird, leading him to Alex, a local farmer renowned for his premium poultry.

During his visit, Marcus doesn’t just source the perfect chicken; he also shares his expertise through a masterclass on how to skillfully portion a whole chicken—an invaluable skill for any home cook looking to economize without sacrificing quality. His next quest is to find the ideal pairing for his dish. For this, Marcus turns to the rich landscapes of local vineyards where he assists in crushing grapes, immersing himself in the craft of Provençal winemaking. This exploration into the nuances of local wine is not just about finding a complement to his meal but also about weaving the region’s heritage into his creation.

With the ingredients sourced and insights gained, Marcus crafts his dish: a deceptively simple yet profoundly comforting cheat’s chicken bourguignon. This dish is infused with a robust local red wine, marrying the rustic charm of Provence with Marcus’s culinary ingenuity.

To gauge the success of his creation, who better to serve than Alex, the chicken farmer whose expertise in poultry farming ensures the quality of the main ingredient, and Bastien, the winemaker whose passion for viticulture has indirectly seasoned the dish? Their expertise and local knowledge make them the perfect audience to appreciate the nuances of Marcus’s culinary fusion.

This episode, “Marcus Wareing Simply Provence,” not only showcases a culinary experiment but also celebrates the local produce and the people behind it, emphasizing a deeper connection between food, culture, and community. Through Marcus’s explorative cooking and interactions, viewers are treated to a narrative that’s as rich in flavor as it is in history.

Marcus Wareing Simply Provence episode 8

Provence, a region bathed in sunshine, where rolling lavender fields meet azure skies and the air hums with the melody of cicadas. It’s here, amidst this idyllic tapestry, that Michelin-starred chef Marcus Wareing embarks on a captivating exploration of French cuisine in his new series, “Marcus Wareing Simply Provence.”

This isn’t your typical culinary adventure. Wareing isn’t just seeking to replicate classic Provençal dishes. Instead, he delves into the heart of the region, uncovering the secrets that have shaped its unique culinary identity. Vibrant farmers’ markets overflow with the freshest seasonal produce – plump tomatoes bursting with sunshine, glistening olives waiting to be pressed into oil, and fragrant herbs that paint the air with their essence. Wareing, with his keen eye and respect for quality ingredients, navigates these markets like a seasoned maestro, selecting the finest offerings that will become the foundation for his culinary creations.

But Wareing doesn’t stop at the market. He ventures into the homes and kitchens of local families, learning the time-honored techniques passed down through generations. Witness the rhythmic chopping of vegetables, the gentle simmering of stews, and the age-old wisdom that imbues even the simplest dishes with profound flavor.

Throughout the series, Wareing sheds light on the philosophy behind Provençal cuisine. It’s a cuisine that celebrates simplicity, where the inherent flavors of fresh, seasonal ingredients take center stage. Elaborate sauces and fussy techniques are cast aside in favor of pure, unadulterated taste. Wareing, known for his meticulous approach in the kitchen, embraces this philosophy, showcasing how seemingly basic ingredients can be transformed into culinary masterpieces.

However, Wareing doesn’t entirely abandon his British roots. He brings a touch of playful ingenuity to the table, reinterpreting classic Provençal dishes with a distinct British twist. Imagine a daube Provençale infused with the smoky depth of a dry-aged English rump steak, or a pissaladière reimagined with the addition of plump, locally-sourced mussels. This fusion of French tradition and British flair creates a unique culinary experience, one that is both familiar and refreshingly innovative.

“Marcus Wareing Simply Provence” isn’t just a cooking show; it’s a captivating journey into the heart and soul of Provence. It’s a celebration of the region’s rich culinary heritage, its people, and the deep connection between food, culture, and landscape. Viewers will be transported to the sun-drenched squares and bustling markets, their senses awakened by the vibrant colors, the intoxicating aromas of fresh herbs, and the mouthwatering sizzle of ingredients hitting the pan.

Join Marcus Wareing on this unforgettable adventure. Learn the secrets of simple, seasonal cooking, discover the magic of Provençal flavors, and witness the delightful fusion of French and British culinary traditions. “Marcus Wareing Simply Provence” is a program that will not only tantalize your taste buds but also leave you yearning for a taste of Provence itself.

Cheat’s chicken bourguignon

Marcus Wareing, a culinary maestro renowned for his exquisite flavors and meticulous techniques, elevates the art of barbecue with his tantalizing rendition of caramelized garlicky chicken. With a masterful touch, he delicately grills the chicken, infusing it with smoky undertones while ensuring a succulent tenderness in every bite. But that’s just the beginning of the culinary journey.

After achieving the perfect char, Marcus envelops the chicken in a luscious cloak of flavors, marrying the savory allure of bacon, the earthy essence of button mushrooms, and the robust depth of red wine into a harmonious symphony for the palate. This isn’t just a meal; it’s a culinary masterpiece crafted with passion and precision, promising an unforgettable dining experience that tantalizes the senses and leaves a lasting impression.

Ingredients

• 1 whole chicken, divided into smaller cuts (skin on), or 6–8 chicken thighs (skin on)
• bunch fresh thyme sprigs
• 6–8 garlic cloves, sliced
• 2 tbsp extra virgin olive oil, plus extra for the sauce
• sea salt and freshly ground black pepper

For the sauce

• 150g/5½oz lardons
• 4 baby banana shallots, roughly chopped
• 2 garlic cloves, sliced
• 200g/7oz button mushrooms, roughly chopped
• 2 beef stock cubes
• 125ml/4fl oz red wine
• 200ml/7fl oz chicken stock
• 1 heaped tbsp cornflour, dissolved in 1–2 tbsp water
• splash red wine vinegar
• bunch fresh parsley, chopped

Method

1. Put the chicken in a large bowl and add the thyme, sliced garlic and olive oil. Toss to coat evenly. If using the oven instead of the barbecue, preheat it to 180C/160C Fan/Gas 4.
2. Put the chicken directly on the barbecue grill and allow to caramelise on the outside before moving it to a cooler spot away from direct heat to cook through. Alternatively, put the chicken in a roasting tin and cook in the oven for 40–50 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer.
3. To make the sauce, heat some olive oil in a frying pan and add the lardons. Once the lardons are starting to crisp up, add the shallots, garlic and most of the mushrooms, reserving some for later, with a pinch of salt and a twist of pepper. Turn up the heat and allow the vegetables to caramelise – keep the heat high so the mushrooms don’t release their water.
4. Crumble the beef stock cubes directly into the pan and stir through. Add approximately 100ml/3½fl oz of the red wine and cook to evaporate, then pour in the chicken stock and cook until reduced.
5. Stir the cornflour slurry into the sauce to thicken. Add the remaining red wine, mushrooms and most of the parsley.
6. To serve, arrange the cooked chicken on a serving dish or pan, taking care not to leave any garlic behind. Pour over the cooking juices from the chicken, then add the sauce. Finish with more fresh parsley.

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