Is there an English word for this French cooking technique? (Poêler)

Yes.  Poele.

BDL

I think poele means to fry, whatever it's Latin that I 99% sure. English for the chicken is: baking it with vegetables. Could be boasting, we Americans don't have all those fancy french terms. We cook stuff, in the oven and everything gest Ketchup. 

You guys kill me I'm mean that very respectfully

Yes Chef BDL,

Poele: "A cooking method in which the item is cooked in its own juices , in a covered pot, and it is usually done in the oven."

Also known as " pot roasting "

and "Butter roasting".

Our family cooks chicken  this way alot as it locks in the juice and the chicken is very moist.

Since it's a french word, Latin seems reasonable as an origin.  A relationship to the Spanish "paella" also seems reasonable. 

Alright, so I'm toyin' with y'all. 

The OE (Online Etymology Dictionary) lists "patella" which, in Latin, means "pan" as the root for both poele and patella. http://www.etymonline.com/index.php?search=Catalan

The OE is not the OED (unabrdiged Oxford English Dictionary).  Speaking of which, the OED does not have the origin in its listing for poele, but also brings up poele in its paella entry.  That's unsurprising as the OE is drawn from the OED.  FWIW, the OED has the first English reference for poele in an 1830 Cooking Dictionary.

Merriam-Websters Unabridged (2003) does not list poele.

No.  The OED is not available online -- at least not for free.  Neither is M-W Unabridged, I think.

Would someone have a copy of the Gastronomique available?

BDL

To add to the confusion: I thought patella was the latin for knee bone? And patina described light oxidization on a metal or wood surface?

The best I can do is "pet-" as the origin for "pan" as a proto-Indo-European with the meaning of spreading or stretching something.

Poele the technique vs. Poele the pan.  You see this a lot in french, the pot that a dish (or type of dish) is prepared in becomes synonymous with the dish itself.  Cassarole, marmite, terrine, all examples of the same.

Poele (the pan) generally refers to one that's heavy and black, cast iron for example.  The technique is ideally suited for meats that you don't want to braise (too "good" of a cut) but straight up roasting could pose a problem for even cooking.  Whole duckling is well suited to this method.

--Al

Ok I got it, poele is a chicken with knee caps cooking in butter out in the vegetable garden while it's mother was in latin class. :)

 This site is a hoot

 :)

F.F.

Thanks for the refinement.  At the end of the day, I think you get my gist. 

--Al

(PS --my description of the poele (as a pan) came from only one source -- a chef from Normandy so patently authoritative that I would never consider that him describing something in the specific could actually be more general.)

It just so happens that I do.  There's no mention of poele, but there IS an entry of poelon.  A poelon is a "small, long-handled saucepan, often with a lid".  The entry also mentions its use as a braising vessel, or for other slow cooking methods in general.  From the sounds of it, the other posters are on the mark.  Cooking in it's own juice (au jus, of course), in a specialized container, is probably what the term means.  I'm thinking it's something along the same lines as a dutch-oven technique, but always moist.

I am from Brooklyn, and I will call it braising for ease of conversation.

If poeling is braising, it's a very specifc type of braising.  The brasing liquid, such as it is, is butter.  Mmmmmm butter.  Sometimes it's mixed with more butter.  Sometimes bacon is added, just in case.

The item to be cooked -- usually a whole bird -- is placed on a layer of chopped vegetables (sometimes raw, sometimes already sweated -- and a lot like mirepoix) called matignon in a heavy, covered pan, which I believe is sometimes also called a matignon itself.   The item is roasted, covered, and occasionally basted during the cooking.  The cover is removed and the item browned.

The item is removed.  This and that is sometimes added to the matignon (artichoke bottoms, for instance), along with a flavorful liquid such as stock and/or wine; and all is reduced to a sauce while the item rests. Et la!

For chicken, one of my favorites is to add (cooked) sunchokes or artichoke bottoms to the (cooked) matignon along with a bit of tomato paste, and a pinch of pimenton.  After the paste is dissolved and the "raw" cooked off a bit, add some white wine.  Simmer. Then, when the sauce tightens, sqeeze in plenty of lemon juice along with a healthy fistfull of parsley.   After plating (puddle of jus, veg in the puddle, bird on the veg, bird glazed with jus)  dust the bird and the plate rim with more pimenton.

You can think of matignon as leeks, carrots, and celery, cut in a way that is meant to be presented and eaten; seasoned lightly with salt, pepper, a bay leaf, and perhaps a sprig of thyme; sauteed or pan roasted; and served as garnish.  In other words, mirepoix in a cocktail dress.  

I don't want to get too deeply into poeleing, because other people have significanlty more experience with the method.  Also, I may be dead wrong about the pan's name.  My kitchen French, which is far better than my (non-existent) conversational French, so sucks (c'est tres execrable).  I learned it from an Austrian. 

We need foodpump to jump into this discussion.  The whole poele thing was extensively covered in his (Swiss) academic, culinary training and he knows a lot about it.

If they call this "braising" in Brooklyn, why did the Dodgers come out here?

BDL

The neigborhood changed, and they knocked down Ebbets Field.,to build projects.

they knocked down Ebbets Field.,to build projects.

And before that they'd changed the transportation system. With no trolley's running through the outfield there was no justification for their name. So who cared if they'd stayed around or not.