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?
Edited by boar_d_laze - 7/8/10 at 8:32am