Have I mentioned how envious I am of our boy, Jack. Wonderful food all the time, and all he has to do for it is chase a mad genius around a kitchen with a camera. Love everyone's work here.
He made it all the way to the finish line and didn't mount the butter in. Hate to see it, chef. I applaud your gusto for still posting the video with that still in though! :D
Just discovered your channel and I am sold!! I French chef that is down to earth, endorses substitutions and brings the beauty and elegance of French cooking to the ordinary people. Love, love all your videos. and your fabulous personality, Keep up the amazing work
so so honest and entertaining, a master in the kitchen without being condescending or arrogant, you encourage all of us to cook what might seem complicated dishes and make them simple... God bless you Chef Jean-Pierre and Jack for this amazing channel xx
Bonjour Chef Jean-Pierre quel délice j’ai fais beaucoup de vos recettes elle sont toutes goûteuses,délicieuses et incontournable. La facilité de l’exécution sont faciles mais incroyablement bonnes. Je vous remercie infiniment de prendre le temps de bien vouloir partager votre talent. Un grand Merci à vous en provenance de nous tous du Québec au Canada.
I have learnt so much from watching the maestro. Chef Jean Pierre is a great chef and a great teacher- he's actually a great person . One of a kind. Gary's mushrooms look like a piece of art. These and the previous oyster mushrooms.
Lord Pierre I'll tell you why my family loves watching you. You are funny and your talks about BUTTER are entertaining and humorous. You make it fun to learn and I can tell you are just an amazing guy. Thank you for all this knowledge.
Earlier this month, I made Demi Glace. I followed your beef stock recipe, Strained it, refrigerated it, skimmed the fat off of the top, put in a pot, brought the stock upto a boil, reduced to a simmer, and reduced the stock by half, and now I have an amazing Demi Glace.
Chef JP, I used your mushroom-cooking method when I made beef stroganoff last week. I used to just throw the mushrooms in the same pot with everything else. This time I cooked them separately in butter, salt and pepper until they gave up their liquid and let them get brown before adding them to the pot. WOW!! That took the stroganoff up to another level! The best I ever made!!
Poullet Chasseur...a classic dish made in a classic style by a classic chef. Trifecta achieved.. Merci bien, chef. This will be dinner tomorrow night, served with roasted new potatoes avec onyo, a mesclun salad and garlic bread. A crisp semi dry Riesling shall accompany this feast. My bride of 46 years will love this treat.
Thank you for your concentration on teaching classic dishes, Chef, food that's tasty without being precious or fussy -- the food that people actually and honestly love to eat. Especially refreshing in the context of the current trend in food/cooking media toward novelty and originality, seemingly for their own sake. (Sea foam, anyone?) Your videos are always fun and educational! Merci beaucoup!
An amazing dinner once again! People around me, especially my kids, think I am an amazing cook thanks to you. I tell them it's not me, I'm just duplicating what I see in your videos, but once the food is in front of them, they stop listening LOL With the cost of food going up, I still find I can get chicken thighs at a reasonable price. Ideas like this help out with the budget while giving the impression of fancy dining! Thank you so much.
This, along with your wonderful personality, is what sets you apart, Chef. You give us these classic throwbacks that no one cooks anymore. This is an amazing looking dish, Jean-Pierre. The color on those mushrooms was insane! The color after sauteeing them? Unreal. Gorgeous, gorgeous dish.
For Easter this year I made Chef Jean-Pierre's scalloped potatoes and they were so good. Everyone loved them and with the cream my sauce never split. Thank you Chef, love your videos, you and Jack are treasures.
I still can’t believe that Hollywood can spend a 100 million on a crap movie yet Chef Jean Pierre in 20 minutes offers us more entertainment, enthusiasm and knowledge and never ever fails to make us feel good. Lord I love this man. God bless you 👍
Shallots, tarragon, wine and butter are the fine flavors of French kitchen and this classic has them all. How to describe it: amazing and so easy a child can do it!😊
Dear Chef back in the early 80's I worked in the kitchen of a European style restaurant and the chef (he was British) taught me this dish but he made it totally different. It was good but this looks to be a more traditional way of making this . This has always been a favorite of mine and of my late husband but I'm now going to make the traditional one and try it out on my son. Thank you chef for yet another wonderful classic.
I made this a couple of nights ago and it was so yummy! Also, I have been buying a whole chicken and breaking it down the way Chef JP showed us in another video. And I make chicken stock with the chicken carcass. Chef has my undying gratitude!
This is one of my all time favorite dishes, and I've been waiting for you to show us your version! I'm so happy you did, Chef. Now I want to make some, too!
You are a blessing to the world Chef Jean Pierre, God Bless You!!! This will be dinner on Thursday this week for sure and I know that my family will enjoy it. Every week I make your new recipes, and the other 5 days, I make one of your older ones, or a modified version of them. Last night for "Easter Feaster" I made a 3 lb porterhouse with the lobster mornay sauce I learned from your lobster thermador recipe, with your Caesar salad and potatoes, it was SO GOOD, OH MY GOODNESS it was good... I have gained an incredible amount of knowledge from your channel Chef JP, the hows, whens, and whys are so important... THANK YOU!!!
Thank you, Chef and Jack!!! This looks AH-MAZE-ING!! One of the very best things about your videos is that you teach and demonstrate in such a way that we viewers can actually COOK!!! Thank you and Happy Easter!
With the quality of channels like this, it's a wonder to me that all the culinary schools have not shut down. I wish I had had access to something like this 30 years ago! I've decided my goal for the year is to make every single recipe you post and be fat and happy.
Well, there is much more too cooking than copying recipes, eh? Food storage, food spoilage, health laws, how to select meat, the entire compendium of sauces, pans and cookware, knives, sharpening, plating, oven dos and don'ts, safety around fire, knifes, slippery floors, accidental lock in to the freezer, bacteria contamination, the chemistry of food, shopping for the best produce, etc. It's a whole universe of learning. You cannot bypass culinary school if you are going to be a chef. Lots to learn. Its easier to be a woodworker, seamstress, tailor, dressmaker, construction worker, than to cook!
Looks absolutely delicious Chef. And ao easy to make when watching you do it first. Youre always a major confidence booster for us. Hope you had a very blessed Easter Sunday! 🙏 God Bless You Chef Jean-Pierre, and God Bless America. 💪😎🇺🇸
This is absolutely the best chicken dish I have ever tried. The ingredients and techniques are deceptively simple but they produce a flavor that is outstanding. Try this one, folks, you will not regret 😊
Poulet chasseur,,,,, ha ha ha j'aime quand vous utilisez des expressions françaises. Thank Jean Pierre,,, You are the best,,, You give me soo good time to watching YOU.
I liked it when Chef J-P told us that he tried to look up the history of this traditional dish. Let me just say that it is chicken, herbs that are commonly grown since old times and garden vegetables. There are no New World ingredients: no peppers... except that Chef's chicken stock contains tomato, which he likes, but I leave it out when I make mine. This dish dates back to the time of Charlemagne, and is probably older. The French people of that day would not serve it with mashed potatoes, which didn't exist then. They would have a mash of turnips instead, and of course the bread of the day to sop up the sauce. Bravo.
Your neighbor is awesome for sharing that. He must be a really cool guy. What an amazing presentation. I've never seen anything like that. It's totally awesome
I watched a video of yours A while back. about how to make butter, and I make butter All the time Now after that ...and it always came out like white butter ....today I made butter and it came out yellow ....I was so proud of myself... thank you for teaching me how to make butter..... Because as you know everybody likes butter.....
I am in love with this dish because of it's simplicity!! Thank you, chef Jean-Pierre, for proving us with recipes that make the kitchen my favorite place! PS. I won't forget the butter at the end.
Made the dish - family loved it - fresh tarragon and cognac were delicious. Added sautéed chanterelles and a little butter for the luxurious sauce. Thank you Chef appreciated the lesson ❤ 😊
I made this immediately when I got home from work hours after it was posted. It got to be one of my top two recipes from chef, not only because it’s taste is exquisite, but it was so cheap to make. I’m having leftovers tonight, and I just don’t eat leftovers! More Tarragon recipes please!
Oui toujours le mis en place:-) Merci Chef Jean Pierre for this wonderful culinary lesson for the "Poulet Chasseur" you are without doubt the finest teacher we have ... and how we are so lucky! .. encore un grand Merci
Its so true about forgetting a language you don’t use as often. I’m fluent in Spanish but now we’re I live I don’t speak it often and find myself trying to remember a word here in there. Thanks for sharing. Happy healthy cooking. Can’t wait to try it🥒🥗🪴😋☺️
I was just thinking of how lovely this dish has been when I have had it at restaurants! I also need to start helping with meals at my house, so I might have to try this one!
I made this dish tonight. It was delicious, both my husband & I loved it. Thanks Chef Jean Pierre for teaching us how to prepare wonderful meals. You’ve taught me so much !!
Hey chef I just wanted to let u know I made your beef wellington recipe. I've made it before, same ingredients. They way you show hoe to wrap it is what really made a difference. Also that egg white in the duxelle is genius. Thanks chef
This is a fabulous recipe!!! I didn’t make any real changes, except, I salt and pepper the chicken and don’t add seasoning the the flour …. Minor difference. But I should emphasize, DO NOT LEAVE OUT THE FRESH TARRAGON!!!!! It makes the dish. Oh, and I added a cornstarch slurry to thicken the sauce to more of a gravy. Just an outstanding recipe!!!!!!!!!!!
I made this dish for the first time last night for guests that were visiting. My wife suggested don’t make a dish for guests that you have not tried before. Good advice. But this is a Chef JP recipe, I have never had a fail after more than 10 cooks, so I went ahead with it. I selected a good bottle of red wine (Meerlust - I’m South African) and got stuck in. It actually is a very simple recipe, took longer to prep than I expected, but I was savouring a rather delicious red. I have never cooked with Tarragon before and went easy with some dried crushed leaves. Anyway, I let it rest for an hour afterwards and made a garlic potato mash to go with it. So what happened? When I took my first taste, I thought wow, this is very good. One of my guests (a young woman who has travelled extensively) looked up at me and said ‘I feel like I’m eating in a french restaurant, this is restaurant quality’. Wow! My new favourite chicken dish.
Hi chef, thanks for another wonderful recipe and credits to Jack too, for his patience filming the video and smelling all the good food that you cook always. Thank you both of you for your hard work.
Did a dinner party for the old folk yesterday, two different panko stuffed chicken and one huge chicken roulade, all well received, one guest thought I'd bought it ready made! I'll definitely be doing the chasseur very soon, thanks so much for teaching an old dog so many new tricks!
You are the BEST!! That looks wonderful!! My daughter’s birthday is this week, and I think I’ll make this for her! She just returned from 10 days in France, and loved it!! I think she would LOVE this recipe!!
One of the "hunter" stews that make me chuckle :) I do make this on occasion, have for decades and it is fabulously delicious. It is one of the three "Hunter" dinners you can make. As a hunter (or fisher) you have one of three outcomes in life, along with finding wild mushrooms and onions you can catch your game (fish) and make stew, you can end up with nothing more than wild onions and mushrooms and make stew (which I do more often than a stew with meat) or you can go to the chicken coop and 'catch' yourself a chicken (or as a fisherman stop off at the market on the way home and catch some nice trout fillets). Chicken Hunter is of course your woods mushrooms, your wild leeks and a chicken from the coop :)
O yeah! I love this dish, and it scales very well. It's elegant. It is also a budget dish: Whole chickens are going for $1-$1.50 a pound. Thigh-only & leg-&-thigh packages are also pretty cheap? Lots of bones to make flavorful broth. I save the chicken schmalz from the broth and use it to brown the chicken, flavor the sauce -- which the well-floured sautéed chicken thickens automatically. You're right to feature this dish.
I wouldn't have thrown away the pan juices you fried the chicken in instead deglazing it with Cognac or white wine and would NOT put almost raw garlic in the garnish as you did. Thyme is too powerful for this and I would have only used shallots and butter or chicken fat . A large shifter of Cognac before, during and after would be my way. A chaqueun son goût Chef.
I love JP because he is a hard worker and he has a million unique recipes, each with his own take on the dish, no matter how classic that dish may be. Also his happiness is infectious. Jack you gotta update his wikipedia page to include his entire life story including personal life; I want to know everything about Chef JPB.
Holy Hunter Chicken Chef Jean Pierre, that was AMAZING, like next level kind of amazing. I don't remember ever using tarragon in my recipes, and had to use dried as I my local supermarket doesn't have fresh, but what a flavor and fragrance that gave the dish. This will be in my regular dinner rotation from now on. Thank you so much Chef, God bless you!!!
The Chestnut mushroom is usually found in Great Britain but has come up in Northern Europe and US usually cultivated. Those are choice edible mushrooms and you are lucky Chef to have a friend who shares his bounty.
Dear Chef Jean Pierre - thank you for bringing back childhood memories. My Mom used to cook this on the occasion and I remember it to be delicious. But frankly - I don't think she's put any Cognac in it ... 😅. Never had this dish again but for sure will try it. What I have difficulties to belief is that you forgot the *BUTTER* ... I'd never thought I'll see the day you forget your best friend 🤣!! Take care and Happy Easter et un gros bisou as always - ever yours Eleonora 🥰😍. PS Would you have a nice recipe with your special touch for rabbits? We have beautiful baby rabbits here and I make it every now and then with a mushroom/grape/bacon sauce ... but you sure have a special one I assume?
Chef I went to CIA in early 80’s , all classes taught on the expertise of Chef Auguste Escoffier , lol, 95% teaching chefs were German. Chausseur or Hunters sauce always included a demi glace, plus everything you used in recipe. Definitely my favorite way to eat Chicken and nowadays with roasted baby yukon golds
Mmmmmmmm, That recipie looks absolutely delicious. I will definitely try this one for sure and yes it does look simple to make. I love all your videos and recipes.
Chef JP, that is seriously an amazing recipe, I cooked it for tonights dinner, and that is one of the best sauces I've cooked ever. Thanks so much for the amazing recipe. It's so tasty and so easy to cook. BTW I remembered the butter at the end, too, makes a beautiful meal with mashed potato and steamed broccoli 🥦 LOVE YOUR CHANNEL 😊
Chef, this is an awesome dish! Thank you for making it so accessible but jazzing it up with the old school touches like flouring the chicken! I LOVED making it and look forward to trying to make it again soon, once I go through my leftovers! Merci beaucoup mon ami!
Have I mentioned how envious I am of our boy, Jack. Wonderful food all the time, and all he has to do for it is chase a mad genius around a kitchen with a camera. Love everyone's work here.
Chasing "a mad genius around the kitchen"! Hahahaha, I LOVE it!!
He's got a good sense of humor ... I enjoy his comments and graphics !!!!
Ha ha ha! You read my mind. Lucky man, Jack! I bet he never has to cook at home. He just hangs around Chef JP. 😁😆
My favorite is when the chef made a St. Valentine's dish for himself and Jack.
Well said - love this!
I love that Chef Jean-Pierre shares his mistakes and how to recover from them.
Can’t recover from no butter!!!!
U like a watching a veteran chef bumble around like a goon? He's not even French, he's from Portugal
No mistakes …
“Normal kitchen skills”…
Being authentic 👨🍳
He made it all the way to the finish line and didn't mount the butter in. Hate to see it, chef. I applaud your gusto for still posting the video with that still in though! :D
@@vearsanWhere are you from ?
Nazi Germany ?
Just discovered your channel and I am sold!! I French chef that is down to earth, endorses substitutions and brings the beauty and elegance of French cooking to the ordinary people. Love, love all your videos. and your fabulous personality, Keep up the amazing work
You will not be disappointed....I have been watching CJP for over a year now 👍
Butter?... LOL a minnow on taste ... ordinary people? they know taste ...
@@tomk1tl39 "get another Dr." Isn't that like a second opinion?
all that while also being incredibly entertaining and educational!
@@robertakerman3570 Me? I am in the medical profession... JP is great just the dietitian side is a bit .. uhmmm well...?
Can't have Monday Blues when you have Chef serving up these recipes!! ❤❤❤
so so honest and entertaining, a master in the kitchen without being condescending or arrogant, you encourage all of us to cook what might seem complicated dishes and make them simple... God bless you Chef Jean-Pierre and Jack for this amazing channel xx
Cheers! 🥂
Bonjour Chef Jean-Pierre quel délice j’ai fais beaucoup de vos recettes elle sont toutes goûteuses,délicieuses et incontournable. La facilité de l’exécution sont faciles mais incroyablement bonnes. Je vous remercie infiniment de prendre le temps de bien vouloir partager votre talent. Un grand Merci à vous en provenance de nous tous du Québec au Canada.
Tout le plaisir est pour moi. Merci!😊
I have learnt so much from watching the maestro. Chef Jean Pierre is a great chef and a great teacher- he's actually a great person . One of a kind. Gary's mushrooms look like a piece of art. These and the previous oyster mushrooms.
Lord Pierre I'll tell you why my family loves watching you. You are funny and your talks about BUTTER are entertaining and humorous. You make it fun to learn and I can tell you are just an amazing guy. Thank you for all this knowledge.
Earlier this month, I made Demi Glace. I followed your beef stock recipe, Strained it, refrigerated it, skimmed the fat off of the top, put in a pot, brought the stock upto a boil, reduced to a simmer, and reduced the stock by half, and now I have an amazing Demi Glace.
Much better than Demi...Moore
Thank you Chef!
I can't wait to make this for my Grandma, who is French, but has been living in Los Angeles for the last 50 years.
Chef JP, I used your mushroom-cooking method when I made beef stroganoff last week. I used to just throw the mushrooms in the same pot with everything else. This time I cooked them separately in butter, salt and pepper until they gave up their liquid and let them get brown before adding them to the pot. WOW!! That took the stroganoff up to another level! The best I ever made!!
Poullet Chasseur...a classic dish made in a classic style by a classic chef. Trifecta achieved.. Merci bien, chef. This will be dinner tomorrow night, served with roasted new potatoes avec onyo, a mesclun salad and garlic bread. A crisp semi dry Riesling shall accompany this feast. My bride of 46 years will love this treat.
You're my favorite Frech Chef of all times, and it keeps me reminded NOT to forget the Butter...❤
Thank you for your concentration on teaching classic dishes, Chef, food that's tasty without being precious or fussy -- the food that people actually and honestly love to eat. Especially refreshing in the context of the current trend in food/cooking media toward novelty and originality, seemingly for their own sake. (Sea foam, anyone?)
Your videos are always fun and educational!
Merci beaucoup!
An amazing dinner once again! People around me, especially my kids, think I am an amazing cook thanks to you. I tell them it's not me, I'm just duplicating what I see in your videos, but once the food is in front of them, they stop listening LOL
With the cost of food going up, I still find I can get chicken thighs at a reasonable price. Ideas like this help out with the budget while giving the impression of fancy dining! Thank you so much.
This, along with your wonderful personality, is what sets you apart, Chef. You give us these classic throwbacks that no one cooks anymore. This is an amazing looking dish, Jean-Pierre. The color on those mushrooms was insane! The color after sauteeing them? Unreal. Gorgeous, gorgeous dish.
Thank you for keeping this going. I know it's hard. But I am blessed because of your heart. Also... absent minded is a sign of genius.
🙏🙏🙏👍
Tarragon is such a lovely herb!
Thank you for sharing another great recipe!
Yummy 😋 😊
For Easter this year I made Chef Jean-Pierre's scalloped potatoes and they were so good. Everyone loved them and with the cream my sauce never split. Thank you Chef, love your videos, you and Jack are treasures.
I still can’t believe that Hollywood can spend a 100 million on a crap movie yet Chef Jean Pierre in 20 minutes offers us more entertainment, enthusiasm and knowledge and never ever fails to make us feel good. Lord I love this man. God bless you 👍
We're not just fans are we? We love this guy! Charming, warm, funny and boy, what a chef. This goes on the list of things I'm going to do!
Shallots, tarragon, wine and butter are the fine flavors of French kitchen and this classic has them all. How to describe it: amazing and so easy a child can do it!😊
Hello Chef
Your international language is through food…. it’s a gift….
Dear Chef back in the early 80's I worked in the kitchen of a European style restaurant and the chef (he was British) taught me this dish but he made it totally different. It was good but this looks to be a more traditional way of making this . This has always been a favorite of mine and of my late husband but I'm now going to make the traditional one and try it out on my son. Thank you chef for yet another wonderful classic.
I made this a couple of nights ago and it was so yummy! Also, I have been buying a whole chicken and breaking it down the way Chef JP showed us in another video. And I make chicken stock with the chicken carcass. Chef has my undying gratitude!
This is one of my all time favorite dishes, and I've been waiting for you to show us your version! I'm so happy you did, Chef. Now I want to make some, too!
JP, this is one of those great recipes that I can use to cook for 10 people at my Sunday dinners. Thank you!
You are a blessing to the world Chef Jean Pierre, God Bless You!!! This will be dinner on Thursday this week for sure and I know that my family will enjoy it. Every week I make your new recipes, and the other 5 days, I make one of your older ones, or a modified version of them. Last night for "Easter Feaster" I made a 3 lb porterhouse with the lobster mornay sauce I learned from your lobster thermador recipe, with your Caesar salad and potatoes, it was SO GOOD, OH MY GOODNESS it was good... I have gained an incredible amount of knowledge from your channel Chef JP, the hows, whens, and whys are so important... THANK YOU!!!
Thank you! 😊👍
Thank you, Chef and Jack!!! This looks AH-MAZE-ING!! One of the very best things about your videos is that you teach and demonstrate in such a way that we viewers can actually COOK!!! Thank you and Happy Easter!
Chef makes superb cooking accessible to all of us. He is a joy.
Thank you 🙏
I remember having this dish years ago back in the 70s at my favorite little French restaurant, in Venice Beach, California. YUM.
With the quality of channels like this, it's a wonder to me that all the culinary schools have not shut down. I wish I had had access to something like this 30 years ago!
I've decided my goal for the year is to make every single recipe you post and be fat and happy.
Well, there is much more too cooking than copying recipes, eh? Food storage, food spoilage, health laws, how to select meat, the entire compendium of sauces, pans and cookware, knives, sharpening, plating, oven dos and don'ts, safety around fire, knifes, slippery floors, accidental lock in to the freezer, bacteria contamination, the chemistry of food, shopping for the best produce, etc. It's a whole universe of learning. You cannot bypass culinary school if you are going to be a chef. Lots to learn. Its easier to be a woodworker, seamstress, tailor, dressmaker, construction worker, than to cook!
Sounds like plan...LOL😂
Looks absolutely delicious Chef.
And ao easy to make when watching you do it first. Youre always a major confidence booster for us.
Hope you had a very blessed Easter Sunday! 🙏
God Bless You Chef Jean-Pierre, and
God Bless America.
💪😎🇺🇸
This is absolutely the best chicken dish I have ever tried. The ingredients and techniques are deceptively simple but they produce a flavor that is outstanding. Try this one, folks, you will not regret 😊
i love it chef Jean- thank you
Poulet chasseur,,,,, ha ha ha j'aime quand vous utilisez des expressions françaises.
Thank Jean Pierre,,, You are the best,,,
You give me soo good time to watching YOU.
I liked it when Chef J-P told us that he tried to look up the history of this traditional dish. Let me just say that it is chicken, herbs that are commonly grown since old times and garden vegetables. There are no New World ingredients: no peppers... except that Chef's chicken stock contains tomato, which he likes, but I leave it out when I make mine. This dish dates back to the time of Charlemagne, and is probably older. The French people of that day would not serve it with mashed potatoes, which didn't exist then. They would have a mash of turnips instead, and of course the bread of the day to sop up the sauce. Bravo.
I love learning about the classic French recipes. Thank you so much!
Your neighbor is awesome for sharing that. He must be a really cool guy. What an amazing presentation. I've never seen anything like that. It's totally awesome
I’m glad you enjoyed the video! 🙏❤️
I watched a video of yours A while back. about how to make butter, and I make butter All the time Now after that ...and it always came out like white butter ....today I made butter and it came out yellow ....I was so proud of myself... thank you for teaching me how to make butter..... Because as you know everybody likes butter.....
I am in love with this dish because of it's simplicity!! Thank you, chef Jean-Pierre, for proving us with recipes that make the kitchen my favorite place!
PS. I won't forget the butter at the end.
I love this guy’s ability to adapt and overcome any situation and still be cool as a cucumber.
La recette est délicieuse. Merci Chef Jean-Pierre.
Made the dish - family loved it - fresh tarragon and cognac were delicious. Added sautéed chanterelles and a little butter for the luxurious sauce. Thank you Chef appreciated the lesson ❤ 😊
In Malta we cook the rabbit similar to this, we use red wine . I will be making it like this with chicken very soon. Yummy 😋
Appreciate the fact that he admits omission of the butter at the end. I doubt my palate would know or care. Will have to try this one.
Your enthusiasm and energy are infectious Monsieur.
I made this immediately when I got home from work hours after it was posted. It got to be one of my top two recipes from chef, not only because it’s taste is exquisite, but it was so cheap to make. I’m having leftovers tonight, and I just don’t eat leftovers! More Tarragon recipes please!
Oui toujours le mis en place:-) Merci Chef Jean Pierre for this wonderful culinary lesson for the "Poulet Chasseur"
you are without doubt the finest teacher we have ... and how we are so lucky! .. encore un grand Merci
Thank you! 😊
Its so true about forgetting a language you don’t use as often. I’m fluent in Spanish but now we’re I live I don’t speak it often and find myself trying to remember a word here in there. Thanks for sharing. Happy healthy cooking. Can’t wait to try it🥒🥗🪴😋☺️
👍👍👍😊
I was just thinking of how lovely this dish has been when I have had it at restaurants! I also need to start helping with meals at my house, so I might have to try this one!
Thank you chef for making our day! Beautiful recipe!
I made this dish tonight. It was delicious, both my husband & I loved it. Thanks Chef Jean Pierre for teaching us how to prepare wonderful meals. You’ve taught me so much !!
Seeing a new vid from Chef JP always brightens my day.
I learn something new every time I watch Chef JP! 👍
With Chef JP, what you see is what you get. There's no acting going on here. He's the real deal. (Jack too). 💯
Anything this man cook,looks amazing, but never forget the butter,kerry gold
I was going to let you know about that butter but you realised it because you live for that butter! Looks AMAZING
This looks great! Thank you so much.
God bless all here.
Hey chef I just wanted to let u know I made your beef wellington recipe. I've made it before, same ingredients. They way you show hoe to wrap it is what really made a difference. Also that egg white in the duxelle is genius. Thanks chef
This is a fabulous recipe!!! I didn’t make any real changes, except, I salt and pepper the chicken and don’t add seasoning the the flour …. Minor difference. But I should emphasize, DO NOT LEAVE OUT THE FRESH TARRAGON!!!!! It makes the dish. Oh, and I added a cornstarch slurry to thicken the sauce to more of a gravy. Just an outstanding recipe!!!!!!!!!!!
It's like a whirlwind. One great recipe after another. Don't worry Chef I can keep up with you. My wife loves this journey too.
I made this dish for the first time last night for guests that were visiting. My wife suggested don’t make a dish for guests that you have not tried before. Good advice. But this is a Chef JP recipe, I have never had a fail after more than 10 cooks, so I went ahead with it. I selected a good bottle of red wine (Meerlust - I’m South African) and got stuck in. It actually is a very simple recipe, took longer to prep than I expected, but I was savouring a rather delicious red. I have never cooked with Tarragon before and went easy with some dried crushed leaves. Anyway, I let it rest for an hour afterwards and made a garlic potato mash to go with it. So what happened? When I took my first taste, I thought wow, this is very good. One of my guests (a young woman who has travelled extensively) looked up at me and said ‘I feel like I’m eating in a french restaurant, this is restaurant quality’. Wow! My new favourite chicken dish.
👏👏👏👍
Hi chef, thanks for another wonderful recipe and credits
to Jack too, for his patience filming the video and smelling
all the good food that you cook always.
Thank you both of you for your
hard work.
Just made crème caramel. It was perfect. Thanks Chef. Your recipe is the best one. My family loved
It.
Did a dinner party for the old folk yesterday, two different panko stuffed chicken and one huge chicken roulade, all well received, one guest thought I'd bought it ready made! I'll definitely be doing the chasseur very soon, thanks so much for teaching an old dog so many new tricks!
Watching this takes me back to the PBS cooking shows.
Hello my friend Chef 👨🍳 Jean Pierre the master mi AMIGO your special Touch is Unbelievable weeepaaa
You are the BEST!! That looks wonderful!! My daughter’s birthday is this week, and I think I’ll make this for her! She just returned from 10 days in France, and loved it!! I think she would LOVE this recipe!!
JP you are the man! This just looks incredible! A job well done! You are truly the master of the classics. I learned so much from you JP!
One of the "hunter" stews that make me chuckle :) I do make this on occasion, have for decades and it is fabulously delicious. It is one of the three "Hunter" dinners you can make. As a hunter (or fisher) you have one of three outcomes in life, along with finding wild mushrooms and onions you can catch your game (fish) and make stew, you can end up with nothing more than wild onions and mushrooms and make stew (which I do more often than a stew with meat) or you can go to the chicken coop and 'catch' yourself a chicken (or as a fisherman stop off at the market on the way home and catch some nice trout fillets). Chicken Hunter is of course your woods mushrooms, your wild leeks and a chicken from the coop :)
~6:22 that statement brought tears to my eyes... You're awesome! 🤣
Escabeche.... So delicious
Red snapper.
Bacalao salad...
Now that looks fantastic! Viva La France ❤.
O yeah! I love this dish, and it scales very well. It's elegant. It is also a budget dish: Whole chickens are going for $1-$1.50 a pound. Thigh-only & leg-&-thigh packages are also pretty cheap? Lots of bones to make flavorful broth. I save the chicken schmalz from the broth and use it to brown the chicken, flavor the sauce -- which the well-floured sautéed chicken thickens automatically. You're right to feature this dish.
Did it today for lunch, with potatoes… worked out really well, although only using dried herbs… Thank you Chef 🧑🍳!
Vraiment formidable Chef. Ces champingnons frais, estragon et Cognac ensemble serias toujors classique. Merci beaucoup .
I wouldn't have thrown away the pan juices you fried the chicken in instead deglazing it with Cognac or white wine and would NOT put almost raw garlic in the garnish as you did. Thyme is too powerful for this and I would have only used shallots and butter or chicken fat . A large shifter of Cognac before, during and after would be my way. A chaqueun son goût Chef.
I love JP because he is a hard worker and he has a million unique recipes, each with his own take on the dish, no matter how classic that dish may be. Also his happiness is infectious. Jack you gotta update his wikipedia page to include his entire life story including personal life; I want to know everything about Chef JPB.
Holy moly... This is warrior food, chef. It's like, "Hey, I just got done fighting a war, and I am ready to make some babies!!!" Wooo!
Holy Hunter Chicken Chef Jean Pierre, that was AMAZING, like next level kind of amazing. I don't remember ever using tarragon in my recipes, and had to use dried as I my local supermarket doesn't have fresh, but what a flavor and fragrance that gave the dish. This will be in my regular dinner rotation from now on. Thank you so much Chef, God bless you!!!
Oh yeah, fresh tarragon in cream sauce is sick!
This is beautiful, unfortunately I'm on diet, but I'll cook something interesting while I watch this video.
Un Grand Merci, Jean-Pierre
The best chef on TH-cam
I have never enough of chicken.
Thank you again chef ! ❤
A delicious looking timeless classic I can't wait to try Chef! 👍
i started using terigon last year and now i i can't stop i put it on almost every protin or sause now thanks chef
Always a good way to start the day
The Chestnut mushroom is usually found in Great Britain but has come up in Northern Europe and US usually cultivated. Those are choice edible mushrooms and you are lucky Chef to have a friend who shares his bounty.
Dear Chef Jean Pierre - thank you for bringing back childhood memories. My Mom used to cook this on the occasion and I remember it to be delicious. But frankly - I don't think she's put any Cognac in it ... 😅. Never had this dish again but for sure will try it. What I have difficulties to belief is that you forgot the *BUTTER* ... I'd never thought I'll see the day you forget your best friend 🤣!! Take care and Happy Easter et un gros bisou as always - ever yours Eleonora 🥰😍.
PS Would you have a nice recipe with your special touch for rabbits? We have beautiful baby rabbits here and I make it every now and then with a mushroom/grape/bacon sauce ... but you sure have a special one I assume?
That looks amazing! One of my favourite meals! So much so I’m going to make it at the weekend 😋
What an excellent looking dish. I's going hunting for some chicken, now.
Chef I went to CIA in early 80’s , all classes taught on the expertise of Chef Auguste Escoffier , lol, 95% teaching chefs were German. Chausseur or Hunters sauce always included a demi glace, plus everything you used in recipe. Definitely my favorite way to eat Chicken and nowadays with roasted baby yukon golds
Your videos are very entertaining and informative, chef. Thank you for making them! And thank you for filming and editing, Jack.
Love watching you! I also enjoy how you improvise when something doesn’t go as planned. It reminds me not to freak out if it’s not perfect.
Mmmmmmmm, That recipie looks absolutely delicious. I will definitely try this one for sure and yes it does look simple to make. I love all your videos and recipes.
I hope Chef JP and Jack can give us a behind the scenes tour of the studio. So we can get to see how the magic happens!
I'd love that!
Yes, yes, yes. Time for a behind the scenes tour and meeting jack!
Much better than the Marco Pierre White version of this with cream & stock pots - Much more fun to watch! Making this tonight
He always makes my day.
Chef JP, that is seriously an amazing recipe, I cooked it for tonights dinner, and that is one of the best sauces I've cooked ever. Thanks so much for the amazing recipe. It's so tasty and so easy to cook. BTW I remembered the butter at the end, too, makes a beautiful meal with mashed potato and steamed broccoli 🥦
LOVE YOUR CHANNEL 😊
Love this one! I'm definitely trying out this recipe this week.
Chef, this is an awesome dish! Thank you for making it so accessible but jazzing it up with the old school touches like flouring the chicken! I LOVED making it and look forward to trying to make it again soon, once I go through my leftovers! Merci beaucoup mon ami!