Ok Friend, Friday I cooked your Marinara sauce with your chicken parmesan and I told you how wonderfully delicious that was! Well today I cook your Elegant Chicken Caccatory with your garlic mashed potatoes. Let me tell ya Friend 😏 It's even better then you said it was going to be in the video. Man oh man Friend, what a fabulous dish! I even did my Mise En Place prior to heating up the first pan lol. Thank you for being such an inspiration Chef!
Chef Jean, my husband used to tell me the same thing every day, “ today’s dinner was better than yesterday “ . You brought me back that memory today when you said that, you see my husband passed away 2 1/2 years ago, he loved my cooking from my Mediterranean upbringing. Keep doing the great job you do, I have learned a lot more from you, God bless you 😘
I am right there with you: I lost my husband just a little over one year ago, 2 weeks short of our 50th Anniversary and, he too enjoyed my cooking. You see, I was brought up in France and he was a “Yankee”😜 and, early in our mariage, I was able to introduce him to some foods and recipes he had never heard of. Then, we got lucky to live in Spain and in Germany and his culinary taste expanded dramatically. Unfortunately, I discovered Chef Jean-Pierre’s channel after his passing as I know he would have loved for me to try some of his recipes😢
Measure carefully... love you, Chef. You bring sunshine to my day. You are, in my estimation, the best "TV" chef of all time. You inject humor and joy into your cooking in a way that no one before ever did, including Julia, Emeril, and others. May you live for many many years.
I made this last night and it is absolutely superb. This is a "must try," Make sure to do what Chef Jean Pierre says to do, especially the wine, the capers, and the lemon zest. If you don't have a zester, I recommend getting one. It really does make a difference. Also, I had plenty of the sauce left over, so guess what will be going on my next pasta meal. Thank you once again, Chef Jean Pierre. Next on my list of chicken recipes to try is Chef Jean-Pierre's Tuscan Chicken.
My goodness. I can't believe how many videos Chef Jean has. Never heard of him until now. I agree with everyone else, chef Jean-Pierre is so interesting and enthusiastic. I'm tired and want to go to bed but look, there's a video on chicken cacciatore! Can't wait to try one of these recipes.
My respect for you just went up by 2 notches. First you mentioned one of my all time favorite Chefs, Justin Wilson (The Cajun Cook) and then gave praise to the amazing Chef Emerald Lagassi who I learned to “kick it up a notch” from. BOOM! Thank you for being YOU Chef, and helping all of us followers create delicious!!! It’s great that you can “do what you love, and love what you do!”
I made this once for my nephew. He said I don't think I will like this, when dinner was finished he asked for the leftovers to take home. Loved every minute of it.thanks chef.
Dearest Chef Maestro ~ I just realized! You are the best "play by play" commentator/describer I've ever heard. Just like in sports - we're NOT putting a man on the moon. Merci ~ Grazia for your always loving kindness. Be Happy! Cook! Btw, Dear Chef Maestro ~ YES about Polo Shirts, T-Shirts, Canvas Shopping Bags. How about a design contest? Maybe a shopping certificate at your wonderful store for the winners?!!! Fondly, France StayFree via ¡Viva Cristo Rey! From Sacramento CA USA!!!
Chef I almost bought a dish towel today that said " Eat what I cook or starve". My husband made a point of telling me how my cooking gets better and better with every single meal! I will definitely make this. Thank you!
Cooking is more fun and more enjoyable every time you do it I totally agree. And I always love to cook but since I found you oh my goodness. Are the happiness I get from the things I'm making is even greater. And I'm never in a hurry when I cook because cooking is calming and enjoyable and takes away stress!! Now I have been slowly adding some things to my kitchen to make cooking better and easier and this weekend I'll be putting together a covered so I have more room on my counter for my mise en place. 😁😁😁😁 I love that you love your job, I love that you came to TH-cam, I love chicken cacciatore and I never made it myself but I certainly will now. Thank you so much Chef Jean-Pierre, You're changing people's lives and making us happy. Merci beaucoup my compari!!
One of my go to dishes to make. It's easy comfort food and it's a dish that brings good memories out in people. As a Chef one of the most important gifts you give people are memories or the sparking of old ones. It is a lovely gift to give and a gift that stays with people their whole life. Like you I loved being a Chef!! I just wish the Miss didn't keep me chained to the stove!! hehe
Remember Onyo ALWAYS first unless there is bacon!!! I'm cooking this for tonight's dinner and I'll let you know tomorrow how it turned out! And I won't forget ... onyo first unless there is bacon! Thank you Chef!!! 😋
Chef, I want to thank you for showing the world that being the best chef is not about screaming at people, having fits and trying to make cooking about THEMSELVES.....you put these so-called "famous chefs" in their rightful place by your example that cooking is about having fun and enjoying it! Cooking should never be stressful, but an act of love and joy and you bring that to the world just being you! Thank you!!!!!
Not too many people can say they love their job even more than when they first started, that’s awesome. And you’re a great chef, I learn from you every time I watch. Thank you.
Chef Jean-Pierre. I just read that you were born in Aix! my Family have a holiday apartment there in the old part of town and I have been going there since a baby. Tell your American guests what a beautiful town it is all year around and if they want to go to France for a holiday (not Paris : / ) and have wonderful food and wine; it's a destination of pleasure for sure. It's a bit of a French/ Italian secret place but I'm happy to share part of France that everyone loves...ps, delicious dish!
I'm American, during my first visit to France, we spent the first week in Aix-en-Provence. Can confirm, it is a beautiful city with amazing food and a super rich history. I really want to go back soon and stroll down the Cours Mirabau again, so cool.
@@carolleenkelmann4751 I hope you can go because I think its one of the nicest town in France..Elegant, historic, with fantasic restaurants, shops..like I said it have a real Franco/Italy vibe there and its amazing all year round..for less tourists, go in September or October and a very good and reasonable Hotel is St.Christophe...my family have stay there for years..its dead centre in the town... BUT for goodness sake, AVOID Paris right now! it's not very nice unless you have bodyguard..I go to boarding school there, so trust me. Aix is a wonderful town and if Chef Jean-Pierre came from there, then more reason to go haha
A little tip for those of us cooking with store brand tomatoes; they tend to be harvested and canned before they’re ripe which makes them quite acidic. Throw a cup or two of finely diced carrots in with the onions to add a little sweetness and mute that acidity, otherwise you’ll end up with a pretty sour cacciatore.
You are a superb chef, plus I just adore listening to you talk and explain your recipes. Wish I could afford to hire you to come cook in my kitchen every week!
when i watch other chef video: SHIT, i need to go out and get those fancy ingredients when i watch chef Jean video: Just cook~ it will be fine! thank you so much~
Chef Jean-Pierre,it is a joy to watch you cook because you take such joy in cooking! I'm sending your videos to friends and family and they love you, too! May you live to a ripe old age and keep cooking!
I made this on Sunday for the family, only deleting the little capsicums (several of us, they do not make our stomach 'appy, but I swapped in some carrot chunks and a few swiss brown mushroom halves) and it was the tastiest and most successful thing I've cooked since I don't know when. I think the best thing is the clarity about preparation and especially timing. Mise en place! Thank you so much for your cheerful and entertaining guides - they would make even a beginner feel confident enough to tackle a good meal.
It would be a fantastic thing to see Chef Jean-Pierre travelling through France and showing us his and own country culinary art. We will sponsor such expedition!
Another great recipe. I love the addition of lemon/zest with tomato dishes. My secret ingredient in the vodka sauce I make is to use citron vodka. It brightens up the tomatoes so wonderfully.
Chef I’m going to try this recipe this weekend and I know it will test so delicious, like all your recipes, thank you for what you show us because you educate us all
great recipe for wild game birds... Duck,quail, partridge, Dove, pigeon, snipe, woodcock or pheasant or just game chicken (fighting chicken) absolutely wonderful
Long ago, a friend moved out of state to his mama's house in New York. When a bunch of us would visit she would make a wonderful old country chicken cacciatore. I tried to make it several times but was not happy until I left the skin on and browned nearly to death thus rendering most of the fat out of the skin. Then the flavors came together more like her version. Just a thought!
Food is life I enjoy your passion. I made your beef Stew for my Mom she is dying from cancer, unfortunately she didn't eat a bite, dad loved it and so did my wife. Chef Jean-Pierre thanks for your inspiration.
@@brucecampbell8814 I am sorry to say that Chef Jean-Pierre just says "onion (oignon in french)" the way we say it in french. I think the english language does not know or use the sound "on". The "n" is silent contrary to English. Say onion in English but skip the sound of "n" at the end.
Kirk: "Spock, what's for dinner tonight - I'm sick of eating these replicated coloured cubes" Spock: "I will be attempting to combine a dead flightless bird with olives, tomato, onion, various vegetables, red wine and a careful selection of Italian spices" Kirk: "Who's recipe are you using may I ask"? Spock: "I believe Captain it's by the brilliant 21st Century TH-cam Chef Jean-Pierre - it was the first result from our search of the Computer's Database" Kirk: "Chef Jean Pierre Spock? Isn't he the curious fellow that pronounces Onions "Onyo" and recommends you not invite guests again if they dislike copious amounts of butter in their food?" Spock: "Yes Captain, that is correct. I'm particuarly curious as to how you know so much about him?" Kirk: "Come now Mr. Spock. Even in the 23rd Century everyone knows Chef Jean-Pierre is one of the greatest Social Media Chef's in Earth's History" Spock: "Indeed Captain and May I remind you that Onyo is always Number #1"? Kirk: "I believe Mr. Spock you've been watching far too much TH-cam"
So impressed with Chef Pierre, there is nothing he does not know or do, is there? I am learning in a hurry, so far cooking was simple and now I am your fan, Pierre. You are the very best!
Just made this. Served it with cheese polenta. Wow wow wow. I put it in the oven rather than stove top. My wife came home and said we need to bottle the aroma. Thank you Chef!
Chef Jean Pierre and Justin Wilson 2 of the best Chefs in the worlds "I Guarantee, Wheeeewww !!" I miss Justin, I learned a bunch about Cajun food and stories too, growing up in Southern Illinois watching PBS on Saturdays and Emeril on Food Network too,, NOW I get to learn on Thursdays ! Thanks for the throw backs Chef!
I always thought Jean-Pierre and Jacques Torres would make the greatest comedy duo in a cooking road show kind of thing. I'd buy tickets to watch the hilarity.
So I have this on the stovetop right now. Just about coming to Simmer, so I have another hour or two to see how it came out. I had to chuckle at the point Chef made about the wine.... I am a Sommelier - spent most of my career in retail (it paid better than restaurants and while the hours weren't great, they sure as shit beat the restaurants...) - but I did some time at a Vineyard & Winery as well - but Retail is "in the trenches" - and you'd be surprised how the vast majority of people - and this includes rich, upscale, wealthy & "Fancy" people - who ask for wine to cook with: "Just give me the cheapest stuff you have, it's just for cooking, I don't care what it tastes like!" .... So ... let me get this straight .... you don't care what it tastes like ... and if it tastes like shit when you sip on it, why on God's Green Earth would you want to literally and figuratively smother your food in it? It boggles the mind. I actually converted a few people by trying to explain that. I am not suggesting that you need 1er Cru Burgundy for your *Beef Bourguignon* like Barefoot Contessa - but there is a happy medium to be had.... a $7-10 bottle of wine that you might drink after work on a Tuesday or for supper on Thursday, it's going to give you *exponentially* better Culinary results than buying the $2.99 cheap shit that tastes like alcoholic vinegar and the retailer is making 50% on, so he pimps it as the ideal cooking wine! Woohoo! -Again, you don't need Ruffino Reserva Ducale Chianti Classico for Monday night Spaghetti Sauce, but the idea of "I don't care what it tastes like, I'm just cooking with it" is literally ridiculous. That's why you're my man Chef, you're the man!
" Its cooking not rocket science!" This is the best chef. I love to cook but it's just cooking. I enjoy this guy because he keeps things in perspective!
Ok Friend, Friday I cooked your Marinara sauce with your chicken parmesan and I told you how wonderfully delicious that was!
Well today I cook your Elegant Chicken Caccatory with your garlic mashed potatoes. Let me tell ya Friend 😏
It's even better then you said it was going to be in the video. Man oh man Friend, what a fabulous dish!
I even did my Mise En Place prior to heating up the first pan lol.
Thank you for being such an inspiration Chef!
So glad it worked will for you! Thanks for watching the channel!
Cacciatore means Hunter's -- Italian ....Chasseur = Hunter's in French.
Whatever makes you happy! …..we’re happy Jean Pierre! 👍❤️
Thank You Chef Jean-Pierre.
Chef, I use to love this dish in the military, from the meds hall. I made your recipe, I was in heaven. Thank you.
Chef Jean, my husband used to tell me the same thing every day, “ today’s dinner was better than yesterday “ . You brought me back that memory today when you said that, you see my husband passed away 2 1/2 years ago, he loved my cooking from my Mediterranean upbringing. Keep doing the great job you do, I have learned a lot more from you, God bless you 😘
Sorry for your loss, I lost a husband also.
I’m glad chef Jean-Pierre brings you joy and fond memories.
This is just so wholesome, RIP to your husband 🙏
I think he meant he loved you more and more each day that went by.
I am right there with you: I lost my husband just a little over one year ago, 2 weeks short of our 50th Anniversary and, he too enjoyed my cooking. You see, I was brought up in France and he was a “Yankee”😜 and, early in our mariage, I was able to introduce him to some foods and recipes he had never heard of. Then, we got lucky to live in Spain and in Germany and his culinary taste expanded dramatically. Unfortunately, I discovered Chef Jean-Pierre’s channel after his passing as I know he would have loved for me to try some of his recipes😢
@@QellOmnyhydrax her story should be a feel-good summer movie
"Measure carefully!"..then proceeds to just dump in random amount of wine. I love it.
Thursday used to just be another "blah" day. No more. For over a year my Thursday are as looked forward to as the weekend! Thank you!
Thank you so much Thomas, YOU and all my 300,000+ Subscribers made my Thursday a MUCH better day as well! THANK YOU ALL! Much love back at you ALL 😍😍😍
right?
Too right! Thursday is now my shopping day… for a very good, Jean-Pierre shaped, reason 😸
I have to make myself not watch him at work, I look forward to this channel as my Thursday evening show!!!
@@steveboone5480 I hear ya! I am lucky, as I work at home, two screens, one on my work, one on the chef! lol
Most of us never miss a Thursday with Chef JP. Again, kudos!
Unless your internet provider is Century link, yeah no need to explain unless this company using dial-up most have switched to broadband really
How can you miss if you enjoy cooking? He's the best!
My favourite chef by far, couldn't even chop an onyo till i started watching this guy!
I love your humor and very much enjoy learning from you. But, I do think you should have browned the chicken a bit more.
@@gloriakourounis1718 ..he deserves his own t shirt: Onyo? Oh yeah baby! Mamma mia! ……..Any more suggestions? 😃
That is the key to cooking, being comfortable and happy. Something lacking in chefs today.
For some reason I love watching him taste the dish... Lol it's great
Chef Jean - Pierre is a riot!
Measure carefully... love you, Chef. You bring sunshine to my day. You are, in my estimation, the best "TV" chef of all time. You inject humor and joy into your cooking in a way that no one before ever did, including Julia, Emeril, and others. May you live for many many years.
Wow, thank you William! 😍
I have Interpreted Julia's cooking to its essence: you use equal parts of wine - half in the food, half in the chef!
I made this last night and it is absolutely superb. This is a "must try," Make sure to do what Chef Jean Pierre says to do, especially the wine, the capers, and the lemon zest. If you don't have a zester, I recommend getting one. It really does make a difference. Also, I had plenty of the sauce left over, so guess what will be going on my next pasta meal. Thank you once again, Chef Jean Pierre. Next on my list of chicken recipes to try is Chef Jean-Pierre's Tuscan Chicken.
Happy Fathers day dearest chef JP. (Sun in Africa is Father's day)
My goodness. I can't believe how many videos Chef Jean has. Never heard of him until now. I agree with everyone else, chef Jean-Pierre is so interesting and enthusiastic. I'm tired and want to go to bed but look, there's a video on chicken cacciatore! Can't wait to try one of these recipes.
My respect for you just went up by 2 notches. First you mentioned one of my all time favorite Chefs, Justin Wilson (The Cajun Cook) and then gave praise to the amazing Chef Emerald Lagassi who I learned to “kick it up a notch” from. BOOM!
Thank you for being YOU Chef, and helping all of us followers create delicious!!!
It’s great that you can “do what you love, and love what you do!”
I am very lucky, and count my blessings every day! Thank you! 😍
Bravo Jean- Pierre. You're the best Chef on the internet for sure. And, the most fun to watch. !!!
I made this once for my nephew. He said I don't think I will like this, when dinner was finished he asked for the leftovers to take home. Loved every minute of it.thanks chef.
Just so you know,I used my own recipe, but yours looks so good I will use it next.
Dearest Chef Maestro ~
I just realized! You are the best "play by play" commentator/describer I've ever heard. Just like in sports - we're NOT putting a man on the moon. Merci ~ Grazia for your always loving kindness.
Be Happy!
Cook!
Btw, Dear Chef Maestro ~
YES about Polo Shirts, T-Shirts, Canvas Shopping Bags.
How about a design contest? Maybe a shopping certificate at your wonderful store for the winners?!!!
Fondly,
France
StayFree via
¡Viva Cristo Rey!
From Sacramento CA USA!!!
Chef I almost bought a dish towel today that said " Eat what I cook or starve". My husband made a point of telling me how my cooking gets better and better with every single meal! I will definitely make this. Thank you!
Just keeps getting better....just record a non stop video. Genius !!!
Chef Jean Pierre you crack me up every time you talk about how to use the lemon grader 😂.
hey you know I saw Martha Stewart using it properly now! he is making everyone wake up and do it right!
I was about to comment on that but I knew someone laughed as much as I did =D
What grade was it?
Cooking is more fun and more enjoyable every time you do it I totally agree.
And I always love to cook but since I found you oh my goodness. Are the happiness I get from the things I'm making is even greater. And I'm never in a hurry when I cook because cooking is calming and enjoyable and takes away stress!! Now I have been slowly adding some things to my kitchen to make cooking better and easier and this weekend I'll be putting together a covered so I have more room on my counter for my mise en place.
😁😁😁😁
I love that you love your job, I love that you came to TH-cam, I love chicken cacciatore and I never made it myself but I certainly will now. Thank you so much Chef Jean-Pierre, You're changing people's lives and making us happy.
Merci beaucoup my compari!!
I just love how enthusiastic you are after 50+ years of developing and still delivering and even growing on it. Big thumbs up!!
Thank you so much!😀
This reminds me of my Mother. She loved to make chicken cacciatore for Sunday dinner.
Served with rice
Just measure the wine 'carefully'.
Chef Jean Pierre you are the best 😊
Chef make that shirt!! I’ll buy it!!!
please, please, please, make one that says "The onions always come first"
Or a shirt that says, mise en place.
I will buy that Onyo shirt 😁
I want an onyo shirt 👕👍👍👍
The only thing better than CJP’s recipes is that he reads every comment. Best guy on TH-cam.
😍😍😍
Plenty of onyo all the way 😂😂😂. I love your show, recipes, tips and best of all, the candid humor. Best channel I have come across.
Thank you Roy!!! 😍
Love your videos. Light, funny, detailed, respectful, very personable
0:34 you can't stress that enough Cooking is heat treatment/manipulation of the ingredients. It's only final stage of the process. First mise en place
I love watching french chefs cooking stuff.
Laughed all the way through this presentation. Simply the best cooking program I’ve seen.
Oh my gosh, I just found this channel, I think I'm addicted! Whatever makes you happy, I love it.
One of my go to dishes to make. It's easy comfort food and it's a dish that brings good memories out in people. As a Chef one of the most important gifts you give people are memories or the sparking of old ones. It is a lovely gift to give and a gift that stays with people their whole life. Like you I loved being a Chef!! I just wish the Miss didn't keep me chained to the stove!! hehe
Remember Onyo ALWAYS first unless there is bacon!!! I'm cooking this for tonight's dinner and I'll let you know tomorrow how it turned out! And I won't forget ... onyo first unless there is bacon! Thank you Chef!!! 😋
I love when he gets excited like when he said, “lemon ZEST” huge pause...twinkle twinkle big eyes lol
The reference to a favorite of mine, Justin Wilson (RIP) made my day. I cannot help but smile when I watch you cook.
Chef JP, why dont you livestream a QnA for us? im sure we all got loads of questions for you both cooking and non cooking related!
When the new studio is finished (and presentable) I'll do it! It will be lots of fun! 😍
Yes please!!!
That would be fun!
@@ChefJeanPierre Patiently waiting. It's been four months chef. I can't wait to talk to you. You're my spirit animal! I admire your respect for food.
Chef, I want to thank you for showing the world that being the best chef is not about screaming at people, having fits and trying to make cooking about THEMSELVES.....you put these so-called "famous chefs" in their rightful place by your example that cooking is about having fun and enjoying it! Cooking should never be stressful, but an act of love and joy and you bring that to the world just being you! Thank you!!!!!
THANK YOU!!!😍😍😍
Not too many people can say they love their job even more than when they first started, that’s awesome. And you’re a great chef, I learn from you every time I watch. Thank you.
I am blessed and I know it, I count my blessing every day! I do what I love in a most amazing country! 😍
we are so privileged to have your channel, your teachings, your wonderful person and personality xx
Thank you 🙏
Chef Jean-Pierre. I just read that you were born in Aix! my Family have a holiday apartment there in the old part of town and I have been going there since a baby. Tell your American guests what a beautiful town it is all year around and if they want to go to France for a holiday (not Paris : / ) and have wonderful food and wine; it's a destination of pleasure for sure. It's a bit of a French/ Italian secret place but I'm happy to share part of France that everyone loves...ps, delicious dish!
It is indeed a beautiful town! 😍
And I intend to visit, 'tho I am not American. Part of a big plan. But, as you know, there's many a slip twix cup and lip. - Cross fingers!
I'm American, during my first visit to France, we spent the first week in Aix-en-Provence. Can confirm, it is a beautiful city with amazing food and a super rich history. I really want to go back soon and stroll down the Cours Mirabau again, so cool.
@@carolleenkelmann4751 I hope you can go because I think its one of the nicest town in France..Elegant, historic, with fantasic restaurants, shops..like I said it have a real Franco/Italy vibe there and its amazing all year round..for less tourists, go in September or October and a very good and reasonable Hotel is St.Christophe...my family have stay there for years..its dead centre in the town... BUT for goodness sake, AVOID Paris right now! it's not very nice unless you have bodyguard..I go to boarding school there, so trust me. Aix is a wonderful town and if Chef Jean-Pierre came from there, then more reason to go haha
You are a gift to humanity!!
A little tip for those of us cooking with store brand tomatoes; they tend to be harvested and canned before they’re ripe which makes them quite acidic. Throw a cup or two of finely diced carrots in with the onions to add a little sweetness and mute that acidity, otherwise you’ll end up with a pretty sour cacciatore.
I just put mine in a paper bag for a couple days, much sweeter.
Chicken cacciatore is the best. The great thing about chef Jean Pierre: it cooking are different than other chefs. I am having fun washing his shore.
You are a superb chef, plus I just adore listening to you talk and explain your recipes. Wish I could afford to hire you to come cook in my kitchen every week!
Utterly fab. Took me back to 1982 when I used to make it.
My neighbor called woke me up to watch this wks cooking class...
I think she is hooked !!!
Yes please to the t-shirt, i would definitely wear it
when i watch other chef video: SHIT, i need to go out and get those fancy ingredients
when i watch chef Jean video: Just cook~ it will be fine!
thank you so much~
In French, you say merde!
Chef Jean-Pierre,it is a joy to watch you cook because you take such joy in cooking! I'm sending your videos to friends and family and they love you, too! May you live to a ripe old age and keep cooking!
From your lips to God’s ears 😍
I really love your channel Chef!! I followed your video for the bolognese sauce and my family enjoyed it!! I've binged watched all of your videos 🥰
When I found his channel Instarted binge watching them all as well, then YT began pushing me his videos from 9 years ago!
He really is amazing, isn't he? I wish he would speak more French on the channel, though, because I speak French, too. haha
I am gone cook this today. Thanks for giving sun to my life. Love from Anne in Norway🌹🥰
🙏❤️
I made this on Sunday for the family, only deleting the little capsicums (several of us, they do not make our stomach 'appy, but I swapped in some carrot chunks and a few swiss brown mushroom halves) and it was the tastiest and most successful thing I've cooked since I don't know when. I think the best thing is the clarity about preparation and especially timing. Mise en place!
Thank you so much for your cheerful and entertaining guides - they would make even a beginner feel confident enough to tackle a good meal.
It would be a fantastic thing to see Chef Jean-Pierre travelling through France and showing us his and own country culinary art. We will sponsor such expedition!
We'll do it as soon as France had the Covid nightmare under control! 😍😍😍
The lemon zest is a great addition, thank you for another great lesson. Your sincerity and good humor shines thru as much as your skills do. ❤️
Love you Chef! Thank you so much for generously sharing your talents! Spread the love baby!
Looks amazing .. this weekend’s meal for sure .. all the best JP, Jason & Diane
Be sure to let us know how it turn out! 😍
I just love you. And you're personality. You make me smile
❤️❤️❤️
Another great recipe. I love the addition of lemon/zest with tomato dishes. My secret ingredient in the vodka sauce I make is to use citron vodka. It brightens up the tomatoes so wonderfully.
What about Coq Au Vin? Nobody makes that any more, until now, Julia Childs would be proud of JP.
Thank you, Chef. My wife and I look forward to your joy and your teachings, every week!
Thank you Chef another magnificent cook up!!
I love your recipes Jean-Pierre.
This is probably my favorite dish of all time. I can't wait to try making your recipie this weekend!
I’m really digging the kitchen.
Awesome that you made this video. I was just telling my wife I would make this dish, and now you've come through for me!
BAM!!! You are the only chef that can share the top of the charts with Emeril...
Onyo always goes first UNLESS you have BACON!!! 😘❤️🐓🍗 and the picture of the dish on your website is SPECTACULAR!!!
Thank you so much for telling the temperature in celsius as you go. It helps a lot!
Even the oven in the background is amazed by Jean-Pierres cooking. Just look at him. 😉
I love that oven!
Wow I am so hungry watching this! I could binge watch all of chef's videos in a day!!
Chef I’m going to try this recipe this weekend and I know it will test so delicious, like all your recipes, thank you for what you show us because you educate us all
Look chef, thank you for making these videos. In a world where I am so very depressed I can watch and listen to you and it brightens my day. Truly.
great recipe for wild game birds... Duck,quail, partridge, Dove, pigeon, snipe, woodcock or pheasant or just game chicken (fighting chicken) absolutely wonderful
Wild game sounds perfect in this!
@@cyndifoore7743 Cacciatore roughly translates to hunter stew so just about any game animal will work
Best Chef on TH-cam. You make my every Thursday. Keep it going. Best wishes from Poland!!!
Long ago, a friend moved out of state to his mama's house in New York. When a bunch of us would visit she would make a wonderful old country chicken cacciatore. I tried to make it several times but was not happy until I left the skin on and browned nearly to death thus rendering most of the fat out of the skin. Then the flavors came together more like her version. Just a thought!
If it tastes great I cannot argue!
I love cooking with Chef Jean-Pierre. 😊
🙏❤️
This looks delicious!
Food is life I enjoy your passion. I made your beef Stew for my Mom she is dying from cancer, unfortunately she didn't eat a bite, dad loved it and so did my wife. Chef Jean-Pierre thanks for your inspiration.
I really enjoy your videos Chef. Relaxing and nice to see the joy you get from cooking. I was thinking of Emeril too when you said BAM lol
Jean-Pierre is an excellent chef!
The way to peel that lemon zest, it's like polishing the shoes.
I'd rather watch Chef Jean than eat myself !!! A wonderful Teacher and Chef !!! Thanks for sharing your amazing talent with us !
Love the shout out to Justin Wilson..... I actually think about Justin when i watch your videos. Another great one!
You know, some of these days, people would list ONYO in their grocery list and the one looking into it would probably confuse as heck 😂😂😂
Lol. My daughters asked my why I pronounce it as “Onyo”. My smokin hot wife told them “Chef Jean Pierre”.
@@brucecampbell8814 I am sorry to say that Chef Jean-Pierre just says "onion (oignon in french)" the way we say it in french. I think the english language does not know or use the sound "on". The "n" is silent contrary to English. Say onion in English but skip the sound of "n" at the end.
Jay's Random Videos
Ever since I started watching his channel I only say onyo and it drives my wife crazy lol.
Everyone loves jean Pierre ❣️
Kirk: "Spock, what's for dinner tonight - I'm sick of eating these replicated coloured cubes"
Spock: "I will be attempting to combine a dead flightless bird with olives, tomato, onion, various vegetables, red wine and a careful selection of Italian spices"
Kirk: "Who's recipe are you using may I ask"?
Spock: "I believe Captain it's by the brilliant 21st Century TH-cam Chef Jean-Pierre - it was the first result from our search of the Computer's Database"
Kirk: "Chef Jean Pierre Spock? Isn't he the curious fellow that pronounces Onions "Onyo" and recommends you not invite guests again if they dislike copious amounts of butter in their food?"
Spock: "Yes Captain, that is correct. I'm particuarly curious as to how you know so much about him?"
Kirk: "Come now Mr. Spock. Even in the 23rd Century everyone knows Chef Jean-Pierre is one of the greatest Social Media Chef's in Earth's History"
Spock: "Indeed Captain and May I remind you that Onyo is always Number #1"?
Kirk: "I believe Mr. Spock you've been watching far too much TH-cam"
Hahaha I love this comment!
LOVE this! 🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂
Lol
Too funny James!!! You win the price of the best comment of the week! Thank you so much for taking the time! 😍😍😍
Great comment! I’m an old Treky too!
So impressed with Chef Pierre, there is nothing he does not know or do, is there? I am learning in a hurry, so far cooking was simple and now I am your fan, Pierre. You are the very best!
Save the skin and deep fry it, then put it in chicken sandwich or a burger for some crunch. It makes a tasty garnish too.
A classic Italian dish that only chef J.P can bring back for todays foodies
You should sell T'shirts that say "I love Onyo!"
More like "Onyo is always #1 (unless there's bacon)" :D
Or “You gotta have Onyo everybody”
A good onyo is a big onyo
You're the best JP!
Hope you don't retire from TH-cam
Just made this. Served it with cheese polenta. Wow wow wow. I put it in the oven rather than stove top. My wife came home and said we need to bottle the aroma. Thank you Chef!
And I’m watching this as I’m eating your polenta cake😂 Now I gotta make this one lol🤌😋
Chef Jean Pierre and Justin Wilson 2 of the best Chefs in the worlds "I Guarantee, Wheeeewww !!" I miss Justin, I learned a bunch about Cajun food and stories too, growing up in Southern Illinois watching PBS on Saturdays and Emeril on Food Network too,, NOW I get to learn on Thursdays ! Thanks for the throw backs Chef!
I would definitely buy a shirt that says "Onyo First" on the front and "Unless there's bacon" on the back
Front and Back Great idea!!! 😍
Should not have watched this on midnight... Made me super hungry..
Good work chef!
I always thought Jean-Pierre and Jacques Torres would make the greatest comedy duo in a cooking road show kind of thing. I'd buy tickets to watch the hilarity.
Oh man!! This looks so good.
God bless all here.
So I have this on the stovetop right now. Just about coming to Simmer, so I have another hour or two to see how it came out. I had to chuckle at the point Chef made about the wine.... I am a Sommelier - spent most of my career in retail (it paid better than restaurants and while the hours weren't great, they sure as shit beat the restaurants...) - but I did some time at a Vineyard & Winery as well - but Retail is "in the trenches" - and you'd be surprised how the vast majority of people - and this includes rich, upscale, wealthy & "Fancy" people - who ask for wine to cook with: "Just give me the cheapest stuff you have, it's just for cooking, I don't care what it tastes like!" .... So ... let me get this straight .... you don't care what it tastes like ... and if it tastes like shit when you sip on it, why on God's Green Earth would you want to literally and figuratively smother your food in it? It boggles the mind. I actually converted a few people by trying to explain that. I am not suggesting that you need 1er Cru Burgundy for your *Beef Bourguignon* like Barefoot Contessa - but there is a happy medium to be had.... a $7-10 bottle of wine that you might drink after work on a Tuesday or for supper on Thursday, it's going to give you *exponentially* better Culinary results than buying the $2.99 cheap shit that tastes like alcoholic vinegar and the retailer is making 50% on, so he pimps it as the ideal cooking wine! Woohoo! -Again, you don't need Ruffino Reserva Ducale Chianti Classico for Monday night Spaghetti Sauce, but the idea of "I don't care what it tastes like, I'm just cooking with it" is literally ridiculous. That's why you're my man Chef, you're the man!
Thank you for the funny comment! 😀
" Its cooking not rocket science!" This is the best chef. I love to cook but it's just cooking. I enjoy this guy because he keeps things in perspective!