I made these last night, to surprise the wife for dinner. They were fantastic. She liked them soooo much she got up and kicked a dent in our refrigerator. Gee thanks Sonny.
Thank you SO much for the tip of lemon juice and white wine vinegar in place of white wine, if it's not in the cupboard!! That was EXTREMELY helpful!!!
Vermouth is another great alternative, you can get a bottle of red and a bottle of white and their shelf stable basically forever, great to keep by the stove for the splash and taste of red/white wine without needing to open a bottle
You can just use any kind of unfavoured vinegar (except balzamic - not acid enough: and spirit vinegar). Using solely or partly lemon juice gives the dish a more Middle Eastern flavour (which you might prefer).
That is awesome! I've heard that as long as you can master cooking at least one thing really well, then it's ok if the rest of your cooking is negligible. ;-)
Dude, thank you SO MUCH for that tip on the tendons. That's going to save me so much time instead of trying to cut them out with a paring knife as if it was silverskin on a tenderloin of beef.
You mean just pulling on them? I figured that out on my own recently but with thighs, but mostly did it because it’s satisfying. Oh nvm he just did it, I didn’t do it with a fork like that,but its usually easy to find while you’re cutting the fat and stuff off.
I second this comment. I'm about to buy a ton of tenders from Costco tomorrow to make some fried chicken tenders and it's always such a PITA to do it with the paring knife. Going to try this technique out!
Ah that looks so good. Instantly transported me back 2 decades to when I was 15 and working as a kitchen porter. I’d love it when I had to clean down the pan used to cook chicken in cream, rosemary and wine sauce. Straight to the baguettes and mop up all that goodness. Didn’t take me long to start seeing it pile on my belly doing that daily for about 6 months.
Made a batch of rosemary salt a few weeks ago and used it instead of the normal salt/pepper/garlic to season the dairy for the potatoes dauphinoise that I make every Christmas. It was a huge hit!
@@ix8750 dauphinoise is a French dish consisting of sliced potatoes cooked in seasoned dairy, usually cream. Diapernoise is what you get with a flatulant baby.
I actually do the same exact recipe! Small addition I do: Add a cooked pasta sheet and asparagus with it. I layer it up asparagus -> pasta sheet -> chicken -> poor over the creamy sauce then a sprinkle of parsley. Serve with some crooonchy bread.
I would love it if you could do a recipe focus for a week of simple tasty 30 minute or less fairly inexpensive meals that might give us awesome ideas for cooking exciting dinners at home. Everything you make is exciting, but maybe do some thing that focuses specifically on practicality, cooking for a family that sort of thing. Keeping budget and time constraints in mind for the recipe. Thank you for considering it, and thank you for the video !
Chicken boullion is a "secret ingredient" in a lot of my recipes. That's how my southern mamma taught me, and man, it really makes a lot of stuff taste so much yummier!
I made it. Freaking delicious for this rainy weather. Served over bowtie pasta with steamed broccoli on the side. The cheesy goes great with the brocco
Made this today using thighs instead of tenders, and a 2015 Chardonnay. It was delicious! The whole family loved it. Thanks so much Sonny you are inspiring for home cooks. You make it fun while also including great technique and classical recipes.
This is fantastic!!! I followed everything, (keep in mind...I can burn water) and it was phenomenal! My hubby and son, who are both very picky eaters, loved it. I'll be making this again and again and again. Thank you!! ❤❤❤❤❤
I made this dish for my wife and I last night. Super easy, fast and quite good. Cream, cheese and wine, no kidding it was good! I didn't think about a side or start this dish until after I already put a couple baked potatoes in the oven. I ended up scraping my potato into the bowl with the creamy chicken - it was even more delicious. I will make this again, but next time I'll put it over mashed potatoes or a bowtie or rotini pasta. Thanks Sonny!
Agree a great recipe. For my version I stir in a dollop of Dijon mustard and a squeeze of lemon juice just before serving. I find the ‘zing’ helps offset the heavy creaminess of the sauce perfectly.
Woooooweeeee. I made this for myself tonight.. and MANNNN. It was delicious. I opt for Alfredo sauce and I did everything else, aside from the rosemary salt.. chief kiss !
Made this dish last night, and it was so easy! I felt so proud of myself, because the taste was extremely savory. Thank you for these fun and easy recipes!
Ok that method for removing the tension is legit genius! This is something I've struggled with for years. Never would have thought of that. Definitely making this dish and the rosemary salt. My Mom grows her own and I have free reign when I visit. It still mystifies me when onions make people cry I can finely dice a gang in red, white, green or yellow onions and no problems here. Maybe it's the fact that I've dealt with severe seasonal allergies for decades or maybe it's because I never wear gloves when cutting hot and super hot peppers and have f'ed up and touched my face, even eyes. You think onion makes you cry? Try Ghost or worse Carolina Reaper peppers. You eyes will be immune to onions.
No misconception that alcohol completely, TOTALLY evaporates in cooking: alcohol boiling point is 173 F (78 C) actually starts evaporating at 60 C (140F). The temperature of that pan is more than double of alcohol boiling point, for that amount it takes SECONDS to completely disappear. Only aroma of grapes remains (for wine, any other liquors different aroma). I am talking science here. As for mouthwatering coefficient and tastiness of the dish I give it a solid 10 😁😁😁 Thanks Dude!
I remember last time I tried boiling water, as soon as my pan hit 212F all the water just vanished from the pan completely and totally. Science. Edit after 15 seconds of research : But if your right, the U.S. Department of Agriculture has some bad science researchers: "It is true that some of the alcohol evaporates, or burns off, during the cooking process. “Some” being the operative word. Exactly how much depends on many factors. To learn more, a group of researchers, funded by a grant from the U.S. Department of Agriculture, marinated, flamed, baked, and simmered a variety of foods with different sources of alcohol. The verdict: after cooking, the amount of alcohol remaining ranged from 4 percent to 95 percent."
@@heruhcanedean Well it all depends what kind of sludge the scientists of US DoA were cooking 😁😁😁 I wouldn't touch the 'food' they were cooking with a 10' pole 😁😁😁 Also the operative words (as you mentioned) may be 'depends on many factors': some recipes do not involve the boiling temperature of alcohol or the length of cooking time, however in the case above I bet all my wealth against a rusted dime that there's no alcohol left. I have massive experience in moonshine making 😁😁😁
@@ComboMuster I have 2 awards for local moonshine making, I entered twice (got 2nd in 2019 and 1st last year.) I wish once my still hit temp it all came out. I still for 12 hours sometimes. You have to go low temp to get the bad stuff out (heads) then you get the good stuff (hearts) then you end up with the "tails" If you trying to make me a wine sauce using tenderloins and cook it for 4 hours... I wouldn't touch your food with a 10 foot pole.
@@heruhcanedean hahahahahahaha! how on earth the talk drifted from making a delicious recipe to moonshining?!?!? anyway the talk is academical if there is a molecule of alcohol or not left in the food after cooking.
Yeah!!!!!! Love this quick recipe! Great addition to your deeper dives, so I’d vote for more of these shorties to your channel. Turned out delicious and was a hit with the fam. THANKS!!!
I made this tonight for my husband and it was amazing!! I substituted some things that I didn't have, like sweet onions for shallots and I used parmesan cheese instead of the other cheese recommended and it was absolutely a chef's kiss!! Thanks for sharing
I made this while my wife was asleep, had to simmer the sauce for and hour then add the chicken. It was still divine. This can be a slow cook if you want it to be just keep adding milk/water
Dude I LOVE your videos, THANK YOU for all the cooking content! Great, true chef experience combined with the perfect amount of comedy from you being yourself! 11 out of 10!! I cooked this recipe tonight, doubled the size for the fam. I used 8 oz of parmesan (@2x3 oz, I was heavy) and the super saltiness of the parmesan didn't click for me till after. Obvious to you and others--and luckily it was still delicious--but I was thinking that increased commentary on what the ingredient you are adding is doing to the food (thinking salt-fat-acid-heat) would be great for newbies like me! Loved this "quick meal" edition, and love all your content; thank you!
Sonny's passion for cooking, especially when he's describing the components of the dish he's producing reminds of Randy Marsh in the créme fraiche episode lol
@@WhiteGussy I just thought of this, but there's another parallel between them bc they also both had Gordon Ramsay (well, kinda for randy, but still, Cartman was pretty damn convincing), they both had Gordon critique their food and yell at them ha
Tendons are great, whether beef or chicken. Tendon is 100% protein, no fat. Where I live, they have a stewed beef tendons dish, and also fried chicken cartilage, which is also all protein. Delicious!!!
I made this recipe tonight; it was excellent with those Bob evans Mashed potatoes and seasoned roasted baby carrots. Although making the sauce and chicken took more than 15 minutes, and it was hard removing the tendon. It didn’t come out clean each time
Bro, using the fork to help remove the tendon is an S tier tip. I make tenders a lot and I will say I have become very efficient with just using the top flat of the knife blade but the fork seems so simple I'm willing to try it next time and honestly I might do it from now on.
I really like your recipe and I hope critics tend not to judge harshly when you leave out the traditional recipe name. I love the small cast iron pan throwing stars. Epic!
This looks great. I love cooking with wine. I made a chicken piccata with a nice Moscato-ish wine and it just elevated the smell to a whole new level. There's something fragrant about the alcohol you can't seem to get any other way.
Hey Sonny, could you make a video showcasing how to work around less than ideal kitchens? For example, lately I've been reduced to a ceramic electric stove, (instead of gas, my beloved) and have had lots of issues with sauces splitting and other common issues relating to heat control. Love the vids, keep up the great work!
I made this tonight after watching the video about 30 times. It was incredible! I did sub the white wine for the WWV and fresh squeezed lemon juice. Incredible flavor!!!
Had my daughter make this tonight. Easy and simple to follow. Tastes great. More of these simple meals and I might have my kids cook dinner every night😁
Oh My Goodness this was awesome! Made for supper this evening. I think I may add mushrooms next time, because I love mushrooms. This is company worthy. Thank You for this recipe!!!!
I tried it with rice n corn amazing for my 1st time just a lil to much white wine vinegar n lemon I put but still 7 out of 10 definitely want to get that right ratios next time thx
0:40 I started getting some of that bouillon paste a while back when you recommended putting it under chicken skin for roasting. It's amazing for that or any other situation when I want the flavor of chicken stock without the liquid. Nobody has kicked my appliances yet, but I'm sure it will happen eventually. Consider contacting the manufacturer about sponsorship should you ever decide you want one, as it would be nice to see an in-video advertisement that's actually relevant to the video -- one can only watch so many ads for VPNs, mobile RPGs, and second-rate earbuds.
I literally have chicken tenders that I needed to use today so this video came just in time because I’d rather try this than what I was gonna cook! Thanks 😊
I don't do many really quick recipes on my channel so let me know if you enjoyed this format my friends and HAPPY COOKING!!
Love it! I’m a dad with 3 kids and appreciate fast recipes, thanks sonny!
Nicee
Fire
I enjoyed. Thanks ❣
OMG THANK YOU!!!!😊❤
I'm serious, that always grosses me out i stopped making them bcuz of that gross veiny thing!!... 😖
This is pretty much spot on from a recipe I got from a friend who was a chef for years at a country club. It's so good and easy.
Just...really rich lol.
I made these last night, to surprise the wife for dinner. They were fantastic. She liked them soooo much she got up and kicked a dent in our refrigerator. Gee thanks Sonny.
Thank you SO much for the tip of lemon juice and white wine vinegar in place of white wine, if it's not in the cupboard!! That was EXTREMELY helpful!!!
you got it!
I'm totally gonna remember this tip, too!
Also excellent for people who don't consume alcohol
Vermouth is another great alternative, you can get a bottle of red and a bottle of white and their shelf stable basically forever, great to keep by the stove for the splash and taste of red/white wine without needing to open a bottle
You can just use any kind of unfavoured vinegar (except balzamic - not acid enough: and spirit vinegar). Using solely or partly lemon juice gives the dish a more Middle Eastern flavour (which you might prefer).
I’m a terrible cook. This was the best thing I have ever made! It was so good!
That is awesome! I've heard that as long as you can master cooking at least one thing really well, then it's ok if the rest of your cooking is negligible. ;-)
You can't be a terrible cook unless you've made something 100 times and still bad at it lol
Dude, thank you SO MUCH for that tip on the tendons. That's going to save me so much time instead of trying to cut them out with a paring knife as if it was silverskin on a tenderloin of beef.
It's one of those tricks that is so simple but saves so much time. I wish I learned it sooner, way safer than using a knife too.
You mean just pulling on them? I figured that out on my own recently but with thighs, but mostly did it because it’s satisfying.
Oh nvm he just did it, I didn’t do it with a fork like that,but its usually easy to find while you’re cutting the fat and stuff off.
I second this comment. I'm about to buy a ton of tenders from Costco tomorrow to make some fried chicken tenders and it's always such a PITA to do it with the paring knife. Going to try this technique out!
I gave up on tenders cause of that tendon. Ready to try them again
It's a total game changer. I originally learned this trick from Jacques Pepin, but he uses a an actual towel. Incredible chef.
Ah that looks so good. Instantly transported me back 2 decades to when I was 15 and working as a kitchen porter. I’d love it when I had to clean down the pan used to cook chicken in cream, rosemary and wine sauce. Straight to the baguettes and mop up all that goodness. Didn’t take me long to start seeing it pile on my belly doing that daily for about 6 months.
Made a batch of rosemary salt a few weeks ago and used it instead of the normal salt/pepper/garlic to season the dairy for the potatoes dauphinoise that I make every Christmas. It was a huge hit!
Upvote for the dauphinoise. I learned about those and am never returning to mashed potatoes
What's is a daipernoise?
@@ix8750 dauphinoise is a French dish consisting of sliced potatoes cooked in seasoned dairy, usually cream. Diapernoise is what you get with a flatulant baby.
@@Coogles 😂 💥 👍🏼
I actually do the same exact recipe!
Small addition I do:
Add a cooked pasta sheet and asparagus with it. I layer it up asparagus -> pasta sheet -> chicken -> poor over the creamy sauce then a sprinkle of parsley. Serve with some crooonchy bread.
I would love it if you could do a recipe focus for a week of simple tasty 30 minute or less fairly inexpensive meals that might give us awesome ideas for cooking exciting dinners at home.
Everything you make is exciting, but maybe do some thing that focuses specifically on practicality, cooking for a family that sort of thing. Keeping budget and time constraints in mind for the recipe.
Thank you for considering it, and thank you for the video !
Rosemary salt is a game changer. I love it so much.
Chicken boullion is a "secret ingredient" in a lot of my recipes. That's how my southern mamma taught me, and man, it really makes a lot of stuff taste so much yummier!
I add a scoop of better than bouillon to ricd as a secret ingredient
@illnessshaw me too! As well as my mashed taters, corn, and green beans. So much better than just salt! 😉
Just made this for my family tonight after work today-it was a big hit. Would love more weeknight recipes like this!
I made it.
Freaking delicious for this rainy weather.
Served over bowtie pasta with steamed broccoli on the side. The cheesy goes great with the brocco
This is also keto friendly without the pasta etc. I make it a lot when I’m doing keto. It’s also great with mushrooms and / or pesto added
I love quick and easy recipes that are elevated! This looks delicious!! Thank you, Sonny! Hope you and your family had a wonderful Christmas!
Made this today using thighs instead of tenders, and a 2015 Chardonnay. It was delicious! The whole family loved it. Thanks so much Sonny you are inspiring for home cooks. You make it fun while also including great technique and classical recipes.
Made this, using chicken broth instead of wine. Served with pasta. Family loved it❤👌 Came out perfect. Thank you for posting this awesome recipe.👍👍👍
Cooked this tonight. 2 sons and wife really liked it
This is fantastic!!! I followed everything, (keep in mind...I can burn water) and it was phenomenal! My hubby and son, who are both very picky eaters, loved it.
I'll be making this again and again and again.
Thank you!! ❤❤❤❤❤
I made this dish for my wife and I last night. Super easy, fast and quite good. Cream, cheese and wine, no kidding it was good! I didn't think about a side or start this dish until after I already put a couple baked potatoes in the oven. I ended up scraping my potato into the bowl with the creamy chicken - it was even more delicious. I will make this again, but next time I'll put it over mashed potatoes or a bowtie or rotini pasta. Thanks Sonny!
Great! I doubled the sauce. Put the chicken and roasted broccoli in the sauce, total keeper recipe. Thanks
This was so excellent; the family loved it. Thanks for such clear instructions and execution!
Oh yes, I love quick recipes.
Agree a great recipe. For my version I stir in a dollop of Dijon mustard and a squeeze of lemon juice just before serving. I find the ‘zing’ helps offset the heavy creaminess of the sauce perfectly.
Woooooweeeee. I made this for myself tonight.. and MANNNN. It was delicious. I opt for Alfredo sauce and I did everything else, aside from the rosemary salt.. chief kiss !
Made this dish last night, and it was so easy! I felt so proud of myself, because the taste was extremely savory. Thank you for these fun and easy recipes!
Love the nod to Marco using the knife to point to the ingredients 👨🏻🍳
Ok that method for removing the tension is legit genius! This is something I've struggled with for years. Never would have thought of that.
Definitely making this dish and the rosemary salt. My Mom grows her own and I have free reign when I visit.
It still mystifies me when onions make people cry I can finely dice a gang in red, white, green or yellow onions and no problems here. Maybe it's the fact that I've dealt with severe seasonal allergies for decades or maybe it's because I never wear gloves when cutting hot and super hot peppers and have f'ed up and touched my face, even eyes. You think onion makes you cry? Try Ghost or worse Carolina Reaper peppers. You eyes will be immune to onions.
Just made this dish for friends and family. What a big hit!!! They went for seconds. Served with Mash potatoes and broccoli. Yummy 😋
No misconception that alcohol completely, TOTALLY evaporates in cooking: alcohol boiling point is 173 F (78 C) actually starts evaporating at 60 C (140F). The temperature of that pan is more than double of alcohol boiling point, for that amount it takes SECONDS to completely disappear. Only aroma of grapes remains (for wine, any other liquors different aroma). I am talking science here. As for mouthwatering coefficient and tastiness of the dish I give it a solid 10 😁😁😁 Thanks Dude!
I remember last time I tried boiling water, as soon as my pan hit 212F all the water just vanished from the pan completely and totally. Science.
Edit after 15 seconds of research :
But if your right, the U.S. Department of Agriculture has some bad science researchers:
"It is true that some of the alcohol evaporates, or burns off, during the cooking process. “Some” being the operative word. Exactly how much depends on many factors. To learn more, a group of researchers, funded by a grant from the U.S. Department of Agriculture, marinated, flamed, baked, and simmered a variety of foods with different sources of alcohol. The verdict: after cooking, the amount of alcohol remaining ranged from 4 percent to 95 percent."
@@heruhcanedean Well it all depends what kind of sludge the scientists of US DoA were cooking 😁😁😁 I wouldn't touch the 'food' they were cooking with a 10' pole 😁😁😁 Also the operative words (as you mentioned) may be 'depends on many factors': some recipes do not involve the boiling temperature of alcohol or the length of cooking time, however in the case above I bet all my wealth against a rusted dime that there's no alcohol left. I have massive experience in moonshine making 😁😁😁
@@ComboMuster I have 2 awards for local moonshine making, I entered twice (got 2nd in 2019 and 1st last year.) I wish once my still hit temp it all came out. I still for 12 hours sometimes. You have to go low temp to get the bad stuff out (heads) then you get the good stuff (hearts) then you end up with the "tails"
If you trying to make me a wine sauce using tenderloins and cook it for 4 hours... I wouldn't touch your food with a 10 foot pole.
@@ComboMuster Wait, I forgot emotes to make me seem legit ;)
@@heruhcanedean hahahahahahaha! how on earth the talk drifted from making a delicious recipe to moonshining?!?!? anyway the talk is academical if there is a molecule of alcohol or not left in the food after cooking.
best and most genuine cook on youtube. This guy is such a breath of fresh air
Yeah!!!!!! Love this quick recipe! Great addition to your deeper dives, so I’d vote for more of these shorties to your channel. Turned out delicious and was a hit with the fam. THANKS!!!
I made this tonight for my husband and it was amazing!! I substituted some things that I didn't have, like sweet onions for shallots and I used parmesan cheese instead of the other cheese recommended and it was absolutely a chef's kiss!! Thanks for sharing
That whisk twirl was mesmerizing!
I made this while my wife was asleep, had to simmer the sauce for and hour then add the chicken. It was still divine. This can be a slow cook if you want it to be just keep adding milk/water
Dude I LOVE your videos, THANK YOU for all the cooking content!
Great, true chef experience combined with the perfect amount of comedy from you being yourself! 11 out of 10!!
I cooked this recipe tonight, doubled the size for the fam. I used 8 oz of parmesan (@2x3 oz, I was heavy) and the super saltiness of the parmesan didn't click for me till after.
Obvious to you and others--and luckily it was still delicious--but I was thinking that increased commentary on what the ingredient you are adding is doing to the food (thinking salt-fat-acid-heat) would be great for newbies like me!
Loved this "quick meal" edition, and love all your content; thank you!
Marcus is always burning his mouth! He'll learn on day 😂. Delightful recipe Sonny.
Simplicity in itself is to complex to change. Looks good.
Sonny's passion for cooking, especially when he's describing the components of the dish he's producing reminds of Randy Marsh in the créme fraiche episode lol
Haha you’re so right
@@WhiteGussy I just thought of this, but there's another parallel between them bc they also both had Gordon Ramsay (well, kinda for randy, but still, Cartman was pretty damn convincing), they both had Gordon critique their food and yell at them ha
I made this tonight, ingredient for ingredient, right down to the homemade rosemary salt. So rich and flavorful. As my husband said, "its a keeper!".
The Piri Piri video put you at my top 5 cooking TH-cam channels...good cooking and good words of wisdom.
Just made this...excellent!!!!!! Yummy yummy. This is a keeper.
I made this tonight for my wife and daughter and OMG it was phenomenal! Thank you!!!
is this an omage to Sip and Feast? same song, same style burner, lol. my wife and i love your recipes
Tendons are great, whether beef or chicken. Tendon is 100% protein, no fat. Where I live, they have a stewed beef tendons dish, and also fried chicken cartilage, which is also all protein. Delicious!!!
I made this recipe tonight; it was excellent with those Bob evans Mashed potatoes and seasoned roasted baby carrots. Although making the sauce and chicken took more than 15 minutes, and it was hard removing the tendon. It didn’t come out clean each time
You could say I’m very *fond* of this channel. 😎
@TomRyanMKE
Very cute and clever! 🤣
After a week of complicated food prep, this is perfect! A real meal with very little effort!
I see you with that whisk twirl @3:19 Dish looks soooo good!
Bro, using the fork to help remove the tendon is an S tier tip. I make tenders a lot and I will say I have become very efficient with just using the top flat of the knife blade but the fork seems so simple I'm willing to try it next time and honestly I might do it from now on.
Did this with 5 cheese tortellini, and drizzled the sauce on the noodles. Omg amazing
I really like your recipe and I hope critics tend not to judge harshly when you leave out the traditional recipe name. I love the small cast iron pan throwing stars. Epic!
This looks great. I love cooking with wine. I made a chicken piccata with a nice Moscato-ish wine and it just elevated the smell to a whole new level. There's something fragrant about the alcohol you can't seem to get any other way.
My wife was making this yesterday evening. It's absolutely delicious!
You are a gem that we need to protect at all costs 🥇❗️
Garlic makes everything better. 🤲
Bro, this is a perfect simple dish that can pair with so many things
Thank you for the alcohol replacement tip! I’m a muslim and can’t consume alcohol so i really appreciate it!
Made this one today for the family. Awesome and super easy which is key for me. 2 thumbs up.
My version turned out fabulous. Thanks!!
Hey Sonny, could you make a video showcasing how to work around less than ideal kitchens? For example, lately I've been reduced to a ceramic electric stove, (instead of gas, my beloved) and have had lots of issues with sauces splitting and other common issues relating to heat control. Love the vids, keep up the great work!
Ok I made this tonight for dinner, this meal is outstanding. Thanks for sharing.
I made this tonight after watching the video about 30 times. It was incredible! I did sub the white wine for the WWV and fresh squeezed lemon juice. Incredible flavor!!!
Just made this for the family, see the praise I'm getting it tasted wonderful.
Could a teaspoon on djon mustard add something?
Quick on the draw with the mini cast irons!
Made this tonight, was amazing. Thank you!
I will be saying, "I'm fond of the fond" from now on when the occasion arises.
I'm looking forward to eating this now, your chicken piccata recipe was 🔥 Thank you! 👊
Exactly what I needed. Quick. Easy. And delicious chicken. Thank you.
Made this last night… gotta say it was incredible over some Parmesan chive mashed potatoes 🤤
ENJOYED THIS FOR SURE!!! Loved the wild Wild West throw down with the pans😂😂😂
You always inspire me to be a better cook! 😊
Quick short recipes are always great for most people 👍👍🇨🇦
This dish is most definitely on my list to make. This dish looks delicious
Made this last night, absolutely delicious !! Amazing recipe we will be enjoying for awhile
I have all the ingredients yes! Definitely gonna try it!
What a coincidence. I made something similar last night with chicken thighs and fettuccine.
If you’re not using rosemary salt you are missing out. It truly is taste bud life changing
This with a good dollop of Dijon mustard, diced bacon and spinach for the next level. (shoutout Chef Jack Ovens)
Great with pasta/rice.
Had my daughter make this tonight. Easy and simple to follow. Tastes great. More of these simple meals and I might have my kids cook dinner every night😁
Oh My Goodness this was awesome! Made for supper this evening. I think I may add mushrooms next time, because I love mushrooms. This is company worthy. Thank You for this recipe!!!!
This tendon trick just saved my life. I have been wasting so much chicken 🤦🏻♀️😅 this recipe looks amazing def gonna try it soon.
Ok, so I just made this. HOLY S**T!!! This is SO damn good. Thank you for this!
Hey Sonny, just made this and it was excellent, wife loved it.
Thanks for a delicious recipe 🤤
The whole family enjoyed cooking it and eating it - YUMMI!
Shootin irons? Nah, throwin irons. That's how Sonny the Kid rolls.
First time ever I see someone caring about those who don't want alcohol in their food! Thanks for that sir!
New sub here. Love your style. Been cooking for three decades now. Boys are gone but I still love to cook.
making this tonight! Thank you : ) LOVE your channel Sonny 🥳 have shared lots ~ and gifted my sister a batch of Rosemary Salt for Christmas! 🎄 🎁 ❗️
I tried it with rice n corn amazing for my 1st time just a lil to much white wine vinegar n lemon I put but still 7 out of 10 definitely want to get that right ratios next time thx
0:40 I started getting some of that bouillon paste a while back when you recommended putting it under chicken skin for roasting. It's amazing for that or any other situation when I want the flavor of chicken stock without the liquid. Nobody has kicked my appliances yet, but I'm sure it will happen eventually.
Consider contacting the manufacturer about sponsorship should you ever decide you want one, as it would be nice to see an in-video advertisement that's actually relevant to the video -- one can only watch so many ads for VPNs, mobile RPGs, and second-rate earbuds.
Happy new years sonny!!! I'll have to try this, looks delicious as always. Take care friend!
I literally have chicken tenders that I needed to use today so this video came just in time because I’d rather try this than what I was gonna cook! Thanks 😊
Dried or freshly picked up in spring, this recipe seems perfect for you to add morels in the pan!
This is my family’s new favorite dish!! Well done dude!
Love the no-sell on the whisk flip. I had to rewind to see if i saw what i thought i saw
Denny's needs this
Man, Giovanni Ribsi crushing the game.
Made it with pasta great. Had the leftovers the following day with salad just as good