Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Hello There Friends, Today I'm going to show you an easy Chicken Dish that is perfect for a family dinner night! Serve it alongside mashed potatoes or even a polenta! Quick and easy recipe to follow. Try to make this recipe and let me know how you did in the comments below.
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Somebody has to give Chef Jean-Pierre a round of applause! I will be the first to do it!
Bravo Jean Pierre
👏👏💥👋👋💥💥👋👋
Onyo
This is exactly what people need, reasonably priced comfort food dishes that are easy to make. JP you hit he nail on the head with food prices going throught the roof, thank you again for sharing another great recipe.
And yet, I can't wait to see an "advanced" episode. Unfortunately, My family detests Mushrooms. I'll have to move out to copy this recipe.
@@robertakerman3570 you can put potatoes instead.
@@robertakerman3570 Like chef says in most of his videos, "if you don't like X, don't put it in"
@@robertakerman3570 leave out the mushroom... cook it anyway. maybe substitute a soft veg they do like.
@@R.L.KRANESCHRADTT So true, but maybe mushrooms on the side.
It's so great to see a patriotic American who shows how to make cooking easy. I have been cooking for 50 years but have learned a lot from you.
This channel has honestly changed the way I shop for groceries and produce and meats. It’s made a noticeable difference. Thank you, chef!
Absolutely it has for me too. I shop now for what I need; not what I think I might need. Merci Chef.
Right? Much more purposeful selection at the store, a great deal LESS waste. Exactly!
Yup. Technique from shopping to eating.
I used to be a terrible cook…after watching your videos, now I’m just a bad cook😀
Thanks Chef!
🤣🤣🤣🤣
Me too! 🤣🤣
Don’t worry; I’m sure Jack and Kay are worse than you.😊
I feel like I have struck cooking gold since I started watching your channel. The way you encourage everyone is so heartwarming. Thank you, Chef.
I love what you said about how thankful you are for the comments from people happy about your teaching them how to cook at home. I myself had always been a decent cook. But I have found that this channel has helped me massively improve and your simple breakdowns of cooking techniques I was always unsure about has done so much. In a time when food has been cheapened by fast food and lousy restaurants, I am glad so many Americans are returning to taking pride in what they cook, making an effort to imbue their dishes with elegance, and returning to a sense of the gourmet and the finer things in life. Thank you Chef Jean-Pierre!
I made this for my mom since she is in the hospital right now. Made it at home, then brought it in. She loved it! This is the kind of food that I like. Meaning tasty, but not overly a complicated recipe. Definitely one of my favorites!
One of the best things I learned from you is caramelising onions. I used to put them on a very high temperature thinking that would save time. It didn't save time, it ruined the onions. It's so much better when you take your time caramelising them. Cooking food should never be rushed. Can't understand these tv-shows where teams have to cook stuff as some sort of race.
ON NJON
I'm currently back watching EVERY episode since I only found JP in the beginning of this year (2024). I am an avid cook, I've watched thousands of cooking shows my entire life (35yo), JP is without a doubt the greatest cooking show/channel I've had the privilege of watching, just an incredibly good watch.......and the recipes are inspiring and motivating! I've made so many already! Much love JP all the way from Cape Town, South Africa.
Thank you for improving my cooking skills. Everyone should love and respect the person cooking their food. All my lady friends thank you too, Chef Pierre. God bless you and your family, shout out to the cameraman too.
Chicken Fricassée brings back so many memories of my Grandmother's kitchen, she was a great country cook and also made this dish with rabbit - both delicious. It's winter here in Australia and very cold... for us in Sydney, so a perfect dish for the weather. I was only discussing this recipe with my sister this week when we did a bulk order of chicken. Thanks for the reminder, it's definitely on the menu! 🦘
What a fabulous meal. That white sauce is to die for! Chef, you're just so good at what you do! I love your style.......
I can never understand when a chef refuses to share their knowledge. To me, one of the greatest feelings is when someone comes up to me and thanks me for any tips or advise that they were able to use to prepare a wonderful meal for their family/guests. Your helping in other peoples' success is a wonderful gift. Thank you for sharing the knowledge gleaned from so many years of experience with us.
I'm guessing you and I are close in age. I've been cooking for a long time. But, I will be the first to admit, your videos has absolutely raised my game. Thanks for what you do, JP!
Yes, I am 74 years old and love JP's videos. Greetings from India.
My favorite chef strikes again! Love you, Chef Jean Pierre.
"We eat with the eyes too!" OMG! Sooooo true, Chef! Thanks again for elevating our game in the kitchen! You're the best! Many Blessings!
I’ve long said America loves immigrants who love America. You, my friend, are proof positive of this. Thanks for loving America and sharing your knowledge and passion.
I only want the ones who love America and that will add to the value of America.
Meals like this are excellent choices for soloists , divvy the contents into tubs and freeze them for slack times. Cheers Jean-Pierre another epic kitchen storm 10/10
Chef, your humorous and repetitive method of teach is the best way to learn. 😊
I love it when you TWINKLE your fingers and say...BLOOP, BLOOP, BLOOP! Your expressions make cooking so enjoyable! LOVE YOU CHEF. Your Ukrainian friend,
Tatiana
It's a pleasure to have you cook for us... Thanks, Chef.
All the pleasure is mine!!! 😊👍❤️
How the times have evolved. My mother spent endless hours in the kitchen when I was a young boy and I was subconsciously educated by her habits and attention to detail in a household environment. I look forward to preparing and cooking for my family everyday. Thank you Chef.
Ex military here Chef Jean. Warms my heart to hear someone say they are thankful to become an American citizen. We need more of you, and less of the American hating Americans out there. Nothing can make me so sad as to hear our youth hate America. Taught to hate our country in our schools and from media sources. Really chaps my butt. I have been to places where poor, and destitute have more meaning than here. Here it seems we have poor that are actually much more well off than quite a few other peoples. Yet our citizens always find something to complain about and fight over. Always. You can still find really good Americans that get it. I think plenty of Americans are great people. Yet I see more and more everyday that want anarchy, chaos and communism. They should got to Cuba. North Korea would be a better fit.
...and your cooking is great too! *wink*
Quit your political whining) this is a cooking video. You can tell him you appreciate him without the whiny rant
@LalisasToxicHusband Go taje a walk. up a rope. You will not tell me jack Karen. Go make a sandwich and hush.
Breaks my heart to see people remove the chicken skin before sewing or casseroling it. The skin provides so much flavor, moisture and deliciousness when it’s fully cooked. If you fully brown the skin before stewing or casseroling it and after thoroughly seasoning and browning it you get so much more flavor it’s ridiculous. It’s how I make my Tuscan Chicken using either legs, thighs or Maryland’s (the leg and thigh still together) fully seasoned and browned before being put in the sauce and oven roasted. Delicious.
I love how you do hearty dishes that are still affordable for people who are on a budget. It just shows good dishes are still possible when money is tight. Thanks Jean-Pierre.
“I love my life” and we LOVE you Chef, thank you.
Chef I literally made this two days ago for my flatmates. It was delicious, a real winner and everyone enjoyed it. And it made me look like a proper cook 😋
Mama Mia!!! That’s breakfast, lunch, dinner, supper, midnight snack territory there my friend!!! Thanks and will do!!!
Such a joy to watch, makes me want to make a run to the store right now! As always, Thank You Chef!!
Chef Jean , you make cooking very enjoyable and very tasty. I’m glad you came to America. You make America a better place
Always love your videos. In fact, you're my favourite chef - even my 4.5 year old daughter requests to watch your videos, so that speaks volumes about your cooking and personality. Keep them coming, Chef! Bravo
I'm a retired chef and even i learn something new all the time . This is imo THE best Chef on the planet .
i hope he does garnishes at some point check out his book on it ...unbelievable !
Bringing back old school dishes. Chef Jean raises the bar again. This will work well in a cold wet Va. winter.
Chef is amazing. This is one of the best resources on TH-cam. It's actually changing a lot for me.
I was always a pretty good cook, but using your ideas and techniques, I have really increased my cooking skills as well as the dishes I make. I love your recipes; they make the food so much better. Thank you.
What a character, delightful person, need more people in this world like you. Be safe and happy.
Chef Jean-Pierre, you are simply amazing! Watching your channel is a “feel good” moment that I enjoy every week. And for the record, when you say: “a child could do it”, I’m far from being a child but I indeed can do it. Keep bringing us happiness, we love you! ❤️
I found this channel by accident only about 3 months ago and I love every recipe. It's so good to see someone cook with ingredients I actually have at home. I love to cook and this helps me appreciate my love of cooking even more. Thanks for another recipe very well done.
I just subscribed to you Chef!!!
I absolutely love watching Chef Jean-Pierre...
"He loves his life"...
"He loves his job"...
'He loves his TH-cam family"
Chef J.P. seems so down-to-earth & so approachable & you can tell the camera loves him...& he loves what he does!!!
Great job Chef...I will DEFINITELY be trying this soon.
Much love from Mobile Alabama.
Chef, you've helped me improve my cooking - and I'm a vegan. The basic principles you show us still apply to the foods I cook, I've learned a lot.
I cook at home, but you have raised the quality of the food that I cook! Thank you so much! Praise Jesus, and god bless America!
Couldn’t wait to get home to watch this video and to my surprise, my wife had this very dish ready when I walked in. She saw the video and was inspired! It was delicious and I enjoyed everything about it. Thank you Chef, keep them coming and we will enjoy! ❤
I've learned so much cooking his recipes,I owe you JP Thanks so much.
This guy is seriously underrated. I'm from Louisisna and most youtube cooks leave me shaking my head after I make the dish. THIS GUY! Never disappoints his mustard sauce over salmon is the best!
Hello Chef Jean Pierre, you said you're happy to teach us how to cook great meals at home. But I need to say I'm happy to have a great cooking teacher that explains all the steps of cooking and the reasons why we should take the steps in each recipe you teach. Like you said in previous videos, "It's like building a house, start at the bottom and build your dishes one step at a time. So thank "YOU" for teaching us. Best Regards.
what an absolute joy to watch and cook with you Chef Jean-Pierre I never get tired of hearing you repeat your methodology as it helps the newcomers and us dedicated older fans to remember!! my cooking has become even more fun as I get great results every time now!! we love you Chef for the time and effort you and your great team take to make these amazing video's. 🤩❤💯
❤️❤️❤️👍😊
I made this for our dinner tonight. Fantastic! My hubby was in heaven as he moaned over every bite. Thanks for the recipe. And thanks for the videos. We both enjoy your humor and entertaining way of teaching new recipes.
When I was a teenager, I absolutely loved mushroom cream sauce on top of any meat and I would order it in most restaurants. This recipe however elevates that sauce to incredible heights. You use it to braise the meat which I have never done myself, and that is something I look forward to trying out myself!
What I like the most about Chef is that he is so good at explaining things and building our confidence that when I am done cooking something he taught me that when I put the dish in front of my guests I feel sure it is as good as what he cooked. Not that I am that good of a cook it is just that he is that good a teacher.
This man is absolutely amazing. His skill, wit, humor and the way he laughs at himself is beautiful. His crew is just amazing and I envy them being by his side literally learning hands on. What a gift to the world. Thank you chef for being the beautiful person you are!
It is great to learn new ways of cooking. I got tired of going out and paying good money for crap food. I learned how to cook Chinese and, now learning from you. I don't mind cooking the way my Mother taught me because I love my Mother. I just like cooking more then she taught me. I love my Chinese food!!! And happy I learned. Happy I am learning more things from you. Thank you.
Thank you chef, you completely changed my understanding about fricasse
As a long-standing watcher of your channel, I was proud of myself for already knowing some of the hints and tips that you mention here. You teach them to us every week!
I've applied that knowledge week after week, and voila, great simple dishes for my family to enjoy!
We all say thank you, chef JP!
I've learned more from you in the past six months than I can even list. I love your methods and you are a lot of fun! I just bought some of your fig balsamic vinegar and can't wait to try it. Today I am making your caramelized onyo.
Chef you are putting dishes in front of us which we have all heard of yet have never seen prepared. You are the best.
"They're very small. They don't feed chickens anymore , these days."
That's just so funny. Not only do we learn how to cook wonderful dishes, we get to laugh as we learn.
ps, still saying you are the Rodney Dangerfield ('taste my dish, please') of the culinary world. Best of the best.
I watch every single episode. Thank you Chef
I am from South Louisiana originally. Our Chicken Fricassee is made with a dark roux, no cream, onions, green bell peppers, garlic, and green onions (we call them onion tails). But I must admit this looks delicious. I will try it soon. Love your channel.
I lived in Iowa, LA for 12 years and that's how my my partner's mom made it. She would use teal ducks at Christmas instead of chicken. In Missouri my grandma made it just like Chef JP. Both are delicious. Thanks for sharing your memories of Louisiana!
@@serenabussell8489 When did you live in Iowa, La? I was there 1963 to 1979, I learned to cook with my Grandma and Mom. Then I lived in New Orleans for 3 years and bother many a Chef for tips.. Now that I have found Chef JP, I can quench my thirst for new things to try.
Chef, our Country is blessed in having you as one of its citizens. God bless America! 🇺🇸 You're the best!! 🗽
Love everything you cook chef. Thank you.
Hello Chef, I thank God for you and having found your channel. I have been binge watching the videos sometimes until all hours of night. I Love your honest down to earth personality and sense of humor. Cooking for me is the greatest of enjoyments and you "My Friend" exemplify just how much fun it can be.
I already love to cook but am learning so much from you. I love your trick about using a strainer to thicken sauces and other liquids. BRILLIANT!!!!
I can't wait to try this recipe and all the others. As you would say "They look AMAZING".
Thanks again, and I look forward to many of your recipes.
A grateful fan, Gary
🙏🙏🙏😊
I would love to see you having guests to taste the dishes!
Hello Chef J-P, really, I do not think any one else can improve on this recipe. This chicken in the hot pot has nearly as much character as yourself. You are unbeatable. Thank you for showing us step by step how to cook chicken properly. Some think they can cook chicken, mama mia, it is tough, dry and at times just blinking awful as well as cold. This is absolutely lovely. Do take care, be alert many blessings. Kind regards.
Love your enthusiasm for your métier! You truly make cooking an art that anyone can enjoy doing for themselves. Please keep up the great work! Merci mille fois!
One of the favorite recipes of Chef's that I've tried so far - thank you, chef!!!
Chef every recipe you share and make with us, makes me so darn hungry i could jump through the screen and start chowing down, I so enjoy your channel thank you for sharing all these awesome recipes with us, I love chicken fricassee I’m definitely going to make this dish, the kids liked your meat loaf with bacon that was a big hit thanks again ciao Michael
Every dish I have made using chef’s recipe has been spot on
👍👍👍😊
My favourite chef 👨🍳
🍗 Great teacher also! Thank you 🤗👏
Fantastic Chef and entertaining! If you're new to cooking Chef Jean is your guy! Thanks Chef!
This is a great dish with an excellent presentation that will make everyone say that looks amazing.
Great presentation Chief absolutely love this channel. Would love to have trained with you
Thank you Chef! I really love your dishes and inspiration (as far away as I am on a remote farm in Australia!!) Please keep making clips. Not sure what to say is my favourite bc everything you have to say is useful - equipment for the kitchen, classic recipes, basics - stocks etc. Can't thank you enough for sharing your experience. Really appreciate it and can't wait for your next clip. Thank you so much.
I am making this for dinner tonight! Your flour cooking technique has changed my life in the kitchen, thank you! I am now trying more French cooking techniques and recipes than I ever thought possible ☺️
Hi Chef, I love the fact that you understand that some of us do not have a huge budget for meals! AND you really make it look so easy, a child could do it!!!😝😁😀🤣😂😅 As always, it looks delicious! I can almost smell it. At 9:38am, you’re making me think of lunch. Thanks for all the tips - and sharing your secrets to being a good (me)/great(you!) cook. Love yah❤️💋
Thank you chef Jean Pierre for sharing your amazing cooking skill with us I love the way you demonstrate I never get tired of watching and listening to you god bless you and family's
This man is more American than Americans!!! And he can cook like a madman! All of us recent Americans LOVE THIS COUNTRY!
Love your teaching and your sence of humour
I made fricassee a few weeks ago and it is fabulous. Im also so proud of you becoming an AMERICAN and PROUD you did so. The United States is the most amazing place on the planet. People who hate this country are not very smart.
I have most of the ingredients for this already, I know what I'm going to cook over the weekend. Thanks Chef JP!
I watched this video last night and decided to make this recipe for Friday night dinner. Woke up this morning at 5:00 AM, skinned and quartered a chicken. All I have to do now is run down to the store and pickup some fresh thyme, parsley, and sage then start cooking!
Been following your channel since jan/feb last year (I think). But first time commenting. And I LOVE your videos!
Yes, we all love Chef JP!!!!! He's the BEST!!
Another great video from the great Chef Jean Pierre.
I'm gonna get somebody's child to make this for me.
Could be me
😂😂😂
You mean somebody's shile
😅😂😅
Lol got a death wish
I love your cooking Jean- Pierre- thank you for sharing your passion and skills- my family loves your food- ❤️❤️🤗🤗
Scrumptious looking dish😋
Thank You Chef for sharing this recipe!
I can’t wait to try this👌
You are natural.
That's why I love watching you.
Great 👍 Job JP. Really enjoy your cooking 🧑🍳 channel.
We are grateful to have you as an American, Chef. God bless you.
🙏🙏🙏👍😊
Love the videos. Please make a Pork French rib roast. Should I use a brine over night first.
Yes!😊
Your channel has inspired me to TRY! You’ve taken away my hesitation and encouraged me to overcome my insecurities and branch out of my comfort zone to try new things. I can’t thank you enough. God bless..
Another great video. Really love the way you interact with your audience. From a regular subscriber.
Such a pleasure to watch. I love your enthusiasm. Looks delicious and something I’m going to try.
I am up for the challenge, figuring out how I can make your recipe, substituting using vegan ingredients! Thank you Chef for all your inspiration!!! ✅✅✅✅✅😘
If I had that kitchen I would cook all day every day. The appliances are beautiful.
Lol! My mom had to quit calling it "Chicken Fricassee" because us kids would come in and start into a not-very-funny comedy routine (we thought we were hilarious) about "It's frickin' chicken, see?"
And at least this American is SUPER glad you are here!
Our baby sister used to say ‘ nook shook’ for milkshake and ‘swamitch’ for sandwich so sometimes we say that for laughs and happy memories. My mum would call us for dinner and yell out ‘ children?’ and
baby sis thought that was our names so she would call out ‘drrrn drrrn’!! It was so cute 🥰
I don't care who you are... that's funny! P.S., I'm stealing this joke....lol
You give me great confidence in cooking and your entertaining style is the highest order of showmanship. Many thanks, from a fellow naturalized American!!!!
I love the “why” that Chef JP gives us! I don’t know how many times I heard to use a lesser amount of dry herbs vs fresh, and never thought about the moisture content! Everything he teaches may be simple, but the value of his lessons are complex! 🙂
🙏🙏🙏👍😊
I do dearly love you, Chef Jean Pierre. You consistently bring joy into my life!
Momma Mia, that looks amazing, Chef!
For my education, what would the difference be between cooking on the stove top or cooking in the oven? Thank you and enjoy the day🥰
I made myself a fresh herbs garden inside my apartment and have fresh sage and thyme available to do this very appealing recipe, that I will try soon. Thank you Chef Jean-Pierre.
Hi chef J P a other happy meal ,never made that dish before looks lovely not to hard as you make it look so easy ,not scared to use butter 😅 thanks again chef look forward to making this dish ,so much different things you can make with chicken , look forward to next one from n.irel only chef to watch,
Look for the movie Fat fiction full movie on YT, butter is actually very good for you, don't believe all the lies. I started to use butter, important thing is cows need to get good grass and hay not the Monsanto carcinogenic filling,