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.
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
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.
Chef JP has improved and elevated my cooking since I have been learning from this channel. Now, I make the best onyo rings, prime rib roasts, crab and fish cakes, and so much more. My wife loves my new favors and sauces I have learned to make. The most important thing I have learned is, cooking is not complicated, it's fun!
Same here. I've always been able to "cook" and make a halfway decent meal, but Chef has definitely improved my game and confidence. I recently made the mushroom risotto (th-cam.com/video/xW0TcO6XJkk/w-d-xo.html) after watching the video and reading the recipe, and my family loved it. Thanks Chef!
Hi chef,I just watched a couple of your recipes and now I have become your fan.let me in as your new subscriber. You are doing amazing job.love from pakistan
We Americans are lucky that you chose to live here! You brighten our lives with your delicious recipes and your delightful sense of humor. These days are stressful, but you bring much needed sunshine to us all. Thank you, your friend in Texas 🤗
Magnificent Chef Jean-Pierre, I will try this tomorrow night for dinner. Thank you!!, Magnifique Chef Jean-Pierre, je vais essayer ça demain soir pour le dîner. Merci!!
Making this AGAIN tonight Chef JP, it is one of my favorite of your recipes. This is maybe the fourth time and I've got it perfected, thank you SO MUCH Chef Jean Pierre!!!
I made this dish for my husband and my 30th anniversary and he loved it!! He said it was wonderful… I’ve challenged myself with making different dishes from all around the world but since I am French I wanted something very special for our 30th anniversary and it was! Thank you Chef for sharing your cooking skills and recipes 🥰
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!
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.
For me, when you are shown how a magic trick is performed, you loose the “magic”. BUT, when you listen, watch and learn how JP cooks, the “magic” (of the chemical reaction that is cooking) just gets better. Thanks for sharing.
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.
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.
Dear Chef Jean-Pierre, As a kiwi bloke, I have been watching your videos for over a year. I just want to say thank you and God bless you. I now only eat home cooked food and I have been doing this non stop for 6 months, not even having the odd take away. Even my sex life is better. I'm always happily tired and drained haha. I always get all the honey's because of you. I thank you.
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.
Chef Jean-Pierre- our family all believes you have the very best cooking channel on TH-cam. We have been both entertained by your amazing passion and humor and we have been educated by your excellent instruction. You are truly inspiring our family to keep our passion for cooking alive. Thank you so much. Today we made this dish and enjoyed it thoroughly - it was AMAZING! We are always looking forward to your newest video. Bless you!
I love this guy. At the 18 minute mark he chooses a nice looking leg and does exactly what a Frenchman is expected to do when mentioning a nice looking leg. Viva le France!
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.
Chef Jean-Pierre is the essence of what America is all about. Good hearted person coming to the States and making our nation, our community, and the world a better place! God bless America, and God bless dear Chef Jean-Pierre!
@@ChefJeanPierre Hi 👋 chef 👨🍳 We must protect you at all cost Donald Trump is deporting migrants if he tries to I will make some chicken Fricasssee, and feed it to him so he can give you a full pardon.🤭😘🫠🤗😂😂😂 It's better than the McDonald's food he eats.🤣🤣
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
Again, Chef, I want to thank you for your outspoken love of our country.❤❤❤❤ I am forever grateful it was my good fortune and privilege to be born in this country. And I am equally grateful for all those who legally, and respectfully come here with a sincere love, appreciation, and reverence for it as well. And, as your beautiful sign says, God Bless America.
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!
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.
I have been watching every video of your channel for the last 6 months and you have proven that it doesn't take a lot of precision to make a great dish if you have in mind the right technique. It's not tweezers or complicated recipes that make a good cook, but good technique.
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!
It is refreshing to see a Chef who is not full of his own Ego. Chef JP is awesome, apart from being a fantastic Chef, he is a born entertainer. Thank you for the excellent videos.
Listened to some great music and sipped a little wine as I prepared my "Mise en place" for the Fricassée I cooked last night. Used the chicken stock I made last week and it really added some wonderfull flavor. Served over the garlic mashed potatoes and added the garlic green beans. My wife is still smiling! It was just an enjoyable afternoon topped with a fantastic meal.
Great video , Chef; especially with the high cost of groceries these days. That is an economical dish that is really good food. It is a dish I had forgot about cooking. My wife and I both love the way you have showed us to add the flour thickening through a strainer. Thanks again Chef for making these awesome videos!
Chef! I am one of those people who wasn't a great cook, but who has learned so much from you that not only do I enjoy cooking now (because you've taught me the "why" behind the "what"!) but am producing more successful dishes than I ever have! You've taught me so much that I'm now bold enough to deviate from some recipes so I can make then with ingredients that I like. Sometimes it's great, sometimes not so much, but generally, everything is edible! :-) I share your videos with everyone because your teaching has truly transformed my home cooking. I now PREFER to eat at home. That's AH-mazing!
My French Canadian Memère, used to make this dish and we loved it! She’s gone now, and I’m eager to make this recipe, as it appears to be similar to what she cooked.. Thank you for your wonderful stories and for teaching us new skills and making us laugh. Your positive outlook and generous spirit are infectious!
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'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!
Fantastic vid as usual. Will cook this recipe later this week. Shout out the the film crew and post production team. You guys do a professional and high quality job. Chef wouldn’t have the audience he has without your top class work. Much appreciated 📺👍❤️
Jean Pierre i am a widow who loves watching you. You are great company for me and I love to cook with you. I love hearing you talk and have learned a lot from you. Don’t change a thing. Let them go to tik tok!
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!
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! 🦘
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.
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 have to be honest chef.... my cooking has improved so much since I have been watching you. I was already pretty good but even my wife has noticed and my food skills are going off the hook now.
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.
"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.
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.
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.
Is it just me?…. Or you other, ‘want to be’ chefs just watch in amazement!…. And just ‘like’ the video!…. Because you know you are going to learn something?…. ❤
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
Whole chickens are even less $. Cut and freeze for 17 years. hehehe I have grabbed onto many tips from you. Making my kitchen time easier and better results. Thank you Chef so much. Be well.
Your adaptation of cooking channel to reflect very difficult economic situation helps me keep my dignity while taking care of the family and friends. Thank you.
I made the stuffed zucchini (from Chef's video a few days ago) yesterday. It was fantastic! I made so much filling that I added a little cooked rice and put it in peppers. They both got better in the fridge over night! Thank you Chef for educating and motivating this ol' guy to cook for his bride, like she did for me for so many years!
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 😋
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!
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 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.
Somebody has to give Chef Jean-Pierre a round of applause! I will be the first to do it!
Bravo Jean Pierre
👏👏💥👋👋💥💥👋👋
Onyo
👏👏👏
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
“I love my life” and we LOVE you Chef, thank you.
Chef, our Country is blessed in having you as one of its citizens. God bless America! 🇺🇸 You're the best!! 🗽
"I love my life. I love my job. I love cooking for you guys."
No, Monsieur Jean-Pierre.
We love you!!!
🙏🙏🙏👍😊
@@ChefJeanPierre J'ai cuisiné ce fricassé ce soir.
C'était délicieux!
Merci beaucoup.
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.
This man is more American than Americans!!! And he can cook like a madman! All of us recent Americans LOVE THIS COUNTRY!
I do dearly love you, Chef Jean Pierre. You consistently bring joy into my life!
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 !
I have been watching your video new and old videos lately... Great videos!
Love that measure carefully.
“Oh Momma Mia, I love my life”
That’s as positive as it gets.
Great show my friend
Thank you
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.
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.😊
Chef, your humorous and repetitive method of teach is the best way to learn. 😊
Chef JP has improved and elevated my cooking since I have been learning from this channel. Now, I make the best onyo rings, prime rib roasts, crab and fish cakes, and so much more. My wife loves my new favors and sauces I have learned to make. The most important thing I have learned is, cooking is not complicated, it's fun!
Same here. I've always been able to "cook" and make a halfway decent meal, but Chef has definitely improved my game and confidence. I recently made the mushroom risotto (th-cam.com/video/xW0TcO6XJkk/w-d-xo.html) after watching the video and reading the recipe, and my family loved it. Thanks Chef!
Gotta love those onyo’s 😋😁
Hi chef,I just watched a couple of your recipes and now I have become your fan.let me in as your new subscriber.
You are doing amazing job.love from pakistan
🙏🙏🙏👍❤️
We Americans are lucky that you chose to live here! You brighten our lives with your delicious recipes and your delightful sense of humor. These days are stressful, but you bring much needed sunshine to us all. Thank you, your friend in Texas 🤗
🙏🙏🙏😊
Magnificent Chef Jean-Pierre, I will try this tomorrow night for dinner. Thank you!!, Magnifique Chef Jean-Pierre, je vais essayer ça demain soir pour le dîner. Merci!!
That strainer flour technique is brilliant.
Real French cooking is a pleasure to watch. And the Nutmeg with the Sage-wow!!! Abraham Lincoln's favorite chicken recipe was Chicken Fricassee.
God Bless Chef for becoming a proud American. Made me think about my own Mom. Loyal Brit, Proud American. Yorkie pudding and bubble and squeak.
Making this AGAIN tonight Chef JP, it is one of my favorite of your recipes. This is maybe the fourth time and I've got it perfected, thank you SO MUCH Chef Jean Pierre!!!
You are the best
I made this dish for my husband and my 30th anniversary and he loved it!! He said it was wonderful… I’ve challenged myself with making different dishes from all around the world but since I am French I wanted something very special for our 30th anniversary and it was! Thank you Chef for sharing your cooking skills and recipes 🥰
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!
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.
For me, when you are shown how a magic trick is performed, you loose the “magic”. BUT, when you listen, watch and learn how JP cooks, the “magic” (of the chemical reaction that is cooking) just gets better. Thanks for sharing.
I'll Always Love you Hayden Panettiere
Especially around my Meal Times.
Your's Always with a Prayer of Thanksgiving,
Neal Patrick Fry
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.
What a guy............old school......great man.....small intimate hotel/kitchen....talking to the chef.....belissimo
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
Dear Chef Jean-Pierre,
As a kiwi bloke, I have been watching your videos for over a year. I just want to say thank you and God bless you. I now only eat home cooked food and I have been doing this non stop for 6 months, not even having the odd take away. Even my sex life is better. I'm always happily tired and drained haha. I always get all the honey's because of you. I thank you.
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.
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!
We are also so glad to have found you too, Dear Chef!👏😁 Love from India!🙏
🙏🙏🙏😊
My grandma did this with quail when granddad and I had a good day hunting. Good memories. Thanks Chef!
Chef Jean-Pierre- our family all believes you have the very best cooking channel on TH-cam. We have been both entertained by your amazing passion and humor and we have been educated by your excellent instruction. You are truly inspiring our family to keep our passion for cooking alive. Thank you so much. Today we made this dish and enjoyed it thoroughly - it was AMAZING! We are always looking forward to your newest video. Bless you!
Thank you for the kind words! I already know then I like ❤️your family so I hope to be invited to the next dinner party😊
I love this guy. At the 18 minute mark he chooses a nice looking leg and does exactly what a Frenchman is expected to do when mentioning a nice looking leg. Viva le France!
Your workspace is awesome. I wish to have a kitchen like that, be creative
If you love your job, it's not a job. Chef has a passion for simple yet elegant food...
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.
Chef Jean-Pierre is the essence of what America is all about. Good hearted person coming to the States and making our nation, our community, and the world a better place! God bless America, and God bless dear Chef Jean-Pierre!
It is comment like yours that makes it ALL worthwhile! Thank you and God Bless us ALL! 🙏🙏🙏😊
@@ChefJeanPierre
Hi 👋 chef 👨🍳
We must protect you at all cost Donald Trump is deporting migrants if he tries to I will make some chicken Fricasssee, and feed it to him so he can give you a full pardon.🤭😘🫠🤗😂😂😂
It's better than the McDonald's food he eats.🤣🤣
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
Again, Chef, I want to thank you for your outspoken love of our country.❤❤❤❤ I am forever grateful it was my good fortune and privilege to be born in this country. And I am equally grateful for all those who legally, and respectfully come here with a sincere love, appreciation, and reverence for it as well. And, as your beautiful sign says, God Bless America.
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 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!
My favorite chef strikes again! Love you, Chef Jean Pierre.
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.
My favourite chef! One and only!!
I have been watching every video of your channel for the last 6 months and you have proven that it doesn't take a lot of precision to make a great dish if you have in mind the right technique. It's not tweezers or complicated recipes that make a good cook, but good technique.
I’m an immigrant from Colombia and I appreciate your comments on been grateful for becoming an American,love you, thankyou for your teachings.
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!
Ok, it's the next day and this is now cooking on my stove. Smells divine. Sneaked tastes taste divine. Can hardly wait.
It is refreshing to see a Chef who is not full of his own Ego. Chef JP is awesome, apart from being a fantastic Chef, he is a born entertainer. Thank you for the excellent videos.
"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!
"Somewhat of an influence" oh no, JP you are a massive inspiration and a great teacher. I rant about you everytime I turn the stove on.
Impressive how your humor and knowledge together give us delicious dishes. Thank you Chef JP.
Chef knows why he does everything in cooking and how to explain it.
Listened to some great music and sipped a little wine as I prepared my "Mise en place" for the Fricassée I cooked last night. Used the chicken stock I made last week and it really added some wonderfull flavor. Served over the garlic mashed potatoes and added the garlic green beans. My wife is still smiling! It was just an enjoyable afternoon topped with a fantastic meal.
Great video , Chef; especially with the high cost of groceries these days. That is an economical dish that is really good food. It is a dish I had forgot about cooking. My wife and I both love the way you have showed us to add the flour thickening through a strainer. Thanks again Chef for making these awesome videos!
Chef! I am one of those people who wasn't a great cook, but who has learned so much from you that not only do I enjoy cooking now (because you've taught me the "why" behind the "what"!) but am producing more successful dishes than I ever have! You've taught me so much that I'm now bold enough to deviate from some recipes so I can make then with ingredients that I like. Sometimes it's great, sometimes not so much, but generally, everything is edible! :-) I share your videos with everyone because your teaching has truly transformed my home cooking. I now PREFER to eat at home. That's AH-mazing!
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.......
Looks great!! Incidentally I recently acquired a Woll fry pan..., WOW! what high quality, thanks for the recommendation!
My French Canadian Memère, used to make this dish and we loved it! She’s gone now, and I’m eager to make this recipe, as it appears to be similar to what she cooked.. Thank you for your wonderful stories and for teaching us new skills and making us laugh. Your positive outlook and generous spirit are infectious!
We are grateful to have you as an American, Chef. God bless you.
🙏🙏🙏👍😊
Chef JP you are the best! Thanks for inspiring home cooks everywhere. These videos get me off the couch and into the kitchen! 😊
Mama Mia!!! That’s breakfast, lunch, dinner, supper, midnight snack territory there my friend!!! Thanks and will do!!!
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
4:40 amazing. I wish everyone felt this strongly about our country
I would love to see you having guests to taste the dishes!
What a character, delightful person, need more people in this world like you. Be safe and happy.
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.
I bought 1.5 lbs of sea scallops (16) yesterday at WDixie. They were absolutely gorgeous and fresh and so tender. Only cost 39.00 !!!
Fantastic vid as usual. Will cook this recipe later this week. Shout out the the film crew and post production team. You guys do a professional and high quality job. Chef wouldn’t have the audience he has without your top class work. Much appreciated 📺👍❤️
Jean Pierre i am a widow who loves watching you. You are great company for me and I love to cook with you. I love hearing you talk and have learned a lot from you. Don’t change a thing. Let them go to tik tok!
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!
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! 🦘
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.
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 have to be honest chef.... my cooking has improved so much since I have been watching you. I was already pretty good but even my wife has noticed and my food skills are going off the hook now.
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.
Hello and Shalom from Israel!
Love very much your cooking Chef!
"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.
Thank you chef. You changed our life! You are what you eat.
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.
Is it just me?…. Or you other, ‘want to be’ chefs just watch in amazement!…. And just ‘like’ the video!…. Because you know you are going to learn something?…. ❤
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 happy to watch too your channel sir..now I try your recipe..
Watching from Papua 🇵🇬 but I'm from the Philippines 🇵🇭
Whole chickens are even less $. Cut and freeze for 17 years. hehehe
I have grabbed onto many tips from you. Making my kitchen time easier and better results. Thank you Chef so much. Be well.
Awesome Byron! Thank you! 😊
You gotta love Chef Jean-Pierre (entertaining and talented)
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.
If I had that kitchen I would cook all day every day. The appliances are beautiful.
Bringing back old school dishes. Chef Jean raises the bar again. This will work well in a cold wet Va. winter.
Your adaptation of cooking channel to reflect very difficult economic situation helps me keep my dignity while taking care of the family and friends. Thank you.
I made the stuffed zucchini (from Chef's video a few days ago) yesterday. It was fantastic! I made so much filling that I added a little cooked rice and put it in peppers. They both got better in the fridge over night! Thank you Chef for educating and motivating this ol' guy to cook for his bride, like she did for me for so many years!
I did the same! Froze the leftovers. MAMA MIA 🥰
OMG that tip for incorporating flour with the strainer is so helpful!
Mom did the strainer; unfortunately it was moments B/4 serving. Live & learn.
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 😋
I've been working in NYC restaurants for 35 years. This guy is hilarious. Really great service for everyone chef.
Bon appetit 🙂
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!