I m running out of my time too after I found that have suddenly " lose control and feeling" on my back from my neck to two hands and legs , just few seconds but constantly in the kitchen. I have no idea what is it :( , but feel sorry about your illness and welcome back, good luck !
Oh, I really enjoyed the additional background information (maps, photos, cultural explanations). I think it enhances the dish to know it within the larger context. Thank you!
Made this tonight, worked an absolute treat! The warning about removing the chicken breasts earlier than the legs is VERY important, as the breast meat will get dry much more rapidly. Keep it in the oven at its' lowest temperature (ideally in a tray covered with foil) and it will remain juicy when plating. To Learn From The Mistakes Of Others: the website recipe suggests serving with a pilaf, and that is a good idea - just make sure that the rice is on the side of the chicken rather than under it, otherwise it will absorb the mustard sauce that works so well with the chicken!
Man I really love that you acknowledge that certain ingredients are nearly impossible to find while offering common alternatives. Cant wait to make this!
at 72 years old i have done this many times in my life, not quite the same but close. love your show and presentation keep it up .... a wasp or a white anglo saxon protestatan from french quebec canada
I made this today; it's freaking delicious. I made it with whole legs that I bought on sale; separating the thigh from the drumstick. I had 2.1 KG of legs, so I increased the proportions to compensate for the extra chicken. Once I had completed the dish, I learned that I probably could have gotten away with the recipe proportions even with the extra chicken. I served it over steamed rice, garnished with Cremini mushrooms, and sides of sauteed pearl onions and green beans. The whole dish turned out very well, and the sauce was magnificent. Bravo.
Thank you for recommending a wine pairing! That just made my day. I’m going to make this amazing chicken dish and serve it with a Chablis. My wife will love it!!
Bro I can watch your videos all day. I work as a Ready Mix Driver, so I'm in the truck all day watching your videos lol Keep pumping that content brother 👍
Love the show, have tried many of the recipes. I find at times difficult to know what to serve the dishes with, wiuld love for yiu to add these types of things😊
Just made this for dinner, I think the sauce can use a bit of regular creamy Dijon in addition to the whole grain, just to carry that mustard flavor throughout, so you're not only getting it when you pop a seed in your teeth. Then again, I made this because I love strong mustard flavors, so that's entirely just a preference. Other than that this is an absolute winner, I can't wait to do it again!
This was beyond fantastic last night… didn’t quite stick to the recipe however only because I was missing cream & cider which I replaced with beer and a little apple cider vinegar. The cider vinegar cut through the chicken fat nicely. I also added fresh prepared chicken stock. I coated chicken thighs with skin on with seasoned flour and pot roasted till golden. Added dried Thyme and Oregano, lemon zest then thicken sauce with a roux made from the seasoned flour. I added 3 crushed garlic cloves and 3 fresh bay leaves from next doors tree. Rather strain I whipped up sauce with hand blender. Served with fries & veg. 0:01 Sublime! Thanks Stephane! 😊👍
Nice dish. Smooth mustard tends to upset my stomach but I can get away with using a little wholegrain mustard so I'll give this one a go. I cooked a lovely dish of chicken, leeks, onions, peas & mushrooms all braised down in a little meadowsweet herb cider from the local fruit winery. Served with some nice nutmeg & peppered mashed potatoes for dinner last night. Was very tasty. Enjoying the little bits about the different regions of France, lovely to know the provenance of a dish. Great channel, thank you.
I made this yesterday for my French boyfriend! We both absolutely loved it 😃 I’d never dismantled an entire chicken before and bought a whole chicken thinking it would be okay. Took me an hour and various TH-cam tutorials but eventually I figured it out, and it was super worth it! 😂 I used crème fraîche because it was as close as I could get to heavy cream. I also kept the veggies inside but sieved the bits of chicken out.
Your channel is one of the best out there. I love french cuisine and was struggling to find chef who is willing to teach. Your ability to pass the knowledge is on a highest level and I thank you for sharing your experience.
Super recette, merci beaucoup! J'avais désossé le poulet et fait un fond (brun) à l'avance, donc j'ai fait ça au lieu de la "technique Bocuse", et c'était excellent! Et effectivement, les suggestions d'accompagnements et de vin son vraiment bienvenues! Merci encore
I made this dish last night. If only I hadn't overcooked the chicken but the sauce was really delicious. Next time I will be more careful with the bird but the grainy Meaux mustard really does its business. The Cornish cider was dry and was spot on. Getting the top off the mustard is something else but brute force won the day. Thank you Chef for another winner!
This IS absolutely on my to do list. Thank you. I just went to a spa yesterday and I shared that You Tube had a French Cooking Academy. The eyes popped wide open, and I heard REALLY? I live in a town called Kalamazoo, in Michigan (USA). The ladies of Kalamazoo, will love this and they will come to hear and watch your way of cooking French. This is easy and I know will be delicious. Thank you.
Beautiful dish , I will cook this one soon , I enjoyed cooking you're traditional French dishes , like poulat chasseur , and meddalions of porc , avec sauce cream . I will enjoy cooking more of these crisine der manarge dishes merci Stepfane
Also for the American’s watching this: cider refers to the alcoholic version not the fruit juice type stuff that we sometimes drink in the winter. The US is the only place that calls the non-alcoholic version “cider”.
I’ve made this twice since you posted it and it was excellent both times. The sauce is very delicate and delicious. I’ve been enjoying your channel. I also made your lamb shank recipe, excellent as well.
Okay I couldn't wait. Just made this and it was delicious, just like I remembered growing up. I used angry orchard for the cider cause that's all I could find
I made this tonight and it was my first time making a sauce. I think I accidentally added too much cream and cider. There was a ton of sauce but it tasted amazing! Thank you for making things that seem complicated, approachable.😃😍
OK, prepped and ready to go. Anxious moment trying to open the Pommery French Wholegrain Meaux Mustard. Using Cornish med-dry cider. Legs only as keeping CK.B for another meal. (I live alone) I have fizzy mineral water so will serve Vichy style carrots as a side dish. Wish me luck
Thanks Chef! Just one editorial suggestion if I may would be to introduce the video with an image / video of what you will be cooking so we can see if we're interested before getting into how to make it 🙏
Hi, mate you revolutionaised my kitchen. Anyways, about this recepie...if I was to make it again, and I'll definitely do, I'd skip the mustard. The sauce before adding the mustard was out of this world. I suppose I could substitute the chicken with pork chops. Thank you you're such a great and real guy. I love your channel. Johmny
It's so weird looking back on the past 30 years that I was in a kitchen, how fundamental all of this seems. I feel like I've cooked this a 1000 times and never knew that this was a thing...
Thank you so much! I made this dish and it was PHÉNOMÉNAL! I will keep it forever! En plus j'ai la chance d'habiter au Québec, du coup tout les bons ingrédients français sont disponibles😎 merci!
Ummmm.......just when I was wondering what to make for dinner that's a bit different from normal......sounds and looks great......I'm gonna do this (with a slight variation) right now. And yes the back story of the region and products produced there was great. As an after thought.....wondering what you think if one added some brie (creamed) into the cream as part of the sauce? I'm not going to do it this time as I'm down to my last half small round of brie. Thanks......made my night.
Made this for dinner tonight: so easy, except the part where you cut up the chicken. The sauce is really balanced: fruity, savory and a bit sharp. Merci, monsieur!
Excellent as always, I must try this. I am concerned that when you add the cream and cook on high heat that the cream will curdle with the acidity of the cider. Would appreciate your comments please Stefan. Thanks.
Had some fresh stock rather bone in chicken , used lemon zest and Greek yogurt rather than cream... used Thatchers cider .... normally would have had Aspall‘s
I did the shallot sauce with the scallops earlier this week, and that was stunning too! Downside.? My stomach is going to look stunning very soon as well! 🤣🤣🤣🤣
If you want a thicker sauce, add an egg yolk and whisk immediately, let it reduce on low heat. As a sider apple pieces gently pan-cooked in butter. And simple rice. "Poulet au cidre" normandy recipe is quite the same. Excellente idée, chef, de faire connaître des plats régionaux. Ils sont souvent très simples, mais grandioses.
Moutarde de Meaux is my favourite mustard in the whole world! I love Pommery mustard. Dijon is a distant second choice. What is your favourite mustard?
thank you for inspiring me to keep cooking after having a stroke, sometimes its hard but you inspire me, again thank you.
glad to hear that and keep on cooking and take care of yourself
Get to seasoning- Mr. Thornbury!👩🏼🌾✌🏻🇺🇸
gary u can do it :) be striong again and stand up and cook your best dishes with full of love
I m running out of my time too after I found that have suddenly " lose control and feeling" on my back from my neck to two hands and legs , just few seconds but constantly in the kitchen. I have no idea what is it :( , but feel sorry about your illness and welcome back, good luck !
thanks@@FrenchCookingAcademy
Oh, I really enjoyed the additional background information (maps, photos, cultural explanations). I think it enhances the dish to know it within the larger context. Thank you!
glad to hear that 🙂👍
Made this tonight, worked an absolute treat! The warning about removing the chicken breasts earlier than the legs is VERY important, as the breast meat will get dry much more rapidly. Keep it in the oven at its' lowest temperature (ideally in a tray covered with foil) and it will remain juicy when plating.
To Learn From The Mistakes Of Others: the website recipe suggests serving with a pilaf, and that is a good idea - just make sure that the rice is on the side of the chicken rather than under it, otherwise it will absorb the mustard sauce that works so well with the chicken!
Man I really love that you acknowledge that certain ingredients are nearly impossible to find while offering common alternatives. Cant wait to make this!
at 72 years old i have done this many times in my life, not quite the same but close. love your show and presentation keep it up .... a wasp or a white anglo saxon protestatan from french quebec canada
thanks for the feedback 🙂🙂👍
One of my favourites. If I can't get a sweet cider, I use dry and add a little honey.
Delicious.
Thank you chef 🙏🏾. My dad used to make a similar recipe when I was growing up and I've always loved it. He's from Orthez, France
I make that, but use creme fraiche because I find it lighter than cream, and I love the taste.
I made this today; it's freaking delicious.
I made it with whole legs that I bought on sale; separating the thigh from the drumstick. I had 2.1 KG of legs, so I increased the proportions to compensate for the extra chicken. Once I had completed the dish, I learned that I probably could have gotten away with the recipe proportions even with the extra chicken.
I served it over steamed rice, garnished with Cremini mushrooms, and sides of sauteed pearl onions and green beans. The whole dish turned out very well, and the sauce was magnificent.
Bravo.
Thank you for recommending a wine pairing! That just made my day. I’m going to make this amazing chicken dish and serve it with a Chablis. My wife will love it!!
Bro I can watch your videos all day. I work as a Ready Mix Driver, so I'm in the truck all day watching your videos lol Keep pumping that content brother 👍
that’s so cool it’s like a cooking podcast 🙂🙂👍👨🏻🍳
Love the show, have tried many of the recipes. I find at times difficult to know what to serve the dishes with, wiuld love for yiu to add these types of things😊
Same thinking here. Once again, great recipe. A few tips on what to serve as a - vegetable - side dish would top it off greatly.
i added this at the end of the video but will add it in the video description 👨🏻🍳👍
Just made this for dinner, I think the sauce can use a bit of regular creamy Dijon in addition to the whole grain, just to carry that mustard flavor throughout, so you're not only getting it when you pop a seed in your teeth. Then again, I made this because I love strong mustard flavors, so that's entirely just a preference. Other than that this is an absolute winner, I can't wait to do it again!
Cooking the service pieces with the off-cut pieces is; IMHO, a game changer.
Made this last night for the family and it went down *really* well. Everyone loved it - restaurant quality! Nice one!
This was beyond fantastic last night… didn’t quite stick to the recipe however only because I was missing cream & cider which I replaced with beer and a little apple cider vinegar. The cider vinegar cut through the chicken fat nicely. I also added fresh prepared chicken stock. I coated chicken thighs with skin on with seasoned flour and pot roasted till golden. Added dried Thyme and Oregano, lemon zest then thicken sauce with a roux made from the seasoned flour. I added 3 crushed garlic cloves and 3 fresh bay leaves from next doors tree. Rather strain I whipped up sauce with hand blender. Served with fries & veg. 0:01 Sublime! Thanks Stephane! 😊👍
Nice dish. Smooth mustard tends to upset my stomach but I can get away with using a little wholegrain mustard so I'll give this one a go.
I cooked a lovely dish of chicken, leeks, onions, peas & mushrooms all braised down in a little meadowsweet herb cider from the local fruit winery. Served with some nice nutmeg & peppered mashed potatoes for dinner last night. Was very tasty.
Enjoying the little bits about the different regions of France, lovely to know the provenance of a dish. Great channel, thank you.
I made this yesterday for my French boyfriend! We both absolutely loved it 😃
I’d never dismantled an entire chicken before and bought a whole chicken thinking it would be okay. Took me an hour and various TH-cam tutorials but eventually I figured it out, and it was super worth it! 😂
I used crème fraîche because it was as close as I could get to heavy cream. I also kept the veggies inside but sieved the bits of chicken out.
Use whipping instead of heavy cream.
Your channel is one of the best out there. I love french cuisine and was struggling to find chef who is willing to teach. Your ability to pass the knowledge is on a highest level and I thank you for sharing your experience.
thanks a lot 😀
I like the ingredients. Looks delicious. Thanks Stephane!
my pleasure 🙂👍
Super recette, merci beaucoup!
J'avais désossé le poulet et fait un fond (brun) à l'avance, donc j'ai fait ça au lieu de la "technique Bocuse", et c'était excellent!
Et effectivement, les suggestions d'accompagnements et de vin son vraiment bienvenues!
Merci encore
*I just woke up and you offer such a wonderful recipe! I'll be ready to taste it very quickly!*
I made this dish last night. If only I hadn't overcooked the chicken but the sauce was really delicious. Next time I will be more careful with the bird but the grainy Meaux mustard really does its business. The Cornish cider was dry and was spot on. Getting the top off the mustard is something else but brute force won the day. Thank you Chef for another winner!
Stephane, this worked so well. I changed it a bit and just used pieces of chicken breast and Dijion mustard but it was great. Thank you, so much!
Made this for my future boyfriend, we loved it. Had it with green beans and cheesy cauliflower. For desert grande Marnier soufflé.
i always love to see pictures when you guys make the recipe please share your pictures on instagram #frenchcookingacademy 🙂👍👍👨🏻🍳
This IS absolutely on my to do list. Thank you. I just went to a spa yesterday and I shared that You Tube had a French Cooking Academy. The eyes popped wide open, and I heard REALLY? I live in a town called Kalamazoo, in Michigan (USA). The ladies of Kalamazoo, will love this and they will come to hear and watch your way of cooking French. This is easy and I know will be delicious. Thank you.
thanks a lot for the help with that . good news that recipe taste really good 🙂👍👨🏻🍳
Nice Chef👍 I liked the information about the region, too
glad you liked it 👍
Beautiful dish , I will cook this one soon , I enjoyed cooking you're traditional French dishes , like poulat chasseur , and meddalions of porc , avec sauce cream .
I will enjoy cooking more of these crisine der manarge dishes merci Stepfane
I love your channel .I have tried many recipes and they are all so delicious
Also for the American’s watching this: cider refers to the alcoholic version not the fruit juice type stuff that we sometimes drink in the winter. The US is the only place that calls the non-alcoholic version “cider”.
If in America, Liquid Art makes a great cider.
I’ve made this twice since you posted it and it was excellent both times. The sauce is very delicate and delicious. I’ve been enjoying your channel. I also made your lamb shank recipe, excellent as well.
Fantastic combination of ingredients. Very satisfying and good
Super good! I will remember this recipe so easy to make! Thanks again! All your cooking is great! And you are too!
Thanks so much 😊
Amazing recipe. Thank you so much Stephane. I'm a big fan of french cooking. Thank you for your channel and your courses.
Okay I couldn't wait. Just made this and it was delicious, just like I remembered growing up. I used angry orchard for the cider cause that's all I could find
Thank you chef
great to hear it up to what you remembered thanks for making the recipe 🙂👍👨🏻🍳
My husband's family came from St. Malo , getting addicted to your channel 🥰
Great to hear you like it
I made this tonight and it was my first time making a sauce. I think I accidentally added too much cream and cider. There was a ton of sauce but it tasted amazing! Thank you for making things that seem complicated, approachable.😃😍
Very clear instructions. Looka like a very nice dish.
Great
OK, prepped and ready to go. Anxious moment trying to open the Pommery French Wholegrain Meaux Mustard. Using Cornish med-dry cider. Legs only as keeping CK.B for another meal. (I live alone) I have fizzy mineral water so will serve Vichy style carrots as a side dish. Wish me luck
Thanks Chef! Just one editorial suggestion if I may would be to introduce the video with an image / video of what you will be cooking so we can see if we're interested before getting into how to make it 🙏
Thank you for this recipe, everyone loved it.
Glad you liked it
That looks delicious 👌🏻 Greetings from Germany 😊 Have a wonderful day everyone 🌻
Thank you! You too!
Looks heavenly!!!! Will def try this!
it really taste good just make sure to use a sweet or medium dry cider🙂🙂👨🏻🍳
Hi, mate you revolutionaised my kitchen.
Anyways, about this recepie...if I was to make it again, and I'll definitely do, I'd skip the mustard. The sauce before adding the mustard was out of this world. I suppose I could substitute the chicken with pork chops. Thank you you're such a great and real guy. I love your channel.
Johmny
It's so weird looking back on the past 30 years that I was in a kitchen, how fundamental all of this seems. I feel like I've cooked this a 1000 times and never knew that this was a thing...
Wow, looks amazing!
thanks it’s a really good and simple recipe 👍👨🏻🍳
Merci, Chef! I shall try this soon!
Thank you so much! I made this dish and it was PHÉNOMÉNAL! I will keep it forever! En plus j'ai la chance d'habiter au Québec, du coup tout les bons ingrédients français sont disponibles😎 merci!
merci et content d’entendre que ça a plus. c’est vraiment un plat simple mais efficace 🙂👨🏻🍳
Really like the addition of the mushrooms. I am wondering if one could use a calvados in addition to the cider in the deglazing process.
Ummmm.......just when I was wondering what to make for dinner that's a bit different from normal......sounds and looks great......I'm gonna do this (with a slight variation) right now. And yes the back story of the region and products produced there was great. As an after thought.....wondering what you think if one added some brie (creamed) into the cream as part of the sauce? I'm not going to do it this time as I'm down to my last half small round of brie. Thanks......made my night.
Enjoyed very much the background info and of course your presentation! Thank you. Phil Ricossa
Great recipes! Thank you.
Just found you and enjoying your videos very much. Really like this recipe. I'll be watching more videos soon!
On 'to do' list!
Made this for dinner tonight: so easy, except the part where you cut up the chicken. The sauce is really balanced: fruity, savory and a bit sharp. Merci, monsieur!
What a wonderful and simple dish. We will make it in the next days :) Thanks Stephane
👍👍
I'm an inveterate tinkerer, so I might add a little sauteed pancetta while making the sauce; but I'll try it without first. Thanks, my friend! 😄
Excellent as always, I must try this. I am concerned that when you add the cream and cook on high heat that the cream will curdle with the acidity of the cider. Would appreciate your comments please Stefan. Thanks.
made my chicken by following your recipe..)) Haven't had enough cream so had to use some cream cheese. Good stuff!))
that looks beautiful!
Any suggestions for a brand of cider to use that's commercially available in the US? Great video as always!!!
This looks fantastic. Are there any vegetable dishes you would recommend to serve with this?
What would you recommend serving with this dish? Looks absolutely amazing btw!
Beautiful chef! Looks delicious! Bravo!👏🏻👏🏻👏🏻
thanks walter 🙂👍
I threw in 2 1/2 oz of Camembert here. Haven't tried it yet, will do tonight...
Magnifique!👍
Joyeuxes Pâques à tous!🐰🐇
Merci
Fantástico, el mejor pollo que he visto. Gracias
👍🙂
Ca l'aire tres bon , je vais l'essayer ce soir
2:58 "it's up to you hein"
That is sooo frenglish, made me laugh
Nice video as always though
🙂👍
Merci!! Encore!
Stephane, would you ever be willing to do a video on preparing quenelles?
i have asked that already the real quenelle are madré over 2 days but i could share a quick version that chef are using
@@FrenchCookingAcademy 👍
I'm going to prepare this recipe tomorrow!!! Merci!
Tried on Sat night excellent
Had some fresh stock rather bone in chicken , used lemon zest and Greek yogurt rather than cream... used Thatchers cider .... normally would have had Aspall‘s
Looks delicious - will try!
This looks amazing.
I did the shallot sauce with the scallops earlier this week, and that was stunning too! Downside.? My stomach is going to look stunning very soon as well! 🤣🤣🤣🤣
🙂
What kind of cider do you use. Is it a cider beer?? or just apple cider?
Jacques Pépin would certainly approve!!
music to my ears 🙂🙂👨🏻🍳👨🏻🍳
Mercì beaucoup por le recette, a bientôt.
If you want a thicker sauce, add an egg yolk and whisk immediately, let it reduce on low heat. As a sider apple pieces gently pan-cooked in butter. And simple rice. "Poulet au cidre" normandy recipe is quite the same. Excellente idée, chef, de faire connaître des plats régionaux. Ils sont souvent très simples, mais grandioses.
merci, vraiment sympa cette recette 😀
@@FrenchCookingAcademy c'est celui qui dit qui y est
Looks delicieux
Looks great ,i can actually try this!
🙂🙂 for sure
I cannot wait to try it
love your videos 🧡❤💛💚
Yummmm! C’est magnifique
I like the blue 💙 pan 🥘
At 1:30 in the morning ... I'm hungry again!
Thank you!
👍
incredible!
Excellent. Thanks.
Is it appropriate to use this sauce with pork or only poultry? Do mustard cream sauces and pork go together in French cooking?
Merci ma poule !
Could you do a few videos focusing on Acadian food?
Thank you sir ☺️
my pleasure
Your classes got me through quarantine (1.5 years) I would have put a bit more color on the chicken?
Merci.
Wonderful 😙
Moutarde de Meaux is my favourite mustard in the whole world! I love Pommery mustard. Dijon is a distant second choice. What is your favourite mustard?