This is the first recipe I have ever cooked in my life where I tasted it at the end and couldn't believe what I was tasting. Usually, I'll have some idea of what the final product is going to taste like as I'm cooking it - like, maybe I'll be making something with peppers, onion, garlic, and I know it's going to taste peppery, oniony, garlicky, or whatever - but with this one, the final product was so profoundly distinct from the mere sum of its parts. It was like adding a bunch of ingredients to a witch's cauldron and having something magic come out. This tasted so insane, and I couldn't believe that I had actually cooked it myself. Thank you so much.
I like the way you explain your reasoning for slicing, dicing etc. regards the flavour it produces...I'm 66 and not a bad cook...imho. Everytime I pop on to your channel for a recipe I learn something. Thx for the info, making it interesting and not 45 minutes long...lol.
I just cooked this tonight. Oh my Gosh, it is so delicious!! Followed **every** single ingredient! Except tarragon, cos I couldn't find it. Soooo yummy, the flavour is super intense! Served it with salad and mashed potatoes. And rice too, because my brother loves his rice and he absolutely, thoroughly loved it so much. Thank you for the recipe!!🤗🤗❤
After cooking this, I’ve concluded that jack can put the words “Creamy Garlic” before literally anything and it will be the best thing I’ve ever tasted 🤤
What I like about this approach is that it's simple, effective, and none of the nonsense that you sometimes see from creators. Not that it's wrong to be fancy from time to time, but this is straight up easy "everyday cooking" where you can add it to a repertoire.
Onion powder, garlic powder, dried thyme, dried oregano is always a staple in your recipes and its truly a GAME CHANGER in my cooking. Thanks for always having them in your recipes most of the time and as I’m glad I don’t have to buy it and only use it once or twice for specific recipe.
Never disappointed after cooking one of Jack's recipes. Very tasty, very straightforward to make, will be making again! Thanks, Jack, keep up the good work, still my go to cooking channel.
I just made this last night and let me tell you, I felt like a restaurant chef. This recipe was so creamy, juicy & mouth watering! I was so impressed with myself, I wanted to eat this at 5:30am for breakfast! This recipe is going to be a staple. Thank you
I made this for dinner tonight for friends and it was Outstanding! I used white wine and it was soooooo delicious! Keep up the great work Jack! 🎉 my guests awarded me 3 Michelin stars and it’s all down to you Jack! I served it with balsamic roasted carrots and crispy potatoes, yum❤
Easy to turn into a quick SOUP! DICE THE CHICKEN, INCREASE THE SPICES AND HERBS! SIMMER CARROTS & POTATOES IN STOCK BLEND WITH THE REST. WITH THE MUSHROOM MIX.YUM YUM I made it for lunch today......BIG SUCCESS.........THANKS
100% agree.... More like this. Time tested favourites using things I normally have in my Kitchen (plus maybe 1 or 2 new things). You then explain to us... how to make it even better. I imagine two kinds of people following your channel. 1 I just got home and I need the food on the table in an hour, or prepared ahead. (Worker) 2 I'm willing to spend an hour prepping and cooking, over the entire after noon (Retired, House Spouse)
Thanks as ever for your total focus on the dish, complete, concise instructions, and well shot and perfectly timed and integrated video. None better at thoroughly conveying recipes without pointless babble.
I absolutely love your videos, specifically the Meal Prep videos. But my favorite part of your videos, is your speech! Loud and clear and very understandable! I always give you thumbs up during the first 3 seconds of the video!
Followed your instructions and ended up with an extraordinary dinner. Absolutely delicious and flavorful. If I served this dish in a restaurant people would be hooked for life. Thanks 🙏
Made this for my family last night, used rice as side, everyone absolutely loved it! Packed with flavour, delicious & so easy to make, Thank you Chef ❤️🇦🇺
Excellent recipe but even more excellent is the way you explained the process. Very well explained with no time wasting chatter or music. More video from you please 🙏🏼😋👌
I tweaked this recipe by using chicken I'd already roasted. I used greek yoghurt in place of cream, chestnut mushrooms, then incorporated lemon tilda rice and petit pois to make a kind of risotto. We use grana padano rather than parmesan. Lemon, tarragon & sage are the obviously perfect partners to chicken. It was hands-down the best rice dish we've ever eaten! Thanks Chef Jack for the idea 👍👍
Your cook book arrived! This is the first recipe I have made from it. Great to have the video to refer to as well. IT WAS SO YUM! I enjoyed drinking the rest of the wine while cooking and feeling life a chef. Thanks :)
Ok so I’ve just finished making this and just devoured with some white rice, i simmered mine a little too long and cooked mine a little different but stuck to the ingredients and mine wasn’t as saucy so I added a little extra cream and chicken stock which fixed my error and it was bloody beautiful…. Family loved it as there is usually always left overs, not tonight! Thanks chef. :)
I made this for the second time and it came out amazing again. It’s as gourmet as a Michelin Star restaurant! Now it’s in my recipe rolodex. Thank you for sharing!
Made this last night, followed the recipe to the word and have now found one of my favourite chicken recipes it was awesome, the whole family loved it. Thank you Jack i will be watching a lot more of your videos, Chicken curry next!
Very well put together video. The dish turned out great. My wife loved it. She was sous chef. I cooked in a large cast iron skillet which really retains heat so the chicken browned very nicely. I used wine and it reduced perfectly. Good show!
I take an onion, core the root end and the top. Cut in half length wise like an apple. At its base the layers are spread out, at its top, or crown, the layers are tighter. Place the onion half with the tight layers crown away from you, flat side down,. Cut 90% into the length. This leaves perfect tiny fingers. Now, chop chop chop and get perfect diced onions. No need to cut horizontal
I am a family proclaimed great cook. My family loves my meals. But this not only their new favorite, its mine too. Soooooo good!!! Made it as he says (w/ chx broth) and I cant say how good this was🤗👍🏾🎉
Ohhhh this sounds amazing!! I've been making your mushroom cream sauce for months (usually do it with some pork loin) so this is another fabulous-sounding dish to add to my repertoire! I never used to like mushrooms until I started cooking your recipes :D Thank you so much!
I love all your recipes, and appreciate the No Faff videos. Just tell and show what to do, its such a refreshing change. My recipe repertoire has tripled now... Kudos to you.
Thank you for the recipe. I rarely comment on videos as I don't like to write anything negative. I loved this video because - (a) Wonderful recipe (b) It was to the point (no extra chit chat) and (c) Practical - not going overboard with too many ingrediants and (d) one pot. I am not an experienced cook, but feel inspired to try this recipe, so thanks again.
I just cooked this last night. Oh my, it was soooo yummy, it was sooo delicious 😋. Amazing recipe, one to keep making! But I cooked 2 kilos worth of it😅, because I had my Mom and Dad and brothers. 1 kilo thighs and 1 kilo breasts. And the whole family absolutely loved it!. I was asked to cook it again this Easter. Don't skip the cheese, it really lifts the whole dish. Thank you Chef!❤
I save ALL my veg scraps for stock - carrot peels, cores from peppers, ends from zucchini, - everything (from washed veggies, of course). The two things I don't use in my stock is asparagus and broccoli. I don't like that flavor in my stock. Add chicken or beef of course, if that's what you want. I want that t-shirt you have. LOL. I'm a huge fan of mushrooms, so this dish is right up my alley. This is the first time I'm watching one of your vids, and I'll be looking at more. I like your presentation.
Really nice! I know you don't like cream alternatives in this recipe, but I like leaving the cream out and freezing the dish as thin flat slabs in freezer bags. When it comes to quickly preparing a work lunch, I'll break off some pieces, heat them in the microwave and then mix in some evaporated milk or pre-made bechamel sauce (which has Parmesan cheese in it as well) so it can be poured over reheated frozen rice.
Oh man this recipe takes me back. Remember when he asked us viewers if he should drop the Chef in his youtube name and we were like, nooooooooooo. Glad to see this channel thriving! Gonna revisit this recipe and make it for this week!!
Thanks so much for this recipe Jack, I just bought the ingredients to cook it tonight! Can’t wait to eat this with yummy buttery mashed potatoes. Your recipes never fail me, they always taste absolutely delicious. 🤤🐓 🍄
Please please you HAVE to try this with a few spoons of Dijon mustard in the sauce. I've made it multiple times and it mixes perfectly with the garlic and tarragon!!
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
Love how he gets straight into the recipe with no long intro. Looks delicious - I am subscribing.
Thank you very much
Excellent video. No excessive or irrelevant verbiage. Straight into it - clear and concise.
This is the first recipe I have ever cooked in my life where I tasted it at the end and couldn't believe what I was tasting. Usually, I'll have some idea of what the final product is going to taste like as I'm cooking it - like, maybe I'll be making something with peppers, onion, garlic, and I know it's going to taste peppery, oniony, garlicky, or whatever - but with this one, the final product was so profoundly distinct from the mere sum of its parts. It was like adding a bunch of ingredients to a witch's cauldron and having something magic come out. This tasted so insane, and I couldn't believe that I had actually cooked it myself. Thank you so much.
I like the way you explain your reasoning for slicing, dicing etc. regards the flavour it produces...I'm 66 and not a bad cook...imho. Everytime I pop on to your channel for a recipe I learn something. Thx for the info, making it interesting and not 45 minutes long...lol.
Thanks for getting Right to the point and not be boring with chatters like soooooo many TH-cam cooks. This looks very yummy.
Absolutely agree
I just cooked this tonight. Oh my Gosh, it is so delicious!! Followed **every** single ingredient! Except tarragon, cos I couldn't find it. Soooo yummy, the flavour is super intense! Served it with salad and mashed potatoes. And rice too, because my brother loves his rice and he absolutely, thoroughly loved it so much. Thank you for the recipe!!🤗🤗❤
After cooking this, I’ve concluded that jack can put the words “Creamy Garlic” before literally anything and it will be the best thing I’ve ever tasted 🤤
Love that!
Thank you.😊
Creamy Garlic Ice Cream ? sounds interesting for sure :D
@@ChefJackOvens New T-Shirt idea: Just has the words “Creamy Garlic…” on it.
Creamy Garlic Old Man Hobo's dick cheese?
What I like about this approach is that it's simple, effective, and none of the nonsense that you sometimes see from creators. Not that it's wrong to be fancy from time to time, but this is straight up easy "everyday cooking" where you can add it to a repertoire.
Without exageration this is the best meal I have ever cooked. It looked and tasted incredible. Thank you so much!
That’s awesome to hear! So glad you enjoyed it
I was gonna say the exact same thing. The best thing I’ve made in a long time
One Pot???
Onion powder, garlic powder, dried thyme, dried oregano is always a staple in your recipes and its truly a GAME CHANGER in my cooking. Thanks for always having them in your recipes most of the time and as I’m glad I don’t have to buy it and only use it once or twice for specific recipe.
No problem at all. Glad you’re making use of them and enjoying the recipes
Never disappointed after cooking one of Jack's recipes. Very tasty, very straightforward to make, will be making again! Thanks, Jack, keep up the good work, still my go to cooking channel.
Great to hear! Really appreciate that. Thank you
I think I have now made a half dozen of Jack's recipes including this one tonight. They have all been stellar and can't wait to try the next one!
Happy to hear it! Thanks for making them and glad you’re enjoying them
I just made this last night and let me tell you, I felt like a restaurant chef. This recipe was so creamy, juicy & mouth watering! I was so impressed with myself, I wanted to eat this at 5:30am for breakfast! This recipe is going to be a staple.
Thank you
You didn't cut yur fingers attacking the mushrooms?
I made this for dinner tonight for friends and it was Outstanding! I used white wine and it was soooooo delicious! Keep up the great work Jack! 🎉 my guests awarded me 3 Michelin stars and it’s all down to you Jack! I served it with balsamic roasted carrots and crispy potatoes, yum❤
If u tube cooks only once felt our fury over their lengthy introductions that add absolutely zero, they would heed this one. Smile.
I've said it before and I'll say it again, the best cooking channel on TH-cam. Thanks chef!
Easy to turn into a quick SOUP!
DICE THE CHICKEN, INCREASE THE SPICES AND HERBS!
SIMMER CARROTS & POTATOES IN STOCK
BLEND WITH THE REST. WITH THE MUSHROOM MIX.YUM YUM
I made it for lunch today......BIG SUCCESS.........THANKS
100% agree.... More like this.
Time tested favourites using things I normally have in my Kitchen (plus maybe 1 or 2 new things).
You then explain to us... how to make it even better.
I imagine two kinds of people following your channel.
1 I just got home and I need the food on the table in an hour, or prepared ahead. (Worker)
2 I'm willing to spend an hour prepping and cooking, over the entire after noon (Retired, House Spouse)
Thanks as ever for your total focus on the dish, complete, concise instructions, and well shot and perfectly timed and integrated video. None better at thoroughly conveying recipes without pointless babble.
I absolutely love your videos, specifically the Meal Prep videos. But my favorite part of your videos, is your speech! Loud and clear and very understandable! I always give you thumbs up during the first 3 seconds of the video!
Loud and clear and concise.
Love Jacks videos, speedy and clear, no waste allowed and thats awesome. Wonderful tasty recipes and no unnescessary comments. THATS how its done!
The fresh herb I enjoy with anything mushroom is sage. They go together so well.
👌👌
Followed your instructions and ended up with an extraordinary dinner. Absolutely delicious and flavorful. If I served this dish in a restaurant people would be hooked for life. Thanks 🙏
Made this for my family last night, used rice as side, everyone absolutely loved it!
Packed with flavour, delicious & so easy to make, Thank you Chef ❤️🇦🇺
Awesome to hear! Glad you all enjoyed it 😊
Excellent recipe but even more excellent is the way you explained the process. Very well explained with no time wasting chatter or music. More video from you please 🙏🏼😋👌
Thank you very much! 2-3 videos are uploaded each week 🙏
My mom made this for dinner today and it was delicious! Thank you for sharing the recipe!
I love the way you guide is through the recipe, and also not spoiling a drop...
Delicious! I took the first bite and was shook. My wife was impressed. Thankyou for putting us on to a simple but delicious recipe.
Tried this last night. My son and I LOVED it!!! Chicken was tender and the sauce was amazing. Thank you for sharing this.
Glad you liked it!!
I made this this evening. Super yum! The browning of the mushrooms, followed by the "browning" of the cream really packs in the flavour
Cooked this at work today and went down an absolute treat with everyone. Cheers for the awesome recipe 👍
Glad you enjoyed it 👌
I just made this and holy cow man, this tasted phenominal. 😭😭 Thank you for this lovely recipe! Definitely making this again.
Awesome! Glad you enjoyed it
I tweaked this recipe by using chicken I'd already roasted. I used greek yoghurt in place of cream, chestnut mushrooms, then incorporated lemon tilda rice and petit pois to make a kind of risotto. We use grana padano rather than parmesan. Lemon, tarragon & sage are the obviously perfect partners to chicken. It was hands-down the best rice dish we've ever eaten! Thanks Chef Jack for the idea 👍👍
Your cook book arrived! This is the first recipe I have made from it. Great to have the video to refer to as well. IT WAS SO YUM! I enjoyed drinking the rest of the wine while cooking and feeling life a chef. Thanks :)
Ok so I’ve just finished making this and just devoured with some white rice, i simmered mine a little too long and cooked mine a little different but stuck to the ingredients and mine wasn’t as saucy so I added a little extra cream and chicken stock which fixed my error and it was bloody beautiful…. Family loved it as there is usually always left overs, not tonight! Thanks chef. :)
I made this for the second time and it came out amazing again. It’s as gourmet as a Michelin Star restaurant! Now it’s in my recipe rolodex. Thank you for sharing!
Wonderful! Glad you’re enjoying it
Still knocking out some amazing food in his usual no frills commentary....and this dish is no different...Looks fantastic!
Appreciate it! Thank you
Made this last night, followed the recipe to the word and have now found one of my favourite chicken recipes it was awesome, the whole family loved it. Thank you Jack i will be watching a lot more of your videos, Chicken curry next!
Fantastic! Glad you enjoyed it. Thank you 🙏
Very well put together video. The dish turned out great. My wife loved it. She was sous chef. I cooked in a large cast iron skillet which really retains heat so the chicken browned very nicely. I used wine and it reduced perfectly. Good show!
Thank you for the pace and content of this video 🙏🏻
🙏🙏
Thank you for doing this quickly not a drawn out method 😊
All good 🤙
I take an onion, core the root end and the top. Cut in half length wise like an apple. At its base the layers are spread out, at its top, or crown, the layers are tighter. Place the onion half with the tight layers crown away from you, flat side down,. Cut 90% into the length. This leaves perfect tiny fingers. Now, chop chop chop and get perfect diced onions. No need to cut horizontal
I made this for my ladies a few weeks ago and they asked for me to make it again. This recipe is a winner. ❤️🤙
I am a family proclaimed great cook. My family loves my meals. But this not only their new favorite, its mine too. Soooooo good!!! Made it as he says (w/ chx broth) and I cant say how good this was🤗👍🏾🎉
That’s awesome to hear! Glad you all enjoyed it. Thank you 🙏
Ohhhh this sounds amazing!! I've been making your mushroom cream sauce for months (usually do it with some pork loin) so this is another fabulous-sounding dish to add to my repertoire! I never used to like mushrooms until I started cooking your recipes :D Thank you so much!
Made this for dinner tonight. Served it over pasta with green beans. It's a very forgiving recipe. And so flavorful. Will definitely make again.
Wonderful!
Yum, sounds great. ✅
You’re right…looks absolutely incredible! Will try this recipe!
Made this dish tonight for myself and my daughter (wife is lactose intolerant), and it was absolutely magnificent. Thanks so much.
One pot recipe are the best we’ll done thanks for this one
Very, very nice and simple, thank you very much, we are waiting for new, simple recipes.
This was one of the most delicious, restaurant quality recipes I’ve had the pleasure of cooking!
I love your presentation. Thank you, for posting this amazing recipe.
I love all your recipes, and appreciate the No Faff videos. Just tell and show what to do, its such a refreshing change. My recipe repertoire has tripled now... Kudos to you.
The best chef on You Tube. Another great recipe. Thanks
So nice of you! Thank you
Can we take a moment to appreciate the beauty of the knife
I’ve made this from your recipe and it’s the most requested dish I’ve ever made. I serve it with smashed potatoes and Swiss cheese
Thank you for the recipe. I rarely comment on videos as I don't like to write anything negative. I loved this video because - (a) Wonderful recipe (b) It was to the point (no extra chit chat) and (c) Practical - not going overboard with too many ingrediants and (d) one pot. I am not an experienced cook, but feel inspired to try this recipe, so thanks again.
You are a wonderful cook, easy and clear to understand, thanks a million!
My pleasure 😊 thank you so much
I made this last night and it was fantastic, my mum really liked it too. Will definitely make it again, thanks for the great videos.
I like the idea of you doing more of what you use to do. Looks amazing- thank you.
I've made this many times and every single time hubby and I wipe our plates clean. It's so delicious.
Thank you so much😀
That’s awesome! So glad you both enjoy it
I just made it for dinner tonight and it was FABULOUS!! Seasoning chicken with those spices made a huge difference. Will make it again for sure!
I made this today! It was really delicious. Great recipe 👍
Wow!! I just made this recipe for my friends....and they love it! Thank you. Keep on posting great and tasty recipes. 👍
I just cooked this last night. Oh my, it was soooo yummy, it was sooo delicious 😋. Amazing recipe, one to keep making! But I cooked 2 kilos worth of it😅, because I had my Mom and Dad and brothers. 1 kilo thighs and 1 kilo breasts. And the
whole family absolutely loved it!. I was asked to cook it again this Easter. Don't skip the cheese, it really lifts the whole dish. Thank you Chef!❤
Made this tonight for our friends, thank you it was delicious. Served with new potatoes broccoli french beans and peas.
This is a very very tasty plate of food. And you could have this with so many different things. Thank you jack.
I save ALL my veg scraps for stock - carrot peels, cores from peppers, ends from zucchini, - everything (from washed veggies, of course). The two things I don't use in my stock is asparagus and broccoli. I don't like that flavor in my stock. Add chicken or beef of course, if that's what you want. I want that t-shirt you have. LOL. I'm a huge fan of mushrooms, so this dish is right up my alley. This is the first time I'm watching one of your vids, and I'll be looking at more. I like your presentation.
one of my all time favorite recipes Jack thank you
It’s a pleasure! Glad you enjoy it
Really nice! I know you don't like cream alternatives in this recipe, but I like leaving the cream out and freezing the dish as thin flat slabs in freezer bags. When it comes to quickly preparing a work lunch, I'll break off some pieces, heat them in the microwave and then mix in some evaporated milk or pre-made bechamel sauce (which has Parmesan cheese in it as well) so it can be poured over reheated frozen rice.
Oh man this recipe takes me back. Remember when he asked us viewers if he should drop the Chef in his youtube name and we were like, nooooooooooo. Glad to see this channel thriving! Gonna revisit this recipe and make it for this week!!
Made it today for my wife and she loved it. Will definitely make for the my mother and sister. Glad I SUBD!
You are my favourite chef on TH-cam.
❤️
This was incredible. Made it tonight with riced cauliflower and it was just perfect for a Sunday dinner. Thanks Chef Jack Owens!
Thanks so much for this recipe Jack, I just bought the ingredients to cook it tonight! Can’t wait to eat this with yummy buttery mashed potatoes. Your recipes never fail me, they always taste absolutely delicious. 🤤🐓 🍄
....Aaaaaaand? What's the verdict?
I made this and it was frigging lovely!!
What a beauty! You can just tell there's so much flavour in that one pot 🔥it's a classic for a reason, awesome work as always mate 🙌🏻
Superb Jack . . just found this recipe and about to do it now for our Saturday night meal . my wife and I that is!
That looks amazing! Can't wait to try it. Thank you for using more than just black pepper and salt!! #flava ❤
Oh my god, definitely!!!!! Will be doing this
Please do!
looks heavenly and i love the way you get right into it bravo.....................................will do this for sure
Great recipe - no nonsense instruction. 👍
Glad you liked it!
Made it today for work meals this week with rice. Just had a plate of it.. Came out fantastic! Thanks Jack!
Glad you liked it!!
Just made this tonight and it turned out wonderfully - thanks so much Jack!
Love your presenting style…quick and to the point…just subscribed
Welcome aboard! Thank you 🙏
Thank you Jack, I made it tonight! Delicious!!!! 😋😋
Glad you liked it!!
Delicious, I'll be making this ...Thank you Chef Jack Ovens best cooking channel so much variety of dishes ....🇨🇦
I am definitely going to make this awesome dish next week. Thank you chef 👨🍳
I love your comments about cracked black pepper. My husband always tells me to put in more, like 10 to 20 cracks! 😅
Great recipe, tried and tested!!! Thank you.
Glad you liked it!
Yoooo thank you Chef Jack. Loved it. Instructions are on point!
Glad you liked it!!
Just had this tonight with mash and broccoli. Amazing !
So good!
I have followed you from the very beginning Jack, but never cooked this before. I
It is EXCEPTIONAL, thank you.
Thank you so much for your loyal support, it means a lot. Happy to hear you enjoyed it
I am certainly going to make this. Many thanks 😊
My pleasure 😊
You’re recipes are the only ones I’m probably cooking after watching the video. They look easy and delicious. Thanks man
❤❤❤❤ I can't wait to make this for my family ❤ it's wonderful 😊
Please please you HAVE to try this with a few spoons of Dijon mustard in the sauce. I've made it multiple times and it mixes perfectly with the garlic and tarragon!!
Love the one pot recepies, this looks delicious.
Also love how you have a knife per ingredient.
Just made it tonight - was literally following along with you on youtube, pausing as I needed to. Tasted SO GOOD and my partner loved it too!
I made it and it was amazing. Paired with spinach pasta and a garden salad.
Looks amazing. I've cooked some of your other recipes and they were excellent.
Glad you like them!