@@flicfan416 I've made chicken Lyonnaise twice.The 1st was from April Bloomfield. My foodie niece drank the leftover sauce from the skillet! That recipe used creme fraiche instead of cream. More vinegar than cream, and of course the creme fraiche lent it's tanginess to the dish. Bon Appetit Y'all!
I just made this for my hubby and my friends. I paired it with a pommes puree and toasted french bread. They loved it, they ate everything and begged for more. It made me so happy. This sauce is smooth delicious......wow
I’ve made this dish twice now for my 91 year old Greek father who used to be a chef and he absolutely loves it. Thank you for a great recipe and wonderful description of each step taken.
I like how you take a moment to explain rather than just moving forward. I also appreciate that you describe in detail what you are tasting. I like to know how the end product should turn out.
I grew up as a young person during the Julia Child years of televised cooking programs. Mssr., your channel and your detailed explanation and precise instruction as to why a recipe is performing a certain step is just beautiful. You should have your own program on the television or at the minimum, a cookbook with your words. Wonderful!
"Butter, lots of butter" - I think that's what it says on French passports. (Edit a month later lol: I made this and it was delicious!! I made mashed potatoes on the side too.)
Stephane I only discovered your channel a week ago and have tried 3 of your recipes. You are an amazing chef! Thank you for the beautiful and easy to follow videos and recpies. You are bringing the beautiful tastes of France to my table in Australia. Your attitude and passion is obvious. Merci! Also your plating skills are great!
I had all the ingredients fortunately. I was sort of guessing how the recipe would work. I watched your video. It was so well presented and clear. Thank you very much. Now I will begin cooking! I really enjoy you for French Cooking advice. I have tried several of your recipes, and they have all been winners,
Just discovered these videos and watching them brought back many memories, have to try this recipe. I cooked professionally back in the 1980s though early 90s and then part time while doing other things. I knew some Italian cooking from my grandmother but fell in love with French cooking after being given a copy of the :"La Rousse Gastronomique" which led to books by Escoffier, Paul Bocuse and Jacque Pepin (La Technique and La Methode) and Julia Childe. I would read these books cover to cover and experiment over and over and try different things at work. I passed on the The Culinary Institute of America and used the money to go to England for school. In time after maturing professionally I ended up working with several culinary school grads and was never really impressed. Anyway these videos bring back many memories and make me very hungry.
tarragon is truly an underrated herb that needs more proliferation in gardens. It's strong, unique and difficult to replace-- when you need it, you need it and you may never have it. A fresh tarragon butter can transform most any dish into much more remarkable meals. I would recommend freezing the compound butter with tarragon rather than drying it from the garden. Ice cube trays and then sack them into larger plastic bags for long term storage.
Made it with natural chickens from my neighbors farm, used fresh cream from his cows, herbs from my farm, and the leeks... wine , I had a French Chardonnay to sub and wow what a smell and taste! Who else has learned new dishes and new methods during this time??
Boujour Stephane, I have tried two of your dishes, coq au vin and beef bourguignon at home, and they tasted soo good! I have one close French friend who visits my country and cooked coq au vin for him, he loved it soo much,he ate all 7 pie ces of chicken and bacon at one go! I never entered a French restaurant since 2008, when I was in Paris and Lourdes. I will definitely be trying out other dishes from your channel, merci monsieur!
Your videos and your presentation are outstanding. Clear and to the point. Unlike so many TH-cam chefs who are much about themselves you always make the dish the star of your project. Eminently watchable and well researched. Well done!
I made this - and it was absolutely fantastic. I use thighs only - braised in the oven, and added a touch of dijon and some muscat grapes. But the basic recipe was absolutely superb. This channel has fired up my curiosity to cook French dishes. Fantastic content!
I made this tonight. My word. It's fantastic. I used dried tarragon as it's a bit hard to get hold of fresh, but it compliments the vinegar beautifully. There's a point when you think: whoa this isn't going to turn out well, as the sauce is basically inedible it's so acidic, but when you add the stock and then the cream it really mellows and it ends up very fragrant. Worth the time spent - just make sure your dark meat is cooked through!
Just made this now. Amazing! I used tarragon and the house smelled fantastic with the reducing vinegar and tarragon. Not gonna lie, I went for a bit more colour on the chicken when I seared them in butter. This recipe needs a sexier name. When I serve this at a dinner party I’ll call it Poulet au vinaigre Lyonaise. I was drawn to this recipe because I don’t usually cook with vinegar and I’m trying to introduce new flours and techniques into my cooking. Do try this!
Made this recipe for dinner tonight, turned out well. Yours look whiter then mine, but the favor was great. I took out a few teaspoons with each addition and each reduction to show my daughter how the favor develops. The family was pleased. Thank you.
Probably 10 years ago I came across a recipe in some old cookbook called “savory chicken”. It was very similar to this recipe and it sounded like something I’d like. I made it and absolutely LOVED IT. Unfortunately my husband and step son didn’t care for it so I’d make this recipe like twice a month, just for me. I lived off this chicken vinegar/wine recipe for a couple years 😂 I’d make a big batch for myself and freeze in portions. I’d make dinner for my family but then I’d reheat my chicken dinner 😆. Only big thing I did differently is I didn’t use bone in chicken. I did chicken breast and thigh chunks. I absolutely LOVE the yummy flavors of the creamy acidic taste of this dish. ❤️
Cartesian, but imaginative and he rolls with what-ever is in the kitchen even when dealing with a classic..Tasting..so important. Love this. Subscribed.
I cannot thank you enough for this great recipe, one of the best french chicken recipe i ever made, Tasted very decadent and has a complex flavour profile in layers and layers , took a long time to make , but well worth the time spent. Regards, Rene , Sarasota, Florida , USA
Cooked this tonight - everyone loved it - the sauce is amazing. Highly recommend you use home made chicken stock if you can. We served it with steamed broccolini and asparagus. This one's going on the short list of easy meals that are big crowd pleasers.
This looks delicious. I liked the idea of using the liver, and also of continually tasting to judge the amount of cream to put in. You are a good teacher, and I will try this.
@@dask7428 "Hein?" is how it's spelt, but it's actually a friendly gesture. It means the person speaking is checking that the listener(s) are still with them, kind of "All right so far?"
Cooked this yesterday, mom added chopped carrots so the sauce was sour and slightly sweet. Don't be afraid to put lots of liquid in, the 15 minute boil and 10 minute reduction will make the sauce legendary. Add the chopped liver too, it's amazing.
I watched your video about a month ago and wanted to try it. I just made a half recipe for myself with 4 chicken thighs and it worked fine (just keep in mind that since you're using half the liquid, cut the reduction time in half). No wine, white wine vinegar and no chicken liver. The recipe turned out very well. The vinegar is a nice counter to the cream and you don't feel as though you're eating something rich. I wouldn't have it with a fine wine but wine does make everything taste better :) I'd like to try the full recipe with all the ingredients. It will only get better the more times I make it.
I made this last night. We loved it. Your recipes and TH-cam channel are excellent. You share knowledge and show your prep work instead of just cooking instead of the Food Network's over-produced malarky. You remind me of Jacques Pepin in that way.
Oh. My. Goodness. Made this tonight (With seared mushrooms) and holy bleep. Fabulous. I did screw up and forget to reduce the vinegar mix, but hey, chock it up to awesome company. In any event, this was probably one of the top five sauces/recipes/techiniques ever. Yum and thanks. Subscriber and etc
I've made this twice now, and it's a winner. Helped along by having some tarragon vinegar on hand. As suggested, great with a pilaf (I made mine with shallots, celery and pine nuts), also pairs very nicely with thin courgette ribbons dried out in the oven to mimic pasta ribbons, the tarragon pulls the chicken and courgette together nicely.
I made this and followed the recipe to a T. It came out beautiful. It was a very interesting flavor. I forgot the liver at the store so will def add it when I prepare it again. Yum! You are very talented
I made this and *WOW* what an amazing sauce! I ran into complications, as I thought I had all the ingredients but it turns out I didn't. I had to substitute balsamic vinegar, which I feared would be too strong ... but it wasn't! I also had about three tablespoons less wine than I needed, so I put in a bit of dry Marsala. And I did strain the sauce before plating. This was so, so good. I'm still so amazed at the depth of flavor in the sauce!
for anyone not familiar with that, the "germe" from the garlic is also known as the "sprout", it's the part that grows and turns green as the garlic ages and if you remove it, you will have all the flavour of your garlic without its aftereffects.
Really enjoying the episodes. We were in France last year and are really missing the wonderful food and wine. My ancestor is from the Lorraine area of France.
@Stephane. I’ve just tried this dish on my family and they loved it. Excellent job on the instructions, I was able to follow every step by step instruction just as if you were beside me in the kitchen. Keep it up and I’ll see what dish I’m going to try next. My favourite french saying so far........ mise en plus!! Love it!! 🙌🏻
Made this recipe tonight, and as always, it was delicious! Thanks for a tangy and tasty recipe!! (And FYI, the video and the website differs slightly in when you’re supposed to put in the herbs, but I don’t think it really matters)
You brought France to my home! 💕 Thank you! ❤️ I give you the highest title I can think of "Best Chef of France"! 👨🏻🍳 💝 Thank you, thank you, thank you! ♥️
French Chicken Adobo ...... In the Philippines they put everything together and cook the be jeebers out of it. I love it. But this is out of this world. I’m going to make this and send it to my gf’s office mates in Makati. They will love it
I did Adobo for the first time last year (Porc and pineapple). My French ass was kicked hard because it was amazingly good for so little ingredients :)
C'est pas comme s'il était 2h20 le matin et que j'avais faim jusqu'au plafond à cause de cette vidéo 😂😂 Je vais le faire cette semaine. Merci pour cette recette !!!!👍 Cordialement
Thanks so much for your videos. They are a great way for someone starting out down the journey of cooking (like myself) to confidently take on classic dishes. I made this with what I had to hand with three variations ie 1) about a quarter of the vinegar shown and I used a cheap balsamic 2) I extended the braise phase to about and hour and a half on a very low heat 3)Added mushrooms to the sauce after the chicken was cooked. Its the best thing I've ever made
Your food presentation is getting better.. I remember when you had just started out with this channel, you had some issues with food presentation. But now all that is gone, you look much more confident while presenting what you've cooked.. Great job and keep posting more videos. Love your cooking..
Okay - WOW, yes, OMG, this is amazing. I made it tonight as an experiment, to show my kids what French cooking is like. I nearly wept it was so good (my kids, who are pickier, at least said I can make it again). I think the tarragon is very important though, I would not make this without it. The balance and richness of flavors is a-freaking-mazing. Thank you for this!
I'll be trying this recipe on New Year's! I'm pretty excited, particularly because it looks like I have everything I need after I picked up some fresh tarragon today!
@@cherylanderson3340 There was a lot of sauce, so maybe serve it over something that soaks it up, like rice, quinoa or egg noodles. For a veggie, maybe roasted brussels sprouts or asparagus.
@@cherylanderson3340 I'm going to try a new mashed potato recipe and green beans, because I need to ready those. But OP's suggestion of brussel sprouts sounds great!
Yes, kclightman: I too considered asparagus - one of my favorites, & also considered Brussels Sprouts next, as they are right up there among my top favorite green veggies. Then I was thinking they're both possibly too dominant tasting & I might not taste the sauce as prominently. So, how much does the taste of the chicken livers factor in? I love them, so if it's a noticeable taste, It'd help me to know. So, next, my mind went to bland & unassuming veggies. Settled on red potatoes, roasted in skins, rolled in a bit of butter, then sprinkled with Himalayan Gray Sea salt & fresh cracked Pepper Royale, so their skins would be a bit crispy. They have such a gentle texture inside, & maybe at the same time, in a different ceramic or glass baking dish, roast some cauliflower sliced to include some stem, also rolled in a bit of butter, & S&P, to brown them slightly. Then was considering adding a baby curly Kale with the Cauliflower. Both of those veggies can have a strong taste though, but not always. Then it occurred to me to roast some Pearl Onions too, or to steam them,...then, ...maybe steam with the Cauliflower. I'm thinking steaming them together may make the Cauliflower a bit gentler - even slightly sweet. Love both, & have made both - together & apart - in a Bechamel, & have made them both in a flour based white sauce with cheese too, so these veggies might like this sauce...I usually add in a couple Bay leaves & a pinch of nutmeg to a white sauce, but with this, would want to taste this sauce it as it is intended to be. Happy New Year!
I've made this. Lodge raw iron, the recipe was April Bloomfield. Salad and rice sides. My niece drank the sauce from the skillet. Really great! Will be making Stephan's version next week. Over the fire. Y'all Eat Yet?
This is about the 8th time I checked out this video to cook this wonderful, deeply warming dish for my family. This time I used sugar cane vinegar (I know it sounds blasphemous), since I did not have the red wine vinegar. It also tastes great as a replacement. Added a whole bunch of tarragon and leak at the very end. Ate it with small potatoes (which is great because my sauce was a bit under reduced, but the potatoes compensate greatly)
Once again, Chef Stephan shows how simple cooking a classical French dish can be. I like how he reinforced the part of removing the germ from the garlic to avoid bitterness. Eah? I guess that is a French expression for "are you following me? Or do you understand?"
So delicious! I tasted it toward the end and it was still a touch too acidic, so I added about 1/4 tsp of baking powder. It took down the acid, but also seemed to lose a bit of the flavor. Even with that, it was extremely delicious. Looking at the video again, I think my error was that I did not cook down the vinegar to enough of a syrup. Can't wait to try it again and get it just right! Thanks for the recipe.
I’m making this tonight. It’s too late in the season for tarragon but I love it so I buy bunches of it and reduce in white wine vinegar then freeze it into big ice cubes.
Is it traditional for French cooks to make the entire dish in one piece of cookware? Its something I've noticed with a lot of your recipes, and I quite like it. Makes cleanup easier
This is the 3rd time I have cooked this dish and each time I have got better organised and produced a delicious chicken with a perfectly creamy sauce. Thank you, Stephan. But now we are in lockdown I am on my own, I'm an 85 yo coffin dodger with no friends to eat my food. Can I put the chicken in the sauce and keep it in the fridge until tomorrow? I mean a whole chicken! If I reheat it, will it turn the chicken into the stuff that boots are made of?
You can but when you reheat the chicken the key is low temperature if you just reheat it will be fine but if you cook the chicken further chances it might become over cooked
This channel will go well with my 6-volume set of "Le savoir cuisiner des femes d'aujourdhi" which I "borrowed" from my Mum :) It was, I think, a going-away present for when we moved to Australia. Fifty years ago. I can't believe how time has flown :S
I made this tonight...it was delicious, but glad I am a chef, because the liquid proportions seem off in your recipe and I was able to accommodate..maybe it was my whipping cream ...it just wouldn't reduce and I had to squeeze some flour and butter together to get the proper consistency. I love this channel though and will try more. Thanks for this fantastic content!
Voila la poulet!! ONce again a great super TASTy recipe. I am cooking your stuff all the time. Love the short , simple videos. AND I LOVE that giant deep skillet that you used. The orange one. Have not seen that one here in the states. But now I will search for it.
Great simple dish made to look easy Stephane,not sure why there's thumbs down for this,I will be trying it......just need to pick a good side to add....👍
This is a straight-forward recipe. It'll take a fair bit of your time, a couple of hours, much of it unattended. It yields a fantastic dish. You're gonna reduce several times, and you absolutely should git your mise en place in place first. That said, it's not a time sensitive dish. You can err several times while making this, and still plate something wonderful. The tomato paste & the red wine vinegar make this dish. Absolutely great flavor.
Great recipe. I made this last night and it came out fantastic. I subbed thyme for tarragon as that's what I had on hand. Only note I'd add here is that getting the vinegar "syrupy" can be a bit of a challenge depending on how large your "medium" onion and shallot are. Mine went from watery to almost evaporated very quickly, though it was not tough to save by adding the wine immediately. Again - really, really good recipe. Thanks!
i made this, and it was wonderful... our American pallets, though, thought some mushrooms would be nice. the recipe came together exactly as the video showed. Wonderful flavor! really, really good with the gratin potatoes.
I've cooked this dish 15 mins ago and I'm literally crying because of how perfect this sauce is
i had the same reaction.
@@flicfan416 I've made chicken Lyonnaise twice.The 1st was from April Bloomfield. My foodie niece drank the leftover sauce from the skillet! That recipe used creme fraiche instead of cream. More vinegar than cream, and of course the creme fraiche lent it's tanginess to the dish. Bon Appetit Y'all!
I just made this for my hubby and my friends. I paired it with a pommes puree and toasted french bread. They loved it, they ate everything and begged for more. It made me so happy. This sauce is smooth delicious......wow
When you start liking a video before you’ve even seen it, you know you’ve discovered gold👍👍
I’ve made this dish twice now for my 91 year old Greek father who used to be a chef and he absolutely loves it. Thank you for a great recipe and wonderful description of each step taken.
I like how you take a moment to explain rather than just moving forward. I also appreciate that you describe in detail what you are tasting. I like to know how the end product should turn out.
I grew up as a young person during the Julia Child years of televised cooking programs. Mssr., your channel and your detailed explanation and precise instruction as to why a recipe is performing a certain step is just beautiful. You should have your own program on the television or at the minimum, a cookbook with your words. Wonderful!
I am not exaggerating when I say you are probably one of the best Chefs on you tube
I totally agree
Cook, not chef. Chefs are those who run professional kitchens. Cooks make food,either at home or in a professional kitchen.
@@kakefisk pardon my French
Christian Johansen Intuitively, chef>cook. Who cares.
@@Kweesh Those who works,or who has worked in professional kitchens ,do.
I made this last night and I have to say, this is a winner! I am freezing the rest of the sauce for when I have chicken again.
Thanks for breaking down how the flavors develop along the cooking process, very helpful to know!
Right!! BREAKING NEWS: "the chicken liver is part of the chicken"!! Who knew!! :D LOL
"Butter, lots of butter" - I think that's what it says on French passports. (Edit a month later lol: I made this and it was delicious!! I made mashed potatoes on the side too.)
It's not just the French, it's any professional cook.
Sauce: I am one.
@@contrabardus I think it's probably because butter is really nice
if you go towards creamyness butter is great. if not then it starts to get a bit subjective.
In the north they eat a lot of butter in the south they tend to use Olive oil. I prefer olive oil myself.
I thought the French are like, "Red wine, lots of red wine".
Stephane I only discovered your channel a week ago and have tried 3 of your recipes. You are an amazing chef! Thank you for the beautiful and easy to follow videos and recpies. You are bringing the beautiful tastes of France to my table in Australia.
Your attitude and passion is obvious. Merci!
Also your plating skills are great!
thanks a lot glad to see more australian viewer 🙂🙂
I made this at home and followed your instructions, absolutely beautiful!
I had all the ingredients fortunately. I was sort of guessing how the recipe would work. I watched your video. It was so well presented and clear. Thank you very much. Now I will begin cooking! I really enjoy you for French Cooking advice. I have tried several of your recipes, and they have all been winners,
Just discovered these videos and watching them brought back many memories, have to try this recipe. I cooked professionally back in the 1980s though early 90s and then part time while doing other things. I knew some Italian cooking from my grandmother but fell in love with French cooking after being given a copy of the :"La Rousse Gastronomique" which led to books by Escoffier, Paul Bocuse and Jacque Pepin (La Technique and La Methode) and Julia Childe. I would read these books cover to cover and experiment over and over and try different things at work. I passed on the The Culinary Institute of America and used the money to go to England for school. In time after maturing professionally I ended up working with several culinary school grads and was never really impressed. Anyway these videos bring back many memories and make me very hungry.
tarragon is truly an underrated herb that needs more proliferation in gardens. It's strong, unique and difficult to replace-- when you need it, you need it and you may never have it. A fresh tarragon butter can transform most any dish into much more remarkable meals. I would recommend freezing the compound butter with tarragon rather than drying it from the garden. Ice cube trays and then sack them into larger plastic bags for long term storage.
Made it with natural chickens from my neighbors farm, used fresh cream from his cows, herbs from my farm, and the leeks... wine , I had a French Chardonnay to sub and wow what a smell and taste! Who else has learned new dishes and new methods during this time??
So it's YOU who keeps stealing my chickens and milking my cows... :D
Boujour Stephane, I have tried two of your dishes, coq au vin and beef bourguignon at home, and they tasted soo good! I have one close French friend who visits my country and cooked coq au vin for him, he loved it soo much,he ate all 7 pie ces of chicken and bacon at one go! I never entered a French restaurant since 2008, when I was in Paris and Lourdes. I will definitely be trying out other dishes from your channel, merci monsieur!
Your videos and your presentation are outstanding. Clear and to the point. Unlike so many TH-cam chefs who are much about themselves you always make the dish the star of your project. Eminently watchable and well researched. Well done!
I reckon some Dijon and whole grain mustard would be a good addition for an alternative spin on this
This is a great recipe! It’s nicely balanced and the tarragon sets off the dish. My family loved it and said, “it’s a keeper!”
Tarragon. The gateway herb.
I cooked this recipe
The taste is great. Thank you.
I made this - and it was absolutely fantastic. I use thighs only - braised in the oven, and added a touch of dijon and some muscat grapes. But the basic recipe was absolutely superb. This channel has fired up my curiosity to cook French dishes. Fantastic content!
I made this tonight. My word. It's fantastic.
I used dried tarragon as it's a bit hard to get hold of fresh, but it compliments the vinegar beautifully.
There's a point when you think: whoa this isn't going to turn out well, as the sauce is basically inedible it's so acidic, but when you add the stock and then the cream it really mellows and it ends up very fragrant. Worth the time spent - just make sure your dark meat is cooked through!
I like the addition of the chicken liver in the sauce, this must totally enhance its flavour. Great job!
I have seen Bocusse do that too
I just made this, and we LOVED it! even my 11yr old loved it. I put some of the sauce over poached eggs the next morning...delicious--Merci!
Just made this now. Amazing! I used tarragon and the house smelled fantastic with the reducing vinegar and tarragon. Not gonna lie, I went for a bit more colour on the chicken when I seared them in butter. This recipe needs a sexier name. When I serve this at a dinner party I’ll call it Poulet au vinaigre Lyonaise. I was drawn to this recipe because I don’t usually cook with vinegar and I’m trying to introduce new flours and techniques into my cooking. Do try this!
No matter how difficult is the recipe, the time to do it is no longer than 20 minutes! that s brilliant! Thanks a lot chef!
Made this recipe for dinner tonight, turned out well. Yours look whiter then mine, but the favor was great. I took out a few teaspoons with each addition and each reduction to show my daughter how the favor develops. The family was pleased. Thank you.
Did yours turn out oily looking? My sauce isn't even close to looking like his. It's not smooth, looks very oily. Not sure what I did wrong
I am so glad I found this channel 🥂
Made this and it was absolutely divine 💋 I mean soooooo rich in flavor and creamy sauce with a slight tang was truly a magical combination 💫💫💫💫💫💫💫💫
Probably 10 years ago I came across a recipe in some old cookbook called “savory chicken”.
It was very similar to this recipe and it sounded like something I’d like. I made it and absolutely LOVED IT.
Unfortunately my husband and step son didn’t care for it so I’d make this recipe like twice a month, just for me.
I lived off this chicken vinegar/wine recipe for a couple years 😂
I’d make a big batch for myself and freeze in portions. I’d make dinner for my family but then I’d reheat my chicken dinner 😆.
Only big thing I did differently is I didn’t use bone in chicken. I did chicken breast and thigh chunks.
I absolutely LOVE the yummy flavors of the creamy acidic taste of this dish. ❤️
Try it with tequila. Pollo Barracho.
I did not have shallots, but otherwise did it as described. It was GREAT. I learned a lot, too. Thank you. You videos are excellent.
Cartesian, but imaginative and he rolls with what-ever is in the kitchen even when dealing with a classic..Tasting..so important. Love this. Subscribed.
I cannot thank you enough for this great recipe, one of the best french chicken recipe i ever made, Tasted very decadent and has a complex flavour profile in layers and layers , took a long time to make , but well worth the time spent.
Regards, Rene , Sarasota, Florida , USA
Cooked this tonight - everyone loved it - the sauce is amazing. Highly recommend you use home made chicken stock if you can. We served it with steamed broccolini and asparagus. This one's going on the short list of easy meals that are big crowd pleasers.
Brilliant. Love the presentation. Honest, professional and very entertaining. Best cooking channel out there.
This has become one of my all time favourite chicken dishes, thanks!
This looks delicious. I liked the idea of using the liver, and also of continually tasting to judge the amount of cream to put in. You are a good teacher, and I will try this.
I like the little "eh?" he keeps doing, very french.
@chaosfactor333 No, we got that from the Norwegians.
More like "hein". I think it sounds awful
@@dask7428 "Hein?" is how it's spelt, but it's actually a friendly gesture. It means the person speaking is checking that the listener(s) are still with them, kind of "All right so far?"
Yes, ... and "cheeeken"... makes it totally French
It would add credibility, though, if he was constantly eating snails throughout the video.
So delicious! And making this dish was a great learning experience for me, especially balancing vinegar and cream.
Cooked this yesterday, mom added chopped carrots so the sauce was sour and slightly sweet. Don't be afraid to put lots of liquid in, the 15 minute boil and 10 minute reduction will make the sauce legendary. Add the chopped liver too, it's amazing.
I watched your video about a month ago and wanted to try it. I just made a half recipe for myself with 4 chicken thighs and it worked fine (just keep in mind that since you're using half the liquid, cut the reduction time in half). No wine, white wine vinegar and no chicken liver. The recipe turned out very well. The vinegar is a nice counter to the cream and you don't feel as though you're eating something rich. I wouldn't have it with a fine wine but wine does make everything taste better :) I'd like to try the full recipe with all the ingredients. It will only get better the more times I make it.
I made this last night. We loved it. Your recipes and TH-cam channel are excellent. You share knowledge and show your prep work instead of just cooking instead of the Food Network's over-produced malarky. You remind me of Jacques Pepin in that way.
I’m absolutely enthralled at the cooking tips.
Oh. My. Goodness. Made this tonight (With seared mushrooms) and holy bleep. Fabulous. I did screw up and forget to reduce the vinegar mix, but hey, chock it up to awesome company. In any event, this was probably one of the top five sauces/recipes/techiniques ever. Yum and thanks. Subscriber and etc
I made this dish today and it was truly delicious! Thank you so much for your videos. You are a skilled chef and talented presenter. Merci!
That chicken is huge. Thanks for posting videos, I am learning a lot of French cooking techniques!
I followed this recipe with the exception of only using 150ml of 35% m.f cream and adding fresh sage/tarragon. It was superb! Thank you!
I've made this twice now, and it's a winner. Helped along by having some tarragon vinegar on hand. As suggested, great with a pilaf (I made mine with shallots, celery and pine nuts), also pairs very nicely with thin courgette ribbons dried out in the oven to mimic pasta ribbons, the tarragon pulls the chicken and courgette together nicely.
Doesn't the cream break? Or is that not a thing with double cream? Boiling cream like that seems like a bad idea, but i guess it works!
I made this and followed the recipe to a T. It came out beautiful. It was a very interesting flavor. I forgot the liver at the store so will def add it when I prepare it again. Yum! You are very talented
I made this and *WOW* what an amazing sauce! I ran into complications, as I thought I had all the ingredients but it turns out I didn't. I had to substitute balsamic vinegar, which I feared would be too strong ... but it wasn't! I also had about three tablespoons less wine than I needed, so I put in a bit of dry Marsala. And I did strain the sauce before plating. This was so, so good. I'm still so amazed at the depth of flavor in the sauce!
glad you liked it 🙂👍👨🏻🍳
I made this dish and loved it. I thought it would as it is heavy on vinegar but was more pleased than I thought. I highly recommend it.
for anyone not familiar with that, the "germe" from the garlic is also known as the "sprout", it's the part that grows and turns green as the garlic ages and if you remove it, you will have all the flavour of your garlic without its aftereffects.
Really enjoying the episodes. We were in France last year and are really missing the wonderful food and wine. My ancestor is from the Lorraine area of France.
I’ve cooked several of your dishes and all went great. Thank you for the very easy-to-follow instructions and deliciously awesome dishes !
It’s a really nice dish, I put over steamed white rice.
This is a beautiful, rustic dish. Thank you. I'm going to try it with pheasant, also.
Just made it and it is excellent. I charred the chicken in the cast iron at the last stage, definitely recommend that.
@Stephane. I’ve just tried this dish on my family and they loved it. Excellent job on the instructions, I was able to follow every step by step instruction just as if you were beside me in the kitchen. Keep it up and I’ll see what dish I’m going to try next.
My favourite french saying so far........
mise en plus!! Love it!! 🙌🏻
Made this recipe tonight, and as always, it was delicious! Thanks for a tangy and tasty recipe!! (And FYI, the video and the website differs slightly in when you’re supposed to put in the herbs, but I don’t think it really matters)
You brought France to my home! 💕 Thank you! ❤️ I give you the highest title I can think of "Best Chef of France"! 👨🏻🍳 💝 Thank you, thank you, thank you! ♥️
French Chicken Adobo ...... In the Philippines they put everything together and cook the be jeebers out of it. I love it. But this is out of this world. I’m going to make this and send it to my gf’s office mates in Makati. They will love it
Just what I thought when I saw the title! No soy sauce, though.
I did Adobo for the first time last year (Porc and pineapple). My French ass was kicked hard because it was amazingly good for so little ingredients :)
A fantastic dish. I tried and this sauce is incredible tasty. Thx for your wonderful insights into French cousine
@Luke Perret lol, thx for the spelling check. But anyway, with or without a French cousine, the recipe is great 😂
I’ll say as a southerner in the US, this recipe gives heavy BBQ sauce vibes. But I loved it. Served it with buttered red potatoes.
I tried this today and it went quite well for a first try. I am looking forward to trying more of your recipes.
Excellent dish and instruction. Wife and I are now using French Cooking Kitchen seaulement (sp?). Thank you.
Classic dish - variations I’ve done on this are adding a blue cheese and finish the sauce with lemon zest 😋
C'est pas comme s'il était 2h20 le matin et que j'avais faim jusqu'au plafond à cause de cette vidéo 😂😂
Je vais le faire cette semaine. Merci pour cette recette !!!!👍
Cordialement
😂😂
Made this a few days ago. SO GOOD! Thanks so much Staphane!
Thanks so much for your videos. They are a great way for someone starting out down the journey of cooking (like myself) to confidently take on classic dishes.
I made this with what I had to hand with three variations ie 1) about a quarter of the vinegar shown and I used a cheap balsamic 2) I extended the braise phase to about and hour and a half on a very low heat 3)Added mushrooms to the sauce after the chicken was cooked. Its the best thing I've ever made
Your food presentation is getting better.. I remember when you had just started out with this channel, you had some issues with food presentation. But now all that is gone, you look much more confident while presenting what you've cooked.. Great job and keep posting more videos. Love your cooking..
thanks 🙂
This was a beautiful dish. Excellent work.👩🏽🍳♥️
Okay - WOW, yes, OMG, this is amazing. I made it tonight as an experiment, to show my kids what French cooking is like. I nearly wept it was so good (my kids, who are pickier, at least said I can make it again). I think the tarragon is very important though, I would not make this without it. The balance and richness of flavors is a-freaking-mazing. Thank you for this!
I'll be trying this recipe on New Year's! I'm pretty excited, particularly because it looks like I have everything I need after I picked up some fresh tarragon today!
@@mbanks7969 I've been wondering what to serve this with. Any suggestions?
@@cherylanderson3340 There was a lot of sauce, so maybe serve it over something that soaks it up, like rice, quinoa or egg noodles. For a veggie, maybe roasted brussels sprouts or asparagus.
@@cherylanderson3340 I'm going to try a new mashed potato recipe and green beans, because I need to ready those. But OP's suggestion of brussel sprouts sounds great!
Yes, kclightman: I too considered asparagus - one of my favorites, & also considered Brussels Sprouts next, as they are right up there among my top favorite green veggies. Then I was thinking they're both possibly too dominant tasting & I might not taste the sauce as prominently. So, how much does the taste of the chicken livers factor in? I love them, so if it's a noticeable taste, It'd help me to know.
So, next, my mind went to bland & unassuming veggies. Settled on red potatoes, roasted in skins, rolled in a bit of butter, then sprinkled with Himalayan Gray Sea salt & fresh cracked Pepper Royale, so their skins would be a bit crispy. They have such a gentle texture inside, & maybe at the same time, in a different ceramic or glass baking dish, roast some cauliflower sliced to include some stem, also rolled in a bit of butter, & S&P, to brown them slightly. Then was considering adding a baby curly Kale with the Cauliflower. Both of those veggies can have a strong taste though, but not always.
Then it occurred to me to roast some Pearl Onions too, or to steam them,...then, ...maybe steam with the Cauliflower. I'm thinking steaming them together may make the Cauliflower a bit gentler - even slightly sweet. Love both, & have made both - together & apart - in a Bechamel, & have made them both in a flour based white sauce with cheese too, so these veggies might like this sauce...I usually add in a couple Bay leaves & a pinch of nutmeg to a white sauce, but with this, would want to taste this sauce it as it is intended to be.
Happy New Year!
You are a true chef. You are a real chef 😎😎😃🤩🤩😍
I've made this. Lodge raw iron, the recipe was April Bloomfield. Salad and rice sides. My niece drank the sauce from the skillet. Really great! Will be making Stephan's version next week. Over the fire. Y'all Eat Yet?
This is about the 8th time I checked out this video to cook this wonderful, deeply warming dish for my family. This time I used sugar cane vinegar (I know it sounds blasphemous), since I did not have the red wine vinegar. It also tastes great as a replacement. Added a whole bunch of tarragon and leak at the very end. Ate it with small potatoes (which is great because my sauce was a bit under reduced, but the potatoes compensate greatly)
Once again, Chef Stephan shows how simple cooking a classical French dish can be. I like how he reinforced the part of removing the germ from the garlic to avoid bitterness. Eah? I guess that is a French expression for "are you following me? Or do you understand?"
Yes, he puts this french onomatopea everywhere, haha.
Thx,
Made this, absolutely delicious!!
So delicious! I tasted it toward the end and it was still a touch too acidic, so I added about 1/4 tsp of baking powder. It took down the acid, but also seemed to lose a bit of the flavor. Even with that, it was extremely delicious. Looking at the video again, I think my error was that I did not cook down the vinegar to enough of a syrup. Can't wait to try it again and get it just right! Thanks for the recipe.
Tried this last weekend it came out great and is delicious. You are truly a great teacher and chef.
I’m making this tonight. It’s too late in the season for tarragon but I love it so I buy bunches of it and reduce in white wine vinegar then freeze it into big ice cubes.
Is it traditional for French cooks to make the entire dish in one piece of cookware? Its something I've noticed with a lot of your recipes, and I quite like it. Makes cleanup easier
This is the 3rd time I have cooked this dish and each time I have got better organised and produced a delicious chicken with a perfectly creamy sauce. Thank you, Stephan. But now we are in lockdown I am on my own, I'm an 85 yo coffin dodger with no friends to eat my food. Can I put the chicken in the sauce and keep it in the fridge until tomorrow? I mean a whole chicken! If I reheat it, will it turn the chicken into the stuff that boots are made of?
You can but when you reheat the chicken the key is low temperature if you just reheat it will be fine but if you cook the chicken further chances it might become over cooked
I made this with coconut milk instead of cream as I have a milk allergy and it was amazing. Thank you for the video.
great initiative👍
Just made it. Another perfect recipe from FCA. Simply delicious and fun to make!
THE BEST thing i've ever made, thanks.
Made this dish today. It was delicious. And can be made ahead of time.
I am definitely going to make this recipe! as a side, Brazilian white rice to absorve all this great sauce 😊
how nice, this is a wonderful recipe to try! I've always wanted to try French Food!
You're one of the best teachers out there!
I totally agree. He should have his own school!
Yeah he takes the time to explain everything properly unlike other chefs who do everything so quickly and don’t explain anything.
Umm about that 🤔🤔🙂👨🏻🍳
😂😂😂
Just made this. Super easy and delicious!
This channel will go well with my 6-volume set of "Le savoir cuisiner des femes d'aujourdhi" which I "borrowed" from my Mum :) It was, I think, a going-away present for when we moved to Australia. Fifty years ago. I can't believe how time has flown :S
I made this tonight...it was delicious, but glad I am a chef, because the liquid proportions seem off in your recipe and I was able to accommodate..maybe it was my whipping cream ...it just wouldn't reduce and I had to squeeze some flour and butter together to get the proper consistency. I love this channel though and will try more. Thanks for this fantastic content!
Voila la poulet!! ONce again a great super TASTy recipe. I am cooking your stuff all the time. Love the short , simple videos. AND I LOVE that giant deep skillet that you used. The orange one. Have not seen that one here in the states. But now I will search for it.
It's probably a skillet from the french brand "Le Creuset".
Great simple dish made to look easy Stephane,not sure why there's thumbs down for this,I will be trying it......just need to pick a good side to add....👍
This is a straight-forward recipe. It'll take a fair bit of your time, a couple of hours, much of it unattended. It yields a fantastic dish. You're gonna reduce several times, and you absolutely should git your mise en place in place first. That said, it's not a time sensitive dish. You can err several times while making this, and still plate something wonderful. The tomato paste & the red wine vinegar make this dish. Absolutely great flavor.
A friend cooked this for us, after seeing this video...spectacular! Thank you so much for sharing! Have now subscribed.
Great recipe. I made this last night and it came out fantastic. I subbed thyme for tarragon as that's what I had on hand. Only note I'd add here is that getting the vinegar "syrupy" can be a bit of a challenge depending on how large your "medium" onion and shallot are. Mine went from watery to almost evaporated very quickly, though it was not tough to save by adding the wine immediately.
Again - really, really good recipe. Thanks!
i made this, and it was wonderful... our American pallets, though, thought some mushrooms would be nice. the recipe came together exactly as the video showed. Wonderful flavor! really, really good with the gratin potatoes.
Do you sleep on a straw mattress & grow mushrooms on it?
Sup guys
french retired cook here
just to say you can trust this guy he know his shit
Voila.