Jacques Pépin's Moist and Crispy Garlic Chicken Recipe | Cooking at Home | KQED
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- Jacques Pépin's garlic chicken recipe is all about the technique. Jacques recommends using chicken thigh and browning it skin side-down in the pan to produce a crispy top with moist underside. He deglazes the chicken in vinegar and uses the leftover chicken grease to flash fry the garlic. This dish is also known as poulet au vinaigre.
What you'll need:
2 bone-in chicken thighs, salt and pepper, 3 garlic cloves, 3 tbsp vinegar, 2 tbsp water, 2 tbsp ketchup, dash of Tabasco, 1/2 cup olives (optional), chives or parsley
Jacques Pépin Cooking At Home: Grilled Chicken with Garlic and Vinegar
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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I learn something every single time I watch him❤❤
This one has a lot of those "why didn't I think of that?" tricks.
@kqed Can I use apple cider vinegar?
I’m sure it’s tossed after due to contamination. I can’t believe Justin Wilson lived as long as he did, his cross contamination was mind blowing. Then you have Jean Pierre with his bleach water for sanitation. So it’s confusing. I like many have learned a lot from chefs from that generation. Chef Pepin is a class act through and through, the admiration for Gloria alone shows that.
Yeah, like how to destroy a non-stick pan 😅
@@debrabaron1909yes you can. Professional Chef
I have met this gem of a man, as have my parents. Once was in a random restaurant years ago (I'm Canadian and speak French so I had to try quebecois French on him) and my parents took a special cruise where he was the star chef. He made a lobster souflee , tenderloin and a baked alaska. Most down to earth celebrity. My family has been touched by addiction and incarceration so I have nothing but respect for his charity which helps marginalized individuals' reintegration into society. Class act all the way. à tu santé
He's the man!
Lobster souflee has us drooling. I wonder if we can get him to make that video... Thanks for sharing.
Yawn
Yes, one of the pleasures of my life was spending the afternoon with this amazing man. He is obviously so knowledgeable, charming, funny and again one of my greatest memories. Thank you, Jacques from Southern California with love always, Debbie Zullo.
Strange to hear your ‘woke’ way of speaking. ‘Touched’ by addiction, how does that work exactly ? I mean, what do you ‘mean’?
Anyone who appreciates and admires Jacques Pepin would do well to read his book, The Apprentice. Such a modest, endearing and admirable man.
Phenomenal book - would recommend to anyone. Learned so much about him, his mom, France, and the post-war booming America he moved to. I’m a fan of his for life after reading it.
Chef Pépin uses a minimal amount of ingredients with little preparation & ends up with a beautiful, flavorful meal.
Extraordinary!
One of the best chefs ever, and he's unpretentious enough to use ketchup in a sauce like this. Of course it's good, but a lesser chef would never admit it.
Marco uses that Khorr product on everything
It also makes me sad when he frequently mentions (not in this clip) “this is how my wife likes it or prefers it.” I’m the cook in my home and often relate back to that comment when in the kitchen. Point being, be grateful and present for the time with your family. And yes, of course, Jacques is the man.
don't have a clue what you're talking about.
@@108doublestitchesHis wife died a few years ago, and he still talks about her as if she is still alive and waiting in the next room
@@108doublestitches why is your ignorance their problem or issue
@@degueloface he posted for public consumption and comment is part of the back and forth of public discourse. you have with it then it's your problem. one of many I would surmise
@@108doublestitches surmise this a
I love how his cooking looks so rustic and simple, like something anyone can do at home, and then somehow in the last few seconds it turns into this amazing, world-class looking masterpiece when he presents it!
I love to go to his house drink some wine and watch him cook talk and eat. bucket list
Connecticut is beautiful this time of year 😊.
If you get there
hug him for me ❤
@@joannaedwards6325 Thats a good idea i will get two bottles of wine and just go knock of his door you want to go ?
@@peped9458
Wow would I love that
but if I came on to that dear man he'd have a heart attack 😜😊💝
Or not. Hope he is still cooking in his hundreds.
@@peped9458take me with!!
Don’t eat the food. You might get food poisoning and die.
I made this dish the other day. Best thing I've ever cooked in my life. Arguably the best chicken I have had. Merci JdP.
I don't like a strong vinegar taste but I tried this and of course you are right, it mellowed and added a great flavor. Thank you Chef!
We love hearing how these recipes panned out for people.
I love Chef’s Pépin’s style. No fuss, delicious, simple, elegant. It’s accessible and gives me confidence to cook at home. Not many chefs do that nowadays and they tend to over complicate things.
If only the world had more like him…
Thank you for preparing simple yet elegant meals that are proportioned just right for us retirees!
What an effective way to cook chicken thighs!
Have met Jacques through the Tv. Coming as an immigrant child to the US, my mom couldn’t afford cable, but we had PBS, and fell in love with the way he showed love through the teaching of cooking. I hope to one day meet you and say thank you.
I’ve made poulet aux vinaigres in the past. The last time wasn’t too long ago and I used tarragon(great with poultry) infused white wine vinegar, tomato paste instead of the ketchup(I don’t like the double dose of vinegar…but I like it ok with some Heinz😉), and a dollop of cold butter right at the end for silkiness. Pretty yummy….
We like these additions.
Mr. Pepin is a world treasure.
Thanks, as ever, Jacques & team. Thinking of Lyon, one might substitute a tablespoon and a half of proper mustard (with a pinch of sugar) in place of the ketchup. Cheers.
Let us know how it turns out!
@@kqed It's good ... but dispense with the olives in that case. Both ketchup and mustard are handy thickeners, shelf-stable, just different unami/flavour.
Can’t believe Jacques Pépin used ketchup for a sauce…
Red vinegar?
@@patriciafry8634 I wish I knew more about the vinegar, too. I assume red wine vinegar will work fine here.
So much fun to watch this man cook. Thank you, Chef.
He touched raw chicken, then everything else.
This is one of my favorite videos of Chef Pepin's for the technique to cook the chicken. If you have kids or otherwise need to make dinner while doing other things, this is a great method. Just leave it and come back 20-30 min later, and make whatever quick pan sauce you want.
I need MORE than ONE vid posting per week of Jacques. I can't wait till smellevision is invented.
Just cook it….then you won’t have to wait for ‘smellivision’.😉
I made this several times. My wife LOVES it. I haven't told her the secret ingredient is ketchup!! Haha!
It's just a "thickening agent" 😉
I add diced apple to the sauce and serve over a bed of arugula. Thank you Jacques for reaching me how to cook!
The Crust is Amazing!!! Thank you for the recipe Jacques
Honestly I’m so humbled and thank for for Monsieur Jacques. I start to ask ‘why’ and he so cleverly explains and shows how much I have to learn. Must try this one
Thank you, Jacques!
I Love Jacques Pépin ❤❤❤
A true master at work. You are able to explain easily not just the what but the why of cooking. Thank you.
Thankyou for all the wonderfull simple recipies and your tips as we go along xxx from a cook in uk ..we cook a meal every evening and enjoy french and also indian meals etc xxx
So quick and easy! I’ll make those additional cuts in my thighs when I try this recipe this weekend. (I always learn something new when watching Chef’ I like how crispy these are. Thanks Chef Jacques!
I am Asian and knew this guy knows his stuff from the way he processed the garlic (if it wasnt evident enough in the deftness that he cooked with, a mark of someone who cooked professionally for a long time). The food style is down to earth, my kind of food. Going to follow!!
I tried this recipe before, it is so delicious! So much fun, never get tired of watching Chef Pepin cook. 😄
Master piece by a legend. 😊😊😊😊
Rushing to the market for chicken thighs.
Thank you Chef for showing a new way to cook them.
Love my chkn thighs!
I haven’t seen you for awhile I enjoy watching you cook.
Seems like a very Provençal preparation, I'm sure Lyon has some of that influence. I love all of Chef Pépin's quick, easy delicious meals!
Simple easy recipes with things most people have in their kitchen
Chicken thighs are my favorite.
D'accord, cheaper cut and more nutritious. Grand Chef Pepin shows us the way, the wise will follow.
I used to used the recipes of this Master Chef 😊 from his series Fast Food My Way.....to impressed people 😂...I must add successfully 👍...Simple, yet brilliant recipes....Mr. Pepin is still my favourite chef. I love his recipe.
It’s an absolute treat to watch Jacques Pépin cook.. he’s so chill. Thank you for this recipe, will try it ❤
Chef, I madre this tonight for dinner. What can I say but Thank You. This came out restaurant quality. I made it with garlic mashed potatoes and put the sauce over the perfectly cooked chicken and mashed potatoes. The olives gave it a nice briney flavor. Absolutely fabulous sir thank you for sharing.
Again Thank you chef Pepin for sharing this quick and simple, yet delicious, chicken recipe. Merci, et a la prochaine !
This man's still going! I'll be making this tomorrow.
I'll bet delicious. Yum. Will try. ❤
this is worth a try ! looks delish !
Recently joined this channel,we love your style and cusine !
What a wonderful soul! God must love Jacques Pepin very much.
❤❤❤Thank You!
Chef, after watching one of your videos on cooking bone-in chicken thighs with skin, I started cooking it the same way ever since and it comes out perfect every time!! You are an awesome teacher!! Thank you! ❤❤
Monsieur Pepin.......u are extraordinaire!!!!1
One of my favorite Mr pepen
Jacque’s dishes and techniques are simple and quick. Why in the world would anyone go out for American fast food when you can cook a meal like this at home? Healthier and cheaper than going out! Thank you Jacque!
I agree, I love cooking so much and I used to love to watch Pepin when I was a kid
Garlic Chicken a la Jacques!
So quick & simple.
Yum. Thanks Chef!
On se régale a la Lyonnaise! Merci Chef!
Thank you, thank you, thank you! God bless you
THANKS JACQUES!, FOR THE BEST RECIPES. I'M GOING FOR IT.
Let us know how it turns out!
Amazing. This is almost like my grandmother's recipe for adobo.
How am I just now finding your channel?!?! I have been looking for a really good garlic chicken thigh recipe. Guess what we are having for dinner tonight! 🤤
Who's your favorite chef? Jacques Pepin is the immediate name that comes to mind, a true legend in the kitchen and humble as they come.
I love the "no muss, no fuss" approach and appreciate that little trick on trimming the thigh to make it lie flat. Others would make us feel we have to debone the thigh or we just ain't into fine cooking--and they'd faint at the sight of catsup. It would be fun to experiment with other vinegars besides the classic red wine. Thanks very much for this--food for thought, as it were.
Jacques the master does it again
Making this tonight
simple and delicious
Love you Jacques
I admire your humble disposition i learn a lot from you
God bless you
I absolutely love and respect you sir. I love your videos.
Love this Man...
A Chef of Excellence...❤❤❤
Salt and pepper are magic every time. I'm hungry! We need to have french cooking classes for all humans. It would evolve us away from cheetos and frozen dinners.
Vraiment?
N@@June-x4hno pun intendent
I've used some great recipes by him.
I’m on it! He is one of my faves.
nice, thanking you good sir
Jacques Pepin is the greatest!
How awesome is he ❤
I've already cooked this dish twice already. I changed the ketchup, though. I used tomato paste and added water. It came out better for me as I'm not a big fan of ketchup.
You know you are watching JP at work when excellent sauteeing technique is accompanied with--truffle oil? an herbal blend that must be ordered by clicking on the link?--no, a touch of ketchup "as a thickening agent." Well done.
Love it. It’s about making good food at home with the ingredients you have.
A Spanish sweet onion would be so lovely here. And a thin slice of a nice sharp cheddar.
Awesome. As usual. 👍👍
One and only true master!
Delicious
master of chefs Jaques Pepin 👍👍🇺🇸 yummy 2024
Spell his name correctly. Show a little respect.
A very good dish, I will regularly do it from now. Delicious sauce. Thank you Chef Jacques Pepin
Cannot believe he came in to dine at Marea Restaurant with us it was so beautiful and the energy was amazing
What kind of vinegar should I use and is there anything else I could use instead?
I just learned about hachis parmentier and I wonder if it’s something he ever makes
I’d love to see that
incredible recipe...
Delicious!❤
Thank you Claudine for continuing your father's legacy by allowing him to cook at home! This series is invaluable.
I'm pretty sure he does what he wants . I doubt Claudine is letting him do anything .
I always found the shows he did with her were kind of awkward. I much prefer him on his own.
I don't think Claudia has any control over his decision to cook it's probably totally up too him.
So easy and so delicious!
Wow! Oh boy. Tremendous!
Nice one😊
That bottle of vinegar with the holes in the cork is genius!!!
Not sold on the ketchup because it has so much added sugar, but everything else looks great! I will probably try it with just regular tomato puree and the vinegar instead of ketchup.
What kind of vinegar does he use?
Time to thaw out some chicken.
Jacques Pepin is a culinary genius. I think Jacques Pepin is the greatest chef of all. 🙂
Not sanitary.
Thank you chef .
I tried winging this at home, as an enthusiastic but amateur cook. It didn't really work out. First off, I don't have a covered non-stick pan, so I used a heavy bottom stainless pan. I heard you're not supposed to start cold in ss? But I tried it anyway. I'm also cooking on electric and I overestimated what he meant by "high" heat. And I thought I'd turned it down pretty low, but I should have turned it even lower. The skin and fond burnt, but the skin *did* get crispy, and the chicken was well cooked and moist. I *think* I could make it work if I just adjusted the temps down? Or should I plump for a covered non-stick?
Beautiful!❤️
Anyone else tells me to put some ketchup in my sauce, I ain't buying it. Jacques Pepin tells me to, You got it, boss!
I am always amused by his 70's era JennAir cooktop. My dad had one in his brand new house he built in 1975.
That looks really great Mr. Pepin. Is that white wine vinegar you use?
It looks like red wine vinegar to me, but I think you could use whatever you like or have.