Oscar Chicken | Chef Jean-Pierre
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Hello there Friends! Elevated Chicken Oscar is a sophisticated yet simple dish that combines tender chicken breasts with a luxurious hollandaise sauce enriched with crabmeat. In this version I switch it up a little bit by making a Bearnaise Sauce! Perfect for a special dinner, this version includes a flavorful reduction of shallots, tarragon, and vinegar, paired with lightly poached asparagus. A modern twist on a classic, this recipe promises a delightful culinary experience. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/chicken-re...
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VIDEOS LINKS:
Hollandaise / Eggs Benedict: • 3 MINUTE HOLLANDAISE E...
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For those who are interested in the history of the dish: Veal Oscar was served for the first time at the 25 year jubilee dinner of the coronation of Oscar II of Sweden, in 1897. It was created by french chef Paul Edmond Malaise. The veal and sauce formed an O for Oscar, and the 2 white asparagus were laid parallel to each other on tip, to form the roman numeral 2. In its modern form it is often served with steak or as in this video, chicken.
This has been your Swedish fan of food, history, and etymology. Smaklig Måltid!
No one cares Nerd!
Very nice information. I love historical food information. My polish grandmother, would hack apart, a snapping turtle, tacked to a tree, using a hatchet, to make a turtle soup. No history. Same with my polish great grandmother. But her recipe cards more informative. But not so much historical, but for age. Just how to cook a dish. I love being the keeper. They made me a great cook. Decades ago.
Yet another recipe by TH-cam's best Chef! He even keeps potential cost for us in his decisions! Chef (and Jack) you guys are the best!!! Love the humor...love the food!
Sir David Attenborough potential💯
Love le chef’n Jack !!!
Totally BEST!!!
I think that i would be happy with asparagus oscar😊
The only thing I can fault him with is I became not just addicted to cooking but I updated my cooking equipment, started obsessing over it. Oh, boy!
When Chef says "Some of you say I don't explain things well," it's like someone told me my child is ugly! How dare you! I get way too offended. But then i just remind myself there are a lot of ding dongs out there, nothing we can do about it. You always brighten my day & explain things in the best way. Thank you as always.
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Whenever I see a chef Jean-Pierre video, I click thumbs up before even watching it because I know I'm going to like it.
Thank you Jean-Pierre for sharing all your food knowledge for free. I love your positivity; you can tell when someone cooks with love ❤
I thought I am the only one. 🥲
@@tdman We are not Alone 😅
I always do too! I haven't seen a chef Jean-Pierre video yet that I haven't loved - and that includes watching him on tv when I was growing up! His recipes are "to die for" and very versatile. Love this chef!! 😂🤣
Me too!!!❤
Me too from the Caribbean 😂❤
So many folks that claim to be non- cooks still love to watch Chef because he's so entertaining.
One thing you NEVER forget, Chef, is telling people you ALWAYS forget something!! 😊 You are the best chef EVER!
Chef J-P = Chef Just-Perfect. What a wonderful twist to an already brilliant dish. Tarragon will always work with chicken. Let's hope the Michelin Guide are watching.
You explain things very well, those who are lost probably find themselves lost most of the time. Keep doing you and making cooking fun!
Yep... Reminds me of a Sous Chef that I had once that was useless at cooking burgers and french fries. I told him to go to the back and boil some water. He came back later and said that the water was burning. I went to the back and couldn't believe my Eyes 👀. I saw the last of the water burn completely out of the pot! Hahahahahahahaha 😂!!!
How amazing is it that we can learn how to prepare 5 star meals from a10 start chef?!?! There's no one else out there that can teach us to love and enjoy cooking like he does. Thank you chef and Jack. And we love potato Mondays too!
I've learned so much from you, Chef. Whenever I watch others' cooking videos, I cringe when they cook their garlic too long. You are by far the best!
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The last few seconds of this video is everything!😂❤ I love these... They make my day! 😊
I learned from Chef Jean pierre that Peeling your Asparagus is Super Key!👏👏👌 No Stringy Chewy mess....👍
I dont say this every day. But chef Jean-Pierre I love you!
This man needs to given a Michelin star for his TH-cam channel the amount of recipes this man can come up with is insane. Always putting out the classics. This man is God sent.
Could you dova video on "the art of plating a dish" also make a video series over the summer called "school lunches for the kids" I don't have children, but I'd love to see meals geared for them. Your dishes are amazing but what about the school week meals?
It's really unfortunate that no one understands at all what a 'Michelin star' granting is! A Michelin star is awarded to a *RESTAURANT* and *NOT* to a chef! The term “Michelin-starred chef” is naively misused because there is no such thing, and *NEVER* will be such a thing as a “Michelin-starred chef.” The star is *ONLY* awarded to the restaurant for its culinary excellence and remains with the establishment even if the chef leaves!
@@Johnny_Guitar I have a general understanding of what it is. I'm aware it goes to the restaurant
@@Johnny_Guitar I think you have missed the main point : Chef Jean-Pierre deserves an award for his culinary service to the world community !
What a name …. We have another winner … you are going to like it …. I can mimic you chef … so easily, since I enjoy so much watching your videos,
I must share this.. other day I gave piece of advice to my wife in kitchen, she immediately said , must have come from your Guru…
that’s what I call you.. which means “the ultimate teacher , who guides you in every path of your life”
I am sure “ millions feel the same way”
God bless you for being such a great teacher and God bless inventor of TH-cam.
When I move into my house I'll be going through and making sooooooo many of your lovely recipes.
Bruh. I don't cook, yet I still keep watching these. Jean-Pierre is too entertaining.
But you should try it. Cooking, that is. The cost of a good meal at home is around $2 per person. The cost of eating out is around $15 to $25 per person. Then your bank account won't be empty.
@@privacyvalued4134 Precisely! I've been cooking since I was 7. I used to go grocery shopping with coupons (TONS of them) and got so many items for free. In fact, Kroger's used to triple coupons no matter what the price of the item was, so you could get money back. I remember in particular one time in college, we were out of money and out of gas. Time to make a trip to the grocery store! I walked out with 40-50 candy bars and a $20 in change for gas! It filled the tank (those were the days) and we still had money to spare. It's so nice when stores pay you to take the food off their hands! Our food budget was $25/week for over 25 years, and we ate very well - even had free Thanksgiving turkeys for buying over $200 worth of food before coupons. We spent a total of $13 and got $350 worth of food, which we took to the food bank to donate.
Yes, it does pay big $$$ to cook your own food. It's so much healthier, tastes way better, and you get to decide what goes into it! Save the restaurant money for special occasions.
It will make you a better eater
Bruh.. learn how to cook and don't expect any woman to help you... bruh
@@privacyvalued4134 Where I live, it's not $2 a person. It's more like 7 to 10 depending on the ingredients.
You show us so many dishes that not everybody knows. I am so grateful for it!
Asparagus is in season here at the moment and I wanted to make some anyways, so this is perfect.
That Sauce...(it's Always about the Sauce ).....Wow. wow. !! Thanks. !!
Every time I watch your videos I feel so much happier 😊love you chef! You’re the best!
Thank you so much 😀
You explain everything perfectly.....best show around....hands down....
I’ve followed this amazing chef for a couple of years now and absolutely love him. He has taught me (now 65 years old with a lifelong passion for cooking) more than I have learned in all these years before.
Plus he’s a nutcase that it’s easy to love ❤️ 🥩🥓🥂🍻🍝
I love making 99% of chef's meals and never disappoints me with the ones I do make
I love this channel ! I learn new professional terminology all the time to impress my friends ! PLUMPY .. another one to slip in an impress with ! ..
The gift the best part of Chef Jean-Pierre is no matter your enter part of his video. He teaches what u need to know to make this recipe awesome. He is such a treasure and being a decent cook he conquered me. Well Done Mastro you got my attention and Loyalty :)
Couldn't agree more! 😂🙏❤️
Chef, you've inspired me to want to cook again (which is sad because I cook for a living). I have cleaned, organized, and stocked my home kitchen. I'm ready to experiment now because of you! Thank you!
Another great recipe from a great chef 👍👍👍👍🐓🐓
Wow, how cool is this way to make hollandaise sauce. I've fibromyalgia and couldn't do it anymore. Thank you chef Jean-pierre 😊
This is gold for me. I live on the east coast of Florida so catching blue crabs is easy and almost free using chicken bones for bait. I grow taragon in my herb garden.
I always gv the chef a thumbs up before seeing recipe ur the best
The best team on TH-cam. Amazing chef Jean Pierre with delicious recipes and presentation while explaining the entire process and having fun ,and Jack to bringing it to the world with his camera, I’m sure there are many other people in the back making it happen. Thank you. You are Awesome!!!
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That sauce looks divine! Can't wait to try this one.
Your excitement, enthusiasm, and joy is a welcome start of any morning. I wish I could wake up to a new video every morning. (I know that's impossible).
Another fantastic recipe! And I think you explain everything very well! Thanks Chef!🤗🤗
When you love the food his reactions are an accurate demonstration of how I respond to good food.
i won't be able to make this right away but I do plan to make it.
Hi Chef! I love how you are always adding to the practical education of cooking by talking about shopping, too. It’s good to be flexible and use chicken instead of steak when food prices are so high. It would not be fun to cook if you can’t afford the ingredients. So important to teach how you can make amazing food without breaking the bank! Thank you you for enriching the lives of all of us with your teaching, but especially your humor and fun. You are a blessing! The last minute of every video is the best! (Thanks, Jack!)
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@@ChefJeanPierre❤
Good Morning friend!! Thanks for another great recipe!! We do a lot of crab fishing....I will definitely be making this with the crab we catch!!So happy to see this recipe today!! Your the best Chef!!!!So thankful for all the tips and recipes you share!! Making us all better cooks!!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
"You don't explain things?!" "Why?' is the question from those who do not know what they don't know. A good student of an excellent teacher, such as yourself, would be quiet and do as he is told. Success will lead to knowledge, then no more why.
So nice to see the classic recipes. Chef Jean-Pierre, thank you for sharing your expertise in a way that everyone can understand and then create on their own.
Our pleasure! 😊
How can I thank that you're the best you tube chef,good watch all the time,God Loves You chef
But chef if you've wtsp number give me please want chat with you,coz I have failed to reach you well
Chef!! You are the Artist of culinary delights! Thank you for the video.
Not sure how anyone wouldn't be able to follow along with Chef Jean-Pierre, the man is a consummate communicator! Kudos to him
Je suis devenu accro à vos vidéos! De l'énergie à revendre, des conseils judicieux, un humour naturel et une qualité d'édition exceptionnelle. Que demander de plus? Félicitations et merci de la part du Québec!
This sauce with a surf and turf. I love your show.
Hollandaise you can have on its own 🤤
Watching the show makes me think I could make this sauce. Thanks Chef JP!
I made this Chicken Oscar last night. It was excellent! I loved the tip for making the Hollandaise sauce with my immersion blender. So easy and good! Thanks you Chef and Jack!
This looks fantastic. i never had Oscar chicken. I can't wait to make this for my family. Thank you chef.
Chicken Oscar is a great idea as opposed to the much more expensive steak Oscar. You always have great ideas on here and I always learn a lot from you. This channel definitely has an influence on what I do on my own channel, you give me great ideas for sure.
You always have the best recipes
Don't worry, Chef JP, you ALWAYS explain everything well enough!
Don't listen to people who imagine you had never explained anything well enough.
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Thank you, Chef, for explaining why you put the protein in the oven to finish cooking it once you flipped it over. That exactly answered my question that I left in the comments on your last video with the sea bass. Like you said, I am one of those people that needs to understand the reason why so that I can apply the logic to other areas as well. Thank you for your wonderful videos!
What a way to upgrade your chicken. Looks amazing
Markets in Germany is loaded with Asparagus - this looks so mouth watering, time to cook!!!
I have learned more from Chef Jean-Pierre than I have from the next ten cooking shows. And the recipes here always turn out great!
always lovely when an artist meets their canvas!
Best Chef channel of all TH-cam. Cheers from Puerto Rico! 🙌🏻🤍
All the wow-moments my cooking evokes in my friends in family, are thanks to you.
You explain things perfectly and I am ever grateful for what you do.
Much love
You are a joy to watch, brother! 😊 this is another awesome video and presentation! This looks great.
God bless all here.
I am so addicted to this channel! ☺️💗
Glad you enjoy it!👍❤️
Yummy ❤ Dear Amazing chef Jane 👩🍳 piece 😋
What a great new twist on a timeless recipe! Merci, Chef! You're the best in the business. :-)
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Such a beautiful dish! Thank you, Chef! I've made the hollandaise/bearnaise before and put it over eggs!
Chef is a gem!
Made like only The Chef can create it. He is wonderful.
Yeah doing this one. Thanks Chef!! Peeled my asparagus for the first time. Loved it :)
OMG, this was fabulous! And so easy. Thank you so much, I made it for my birthday dinner. I was telling some young man in the grocery store this morning how easy and delicious it is. Thank you so much!
Hello Chef Jean Pierre you always teach us great recipes. It's so much fun to cook your dishes because of well-explained steps that are easy to follow, Thank You so much, My cooking has improved so much ever since I have been cooking with you. Best Regards to you and Jack.
Chef, Love your personality and your recipes are equally excellent!
Love all of the videos. You have great cooking techniques. I would like you and Jack to present a video of just cooking techniques and tips. When to use a stainless steel pan and when to use a nonstick pan. How to prepare a dish ahead of time and refrigerate it. Do you cook first or cook just before serving. How to reheat, covered or uncovered. When to use corn starch slurry when to use roux. You told how to make roux but seldom use it. Onions first. I love all your hints and try to remember them when preparing a meal. Great job Chef.
Thank you for the kind words! We release this video couple of weeks ago. You must’ve missed it. I hope you enjoy it.
th-cam.com/video/bx0BlXeNet0/w-d-xo.htmlsi=34WLCVE5zFi2hgb8
For the thick ones i start stovetop in a skillet and flip then in the oven. That way i get the color i want on the top. Perfect every time.
I made this and it was mind-blowing delicious!! And also I learned some brand new techniques and concepts to build on, too. Jean-Pierre is great at teaching, I can see how he's including things that seem complex but really aren't once you do it and get the concepts. Really enjoyed this one.
🌸 I love binge watching your videos while I cook ❤🎉
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Chef, you're the best.
You explain things very well
Cheers Chef. I am forever breaking my béarnaise sauce...back to cooking school kitchen for me........
You explain extremely well 🧑🏫
Perfection once again from Chef Jean Pierre
Another great recipe, Chef. My wife doesn't care for chicken so she asked me to make the sauce for eggs Benedict. Sounds good to me. I'll let you know how it turns out.
I am a new fan and subscriber. My great-niece loves your show (even though she's only 1-1/2 years old). So I saw you the last time I visited her. I think you describe things very well. I have been cooking for many years but never really took the time to try some of the "fancy" dishes. Now that I am retired I can justify trying out new things. I am looking forward to trying some of your recipes. Keep making my great-niece smile and talk to you and you'll remain tops in my book. My first foray will be learning how to make a decent roux. I just know you have a recipe here somewhere 🙂 Sending love from your youngest fan and a hug from me.
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Thank you for this wonderful recipe. Can’t wait to make it.
What I would do to watch this man cook live...
Looks great! Gonna have to try it. Thank you my friend Chef JP!
This is one of my favorite recipes of your Chef. I normally make the sauce from your Lobster Thermador recipe, put crab in it, and call it Oscar. My family LOVES IT!!!
Amazing recipe by a legendary chef 👍
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Chef Jean upload makes the day better.
that sauce is amazing!
Chef never stops amazing me! ❤️
I’m making this tomorrow. I DID make this, it was DELICIOUS!! My husband liked it too!!
Wonderful, as always!
I like this Man. I REALLY like this Man. He is amazing. Jack and Jean, your Show is freaking AMAZING! Thanks.
so great!
Come for the food, stay for the show!
This went straight to next week's menu. Thank you again Chef.
Thank you Chef! And thank you Jack!
Love this! Thank u so much!
🍽👩🍳This looks so good. I'm definitely giving this a try ❤
Oh dear, I'm drooling. 🤤🤤🥲🥲
Wow!! Chef that looks amazing!!!
This sauce (sub porcini mushrooms for the crab) is my go-to for many beef dishes😊