I stumbled upon your cooking channel when i was still 15. I just wanna say youre one of the people that made me realize my calling. Im 27 now and currently working as a Chef. This video randomly popped up. Nostalgia ❤
@@prizzmhf i do have a ridiculously small spoon but its not wooden as any wooden materials is not allowed by the health municipality in the country i been working.
My story is similar only I didn't become a chef... instead I became someone who can't afford to eat at restaurants that cook better than I do. Chef John really is an all-time culinary great... he belongs on the Mt. Rushmore of food with Escoffier and Julia Child and Anthony Bourdain for me. His impact is profound... and what a database of can't-miss recipes.
I just broke in my new stainless steel 12” pan with this recipe. Also my first attempt at a proper pan sauce. A couple minor mistakes but a great dinner.
We made this tonight and it was incredible! Used red wine vinegar instead of champagne vinegar. Thank you Chef John for making good cooking so approachable. Big up from Santa Clara.
I can't thank you enough for this recipe. Everyone in my family cooks quite well. I made this for my Mother and she told me it was here favorite chicken EVER. Chef, once again Thank You.
Of course, he's been doing this a long time, and has had lots of practice. He never even breaks character these days, even whilst drinking State Fair Lemonade.
As much as I liked the fricassee earlier this year, I consider this one an upgrade, and the vinegar pan sauce really adds a lot of flavor. My girlfriend has some very restrictive food allergies, so we almost never go out to eat, so Chef John is really our saving grace, keeping home cooking from ever getting repetitive.
This is one of those great universal recipes, or more accurate techniques, that can be done with a wide variety of ingredients. One variation I like to do is to remove the skin and render it completely in the oven, creating a chicken skin bacon! Then serve that on top of the dish, jullienne them if you want to get fancy.
Agree 100%. Chef John has made me into a pretty decent cook. His videography and “cook it until it looks like this “ makes following the recipes easy and natural.
Such a good dish that the French even made a film called "Poulet au Vinaigre" back in 1985. (Although it's partly a pun as Poulet is French slang for a cop). I love that piquant sauce over chicken, pairing it with pommes purées & that best of French sides; petits pois à la Française, is real comfort food.
I made every night that weekend, including the night I wrote that. It tasted a little better each time. I feel it went best when I eased off on the tomato paste and the chicken stock (this can make it saltier if you let it thicken too much). Fresh tarragon is absolutely essential and you don't need much to get it's benefit taste-wise in this dish.
This person speaks the truth. Wings are okay, but the focus on the white meat honestly baffles me after some experience cooking and eating chicken thighs. It's better tasting, easier, and often cheaper.
I was going through my favourites today and found your video from 11 years ago, the chocolate bunt. I said to myself "Man, I hope he's still making videos...!" and came to see. Not only do you still make them, they have the same opening music. I cannot express how happy I am ^^
@@Gentenstation BAHAHAHA!!!! S t a t e........F a i r.......L e m o n......a d e.............t r y ....... t h i s.........o n e........s o o o o n......
This recipe is absolutely fantastic! It’s a wonderful way to use up our homegrown chickens! My family absolutely loves it. I’m tempted to try and make some variation of this recipe with pork when our pigs are in the freezer.
I just made this dish for dinner tonight and it is FABULOUS! I've been a follower of Chef John for a long time and this is definitely my new favorite dish! 10/10
Chef John, You’ve been with me through 4 pets, 8 relationships- your recipes being something I used to impress them, two houses, a wife I’m currently married to, and two kids. You are the most stable relationship I’ve ever been in.
My GOODNESS chef John, that was incredible, as is every recipe you put out… It’s like a creamy French version of Frank’s hot sauce, without the heat or overwhelming tang. A perfect balance of flavors, with the Taragon that comes in the background. WOW!!! Next time I’m gonna put a couple shakes of Cayenne, just to warm it up a tiny bit on the third or fourth bite… Amazing flavor bomb!!!
Made this for dinner tonight. Incredible. I normally make Jamaican brown stew chicken with thighs. But this is totally going in the rotation. Thx John!
Made this last night, it's a keeper. Junior's first time using tarragon, and not the last, it's beautiful. It's not common around here, but should be! I wonder how easy to grow it might be, I should find out!
Made this on Monday and absolutely easy and delicious. Mine was a bit salty but not overly so and I think just because I was a bit heavy handed with the broth concentrate I used, highly recommend for a relatively quick/easy weeknight meal! I had it with a fast and easy garlic/tarragon mashed red potatoes since I had the stuff on anyway (roast 1-2 garlic cloves in the same oven for 15-20 minutes and YUM).
Whew! Glad you gave the OK to use Thyme in this recipe. It's my personal favorite herd with chicken and I have a lot in the garden. Hope this turns out as awesome for me as your Chicken Fricassee recipe did. Thanks again!
Hello Chef John, I made this today. Was really, really good. Unfortunately, I only noticed I was out of cream after putting it in the oven. For that reason, I needed to replace the cream with whole mile with a teaspoon of starch - but that worked well enough.
Looks rather like a recipe I've made sometimes for parties, chicken & mushrooms with a Dijon tarragon cream sauce. It does not suck. I'm sure this one wouldn't either!
@Chef John we need confirmation you aren’t a pod being. If you are in danger blink twice. Wait that would mean seeing your face. If in danger , do two pinches of cayenne to stay in even better shape.
This is an Escoffier recipe I believe. Proof that good food and good eating don't need to be fancy or expensive. The original recipe uses sherry vinegar. Or, you can just add a dram of good sherry and whatever wine vinegar. The alcohol will burn off but leave the sherry flavor. A Côte Chalonnais or even a white Sicilian would go great with this dish.
Made this tonight. I couldn't get fresh tarragon so I used dried but other than that I followed the recipe exactly. It was wonderful. I have it on my "do it again" list. I rarely put a skillet in the oven and I neglected to leave a towel over the handle when I was reducing the sauce. Yep.......... I grabbed the screaming hot handle. DON'T DO THAT! I hate the smell of burning human flesh and my wife gets upset when I cry like a little girl. Nevertheless, the dinner was great.
Tried this tonight, it was amazing! I added mushrooms before adding the garlic and tomato paste. Why? Because I’m the vinegaroon (don’t look it up) of my vinegar chicken with mushrooms!
I stumbled upon your cooking channel when i was still 15. I just wanna say youre one of the people that made me realize my calling. Im 27 now and currently working as a Chef.
This video randomly popped up. Nostalgia ❤
Yes Chef!
That’s awesome!
Please tell me you have a rediculously small wooden spoon in the kitchen.
@@prizzmhf i do have a ridiculously small spoon but its not wooden as any wooden materials is not allowed by the health municipality in the country i been working.
My story is similar only I didn't become a chef... instead I became someone who can't afford to eat at restaurants that cook better than I do. Chef John really is an all-time culinary great... he belongs on the Mt. Rushmore of food with Escoffier and Julia Child and Anthony Bourdain for me. His impact is profound... and what a database of can't-miss recipes.
Wow! How nostalgic! This is the first meal that I learned in Culinary Arts school in early 1970's. Thank you for sharing, Chef John.
Welcome back Chef John!
Where was he!?
@@DaveBegotka I think Mrs. Chef John had to have an operation. Pretty sure he said that? I may be misremembering.
I just broke in my new stainless steel 12” pan with this recipe. Also my first attempt at a proper pan sauce. A couple minor mistakes but a great dinner.
We made this tonight and it was incredible! Used red wine vinegar instead of champagne vinegar.
Thank you Chef John for making good cooking so approachable. Big up from Santa Clara.
I can't thank you enough for this recipe. Everyone in my family cooks quite well. I made this for my Mother and she told me it was here favorite chicken EVER. Chef, once again Thank You.
I grew tarragon just because you used it in a few recipes!! Glad to see more uses as I love it!!
Hi there 👋
We have prepared a number of Chef John's recipes at this point and he reliably delivers. Can't wait to try this one.
In the past month I've made this about 8-9 times. It's sooo good
You speak amazingly well with mouthfuls of food.
Of course, he's been doing this a long time, and has had lots of practice. He never even breaks character these days, even whilst drinking State Fair Lemonade.
As much as I liked the fricassee earlier this year, I consider this one an upgrade, and the vinegar pan sauce really adds a lot of flavor. My girlfriend has some very restrictive food allergies, so we almost never go out to eat, so Chef John is really our saving grace, keeping home cooking from ever getting repetitive.
This is one of those great universal recipes, or more accurate techniques, that can be done with a wide variety of ingredients. One variation I like to do is to remove the skin and render it completely in the oven, creating a chicken skin bacon! Then serve that on top of the dish, jullienne them if you want to get fancy.
Whenever I'm looking for dinner ideas your channel is my first stop. Every recipe here has always come out perfect the first time.
Agree 100%. Chef John has made me into a pretty decent cook. His videography and “cook it until it looks like this “ makes following the recipes easy and natural.
Such a good dish that the French even made a film called "Poulet au Vinaigre" back in 1985. (Although it's partly a pun as Poulet is French slang for a cop). I love that piquant sauce over chicken, pairing it with pommes purées & that best of French sides; petits pois à la Française, is real comfort food.
Interesting, in US slang for police is "pig"
Annoying
@@jimmyyu2184 we also have this one in France, in fact we have many
I love u so much chef John. U have helped me so much in life with your videos. Been watching for 10 years now ❤
Hi there
Made this yesterday and it's every single person in my family's favorite dish now. So good, everyone demanded that i make it again this afternoon!
I made every night that weekend, including the night I wrote that. It tasted a little better each time. I feel it went best when I eased off on the tomato paste and the chicken stock (this can make it saltier if you let it thicken too much). Fresh tarragon is absolutely essential and you don't need much to get it's benefit taste-wise in this dish.
You had me at chicken thigh. I don't know what people see in any other part of that bird...you can never go wrong with the thigh.
This person speaks the truth. Wings are okay, but the focus on the white meat honestly baffles me after some experience cooking and eating chicken thighs. It's better tasting, easier, and often cheaper.
Agree, the drums as well - delicious!
@@strelet555 The white meat tends to dry more easily.
tarragon was made to go with chicken. wonderful recipe... one of the easiest, and tastiest.
This is seriously delicious. Classics are classics for a reason.
I was going through my favourites today and found your video from 11 years ago, the chocolate bunt. I said to myself "Man, I hope he's still making videos...!" and came to see. Not only do you still make them, they have the same opening music. I cannot express how happy I am ^^
I just made it. Used regular vinegar and added a touch of cayenne, in homage to Chef John. It was fantastic! Will definitely make again.
Made something very similar yesterday called "marry me chicken" mostly the same, but with the addition of sun dried tomatoes. Very good!
Listening to chef john on 0.75 speed magnifies his humor and charm 😋
Makes him sound like he's had a few nips of the cooking sherry........lol. OK admit it, I'm not to only one who actually did it.......am I?😟
I don't know who you are but I do know you are a genius
0.5 makes him drunk
@@ryangaiser3722 Been listening to John for 7 years now and never thought to try til now!
@@Gentenstation BAHAHAHA!!!! S t a t e........F a i r.......L e m o n......a d e.............t r y ....... t h i s.........o n e........s o o o o n......
That was a beautiful served up presentation. Putting it at the top of my soon to try recipes! 🎉
I am the Queen of Vague when it comes to pronouncing "vinaigre," but thanks for another delicious dinner, Chef John! Welcome back 😊
Haha, I've been wracking my brains to rhyme with "Vin-Ay-Grrrr"😅😅😅
It's easier if you know it's Vee-NAH-gruh
I hear “vin”, and I’m popping bottles, cos I’m a man of culture.
@@AlistairGale 😄
Vine Gar is very underappreciated.
I’m doing this one for Mom to enjoy
Always a pleasure to watch your videos. Love from Brazil.
Oh boy, that’s looks delicious!!
Hello from the UK. I made this this evening and my wife hated it but my 14 year old, chef-to-be daughter, and I loved it.
This recipe is absolutely fantastic! It’s a wonderful way to use up our homegrown chickens! My family absolutely loves it. I’m tempted to try and make some variation of this recipe with pork when our pigs are in the freezer.
Just made it, home made vinegar, fresh tomatoes, home run, great recipe
I just made this dish for dinner tonight and it is FABULOUS! I've been a follower of Chef John for a long time and this is definitely my new favorite dish! 10/10
Chef John,
You’ve been with me through 4 pets, 8 relationships- your recipes being something I used to impress them, two houses, a wife I’m currently married to, and two kids.
You are the most stable relationship I’ve ever been in.
So you just can't keep your pecker in your pants, huh?
Once again chef John, a recipe that I actually use. Many thanaks.👍
Now that looks like a perfect meal!
Thanks a ton! I highly appreciate your style, I will prepare this 1:1 this weekend. The very best wishes from Lviv!
Mouthwatering yumminess. I am making tonight!!
My GOODNESS chef John, that was incredible, as is every recipe you put out… It’s like a creamy French version of Frank’s hot sauce, without the heat or overwhelming tang. A perfect balance of flavors, with the Taragon that comes in the background. WOW!!! Next time I’m gonna put a couple shakes of Cayenne, just to warm it up a tiny bit on the third or fourth bite… Amazing flavor bomb!!!
Made this for dinner tonight. Incredible. I normally make Jamaican brown stew chicken with thighs. But this is totally going in the rotation. Thx John!
Made this for visiting family and it was a big hit. The sauce is killer.
thank you for reminding me of a recipe I used to make 20+ yrs ago. I think I'll try it again. Thanks, Chef John!
Hey ☺️
Thanks for always being upbeat, Chef John. Printed recipe and will definitely make this! 🙏 Merci
chef john always makes me so happy
I came, I saw it, I cooked it, and it knocked my little socks off. Bravo.
Looks amazing-tender chicken with that rich, tangy pan sauce! It’s a classic French dish I’m excited to try for a flavorful twist
This was the best thing I've ever cooked. Thanks, Chef John!
I made this last night. It was really good. I didn't sear the skin as hard but it was still good, not rubbery. Thanks Chef John.
Excellent as always Chef John!!!
Tarragon is amazing with a creamy mushroom sauce too.
This looks incredible! Absolutely trying this out this weekend! You are the man as always! Did not disappoint!
Me too!
Wow! I'm the first viewer! we LOVE chef John!
I have made this several times, it is beyond scrumptious delicious!
Phenomenal! I will be making this again. I need to thicken the sauce a little more next time, but the flavor is amazing.
That looks so good! Will have to try it. Thank you for sharing!
I love that this is chicken adobo, swapping white wine for the soy sauce.
yass!!
Adobo uses cream and butter?
@@Kweesh Definitely not, lol. And most adobos include bay leaf, but I actually prefer without. And a greater emphasis on black pepper.
I JUST ate a couple chicken thighs and I want another, cooked like this.
Thank you.
I can't wait to make this! What a great recipe! Love it!!
Made this last night, it's a keeper. Junior's first time using tarragon, and not the last, it's beautiful. It's not common around here, but should be! I wonder how easy to grow it might be, I should find out!
Made this on Monday and absolutely easy and delicious. Mine was a bit salty but not overly so and I think just because I was a bit heavy handed with the broth concentrate I used, highly recommend for a relatively quick/easy weeknight meal! I had it with a fast and easy garlic/tarragon mashed red potatoes since I had the stuff on anyway (roast 1-2 garlic cloves in the same oven for 15-20 minutes and YUM).
Definitely making this one this weekend! Thank you, Chef John!
Outstanding. Just made for the fam. Thanks Chef.
Looks yummy !!
Cant wait to try it. Thanks again.
This is a beautiful dish.
❤TarragonWithChicken
Tarragon, lemon, chicken is my usual, def will try this.
Hi 👋
We made this last night, and lemme' tell you, 10/10, absolutely incredible.
What type of vinegar did you use?
Whew! Glad you gave the OK to use Thyme in this recipe. It's my personal favorite herd with chicken and I have a lot in the garden. Hope this turns out as awesome for me as your Chicken Fricassee recipe did. Thanks again!
Made this and got to thank you, it was so good. You made us all feel fancy up in here
Hello Chef John,
I made this today. Was really, really good.
Unfortunately, I only noticed I was out of cream after putting it in the oven. For that reason, I needed to replace the cream with whole mile with a teaspoon of starch - but that worked well enough.
I made it and it was AMAZING!
Terrific!
Wow! That looks so tasty. I must try this one. Thanks!
Looks rather like a recipe I've made sometimes for parties, chicken & mushrooms with a Dijon tarragon cream sauce. It does not suck. I'm sure this one wouldn't either!
Thanks going to try this. I have a similar recipe from an old French cookbook but it doesn't use tomato in the sauce. Also uses chervil.
Outstanding Chef John! 🎉
Thank you. God bless you
Chef! This looks amazing!!
What? No cayenne?
Nary a pinch?!
French don't really use much cayenne. If they use anything, it's a pinch of Moment d'Espelette or maybe smoked paprika.
@@valarievowles9022 You must be new here lol
@foodwishes - Chef John please let us know if you're okay
@Chef John we need confirmation you aren’t a pod being.
If you are in danger blink twice. Wait that would mean seeing your face.
If in danger , do two pinches of cayenne to stay in even better shape.
I love this. Thanks for sharing
Mmmm looks delicious. I will try this. Thank you
Aaah. This my favourite recipe.
did this with very hot SALSA instead of tomato paste and it was amazing
Hello there
Looks wonderful! Can't wait to make it. As do the mashed potatoes and green veggies!!!
Delicious and fabulous pan you've got there, Chef.
Looks fantastic!
this looks amazing and similar to one of my favorite recipes of yours - chicken fricassee. I'll definitely be trying this one out soon
This is an Escoffier recipe I believe. Proof that good food and good eating don't need to be fancy or expensive. The original recipe uses sherry vinegar. Or, you can just add a dram of good sherry and whatever wine vinegar. The alcohol will burn off but leave the sherry flavor. A Côte Chalonnais or even a white Sicilian would go great with this dish.
fabulous sauce. congratulations and thank you
My mouth is watering ❤
Looks delicious, and glad to see the mashed potatoes instead of wallpaper paste. 😂
Just made Steak Diane last night, and minus the choice of protein and the vinegar, I find these dishes to be very similar. Def plan to give it a try!
Looks awesome!!
You are the chef de pègre of your poulet vinaigre.
Made this tonight. I couldn't get fresh tarragon so I used dried but other than that I followed the recipe exactly. It was wonderful. I have it on my "do it again" list.
I rarely put a skillet in the oven and I neglected to leave a towel over the handle when I was reducing the sauce. Yep.......... I grabbed the screaming hot handle. DON'T DO THAT!
I hate the smell of burning human flesh and my wife gets upset when I cry like a little girl. Nevertheless, the dinner was great.
Wow! I can't wait to make this.
I’m making this tonight 😊
It looks delicious.
Looks delicious, bookmarked for a test run next week 👍
I'm see'n Sunday dinner. Thanks, Chef!
Tried this tonight, it was amazing! I added mushrooms before adding the garlic and tomato paste. Why? Because I’m the vinegaroon (don’t look it up) of my vinegar chicken with mushrooms!
I highly recommend having slices of garlic.
I stopped dicing and crushing a long time ago. Never going back!