Creamy Chicken Tarragon, a la Jacques Pépin | KQED
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- เผยแพร่เมื่อ 8 มี.ค. 2022
- In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. - แนวปฏิบัติและการใช้ชีวิต
A young Claudine Pepin. Was that her first appearance with her father?
That's a great question. Does anybody know?
I don't know if this was her 1st time in the kitchen with her Dad but I remember a show where she had just graduated & got her 1st job. She wanted his help on cooking for an inexpensive, intimate dinner party. He showed her how to break down a whole side of meat (I can't remember if it was pork or lamb). When he was done, he said, "you're not going to do this are you, you're going to have the butcher cut it up for you", & she just smiled. I could see my Dad asking me the same thing. It warmed my heart.
Yes, then sadly you found out she didn't have the same stuff her father had for cooking
@@alexkoronec4326 If you mean her love of cooking, you're correct. Although she travels with her Dad for cooking exhibitions you can tell she'd rather be doing something else. Her husband, Rolland Wesen, is also a chef. Their daughter, Shorey, is studying to be a surgeon.
@@dee_dee_place how old is Pepin here
Jacques cooks like my mom. She doesn't waste a thing.
She even uses the chicken's memories!!!
lol
This is because he comes from Europe during an era where you had to be very resourceful with everything. That's why he doesn't waste. It was the same for us growing up in Eastern Europe. Too many Americans are too quick to throw things away.
😂😂😂 That was funny!!
Okay, I got to say that when his daughter came on it really touched me deeply. I found tears in my eyes for the rest of the show. Just yesterday I found for the first time the show where his granddaughter cooked with him. The family connection for him was a part of it, but also for me personally was the resemblance to the love of my life that I lost several years ago.
Ah, life moves on past us so quickly.
Jacques is a magician with his paring and boning knives. The way he was breaking down the chicken in the beginning and especially peeling that fruit near the end looked so smooth.
I made that cream chicken just like in this video AND IT IS BOOOOMB. Truly Thank you Jacques Pepin.
You can tell from watching these old cooking videos how much different our food used to be. Like the chicken for example is quite dark in color. Chicken now is very large, pale and tastless
Unless you raise your own. There are many fantastic varieties
And, a recent announcement concerns chicken raised in a test tube, whatever...coming soon to a corporate industrial mess hall near you!
So many things from the supermarket are like that nowadays. It is all grown for profit and the masses wanting cheap shit. I think it has to do with the acres being pretty much dead due to over use of pesticides, herbecides and artificial ferrtilizers. There is some hope though, more joung farmers reinvent themselves with regenerative aggriculture approaches, using none of those chemicals while still keeping a good profit beyond feeding people. Look at how the bio brand was missused. Instead of politics having everyone doing it as bio brands intended it in the fist place, they watered the approach down. I would think the petrochemical branch has had their say in that as well agri lobby who made lots of profit with low quality cheaply produced and unhealthy food.
You mean the thighs? They're still that dark
American supermarket whole chicken should be considered a new species/animal. It is nothing like chicken anywhere else in the world. It is a huge and totally flavourless abomination. This fraud has gone on for so long that they have useless adjectives to describe semi-decent chicken - like corn-fed, amish etc.
He's just such a natural. Those hands are magic... It's a beautiful thing to witness.🥂
I never watched or heard of these episodes; however, these are absolutely some of the best cooking shows Jacques Pépin ever created if not the best.
Glad you're enjoying them!
beautiful moment between father and daughter! Lovely chef, so much passion and wisdom!!
This is delightfully dated, but you know what? He’s not trying to sell you anything. This is just good cooking advice from a talented and charming man in the 1990s. Bravo 10/10
Not dated at all. This kind of cooking is totally relevant, today.
@@PlayaSinNombre I'm assuming that he was referring to the video quality and the lovely 90's fashion Claudine exemplifies here. Haven't seen denim shirts with embroidered cuffs make a comeback quite yet haha.
@@agarcia7336 That wasn't clear at all from the way he wrote that! I also thought he was talking about Jacques's cooking advice being dated, which would make him COMPLETELY WRONG.
Nick...he is a nine time Michelin Chef. I have watched him for over 30 years.
@@user-tz9jh6pv2j Which part of "DELIGHTFULLY" dated did you not understand? Reading comprehension is essential🤡
Incredible, how many delicious dishes he made from one chicken. He used brown rice, when nobody thought much about fiber. Definitively a pioneer. Excellent ideas to prepare food for the week!
Adorable duo! Love these old shows
I love that Chef Pépin uses as much of the food as possible. I cringe when my food goes bad before I have a chance to eat it. I appreciate his showing how to pare down vegetables to reach the 'still good' portions, especially the leeks.
I totally agree. I've probably have thrown out produce that was still good enough to use.
"Chef Pepin" would find you pretentious for calling him that
@@Marcel_Audubon Calling him what?
I agree with you but when he says he gets these not-so-good-looking veggies at the supermarket at a reduced price, I doubt. Supermarkets where I live throw them away, and they did that back in the 1990s, too. :-(
Other chefs just demonstrate a recipe, but Jacques also gives us kitchen techniques, cooking philosophy, and nutritional information
Technique is what made the man REALLY famous. One or two books on the subject. This is, however, tarragon chicken on the cheap; the standard recipe is -- more complex. Not, perhaps, enough so....
What a wonderful human being, so full of warmth and kindness
Adding Claudine was a brilliant stroke. Not because of her expertise, but because she had so little. Jacques Pepin is a fine teacher, and Claudine provided a student--she enabled him to turn his show into a classroom. He could correct and talk to her in a way he could not talk to his viewers, and she could ask questions in real time. Very clever.
Claudine also brings out the fathering side of Jacques Pépin and it’s sweet to watch the two of them interact with each other.
And she's beautiful.
@@baxill23 nice to know I’m blind
Well, it was a chemistry of love and charm. Jack had, and has so many talents, and good traits. He was very nimble in life. Cooking school, Columbia, ski instructor. This cat knew how to go over the moguls.
I do find it funny that she would say she doesn’t have a lot of money. I’m sure Dad wouldn’t let her starve
Claudine is adorable here. Well, she’s adorable anyway, but seeing her confidence nowadays, it’s interesting to see her growth. Plus, it must’ve been a little intimidating being on his show in front of the cameras.
On a side note, I am constantly impressed by Chef’s speed and economic motion. Even Ming Tsai said he was blown away by Pepin’s speed, and Ming trained in Paris.
Ming has Chef Pepin on a few of his SIMPLY MING tv shows and they are great. Ming looks at Jacques with such reverence and deep respect.
One fellow in the comments said, " I wish my girlfriend looked at me like Ming looks at Pepin."
Someone replied , "Learn to cook!"
😄😄😄😄
@@joannaedwards6325 I have seen all those Simply Ming episodes more than once. Palpable love. Respect. Thanks. I’m smiling. Plus, they did together a tribute to Anthony Bourdain.
@@chrisandersen5635
✌ saw that tribute. Did he kill himself because he was an alcoholic? Or was he depressed for another reason?. Seemed like he was successful and enjoyed what he did. IDK his story. 😢
@@joannaedwards6325 I’ve never heard of any conclusive answer as what happened. He had a wife and young daughter. Maybe it was kept quiet in respect for them? I don’t know.
@@chrisandersen5635
Ok. Thank you.
What a masterclass of conventional cooking. Jacques is the best
I was impressed by Jacques when I watched him cook as a youth on PBS tv. Now decades older, much respect for him for being such a great French chef. Wonderful philosophy to food, cooking and life.
One of the things that bring me peace is watching Jacques deboning chicken 🐔
Me TOO!!
Fabulous hair Claudine!
“If you save a lot of money, I will save a lot of money”.
Wise words indeed and anyone who is a parent will know the true meaning of that 😊 Love arching Jacques cook and the happiness with his daughter, even if these are old videos.
I have probably watched JP break down a chicken 100+ times, and it never gets old!
Love seeing a dad with his little girl :)
im too young to have seen his shows but this video alone shows how much knowledge this man has. normally it would take a regular tv show host 10 episodes to explain the techniques he showed in this one episode
Every time he does it, I'm in awe. But that Onion was absolutely destroyed in a few seconds!
I thought you were implying that the pan was too hot when he added it, and it was going to burn. Then as I watched I realized, It was a compliment to those knife skills..🤣
I've been cutting my onion that way since he said you won't have teary eyes if you do. It works like a charm.
@@dee_dee_place but at his speed? :P
@@peterjensen6844 Not Even In My Dreams- LOL.
Look up Martin Yan. There's an episode where him and Jack were chopping stuff and both tried to go faster and faster lol
Claudine is so beautiful! That hair. I remember this episode and it taught me to use more food! (The key to this is not telling anyone else in the family that part of the fruit or veg was bad so they don’t freak out.)
Thank You KQED 🙂💐
I never get tired of watching.
From St. Louis. NINE PBS
This is a great blast-from-the-past episode!, enjoyed seeing Claudine join her papa on set!
You can learn so much watching and listening to Jacques. He is a wealth of knowledge are his technique is excellent
So great…thank you chef. You’ve always been an inspiration
Love this timeless video filled with knowledge for regular people who are on a budget!
You can see that his work 😮n classical French kitchens--multi-tasking AND instructing us at same time! Wow!
Absolutely love how you show people how not to waste!
It is absolutely delicious and economical to make so many dishes with one chicken. Great episode.
Love the lesson on expiring veggies. I learned what he just showed his daughter by experience. Just cut off the bad parts and you're good to go, especially if you are going to cook the veggies.
I love this episode. I learned during a time when money was low how to use one roasting chicken and feed my family of five for almost a week. It doesn't take a ton of meat to feed a family.
Bless your heart you were an excellent cook and you are still because we try to cook like you but it is just a try ,you are the best
This was so fun to watch, with his pretty daughter. I’m gonna be sad when Jacques is gone.
An awesome video to watch to someone like me who's fond of chicken recipes good day chef pepin bravo!!!🎉🎉🎉
This chef can wield a knife in the kitchen like nobody’s business!!👀
I can’t get over how fast he moved! I enjoy cooking, but I’m not in a race. I take my time & enjoy the experience with a glass of wine. His skills are very impressive 😮
My eyes were getting watery just watching him chop all those onions
Such a lovely and giving gentleman.
What a pro! Beautiful to watch!
his knife skills are magic. watching someone break down a chicken in 2 minutes while talking and not being in a hurry.
Im new to pepin but i think this is my fav episode yet
I love this chef
I will never forget this show, watching it when it first aired with my sweet late wife (RIP Chrissy) My wife said, "Thats it for this show, rotten vegetables and fruit" . Chef Pepin was my TV Chef mentor, and I don't think he had any more episodes like this thankfully, the chicken dish was nice though...
Chef was off his game this episode. Claudine, OTOH, was majestic as a Val.
“Hey, Pop! I’m home for Spring! What’s for dinner?”
JP: “Rotten vegetables & fruit & a poached chicken with a thigh tumor cut out!”
I love JP in middle age, but sure glad I wasn’t eatin there in college! 😄🤷♂️
Oh goodie. Jacques deboning a chicken is so satisfying.
Hello Amy
Great episode!
All of this is true! That's why Chef Pepin is amazing.
My dad use to cook this way all the time..but i never had the chance to learn from him...Oh the memories of him making a roast at the beiginnin of the week and turning it into other meals to stretch it..
Awesome cooking show
Claudine would join her father with his other cooking series and now the tradition has moved to his granddaughter
❤ such a wonderful experience ❤
Incredible, 3 completely different full meals out of just one chicken.
Awesome glad to see
Eye opener 👍
If a recipe has capers or tarragon I’m sold.
What a beauty!! Love Claudine.
Claudine may not have chopping chops, but she shines in her solidity.
I wish it was as easy as he makes it look 😅. Beautiful work.
You can do it!
As much as I love hearing him talk as he does it business.. .every time he says "you know"... I cannot help but hear Peter Sellers as inspector Clouseau you know....
🕵🏻♂️
@@kqed of course, we always knew the Minky was the lookout.
Jaques was a well oiled Machine and Computer in the kitchen combined..Plenty of info& practical knowledge here!
Delightful I love the economy of good cooking
Sweet Christ her hair is magnifique
I'm not a huge fan of split pea soup but I would try his--and probably love it.😂
Let us know if you do.
legend chèf 😊
Am I the only one who noticed he added some unpeeled garlic to the pan? hahahaha at 7:18
Pobody's Nerfect.
I do it all the time
@@kqed yes true hahaha Jacques pepin comes close tho ❤️
Yes! That was a bit disturbing.
Good lesson
Good episode! I have yet to debone a chicken. The thought of it intimidates me, however I can definitely see how it could save money in the long run......one of these days I'll be brave. :-) Also the deserts always look great but I've never made a habit of having something sweet after dinner except when I have company over.
As Julia liked to say, Have the courage of your convictions!
@@theodore6548 ha ha! Point taken!
also he was way ahead of his time, so conscious of sustainable cooking!!
Wow, Claudine was a stunner back then. 😉
He is Wonderful, through and through
🚩 love tarragon 🎖
Superb! But a question; I noticed he didn’t wash his hands, cutting bord and knifes after cutting the chicken.. in another video he did.. so I assume he did it also in this vid, but it wasn’t filmed?
economy in the kitchen - you don't see that very often. You really have to hand it to Jacques.
Just realized that in this video, Pepin reminds me of Sir Alex Ferguson from the 80s. 😂
Your knife is very sharp. may i borrow it?
Hand cleaning or burning? 10:05
seems like such a nice guy
Rotten?! That banana was just starting to get good. Claudine sounds like my wife, who will only eat fruit that I have peeled for her.
Claudine is a great girl and Jacque is a great father's. Just great. Imagine the pressure i promise you it wasn't easy to work alongside dad.
I was in culinary school when I first saw her cooking with her father and I thought what school did they ship her off to when she was growing up 🤣
She looks just like her mother, wow
this guy must have robot hands; he touches the hot pan and everything all the time :D
So, with his fricassee, is there any meat left on the bones? Do you just pick it out of the rice and eat it with your hands?
This is even more relevant in today's economy.
knife skills----
People must be freaking out he hasn't washed his hands and stressed the importance. However did we survive?
Claudine is around my age. It's so weird to see her with that big 80s hair.
ikr? the hair remined me of Farrah Fawcett
She looks like she should be in a Pat Benatar video!!🎶😂❤️💕
Oh my gosh Claudine is so young😃
Hello there
And Jacques, too!
Jacques said 'you know' 57 times, you know.
--Claudine, I'd like you to be on my show.
--Wow, thanks, dad! I'd love to!
--We're going to start by having you say that food older than three days old is rotten and you don't know what to do with it.
--Um...does mom have a show I can do?
Lolol!
Mmm
👍👍
dude is straight cruisin