I went to the market and picked up very nice, fresh ingredients to make this dish. It looks so delicious - I just had to try it. After I got home and prepped everything I was too tired to cook and just ordered pizza. I got drunk on the wine waiting for the pizza to arrive; I’ll probably sip on the brandy after dinner and ruin my day tomorrow. I’ll most likely let the ingredients go bad in the fridge and I’ll never actually make this dish. After all, it’s my choice. At least I left the skin on, per chef Marco’s suggestion.
F**k yeah, man! F**k yeah! It’s your choice. And if you choose to freeze some chicken stock pots overnight and then use them instead of ice in your brandy, that’s fine too
I made this tonight. Shocked at how delicious! So good I had to come back, sign in & confess it in writing. I did not use any liquor. Didnt have any. Maybe next time.
Ignore the advert element, which is not that important anyway because it's just the stock (which isn't bad, actually), and you've just watched the greatest ever British chef transform an old favourite into something very special. Great man. Scary, but great.
The fact that Marco the michellin star chef advocates use of stock cubes is great for inspiring and showing the amateur home cook that using them wont compromise flavour and quality.
Or handball. It was Hannibal who invented "handball". Of course they used rocks and if you hit your opponent in the face, that was worth ten points. Double if you killed him. Over time the game of "hannibal" was just called "handball". After a while, the French stretched a pair of panties over a forked stick and called it "tennis"... It's true... You can look it up...
That kinda is everyone in every profession as they get older though, once you no longer care about making a career, there’s little to no pressure behind it
Marco is done defending his 3 stars. He is just enjoying cooking on a casual level as he should be. Use as many stockpots as you like Marco. As long as you're happy.
I love this style of video... no way-too-long intro, no crazy music, no zoom-in's on the food, no cuts in the middle of speaking, and a clear explanation of why each step is as it is. Simplistic and to the point.
@@justinm2697 That's besides the point. A regular commercial won't be so straightforward and usually add in a bunch of unnecessary stuff. This is a much simpler approach.
It’s what separates the MPW’s, Ramsey’s, and Contaldo’s of the world from other mere “cooks”. They’re simultaneously culinary masters and food technicians, they not only partake in the art of cooking but have a deep rooted methodology to everything they do. As modest, innocuous or indistinct a certain thing might be (be it a single technique or a specific ingredient), there’s always a clear, intelligent logic to it, which always becomes quite evident in the finished product.
It's one of my favorite parts of his book, Devil in the Kitchen. Along with the biographical material are details of his cooking method, and they balance each other out.
I appreciate how he still tries to teach and to give a little bit of extra history and information about the dish even though its basically just a stock pot ad. I think a lot of other chefs would just gush over how great the sponsored product is and leave it at that. Marco gives that little bit of extra effort to make the most out of the situation.
I'm always very skeptical of sponsored videos, but his presentation seems either like very convincing bullshit or very genuine advice. I like to think that a chef of his caliber wouldn't be shilling a garbage product to average consumers, which seem to be the target of these recipes
Agree especially after seeing how Gordon Ramseys recent pot/pan sponsorship falls more towards shilling a product IMO, I appreciate Marco stays grounded here and understands context.
@D You can't just swap out a stock pot for any can of stock. Most stock is VERY watered down, and requires quite a bit of simmering to reduce the liquid. Stock pots already have most of the liquid removed. If you just swap, you're either going to have a watery recipe, or you're going to have an overcooked recipe.
I usually prepare this in the traditional method but I wanted a quick version of Hunter's Chicken - this is perfect and from a culinary legend, thank you Marco.
Marco, you are my favorite chef for a multitude of reasons. Most of all, as a teacher, how you read people and help them whenever you see it is needed, is unparalleled. Cudos, and thank you.
chef Marco is a MASTER. Unlike most other chefs who cook on video he actually explains WHY he is doing what he’s doing. A true MASTER CHEF. Thank you very much,let’s have more of him he is brilliant.
@Andreas E I think thats fine its visible, and using stuff like knorr or any other broth/bouillon is not a bad thing necessarily. I use those cubes you can buy myself and they are flavourful and add to the dishes. I would never make those myself especially not liquid form. It literally takes hours to make and is a hassle and when I tried it did not taste that great tbh. But all cred if you can make very flavourful and good broth/bouillon no one would object to you. As Optimus Prime (voiced by Cullen) once said in reference to broth cubes: Before cooking began, there was the Cube. We know not where it comes from, only that it holds the power to create wonderful dishes and fill them with flavour.
the thing I love about Marco, is he makes these delicious meals, with ingredients the normal person would have. I can count how many of his recipes i've tried, because he uses common ingredients. i've tried to follow Gordons, then i get stuck with $40 worth of ingredients i wont ever use again because they are so obscure
He makes it look so easy! You think to yourself, "What's so special about that?", but yet, if I were to follow him exactly, my dish wouldn't even come close to the quality and flavor he can produce. Why? Because he has an ability I do not. He can look at and smell the dish as it's cooking and know exactly when to add additional ingredients so they all cook perfectly at the same time. This ability only comes from years of experience and a passion to be perfect.
I could watch this guy cook all day. Every 2 seconds is a new lesson in cooking and its awesome. Hes not just telling you what hes doing, but why hes doing it. Thats how i learn, and when im at work its how i teach.
@@BIastwave. He never said cook time. At 0:06 he said He said "Chicken Chasseur, otherwise known as Hunter style chicken, in 15 to 20 minutes." That implies that it takes 15 to 20 minutes to make the dish, not just to cook the dish.
Very rear chef who can explain in a nice and simple way without a big fuss. Pleasure to watch it and gives me enough confidence to try to make it myself !
All memes aside, this guy is so direct but still so calming. Really easy to digest and makes cooking seem less intimidating for beginners and not so experienced cooks like myself. Looks so dank
I made this for the kitchen staff meal at work the other night and it was a huge hit. I wanted to do something I’ve never made before and it was a huge hit! I will definitely make it again
@@johnhowe8424 he makes food ideal for home chefs, the issue i have with a lot of big name chefs is the expectation that everyone at home has some obscure utensil or machine for once specific function or can source a niche ingredient, whereas Marco just keeps it simple
The knorr shorts with mpw are the best I’ve ever seen I think. Simple delivery, classic foods and easy to repeat. Tips and tricks along the way. Perfect
I love to watching Marco cooking programs,Because he showed us something deep inside those traditional British dishes that all about connotation and essence, He makes people like to cook and enjoy the food.That’s what a chef are for.
I will be honest i didn't really stumble on these videos until recently but when Marco is in his good place teaching his passion for us home cooks to try and elevate some of our dishes for, let's face it, one of the most exciting privileges we as people can enjoy, to break and share bread together, and a chance to celebrate or commiserate each others success or otherwise, around a table, is just enchanting and I could listen to him all day like this!
If by any chance, Marco happens to see this comment of yours-.He'll realize how successful he is. Marco is special. And so are you. 🙂Have a lovely day.
I enjoy both Gordon's and Marco's videos, To me, Gordon is full of energy, explain things really fast and constantly moving. Marco, is more calm and calmer voice. He is a natural teacher, actually I can listen to his voice for hours :)
I am making this for my family tonight. I have just discovered your channel, and I absolutely love the way you deliver your expertise. You have absolutely claimed the top spot in my list of most influential and inspirational chefs from whom I draw to nourish my family's body and soul. Keep these amazing traditional recipes coming.
I actually made this recipe at home the other day with skinless chicken breasts. I hope I made it correctly because the video does not mention measurements or what to do with the butter. I assume the butter was used to cook the chicken, because that's what I did. I will say that what I made turned out looking almost just like that and it tasted really good. I don't know what it's supposed to taste like since I've never had it before, but I liked what I made. All hilarious cooking jokes aside, this recipe is really good and people should give it a go. I don't really have much cooking experience at all and am trying to learn more as I go, but this was pretty easy to make. Cheers!
The butter i believe was to finish the sauce or the garnish, you dont cook chicken in butter because it'll burn, although what u can do is use clarified butter to cook it because clarified butter is basically butter without any milk solids I hope that was understandable, English isn't my native language.
@@dabananasauce7610It was, about butter, one way to avoid burn butter is to use clarified butter. Even without it, I use butter for a lot of dish and yes it is sometimes tricky 😂
Marco is cool... Every recipe I tried from this series turned out great - my favourite being Steak au poivre vert. I grew up in a restaurant kitchen and I know about the classic techniques, but after a long day at the office this is how you cook to maximize time vs effort and taste. Love it!
I actually tried this with a stockpot last night unironically, it was quite delicious. Instead of using mushrooms and tomatoes as garnish, I put them after the onions in the same pan with the chicken, and it came out good.
Love all his recipes and his easy, chill teaching style, don’t care if he’s promoting knorr stockpots or any other product. I started using stockpots in my Chilli and it’s better than ever.
Laugh as much as you want, but this guy and his chicken got me laid two weeks ago. "You loved the chicken, you loved the wine, leaving it at that or not is your choice, baby."
One of my favorite dishes I learned from culinary school. So good, such good comfort food to enjoy any night of the week and everyone calls it fancy, I call it delicious.
Been on a youtube MPW video spiral for weeks now, can’t stop watching! Just love the freedom of his recipes. Last night I cooked the chicken chasseur. Fried off the onions, doused myself in boiling hot rotten elephant prolapse and shoved a 2 by 4 steel beam up my neighbours urethra. The wife has now remarried into a small pigmy tribe and the dog has morphed into a rabid herd of gerbils. It was my choice! Thanks Marco
I dig the technique of walking about and poking at it in order to precisely position it for the next phase of preparation. A real master with flair and expertise, with a natural and captivating speaking voice.
I cooked the chicken chasseur yesterday and I made a TH-cam video. I bought all the ingredients Chef Marco Pierre mentioned and I cooked it step by step. It was very exciting. I loved the great flavors. I have played this video over and over again and I didn’t see the butter being used. Was it needed in the recipe?. Congratulations!.Chef Garcia from Hollywood.
Didn't add tomato juice (had no space in a pan for it), served anyway, bastards ate all, licked their plates. Thank You Marco, You're god of cookin' to me.
So, chicken with brandy poured on it and a knorr stock pot chucked in? Seems like it defeats the purpose of making chicken chasseur. But of course, it's your choice.
Marco has inspired me to try other things as well - due to his creativity and imagination rubbing off on me. As a result, I've improvised a bit of late e.g. making mashed potato along with carrots and peas to complement the chicken chasseur dish, using an apple and chives in the garnish (along with the mushrooms of course - with the chives perfectly suitable when having chicken with mashed potato), adding some fresh-squeezed lemon juice to the sauce, and some other things 🙂
I haven't made this one, nor do I intent to, but I reckon it's Marco's finest video moment. No mumbo jumbo, 3:37 secs, proper ingredients, great results. And one casual drop of "when I was a boy". Perfection
I love that my imagination runs wild back to old Britain when he says "when I was a boy"....can just picture him as a scamp running around in the 1700's
This man isn't just a chef, he's a teacher. He isn't just a teacher, he's a natural salesman. A chicken stockpot salesman.
because of him i've started ussing ctock pots in soups .... never looked back since . timesaver
He’s also not just a salesman, he’s a restaurateur.
at 2minute mark he's just casually patting the chicken in the pan without even looking. if i did that I'd lose a hand to the flames...
He's a Stockpot, Stockcube, Aramat and Olive Oil Salesman.
@@VadimkaMr totally agree i work in a kitchen that uses knorr products and you cant argue with the results ...
Marco Pierre White GPS: Take a left at the next intersection, or take a right. It's your choice.
stopdropandroll except it only gives directions to Knorr HQ
@@brucew.5292 because Knorr HQ is all around you
lolol
Seen this comment somewhere else
there is no real direction
I went to the market and picked up very nice, fresh ingredients to make this dish. It looks so delicious - I just had to try it. After I got home and prepped everything I was too tired to cook and just ordered pizza. I got drunk on the wine waiting for the pizza to arrive; I’ll probably sip on the brandy after dinner and ruin my day tomorrow. I’ll most likely let the ingredients go bad in the fridge and I’ll never actually make this dish. After all, it’s my choice.
At least I left the skin on, per chef Marco’s suggestion.
Good thing about those Knorr's stock pots, probably the only ingredient that's shelf stable. I think Marco would try the stock pot with some brandy.
underrated comment
After all, it's your choice. This is a cool as hell thing to say
F**k yeah, man! F**k yeah! It’s your choice. And if you choose to freeze some chicken stock pots overnight and then use them instead of ice in your brandy, that’s fine too
You instead could’ve blended everything together and flushed it down the toilet.
But it was your decision and i respect that.
As a result of watching these videos, my stock portfolio now consists entirely of Knorr. My choice. Thanks Marco!
That's how you get to the moon.
Stock POT-folio 🤣
It's very simple-Marco
I will find a way to mess it up - me
It is a fine product.
“I’m going to be very honest with you. I usually inject the stockpot straight into my veins. There’s no recipe really. It’s up to you.”
nirodha underrated comment 💀😂😂
😂😂😂😂😂😂😂😂😂😂😂😂
hahahahahahah
😂 funny as fuck
Yeah, I’d say Marco would sell his soul to the devil so he could get a fix of Knorr Stockpot....what a sell out he is!
He tells me it's my choice and all, but I can imagine him coming up behind me with a knife if I leave out the chicken stock pot
#$tockpot
XD you god damn right on that
"What it does is it saves your life."
"Live or die really, it`s your choice."
@jer quake She will if she wants to live ;)
When Marco talks with his knife, you listen. And that’s not your choice.
Old school chef..hard drinking smoking n banging chicks. What a guy!
I watched this just before bedtime. Why? Because it was my choice.
I also watched it before bedtime, but somebody had a gun to my head.
A choice well made, sir.
Personally I just microwave 8 Khorr stock pots and eat them with a teaspoon
It's your choice.
not bad
I see this comment on every video. It's amazing how it makes its way to the top
They taste even better if you take the plastic off before eating them...
Very few people these days eat their stock pots like this
45% of comments: he’s a great chef and a genius.
The other 55%: knorr stock cube.
Its they're choice really
And if I'm gonna be honest with you its much more than 55%
Im so tired of it...
They act like he's the only chef who doesn't do deals to make some easy money.
Imam Thomas Jefferson Allah have extreme love upon his soul.
I made this tonight. Shocked at how delicious! So good I had to come back, sign in & confess it in writing. I did not use any liquor. Didnt have any. Maybe next time.
Did you use every ingredient that Marco used? Brandy and wine?
Anything is good when you use stock pots by Knorr.
What kind of tomato juice? That seems odd
@@rich8381 maybe it was reduced so that's why it's a little darker
@Prowler Cam Knorr without a doubt
Ignore the advert element, which is not that important anyway because it's just the stock (which isn't bad, actually), and you've just watched the greatest ever British chef transform an old favourite into something very special.
Great man. Scary, but great.
The fact that Marco the michellin star chef advocates use of stock cubes is great for inspiring and showing the amateur home cook that using them wont compromise flavour and quality.
I feel like even if Marco gave a lecture in a classroom he would still point at things on the blackboard with a knife.
And stockpot on his other hand
"please submit the report next week. Or not, it's your choice really"
You should watch his Oxford address and Q&A.
That was intense.
He could have played Hannibal without acting.
ronan anshuman could’ve
Sigh
@wizzolf schaferhund ...in the words of Treebeard."A hit....a fine hit"
Or handball.
It was Hannibal who invented "handball". Of course they used rocks and if you hit your opponent in the face, that was worth ten points. Double if you killed him.
Over time the game of "hannibal" was just called "handball".
After a while, the French stretched a pair of panties over a forked stick and called it "tennis"...
It's true...
You can look it up...
Facts
I love how uptight and proper he was before but after getting older he's realised fine cooking is keeping it simple and nice
That kinda is everyone in every profession as they get older though, once you no longer care about making a career, there’s little to no pressure behind it
@@neek01 He doesn't have to kiss any investor of posh customer arse for money any more.
Wisdom that comes with age and experiencrle as well as the fact he's on his own time rather than somebody elses.
Marco is done defending his 3 stars. He is just enjoying cooking on a casual level as he should be. Use as many stockpots as you like Marco. As long as you're happy.
It's his choice
ugh
Lolol
I love this style of video... no way-too-long intro, no crazy music, no zoom-in's on the food, no cuts in the middle of speaking, and a clear explanation of why each step is as it is. Simplistic and to the point.
It's almost as if he's acting in a commercial.
Oh wait...
@@justinm2697 That's besides the point. A regular commercial won't be so straightforward and usually add in a bunch of unnecessary stuff. This is a much simpler approach.
And mot importantly, knorr chickenpot. **Stares at the camera for five seconds, contemplating life**
I do too. But I'd like to see a list of ingredients👍
It’s his choice
I like the way he explains why he does what he does
Works for me too, challenging that YT is beating TV programmes - It's a brave new world ? ;)
It’s what separates the MPW’s, Ramsey’s, and Contaldo’s of the world from other mere “cooks”. They’re simultaneously culinary masters and food technicians, they not only partake in the art of cooking but have a deep rooted methodology to everything they do. As modest, innocuous or indistinct a certain thing might be (be it a single technique or a specific ingredient), there’s always a clear, intelligent logic to it, which always becomes quite evident in the finished product.
It's one of my favorite parts of his book, Devil in the Kitchen. Along with the biographical material are details of his cooking method, and they balance each other out.
@@Marcoz588 Very well said
listen to his explanations or not. Who cares? It's your choice.
Good tip about around the edge of the pan. That one's sticking with me.
Yeah honestly the memes are fun and all but there's some really decent tips and good practices to take away from these videos
Same here
Stocking with you surely?
@@howardpayne3983 maybe, how 'bout sticking to the pan. No we don't want that.
"Very few people these days flour their chicken." Allow me to introduce you to the US South where preparing chicken without flouring is a felony.
I appreciate how he still tries to teach and to give a little bit of extra history and information about the dish even though its basically just a stock pot ad. I think a lot of other chefs would just gush over how great the sponsored product is and leave it at that. Marco gives that little bit of extra effort to make the most out of the situation.
I'm always very skeptical of sponsored videos, but his presentation seems either like very convincing bullshit or very genuine advice. I like to think that a chef of his caliber wouldn't be shilling a garbage product to average consumers, which seem to be the target of these recipes
@@cavemanzach9475
The stock pots are indeed quite good.
@@cavemanzach9475 have you tasted them tho? Makes a meal so much better I inject it now
Agree especially after seeing how Gordon Ramseys recent pot/pan sponsorship falls more towards shilling a product IMO, I appreciate Marco stays grounded here and understands context.
@D
You can't just swap out a stock pot for any can of stock.
Most stock is VERY watered down, and requires quite a bit of simmering to reduce the liquid.
Stock pots already have most of the liquid removed.
If you just swap, you're either going to have a watery recipe, or you're going to have an overcooked recipe.
"It should be perfectly balanced, as all things should be."
~ Thanos Pierre White
Or not, it’s his choice.
I never thought to lightly flour the meat. He's such a wonderful teacher.
I usually prepare this in the traditional method but I wanted a quick version of Hunter's Chicken - this is perfect and from a culinary legend, thank you Marco.
Cup of tea recipe:
Boil kettle of water
Add water to cup with tea bag and stir
Add 3 stock pots
Dash of milk
Sugar to sweeten
lol
Don't forget the stockpot
Add the tea bag, or don't add the tea bag, it's entirety your choice
No need to season the Tea...the stockpot will do that for you
Let the water boil, this will reduce the acidity and bring the natural sweetness of the tea bags
Include the chicken? Don't include the chicken? It's your choice - there's no real recipe
Jack Pooré and if I’m honest, you don’t need the chicken.
But must have a stockpot.
It's in the name, dumbass
Pan or no pan it's your choice
@@zhbvenkhoReload you can include the chicken or not include the chicken, it's your choice really
His water and stockpot receipe is simply amazing...just water, olive oil and 10 stockpots...amazing stuff
Works wonders on hangovers, approved 👍
Marco, you are my favorite chef for a multitude of reasons. Most of all, as a teacher, how you read people and help them whenever you see it is needed, is unparalleled. Cudos, and thank you.
Came for the stock pot comments. Stayed for the great looking food.
Came for the stockpot, stayed for the stockpot, came back for the stockpot. It's my choice.
The man is a culinary genius. He makes all recipes seem so effortless and fluid. This is the mark of a chef in the top 1% of his field.
Alexander George Tsakumis pretentious
@@reggie8370 Oh bugger off, idiot.
Top 1% is absolutely correct my friend.
@@The_OneManCrowd Exactly right.
He trained Gordon Ramsey and was the first well known 👩🍳 in 🇬🇧
This man is my go-to chef for learning new dishes to try. It is so straightforward and well delivered that you can't go wrong.
chef Marco is a MASTER. Unlike most other chefs who cook on video he actually explains WHY he is doing what he’s doing. A true MASTER CHEF. Thank you very much,let’s have more of him he is brilliant.
I agree. While Gordon Ramsey is a Master Chef, Marco Pierre White is a Master of his Art in a way Ramsey never will be.
This guy is just amazing. His voice is very soothing but doesn't put you to sleep. He is a great cooking teacher.
He mentored Ramsay at some point. While Ramsay screaming and shouting is for theatrical reasons, Marco’s anger is his personality.
Look at him in the 80s.
Personality: passive-aggressive Bond villain; Looks: Michael Myers-ish (Halloween, not Austin Powers)
@@the7esla989absolute rubbish who you think mentored Gordon in to shouting, screaming ,Swearing you know nowt Marco was an amimal
@@mrstamp5121 Read again my friend!! If you’re able to comprehend…..
The big difference I notice between him and Ramsay is Marco makes sure that you understand why he is doing every single thing.
The guys not the master of one of the most renowned chefs for nothing
Let's not forget the camera work of Gordon, where everything is zooming or moving all of the time.
@Andreas E I think thats fine its visible, and using stuff like knorr or any other broth/bouillon is not a bad thing necessarily. I use those cubes you can buy myself and they are flavourful and add to the dishes. I would never make those myself especially not liquid form. It literally takes hours to make and is a hassle and when I tried it did not taste that great tbh. But all cred if you can make very flavourful and good broth/bouillon no one would object to you.
As Optimus Prime (voiced by Cullen) once said in reference to broth cubes: Before cooking began, there was the Cube. We know not where it comes from, only that it holds the power to create wonderful dishes and fill them with flavour.
the thing I love about Marco, is he makes these delicious meals, with ingredients the normal person would have. I can count how many of his recipes i've tried, because he uses common ingredients.
i've tried to follow Gordons, then i get stuck with $40 worth of ingredients i wont ever use again because they are so obscure
The REAL Chef is Marco Pierre White. Let's not forget that.
He makes it look so easy! You think to yourself, "What's so special about that?", but yet, if I were to follow him exactly, my dish wouldn't even come close to the quality and flavor he can produce. Why? Because he has an ability I do not. He can look at and smell the dish as it's cooking and know exactly when to add additional ingredients so they all cook perfectly at the same time. This ability only comes from years of experience and a passion to be perfect.
Could watch him cook all day, he simplifies it and always comes out so appealing & appetising 👌
use chicken stock pot. Knorr else.
yeah, would love to see somebody arguing with marco.
but a fun one.
Lel
This is the most underrated Marco meme I have ever seen.
That is the perfect tagline for Knorr. At the end of every commercial, you hear Marco's voice: "Knorr Else."
Love it when Marco slowly uses his extra long sharp knife pointing at the ingredients and the cameras... classic.
I could watch this guy cook all day. Every 2 seconds is a new lesson in cooking and its awesome. Hes not just telling you what hes doing, but why hes doing it. Thats how i learn, and when im at work its how i teach.
Marco always sounds like that A+ master student that is carrying you through last weeks exercises with ease
These chefs always say "15-20 minutes" but never include the time get all the ingredients and prepare them to be ready to just drop in
Because cook time and prep time are separate things, and you should understand that lol
@@BIastwave. He never said cook time. At 0:06 he said He said "Chicken Chasseur, otherwise known as Hunter style chicken, in 15 to 20 minutes." That implies that it takes 15 to 20 minutes to make the dish, not just to cook the dish.
@@charlieb4455 Fair enough
@@charlieb4455 Twat.
@@goodheavens5440 lol why
Very rear chef who can explain in a nice and simple way without a big fuss. Pleasure to watch it and gives me enough confidence to try to make it myself !
I love the way he explains everything ,, so detailed and straight to the point. This dish looks delicious. I’m gonna make it
Detailed my ass.
A genius can simplify recipes for us mortals. Thank you Chef White. I look forward to trying this.
All memes aside, this guy is so direct but still so calming. Really easy to digest and makes cooking seem less intimidating for beginners and not so experienced cooks like myself. Looks so dank
You like my dank cooking?
I made this for the kitchen staff meal at work the other night and it was a huge hit. I wanted to do something I’ve never made before and it was a huge hit! I will definitely make it again
@@johnhowe8424 he makes food ideal for home chefs, the issue i have with a lot of big name chefs is the expectation that everyone at home has some obscure utensil or machine for once specific function or can source a niche ingredient, whereas Marco just keeps it simple
I love Marco being referred to as calming, because these videos are the exact opposite of his younger years on camera. I do think it is a nice change.
The knorr shorts with mpw are the best I’ve ever seen I think. Simple delivery, classic foods and easy to repeat. Tips and tricks along the way. Perfect
I love to watching Marco cooking programs,Because he showed us something deep inside those traditional British dishes that all about connotation and essence, He makes people like to cook and enjoy the food.That’s what a chef are for.
Damn I love MPW and his Stockpots.
I like the stockpots and their MPW... 😅
The way he speaks, you can very clearly hear how he brushed off on Gordon Ramsay.
I will be honest i didn't really stumble on these videos until recently but when Marco is in his good place teaching his passion for us home cooks to try and elevate some of our dishes for, let's face it, one of the most exciting privileges we as people can enjoy, to break and share bread together, and a chance to celebrate or commiserate each others success or otherwise, around a table, is just enchanting and I could listen to him all day like this!
If by any chance, Marco happens to see this comment of yours-.He'll realize how successful he is.
Marco is special. And so are you.
🙂Have a lovely day.
I enjoy both Gordon's and Marco's videos, To me, Gordon is full of energy, explain things really fast and constantly moving. Marco, is more calm and calmer voice. He is a natural teacher, actually I can listen to his voice for hours :)
I am making this for my family tonight. I have just discovered your channel, and I absolutely love the way you deliver your expertise. You have absolutely claimed the top spot in my list of most influential and inspirational chefs from whom I draw to nourish my family's body and soul. Keep these amazing traditional recipes coming.
Oh, and I'm now a big fan of Knorr products. I love the consistency of the results I achieve with them.
Imagine being such an incredibly accomplished chef that all you're known for is iron fingers and stockpot memes.
It's asbestos fingers which is cool. Stockpots however are not.
He is just advertising a product and people make a whole story about it, sad.
@@MotivatedPony I agree. People don't get it. These videos are paid promotions. Intended for home cooks for convenience.
Mugshot
Nah, only current generations threat him that way. Ppl from 90's sees him as world class chef.
I actually made this recipe at home the other day with skinless chicken breasts. I hope I made it correctly because the video does not mention measurements or what to do with the butter. I assume the butter was used to cook the chicken, because that's what I did.
I will say that what I made turned out looking almost just like that and it tasted really good. I don't know what it's supposed to taste like since I've never had it before, but I liked what I made.
All hilarious cooking jokes aside, this recipe is really good and people should give it a go. I don't really have much cooking experience at all and am trying to learn more as I go, but this was pretty easy to make.
Cheers!
The butter i believe was to finish the sauce or the garnish, you dont cook chicken in butter because it'll burn, although what u can do is use clarified butter to cook it because clarified butter is basically butter without any milk solids
I hope that was understandable, English isn't my native language.
@@dabananasauce7610It was, about butter, one way to avoid burn butter is to use clarified butter. Even without it, I use butter for a lot of dish and yes it is sometimes tricky 😂
I mean, so long as you like what you make, you succeeded in making a recipe.
@@dabananasauce7610that was fine! Your English is perfect.
Yes for the sauce, fire off and put the butter@@dabananasauce7610
From recalcitrant and bad tempered ego to humble straight forward chef, I absolutely love this man
I've gotten a better cooking education from these videos than just about anything else. Everything always comes out amazing.
Marco is cool... Every recipe I tried from this series turned out great - my favourite being Steak au poivre vert. I grew up in a restaurant kitchen and I know about the classic techniques, but after a long day at the office this is how you cook to maximize time vs effort and taste. Love it!
Try every recipe without Knorr stockpot and replace with salt and an herb. I bet it will be even better.
same and agreed.
@@pizzulo81 Using stock has nothing to do with herbs...
This particular dish is delicious even without the stockpot. Only difference is the flour has to be seasoned.
Steak au poivre vert avec cube de Knorr, you mean
"No need to season, the stockpot will do it for you"
such subtle shade towards the sponsor, love it
That was amazing! Fast and looks delicious. I loved the tips about where to place the shallots and the brandy and white wine.
I actually tried this with a stockpot last night unironically, it was quite delicious. Instead of using mushrooms and tomatoes as garnish, I put them after the onions in the same pan with the chicken, and it came out good.
Just stunning, this man has finesse. Everything he makes comes out looking like a Gucci handbag
In just a few minutes...ive learned a lot more than just a recipe.
Im a bit late, but Marco just became my favorite TH-cam chef.
Love all his recipes and his easy, chill teaching style, don’t care if he’s promoting knorr stockpots or any other product. I started using stockpots in my Chilli and it’s better than ever.
Laugh as much as you want, but this guy and his chicken got me laid two weeks ago. "You loved the chicken, you loved the wine, leaving it at that or not is your choice, baby."
jesus christ. Marco the wingman.
Really you should let Marco have a go on her then.
My man!
straight balling
How is Enrico?
Chef Marco's cooking is relaxing, he talks like he looking at your eyes.
This makes me want to watch this over and over again.
Detailed explanation not just of what to do, but why. I REALLY like that. Thank you so much for sharing 🙂🙏🏼
One of my favorite dishes I learned from culinary school. So good, such good comfort food to enjoy any night of the week and everyone calls it fancy, I call it delicious.
Any idea what you're supposed to do with the butter?
I find the way he wields the knife at the start of the video very unnerving. MPW is an absolute madman, I love it.
Wonderful presentation! I learned something new today! Thanks!
Marco makes me feel like it’s not hard to be a good chef at home and that makes me happy
He would make a great actor he has tons of presence
Been on a youtube MPW video spiral for weeks now, can’t stop watching! Just love the freedom of his recipes. Last night I cooked the chicken chasseur. Fried off the onions, doused myself in boiling hot rotten elephant prolapse and shoved a 2 by 4 steel beam up my neighbours urethra. The wife has now remarried into a small pigmy tribe and the dog has morphed into a rabid herd of gerbils. It was my choice! Thanks Marco
Fucking brilliant 🤣
Ngl, had me in the first half
I dig the style in which the vid was produced, lovely
I find it really cool how Marco includes recipes on his stock pot advertisements
Lot's of love❤ and respect🌹
You're my favorite chef.
From 🇵🇰✌✌✌ Karachi
Wow, I learned in 3 minutes more about cooking, than in other 30 minute videos.
Thank you for the uploading/sharing. I'm appreciated.
Simple. Informative. Priceless
2:19 this crazy mad man just stuck his finger in a goddamn frying pan
So what ?
I put my cock in pussy'es that are even hotter.
When he does that he either touches the raw side of meat or fish or the top of them after it's been turned over for awhile and the top has cooled.
You clearly havent worked in a kitchen as a grill cook 😂
you can put one finger or two into the frying pan, it's your choice really
Another "great", thank you MPW, you have turned me into a weekend chef. Cant wait to try this one.
Or you can heat a burrito in Chef Mic...it's your choice, really...
Hahah weekend chef, in the last year I've become exactly that purely through TH-cam! Never thought cooking was so great
Marco the legend! Makes it look so easy! Makes me so hungry!!
That looks incredible.
I dig the technique of walking about and poking at it in order to precisely position it for the next phase of preparation. A real master with flair and expertise, with a natural and captivating speaking voice.
I cooked the chicken chasseur yesterday and I made a TH-cam video. I bought all the ingredients Chef Marco Pierre mentioned and I cooked it step by step. It was very exciting. I loved the great flavors. I have played this video over and over again and I didn’t see the butter being used. Was it needed in the recipe?. Congratulations!.Chef Garcia from Hollywood.
Didn't add tomato juice (had no space in a pan for it), served anyway, bastards ate all, licked their plates. Thank You Marco, You're god of cookin' to me.
So, chicken with brandy poured on it and a knorr stock pot chucked in? Seems like it defeats the purpose of making chicken chasseur. But of course, it's your choice.
So good . Great instructions.
Marco has inspired me to try other things as well - due to his creativity and imagination rubbing off on me. As a result, I've improvised a bit of late e.g. making mashed potato along with carrots and peas to complement the chicken chasseur dish, using an apple and chives in the garnish (along with the mushrooms of course - with the chives perfectly suitable when having chicken with mashed potato), adding some fresh-squeezed lemon juice to the sauce, and some other things 🙂
This is the guy that trained Gordon Ramsay. I’m a huge fan
This is the guy that taught chef Gordon Ramsey everything in the beginning.
Not really, Ramsey spent years in France before working with Marco. Think he did learn about being a tv chef from him on boiling point though
@@yourgay3226 I'm pretty sure he went to France after working for Marco, not before
@@michaellaidler7143 You're correct. Marco, then the Roux brothers, then France.
Had no idea this was on TH-cam, love this place. Marco is just a cool dude.
“Foolproof.”
Marco, mate.. you underestimate my ability to royally balls this up.
I couldn’t be bothered with the chicken.
I just ate the stock pot.
Delish!
It's your choice
Marco Pierre White: "As you can see, here you see nothing. And why you see nothing, you'll soon see."
These are the best cooking videos on TH-cam
I didn't think it was going to be done so quickly. I was shocked how quick it was done.
I haven't made this one, nor do I intent to, but I reckon it's Marco's finest video moment. No mumbo jumbo, 3:37 secs, proper ingredients, great results. And one casual drop of "when I was a boy". Perfection
I love that my imagination runs wild back to old Britain when he says "when I was a boy"....can just picture him as a scamp running around in the 1700's
Proper ingredients ? Tomato juice coloured with blackjack and instant stock pots lol
@@jeffpatterson4774 Supercilious prick
@@DaveS859 he is isn’t he 👍🏻
I love watching this guy cook, so smooth and explained in a clear concise manner.
Great teacher !
just a simply amazing chef