Technically, Chef Jean-Pierre IS retired. THIS is just a hobby and he gets Jack to do the video editing! Besides, he's gotta cook food anyways, may as well make a video of a few of his dishes.
@@nargileh1 He was a professional chef for 30 years and then taught culinary school for an additional 20. He already knew how to teach. He's my favorite TH-cam chef bar none.
Definitely NOT sick and tired of hearing J.P. talk about "Onyo first unless it's bacon, "water is the enemy" and "butter makes everything butter". KEEP IT UP, J.P.! Welcome new subscribers, you found a gem. Watch his video about essential kitchen equipment, buy some for your birthday or whatever, and start cooking!
I love that you remind us onyo first unless there is bacon, tool on top, dont be a ding dong, etc... I found you about a year ago, and I needed these tips. It doesn't hurt reminding those of us that already know, and it's great you teach in every video like it's the first year! We never get tired of it!
I, like many others, never get tired of hearing J.P. talk about "Onyo first and Bacon and all the wonderful reminders I learn. Keep repeating them. That way maybe I'll remember them. I made a complete dinner for a classically trained Chef friend of mine and his wife from a few of your videos and it was perfect. During the dinner he kept looking at me and finally he ask me to show him how I made the dinner. This is a true testament to your teachings. He even called me Chef. Thank you for what you do. 👨🍳
Jean Pierre helps make TH-cam content feel like the good old days of the Internet. Sometimes I watch these videos just to help me stay positive and feel better about my day. This man changed my life for the better by helping me become ultra passionate about cooking for myself and others, and seeking only the best ingredients at good prices. All the dishes are so classic and restaurant-worthy and his instructions are so well-taught. Every chef should look at his channel as a great example of how to be genuine and entertaining and thoroughly educational.
Lord, our Onyo Emperor knocks 'em out the park with both restaurant level cuisine AND weeknight family specials! Chef, please make a list of YOUR family recipes from both sides of your family! Please & THANK YOU!
Chef the best thing is that you can make any dish interesting. There is nothing repetitive even when you revisit an already proposed recipe. Greetings from Italy
Everyone else is saying "surface area to volume ratio" JP says "you put big things in the oven". Thats what makes him the god of cooking. He can explain anything to anyone. Im a HUGE fan, you are THE MAN.
Honestly, Chef, we never 'get sick and tired' of hearing you remind us of the basics! You taught us well, such that we hear 'onyo is always number first' while cooking! Things that make total sense to us now, after these few years, were not self evident before you came to teach us. Love you lots, Chef JP and Jack!
"Measure carefully" gets me every time. Chef J-P has shown me not to worry when I cook something. It's more fun that way, and the result can be better!
IKR? My late mother was a wonderful cook but VERY anal retentive. Everything had to be measured and she would even take a flat knife to level off teaspoons, tablespoons, etc. I did it the same way for almost 30 years thinking I'd ruin what I was making if I did not. Now, from Chef Jean Pierre, I've learned that 'it's only cooking!'
You are never boring. I could listen to you forever. You always make it fun and interesting in the kitchen. Go ahead and repeat yourself. It never gets old!
Thank you so much, Chef Jean-Pierre, my wife and I love watching your videos, and your channel is basically a door to the fascinating world of gastronomy, regardless of one's experience. You are the top chef for us, amplifying our passion for cooking! For me, cooking is a perfect blend of science and art, and also a great way to show one's love for their significant one. That's why I try to do my best, and your guidance has become a great help in this!
Keep explaining the basics Chef, for those that know can just skip ahead. It's better to explain the basics for the new subs. Also congrats on hitting 1.8M and dam nice edits Jack. Never change you 2, these vids are the best.
I never tire of hearing the usual advice (onyo first unless bacon, water is the enemy etc) just reinforces good practice! A job I worked at had a motto of ‘never tire of being brilliant at the basics’ which I am reminded of when watching you, chef!
Hey Chef! I know I can't speak for everyone, but I've been a subscriber for a couple of years now. I personally like hearing your advice and rules of cooking again and again. It reinforces your principles and fundamentals in my head so when I cook it's like second nature almost to me. I say keep doing what you are doing, don't change. I love all of your videos and your personality 🙏😁
Don’t worry. I don’t mind how much you repeat yourself. You are such a amazing person. It’s an absolute joy to watch every video! Keep doing what you do! You are amazing chef! ❤
Chef, you bring so much joy to my life-thank you! I’ve learned so many great techniques from you and have rediscovered my passion for cooking, all because of you! ❤❤❤❤❤❤❤❤
Chef JP you taught me how to cook mushrooms and enjoy the taste and texture and all different flavors of them now I put them in just about everything I make. Thanks for shering all your knowledge while making myself and millions around the world a better, happier cooks. You are a true friend!
That's the first time I've seen someone telling people about the difference in the outside and inside of the chicken breast. You're full of great tips.
No matter how many times I watch your videos chef, I never get tired of being reminded about the basics. I think I confidently speak for many when we say, "We love you chef!"
Thank you so much George! YOU are the reason why I do this. The constant reminder that what I do matters to so many people is the only thing I need to keep going! May god bless you my friend! 🙏❤️
This is the only cooking channel without any sponsors despite reaching almost 2 million subscribers. I have so much respect for Chef Jean Pierre for declining those sponsorship deals. The sincerity and honesty in just wanting to share his experiance and knowledge to educate his subscribers is simply amazing. Truly shows what a great person he his. People like him are a dying breed. Those staying in Fort Lauderdale, I envy you guys. You're damn lucky.
One of the first dishes I was taught as a young cook was this, the traditional one. Also beouf bourgignon, chicken apples Normandy and chicken cacciatorre. I'm french and Irish, but being from Montreal there's lots of Italians around. So between my aunts and mother, the mothers of my Italian friends and also my actual training I love French and Italian food the most. Very diverse and some overlap in Mediterranean dishes. But my family came from Normandy in the middle of the 17th century. My Irish side only early 20th century. Chef, tu est vraiment le meilleur et je suis tres reconisant envers toi. Merci, grazie
Every time I click on one of the Chef's new videos and I see that smile and hear those words 'well hello dere friends' it lifts me up and makes my day better. Plus I know there is something good and yummy to come!
Dear Chef Jean Pierre - You and your show are outstanding - no one else teaches us like you do. I have learned so much and my wife is very impressed with the meals I have made from your shows. By the way, I love the stories that you tell while you are cooking. You are the absolute best ever.
Never change your intro music!! That fist pump is always an instant like. I catch myself doing that when i have something i make. ( especially when its extra hot) !!!
We love our master chef he makes everything interesting entertaining and educational 😜👍😎 don't forget inspirational encouraging and excited to try cooking these awesome dishes 👍😎
It's amazing, I realized that I've been watching for more than 2 years, and I am still eagerly anticipating each video. I still love them all, and Chef JP and Jack are still fresh, instructional and entertaining. You both can do no wrong in my book. Just keep going, you're AMAZING!
Chef, I've been here since the beginning and as far as I am concerned you can repeat the important truths every video. Your tried and true phrases are part of your charm, like home. Much love.
Just eating this Lucious meal right now, unbelievable! Substituted jasmine rice for mash potatoes, made the sauce exactly as described minus cognac, and did the chicken breasts on the stove top using avocado oil, cooked lowish, and had broccoli instead of broccolini. What an AMAZING meal! Sauce was out of this world, and hubby is a fussy guy but he loved it all! Thank you, Chef JP!
Holy smokes Chef and Jack, almost at 2 Million subs. Amazing work and dont worry about repeating yourself, I have been here for a while and see it as a gentle reminder. And also of course a majority of us are not professionals so it is very easy to forget all these nuances and we need these concepts drilled into our minds. Thanks for all this FREE information, and most importantly your humor. :)
As we speak, I find myself on a Princess Cruise Ship in Ketchikan, Alaska…but I can’t help but watch new videos from my favorite chef and planning what to make when I get back to GA!
Chef! You're never boring. You can do each recipe several times and I'd never be bored because you give so much good information there is no way it can be packed into one video (nonmatter how much you try).
Coq Au Vin was one of my first, and favorite, French dishes. I tried making it conventionally, in my 20s (when I was green), and it was so involved, and it didn't come out anywhere near as good as the restaurant I first had it at, I turned to less complicated dishes. That was 50 years ago. This method is so genius, even I could make it, and for one! Thank you, thank you, thank you!
i have been watching almost every video since the last kitchen quite a bit (dont remember my first). i never tire of hearing the same information. if its important enough to say, its important enough to repeat, and its important enough to be reminded about. i have really bad memory, so having information repeated helps me learn it on a muscle level so its easier to retain and teach to my kids.
You have expanded my cooking repertoire and you have added so much to my life for nothing. God bless you, Chef Sean Pierre. I am kicking ass in the kitchen for the first time in my life at 58 years young I wish men did not need to retire and get old, you should be teaching and creating great food forever. Thank you so much for what you have given me.
Hello Chef JP: Thank you for this video chef. This is one of the easiest and most elegant dishes I've ever served my guests. I've made it hundreds of times in 40 years and it's always a show stopper and always pleases everyone who eats it. I'm thrilled that you're helping the newly initiated Chefs/cooks to this channel. I'll continue to watch as long as you continue to cook.:~)) Can you please show your subscribers how to make Chantilly Potatoes? I've asked for it a number of times. In the Restaurant we used to make it every night for dinner service. I haven't made it in 30 years, but I always loved it. A real Bear to get out of the Chantilly cups for our dish washers though. :~))) Thank you. God bless: Chef David
Can never use too much butter in french cooking. I will make this recipe with chicken breast. The most filling and delicate fine dining cuisine is french like this!!
Chef, you create the best cooking channel on youtube. Always entertaining and easy to follow education. I've been watching you for years and never tire if you repeat yourself for new viewers.
great point about butterflying a thick breast. in the summer it's too hot for the oven. i will certainly try this recipe. i loved making the other coq au vin recipe. Can't believe it's been 2=3 years ago you did coq au vin. time really flys as i have been watching you for that long. i love your cooking.❤
I started cutting my chicken breast in half and then I season them and individually put them in 1qt ziplock bags and freeze them to eat over a couple of weeks. Because I like to buy a big package of chicken breasts that has 7 or 8 in it! Great for a quick dinner or lunch with a half cup of rice! I have 3 or 4 different seasonings I like to put on them, especially garlic salt! Lawry’s is the best brand I have found over the decades! I’ve tried others, and I always come back to Lawry’s garlic salt and a little parsley and black pepper. I recently tried Billy Simms all purpose seasoning and it really is great! In Oklahoma he has a Barbecue Restaurant. He is a Heisman Trophy Winner for OU!
Can't wait to give this one a try Chef Jean-Pierre, a quick and easy modern twist on a classic. I usually use a Beurre Manié to thicken, I have never tried the corn starch method. 17:00 I love this final step, monter au beurre. By the way I really appreciate the towel on the handle tip, I always love hearing your stories, I too have grabbed a hot pan that was fresh out of the oven sitting on the counter because there was so much else going on and it just slipped my mind (not a one pot dish type of night, more like 5 or 6) and had severe burns, it is no joke. I will be adopting this method from now on. Merci chef, bravo.
Thank you so much for the video! Everyone always wants to show you complicated things, but for me, learning the basics can help you make so many different things!
A refresher course is always welcome. Will check out the original recipe as well. Thank you so much for the continuing education. On a side note still waiting for help with spaghetti squash ❤😊
Jean-Pierre, mon ami, this is brilliant. You invented weeknight coq au vin. This is coq au vin I can make on a after soccer practice when the kids are hungry. This could be an entire new avenue for your channel: quick cuisine.
Hi chef jp you make every recipe as yummy as it looks when you're preparing it nomatter what recipe I always wish I can have a taste of it it's an amazing day when I watch your cooking videos bravo!! Merci chef thanks somuch ❤❤❤❤😅
Chef, I never want you to retire. Every one of your videos are entertaining and educational.
When he does retire,..jack can take over the show. Jack knows almost everything Chef knows by now😊
I like how he explains alternative paths you can take depending on your specific situation. Like butterflying the chicken to skip the oven step.
Technically, Chef Jean-Pierre IS retired. THIS is just a hobby and he gets Jack to do the video editing! Besides, he's gotta cook food anyways, may as well make a video of a few of his dishes.
@@nargileh1 He was a professional chef for 30 years and then taught culinary school for an additional 20. He already knew how to teach. He's my favorite TH-cam chef bar none.
America, is that you? That's the only thing I've ever known to not want someone to retire.
Definitely NOT sick and tired of hearing J.P. talk about "Onyo first unless it's bacon, "water is the enemy" and "butter makes everything butter". KEEP IT UP, J.P.! Welcome new subscribers, you found a gem. Watch his video about essential kitchen equipment, buy some for your birthday or whatever, and start cooking!
Well said.
Also, don't forget to watch his video on How To Cut Every Type of Vegetable.
Never ❤
Potato ricer was the best advice I ever took lol. My taters are so creamy!!!! And NOT gummy!
Yah; though I kno, never gets old to hear.
“Stay tuned, we’re doing it right now, together” - these words are so comforting.
I love that you remind us onyo first unless there is bacon, tool on top, dont be a ding dong, etc... I found you about a year ago, and I needed these tips. It doesn't hurt reminding those of us that already know, and it's great you teach in every video like it's the first year! We never get tired of it!
I love his tip with the Butter i put Butter in my tomato sauce and it Tastes wonderful ❤
@@kevinfuchs1 In which video did he put butter in tomato sauce?
95 Times out of One Hundred All of his Recipes call for Butter?!
@@markmower6507 And garlic! Well, that's French/Italian cooking!
I, like many others, never get tired of hearing J.P. talk about "Onyo first and Bacon and all the wonderful reminders I learn. Keep repeating them. That way maybe I'll remember them. I made a complete dinner for a classically trained Chef friend of mine and his wife from a few of your videos and it was perfect. During the dinner he kept looking at me and finally he ask me to show him how I made the dinner. This is a true testament to your teachings. He even called me Chef. Thank you for what you do. 👨🍳
Now, *THAT* is impressive!
Also, Classic Chef JP.
👏👏👏👏👏👏👍❤️
Jean Pierre helps make TH-cam content feel like the good old days of the Internet. Sometimes I watch these videos just to help me stay positive and feel better about my day.
This man changed my life for the better by helping me become ultra passionate about cooking for myself and others, and seeking only the best ingredients at good prices.
All the dishes are so classic and restaurant-worthy and his instructions are so well-taught.
Every chef should look at his channel as a great example of how to be genuine and entertaining and thoroughly educational.
Thank you for the kind words, You are the reason why I do this! Be blessed my friend! 🙏❤️
Lord, our Onyo Emperor knocks 'em out the park with both restaurant level cuisine AND weeknight family specials! Chef, please make a list of YOUR family recipes from both sides of your family! Please & THANK YOU!
Chef the best thing is that you can make any dish interesting. There is nothing repetitive even when you revisit an already proposed recipe. Greetings from Italy
Thank you 🙏 ❤️
Everyone else is saying "surface area to volume ratio" JP says "you put big things in the oven". Thats what makes him the god of cooking. He can explain anything to anyone. Im a HUGE fan, you are THE MAN.
The man who single-handedly taught a generation to dice an onyo.
I know, Right! Hahahahahahahaha 😂!!!
Honestly, Chef, we never 'get sick and tired' of hearing you remind us of the basics! You taught us well, such that we hear 'onyo is always number first' while cooking! Things that make total sense to us now, after these few years, were not self evident before you came to teach us. Love you lots, Chef JP and Jack!
"Measure carefully" gets me every time. Chef J-P has shown me not to worry when I cook something. It's more fun that way, and the result can be better!
IKR? My late mother was a wonderful cook but VERY anal retentive. Everything had to be measured and she would even take a flat knife to level off teaspoons, tablespoons, etc. I did it the same way for almost 30 years thinking I'd ruin what I was making if I did not. Now, from Chef Jean Pierre, I've learned that 'it's only cooking!'
Well, when it comes to some ingredients you do need to measure them Very Carefully. Carolina Reaper Peppers for Example...
"Water is the enemy of flavour!" So true, and it never gets old. Keep up the great work
You are never boring. I could listen to you forever. You always make it fun and interesting in the kitchen. Go ahead and repeat yourself. It never gets old!
Chef JP is one of those rare gems on the internet that just fills me with warmth and joy. Learning has never been so wonderful 🥰
🙏❤️
Don't be afraid to revisit dishes with updates, improvements, if possible, and variants. Love every video, chef!
I'm a new follower and on a personal level I really appreciate you going over the basics for all of us new finders here Chef Jean Pierre
Haven't watched you in a hot minute, glad to be back!
Thank you so much, Chef Jean-Pierre, my wife and I love watching your videos, and your channel is basically a door to the fascinating world of gastronomy, regardless of one's experience. You are the top chef for us, amplifying our passion for cooking!
For me, cooking is a perfect blend of science and art, and also a great way to show one's love for their significant one. That's why I try to do my best, and your guidance has become a great help in this!
Keep explaining the basics Chef, for those that know can just skip ahead. It's better to explain the basics for the new subs. Also congrats on hitting 1.8M and dam nice edits Jack. Never change you 2, these vids are the best.
I never tire of hearing the usual advice (onyo first unless bacon, water is the enemy etc) just reinforces good practice!
A job I worked at had a motto of ‘never tire of being brilliant at the basics’ which I am reminded of when watching you, chef!
🙏🙏🙏❤️👍
“Submerrrrge” thank you Sir J.P. I’ve been waiting to hear that for a while. Blessed!
Hey Chef! I know I can't speak for everyone, but I've been a subscriber for a couple of years now. I personally like hearing your advice and rules of cooking again and again. It reinforces your principles and fundamentals in my head so when I cook it's like second nature almost to me. I say keep doing what you are doing, don't change. I love all of your videos and your personality 🙏😁
I just wanted to say Chef Jean Pierre that you have helped me and wife have fun cooking together in the kitchen and wanted to thank you for that.
Don’t worry. I don’t mind how much you repeat yourself. You are such a amazing person. It’s an absolute joy to watch every video! Keep doing what you do! You are amazing chef! ❤
Chef, you bring so much joy to my life-thank you! I’ve learned so many great techniques from you and have rediscovered my passion for cooking, all because of you! ❤❤❤❤❤❤❤❤
Chef JP you taught me how to cook mushrooms and enjoy the taste and texture and all different flavors of them now I put them in just about everything I make. Thanks for shering all your knowledge while making myself and millions around the world a better, happier cooks. You are a true friend!
That's the first time I've seen someone telling people about the difference in the outside and inside of the chicken breast. You're full of great tips.
I'm proud to let you know that I remember both the old kitchen AND that recipe! Congratulations, Chef. You are approaching 2 million subscribers!
No matter how many times I watch your videos chef, I never get tired of being reminded about the basics. I think I confidently speak for many when we say, "We love you chef!"
Thank you so much George! YOU are the reason why I do this. The constant reminder that what I do matters to so many people is the only thing I need to keep going! May god bless you my friend! 🙏❤️
All these years I never paid attention to inside and outside of chicken breast! Always learn something new when I watch Chef!
We never get tired on you repeating yourself for the newbies!
My friend was talking about Coq Au Vin only an hour before this video was posted!
This is the only cooking channel without any sponsors despite reaching almost 2 million subscribers. I have so much respect for Chef Jean Pierre for declining those sponsorship deals. The sincerity and honesty in just wanting to share his experiance and knowledge to educate his subscribers is simply amazing. Truly shows what a great person he his. People like him are a dying breed. Those staying in Fort Lauderdale, I envy you guys. You're damn lucky.
One of the first dishes I was taught as a young cook was this, the traditional one. Also beouf bourgignon, chicken apples Normandy and chicken cacciatorre. I'm french and Irish, but being from Montreal there's lots of Italians around. So between my aunts and mother, the mothers of my Italian friends and also my actual training I love French and Italian food the most. Very diverse and some overlap in Mediterranean dishes. But my family came from Normandy in the middle of the 17th century. My Irish side only early 20th century. Chef, tu est vraiment le meilleur et je suis tres reconisant envers toi. Merci, grazie
You do such a great job of making us all feel a part of your kitchen. Thank you Chef!❤
Repeating is important for the learning process- so nothing wrong with that, Chef. Thank you so much for another beautiful recipe!
Every time I click on one of the Chef's new videos and I see that smile and hear those words 'well hello dere friends' it lifts me up and makes my day better. Plus I know there is something good and yummy to come!
Dear Chef Jean Pierre - You and your show are outstanding - no one else teaches us like you do. I have learned so much and my wife is very impressed with the meals I have made from your shows. By the way, I love the stories that you tell while you are cooking. You are the absolute best ever.
Really love your videos chef ! ❤
I'd love to see Jack as well one day 😊
The short interludes of your time in the restaurant are always fun. You should do more of them with each recipe. Also, turn them into shorts :).
Never change your intro music!! That fist pump is always an instant like. I catch myself doing that when i have something i make. ( especially when its extra hot) !!!
Chef, you make my day as always since 3 years❤
The face you made when you were talking about people that don't drink cognac was perfect.
No matter what's going on in life watching a new Jean-Pierre always brings a big smile to me! Thanks for all you do Chef!!
When I'm down, I dial in this channel to cheer up... Thanks, Chef...!
We love our master chef he makes everything interesting entertaining and educational 😜👍😎 don't forget inspirational encouraging and excited to try cooking these awesome dishes 👍😎
It's amazing, I realized that I've been watching for more than 2 years, and I am still eagerly anticipating each video. I still love them all, and Chef JP and Jack are still fresh, instructional and entertaining. You both can do no wrong in my book. Just keep going, you're AMAZING!
Chef, I've been here since the beginning and as far as I am concerned you can repeat the important truths every video. Your tried and true phrases are part of your charm, like home. Much love.
I appreciate that! Thank you 🙏
I love you so much chef! Always make me smile and learn.
Just eating this Lucious meal right now, unbelievable! Substituted jasmine rice for mash potatoes, made the sauce exactly as described minus cognac, and did the chicken breasts on the stove top using avocado oil, cooked lowish, and had broccoli instead of broccolini. What an AMAZING meal! Sauce was out of this world, and hubby is a fussy guy but he loved it all! Thank you, Chef JP!
Thank you chef for the addition of butter. What a difference butter makes. Awesome!
Holy smokes Chef and Jack, almost at 2 Million subs. Amazing work and dont worry about repeating yourself, I have been here for a while and see it as a gentle reminder. And also of course a majority of us are not professionals so it is very easy to forget all these nuances and we need these concepts drilled into our minds. Thanks for all this FREE information, and most importantly your humor. :)
As we speak, I find myself on a Princess Cruise Ship in Ketchikan, Alaska…but I can’t help but watch new videos from my favorite chef and planning what to make when I get back to GA!
🙏🙏🙏❤️👍
Chef! You're never boring.
You can do each recipe several times and I'd never be bored because you give so much good information there is no way it can be packed into one video (nonmatter how much you try).
Every sentence the chef says is a full on learning experience. He shares so many tips! Thank you ❤
I love recreating the sauces you teach us and may make this dish this weekend. Thanks, Chef and all of your staff!
Coq Au Vin was one of my first, and favorite, French dishes. I tried making it conventionally, in my 20s (when I was green), and it was so involved, and it didn't come out anywhere near as good as the restaurant I first had it at, I turned to less complicated dishes. That was 50 years ago. This method is so genius, even I could make it, and for one!
Thank you, thank you, thank you!
When you say “well hello there friends” I literally take it personally, love these videos and I’ve made many of them so far. Keep it up Chef!!!!
i have been watching almost every video since the last kitchen quite a bit (dont remember my first). i never tire of hearing the same information. if its important enough to say, its important enough to repeat, and its important enough to be reminded about. i have really bad memory, so having information repeated helps me learn it on a muscle level so its easier to retain and teach to my kids.
Never get sick and tired of your you Chef, I often go back to your recipes and re-watch and I continue to learn from you ❤️👏🏻
Thank you monsieur,
This version is easier to make, but still looks just as scrumptious as the traditional.
God bless you
You have expanded my cooking repertoire and you have added so much to my life for nothing. God bless you, Chef Sean Pierre. I am kicking ass in the kitchen for the first time in my life at 58 years young I wish men did not need to retire and get old, you should be teaching and creating great food forever. Thank you so much for what you have given me.
Hello Chef JP:
Thank you for this video chef. This is one of the easiest and most elegant dishes I've ever served my guests. I've made it hundreds of times in 40 years and it's always a show stopper and always pleases everyone who eats it.
I'm thrilled that you're helping the newly initiated Chefs/cooks to this channel. I'll continue to watch as long as you continue to cook.:~)) Can you please show your subscribers how to make Chantilly Potatoes? I've asked for it a number of times. In the Restaurant we used to make it every night for dinner service. I haven't made it in 30 years, but I always loved it. A real Bear to get out of the Chantilly cups for our dish washers though. :~))) Thank you.
God bless:
Chef David
We LOVE YOU!! THANK YOU FOR CHANGING MY LIFE FOR THE BETTER!!!💗💗
Just to see you cooking is relaxing. So much fun and also education at the same time. GREAT
Can never use too much butter in french cooking. I will make this recipe with chicken breast. The most filling and delicate fine dining cuisine is french like this!!
Thanks Chef for cooking a full meal 🥘.
Thank U 😊 Dear chef Jean Pierre !
( Le professeur)
3:32 Those of us who've been watching for a while still benefit from the repetition. Thank you!
love to watch your videos Chef cause the way you talk 😅.very funny and informative also in same time!!!
Looks very yummy and delicious ❤❤❤❤ thanks for sharing 🎉🎉😅😅
❤eres una máquina chef,y mí ídolo e enciclopedia 😅
Chef, you create the best cooking channel on youtube. Always entertaining and easy to follow education. I've been watching you for years and never tire if you repeat yourself for new viewers.
fyi, I never tire of watching your videos, whether they are related to previous or not - they are always great! stay helthy!
great point about butterflying a thick breast. in the summer it's too hot for the oven. i will certainly try this recipe. i loved making the other coq au vin recipe. Can't believe it's been 2=3 years ago you did coq au vin. time really flys as i have been watching you for that long. i love your cooking.❤
Chef JP you never fail to make me laugh or make my mouth water when you take a bite 🤤😋😍
I started cutting my chicken breast in half and then I season them and individually put them in 1qt ziplock bags and freeze them to eat over a couple of weeks. Because I like to buy a big package of chicken breasts that has 7 or 8 in it! Great for a quick dinner or lunch with a half cup of rice! I have 3 or 4 different seasonings I like to put on them, especially garlic salt! Lawry’s is the best brand I have found over the decades! I’ve tried others, and I always come back to Lawry’s garlic salt and a little parsley and black pepper. I recently tried Billy Simms all purpose seasoning and it really is great! In Oklahoma he has a Barbecue Restaurant. He is a Heisman Trophy Winner for OU!
Just got your cutting board for Father’s Day😁 Can’t wait to use it!
I loved the face you made when you talked about using cognac 😂😂😂
Thank you Chef for another excellent class. You are the Best. Thank you Jack.
Good morning my favorite chef. Hope everything’s delicious today. I know it will be.
Chef gets so.excited.when he adds butter. So awesome to see even after all those years in the kitchen.
I know. When he sees that butter, he's like a little boy on Christmas morning! 😂
I am from Australia and I'm so enjoying your cooking
I'll never get sick of you repeating yourself 😋😎✌🏻💗
Can't wait to give this one a try Chef Jean-Pierre, a quick and easy modern twist on a classic. I usually use a Beurre Manié to thicken, I have never tried the corn starch method. 17:00 I love this final step, monter au beurre. By the way I really appreciate the towel on the handle tip, I always love hearing your stories, I too have grabbed a hot pan that was fresh out of the oven sitting on the counter because there was so much else going on and it just slipped my mind (not a one pot dish type of night, more like 5 or 6) and had severe burns, it is no joke. I will be adopting this method from now on. Merci chef, bravo.
Thank you so much for the video! Everyone always wants to show you complicated things, but for me, learning the basics can help you make so many different things!
Butter! My favorite food group. Periodt. Thank you Chef!🌹🌹🌹💖
Thank you chef 👍🏼 greetings from Cyprus
A refresher course is always welcome. Will check out the original recipe as well. Thank you so much for the continuing education. On a side note still waiting for help with spaghetti squash ❤😊
Butter. Is. King.
I LOVE Coq Au Van!
Thanks JP!!! xx
Happy father’s day thanks for all of your wonderful videos. You’ve really made a difference in my cooking skills & fabulous dinners. 🫶😊😊😊
Jean-Pierre, mon ami, this is brilliant. You invented weeknight coq au vin. This is coq au vin I can make on a after soccer practice when the kids are hungry. This could be an entire new avenue for your channel: quick cuisine.
Ya gotta love this guy
Been away for awhile...alway something really good here
Looks fantastic Chef, I'm gonna make this one with you!
Chef, as always great presentation. And you really care for the viewers safety. Thank you😊
Vous êtes un trésor Chef. Salutions du Québec ❤️
🙏🙏🙏❤️
You are an amazing chef & Jack is doing an amazing job👍
Coq au Vin Sauce is delicious .Thanks and Butter in it is Magic!!!!❤
Hi chef jp you make every recipe as yummy as it looks when you're preparing it nomatter what recipe I always wish I can have a taste of it it's an amazing day when I watch your cooking videos bravo!! Merci chef thanks somuch ❤❤❤❤😅