Chef John is 100% right about where I first heard the term fricassee.

@matthewlawton9241

Жыл бұрын

Fwicassee

@void.reality

Жыл бұрын

I'm not a stewin wabbit, I'm a fwicasseeing wabbit. Also the first time I'd heard of succotash thanks to Sylvester.

@CantankerousDave

Жыл бұрын

Next he should do Hasenpfeffer to keep the theme going.

@secretforreddit

Жыл бұрын

I'm probably 35 years younger than Chef John and it was the place I first heard the term, too! My parents made sure I was well acquainted with Bugs and the gang from a young age.

@DSteinman

Жыл бұрын

I'm a millennial and yup bugs bunny

Best cooking channel on KZread.

@norina195

Жыл бұрын

Facts.

@goorbarkai4007

Жыл бұрын

Absolutely

@jwuphoff

Жыл бұрын

Truth. Such truth.

@juddmeyer2432

Жыл бұрын

Best comment on KZread.

@peterandersson3812

Жыл бұрын

My mentor in the kitchen 👨🏻‍🍳

I love how you don’t always give absolute reasons for something: “I don’t know if this does anything, but it feels right”. Best way to cook

@rq9622

Жыл бұрын

cooking certainly is intuition

I've been watching your videos for over 10 years now. You helped me to understand the foundations of cooking in general and I wouldn't be half the cook I am today without your tips. Your channel is basically free culinary school with a side of Dad jokes. Thank you for all that you do!

@scasey1960

Жыл бұрын

I agree!!

@hugosmith6776

Жыл бұрын

me2

@josephdominics5935

Жыл бұрын

I agree. This dish is a smash Hit along with many others. I have learned so much watching this channel. My wife told me that this dish tastes like it came straight from her fine restaurant. 😎

@campy3888

Жыл бұрын

Dude I bet there are probably hundreds of thousands of us that feel the same way you do hahaha. Chef John is truly a positive force in the world.

@eenayeah

Жыл бұрын

I would agree. I basically learned to cook from Chef John many many years ago. In fact, I dream of starting my own restaurant or at least some kind of food business. If I ever do that and it succeeds, I'll have Chef John to thank!

My mom makes my grandma's recipe which she brought over to California with her from her home of New Orleans. She batters the chicken and shallow fries it. Also uses minced celery. I always knew that "grand mama's stew chicken" was French inspired since she was from Louisiana but I had no idea that it was Fricassee haha. This is a wonderful video and it brings me back to my childhood. I've got my chicken on a low simmer in the sauce as we speak. Cheers chef John, and thank you for all of the joy you've brought to my kitchen!

My life would not be the same without Chef John!

Love this Channel so much. You never changed your content. Always good recipes and kept it that way. Thank you Chef John. The only real cooking channel ! Hope we have you for lot longer time on youtube.

@paulkang6842

Жыл бұрын

Long live the king!

Chef John, you are the kind of teacher that inspires students. That is very rare. Thanks for making me better at cooking.

I like how your videos manage to both feel very precise and improvised at the same time. Kudos!

Ingredients: 6 bone-in, skin-on chicken thighs 2 teaspoons kosher salt, plus more to taste 1 tablespoon vegetable oil 2 cups thickly sliced fresh mushrooms 1 cup diced yellow onion ½ cup sliced shallots (Optional) 2 cloves garlic, minced ½ teaspoon freshly ground black pepper 1 pinch cayenne 2 teaspoons all-purpose flour 1 ½ cups white wine 6 sprigs thyme 1 cup chicken broth ½ cup heavy cream Directions: Season chicken thighs with salt on both sides. Heat vegetable oil in a skillet over medium-high heat and place chicken skin-side-down into the hot oil. Cook until there is a good sear and fat is rendered, about 5 minutes. Flip and cook the other side until seared as well, about 2 minutes. Set aside. Leave 2 tablespoons of the rendered fat in the pan and add sliced mushrooms. Cook until browned, 5 to 8 minutes. Add onion, shallots, and garlic and cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Season with pepper and cayenne and stir in flour to thicken the mixture, about 1 minute. Pour in white wine and cook, stirring, until alcohol has evaporated. Raise the heat to high and keep cooking until sauce has reduced to half, 3 to 5 minutes. Add chicken broth, thyme, and bay leaf and bring to a boil over high heat. Reduce heat to medium-lo and add chicken and any accumulated juices back into the skillet, skin side up. Cover and simmer gently for 45 minutes, turning over thighs halfway through. Remove lid and turn thighs back to skin side up. Continue to simmer uncovered, basting occasionally, until chicken is tender and sauce reduces even more. If the pan gets dry before the chicken is tender, add some more water or broth. Add cream and simmer until sauce reaches desired thickness. Heat can be raised to medium to reduce cream faster if chicken is already tender. Sauce can be served thin and runny, or reduced to a thick sauce. Sprinkle with fresh thyme and serve. Nutrition Facts: (per serving) Calories 407 Fat 27g Carbs 7g Protein 22g

This was the first time I saw the chicken browned, it makes the dish so much more appetizing, thanks for your great videos, Chef John!

This looks like one of your recipes that you dont forget, that got me really into cooking. I look forward to making this one.

Chicken fricassee and mashed potatoes is my favourite thing to eat

The show that never disappoints. The music, chef John's voice and humour and the great recipes and easy instructions. Thank you!!!

Beyond desserts, I've never really had French cuisine before. I just made this recipe after watching the video and legit almost cried at the first bite. Thanks for making it so easy :D

Chef John, ever since I first saw your technique of adding some flour to the mushrooms/aromatics in your Salisbury Steak recipe, it has completely changed my sauce-making game. It's the only way I make any sort of gravy now. I'm glad to see the technique being reprised here, and I can't wait to try this recipe!

Love it when mushrooms are cooked first before onions/shallots are added. People who cook onions first are missing out on the extra mushroom flavor. I even fry them until crispy... soooooo good.

@vattmann1387

Жыл бұрын

Nice, you can't go wrong with that style mushrooms and onions on some good fresh toasted bread with butter :)

I've been making fricassee for years and never knew what it was called until today. Yes, if you like playing with your food, Lord knows all the things you'll come up with and learn. As always, Thanks Chef John.

"We paid for those juices! And, darn it, we're gonna use 'em!" - Chef John Mitzewich 2022

This is soo interesting I always thought this was a puertorican dish, but here is done with potatoes instead of mushrooms and red wine. But it make sense in the 17h there was a big French community in PR and ingredients may be different due availability, and since is been made for soo long people recognized as their own with their own ingredients. This is soo great, love this videos.❤️❤️🧡💛

@buckybarnes3803

Жыл бұрын

Typically European French would use white wine with chicken and red wine with red meat like in a beef burgundy dish. I like your idea of potatoes, I think I might try it with potatoes and mushrooms together and go with the white wine, since that's what I have

@kazzuo32

Жыл бұрын

@@buckybarnes3803 let me know if you like it. 😊

@BatCaveOz

Жыл бұрын

@@buckybarnes3803 "Coq au vin" (arguably the most famous of all French dishes) is made with chicken and red wine.

@AMRELMAR

Жыл бұрын

Yes those was my first thought

We love you, Chef John!

Looks so good. My mother used to make that all the time. So I got to try it. Thanks.

Chef John, this was awesome. I've made it twice. Can't wait to serve this for my three meat eating grandsons!

Thank you Chef John! This is one I’m definitely going to make this week!

He always has easy, great tasting recipes.

You present great recipes with your endearing personality.

This tasted amazing, and I never would've tried it without this video! Thank you for making us all better cooks!

This video brought a tear to my eye, so beautiful.

Made this for dinner tonight. It was awesome. Thank you so much.

I love the cadence (& humor) of chef John's directions

Man I'm making this for dinner!!!😋 I'm salivating!!! Thank you Chef John!! Love all your delicious recipes!!☺️👍🔥🔥

This was amazing! My whole family loved it. I don’t even like mushrooms that much, but your cooking inspires me and challenges me to do/try more. Thank you Chef John👏🏻👏🏻

Chicken thighs are so forgiving that a size difference isn't quite as big an issue as it is with chicken breast. Great recipe video.

Every recipe I try - works!!! I just wish chef would speak to us like he does around his own table. The “presentation voice” inflection drives me CRAZY. Wife makes me listen with headphones….oh well. Worth it

Hey Chef John, I don't know why I took so long to start listening to your podcast but it is prenominal. You and Andrew are a joy to listen to!

First try on this recipe, followed the instructions to the letter and just.. wow. That was excellent! Super rich sauce and the chicken was fall apart tender. Thanks Chef John, were it not for your channel I'd have never even made the attempt on half the dishes we make regularly now.

SAVE THE CHICKEN FAT FOR GRILLED CHEESE? The man is a genius. I think I would also like to saute sliced mushrooms as well to add to the cheese in the middle, and then grill the sandwich, maybe with a sprig of thyme in the pan as well. We can have the fricassee tomorrow.

Beautiful, classic recipe perfectly presented. I can really get excited about the preparation of the mushrooms! That's exactly how it should be done. The mushrooms are said to lose almost all moisture and thus develop their full aroma. Mushrooms prepared in this way still need cream, thyme, black pepper, some lemon zest and a splash of sherry - a perfect pasta sauce. From me a clear LIKE for this classic from France.

you cant help but like this guy

Amazing recipe. The best.

This is the French fricassée de volaille à l'ancienne. Quite delicious. There is also a south Louisiana version that uses onion, celery and bell pepper and a brown roux gravy served over white rice.

@MeauxSTTDB

Жыл бұрын

He’s doing it all wrong lol fricassee is a stew which uses a roux base

@IslenoGutierrez

Жыл бұрын

@@MeauxSTTDB He’s doing it right. It’s the French version, not the Louisiana version. In the Louisiana version you make a roux and brown the roux before adding the aromatic vegetables and cream is never used (although some Louisiana families add a scoop of sour cream when it’s finished while many do not). In the French version, you sprinkle flour into your aromatic vegetables after they are wilted and cook it for a minute or so before adding cream.

@MeauxSTTDB

Жыл бұрын

@@IslenoGutierrez lol thanks for informing me on that, I was like whoa whoa whoa he’s doing it all wrong lol

@IslenoGutierrez

Жыл бұрын

@@MeauxSTTDB It’s understandable. Did you know Louisiana fricassée derived from French fricassée?

@MeauxSTTDB

Жыл бұрын

@@IslenoGutierrez I’m from south Louisiana and both my parents are cajun. I guess they did the same thing with food as they did with language, took it and put their own spin on it(Cajun French). I never had French food and never really thought about it lol. Once I got in my 20s and traveled around the states some I figured out that we cook a lot different than every other state.

Dear Chef John. I still to this day make your blueberry bread pudding and am grateful for your endless list of delicious dishes 😊

@jackbits6397

Жыл бұрын

Because of Chef John I have at least 10 things I make regularly or have adapted using his techniques. After years of watching I feel like I did an online cooking school.

I've stopped learning anything years ago, but I keep watching because I want to see how it turns out.

The white wine version of Coq au Vin

Thanks Chef John! I have some thighs in the fridge I can’t decide what to do with… now I do! Also, hearing the words “Chicken Fricasse” makes me think of the buffet scene from Fargo where the deputy asks Margie “How’s the Fricassee?”

I just made this tonight and it is amazingly delicious. Thanks, Chef John!

And as always....Thank You!

I LOVE this guy!

Looks absolutely incredible Chef John. Will definetly be cooking it tonight. Thank you sir.

EXCELLENT DISH CHEF!!!!! Thanks a million!

Chef John is awesome. He has taken my culinary skill, or lack there of, a new level! And such a joy to listen to him . Keep em coming, John!

Love this channel. I’ve Chef John’s Chicago Deep Dish, and Kentucky Hot Brown multiple times for my family and they go nuts for it

We cooked this tonight. It is really good, thanks Chef John

@kee7678

Жыл бұрын

Was one serving enough for each person? Or did you add an additional side besides the potatoes?

Making this tonight. I love chef John and so does my family.

Although I didn’t have yellow onions or cream, this dish was delicious! Thank you for your amazing recipes, and for turning us into 55% better chefs.

My family and friends LOVE this !!!!!! Sooo goood!!!!

I prepared this chicken Fricassee today following your recipe to the “T” - it absolutely was most delicious! Thank you!

That looks sooooooooo good. So good.

Just tried this and it's a new favorite! I swapped out the thighs for chicken quarters and it was amazing. Love you chef John!

Looks amazing! I'm making it!

That looks absolutely incredible

Bravo as always. TY chef.

What a beautiful skillet!!!!

Very nice. Thank you.

what a great looking dish thanks a lot

Unseasonable warm weather (for us) is suddenly getting very cool. I am going to make this recipe, this weekend! Thank you, Chef John!

I was about to wonder where was the thym but there it is, this is perfect. Thank you so much for all these recipes.

That looks amazing. I'm definitely going to make this recipe.

Love these one pan dinners! I’m adding this to my chicken rotation.

Amazing chef, thanks

Fabulous 💕💕💕 thank you… making this tonight!

Really amazing and delicious!!!

Looks yummy. I would love some

This looks so delicious. I'll definitely be making this soon.

Yum Yum! Wonderful Sir.

You're speaking cadence drives me up a wall. But I love watching your show anyway. You make cooking enjoyable thank you. And yes, my first introduction to chicken fricassee was definitely bugs Bunny 🤣

@donnaaveni

5 күн бұрын

I love the speaking cadence. It's interesting and colorful and amusing!

@lynnkramer1211

Күн бұрын

Your manners drive many of us to ask you to leave. Here's your hat and your coat, let me get the door for you, Good bye!

I'm literally drooling 🤤

That looked so good.

Going to try this dish tonight.

As always, thank you! Long time (>10 years) fan! Love you!

I am definitely doing this. It looks so delicious 😋

I made this last night - wow! One of the best chicken recipes ever!!

Looks delicious

Haven’t made this dish since culinary school. Maybe time to try it out again.

Chef John 👏the number of chefs on the internet who add meat to cold oil in a pan. My mother would have a fit!! Your instructions are so good. “Make them wet then make them dry”.

Wow! Looks so good.

Still the most authentic KZread channel~

Wonderful recipe! I made it tonight and it was better than I imagined from watching the video. The video really made me feel like I could be successful. Thanks Chef!

Looks perfect, and I'm sure it taste great especially with mashed potatoes. Thanks John

chef john bringing the taste of home kitchen to youtube. thank you bro

Made this last night, delicious!

Intersting. In Germany, we cook a whole chicken (or parts) and then use the fresh chicken stock to make a creamy sauce like a bechamel with mushrooms and then put small pieces of the cooked chicken in there. This looks like a very good alternative.

Looks like I will be breaking my "no skin no fat" rule. This looks delicious!

@glennnickey3160

Жыл бұрын

I usually compromise trim the excess skin and fat.

Made it tonight - very good! I did mine in an enameled dutch oven

this is my favorite french dish, thx for the video

This is my favorite recipe

Not just the best on You Tube, one of the best in media.

Thanks for this great recipe. It was well received by our fellows.

I've made this and my wife and I love it.

@acptelford1307

Жыл бұрын

Don’t make this. Cook a proper fricassee

Mashed potatoes perfectly pair with this, wow. The next level, past the right ingredients technique and you, Chef John explained mushrooms perfectly

@linebrunelle1004

Жыл бұрын

I like to boil my potatoes drain and add them to the fricassee 15 minutes before serving 🙂

@jred5153

Жыл бұрын

Or fondant potatoes!