I’ve watched hundreds of recipes and videos on KZread and nothing compares to The French Cooking Academy.

@anouaragnaou46

Жыл бұрын

Bruno albouze

@Daniel-yd7mx

Жыл бұрын

My favorite cooking channel

@mikeneidlinger8857

Жыл бұрын

I like Souped Up Recipes which is Chinese food. I am looking for a good Indian food channel. I love cooking. For French food and to get fantastic new ideas, this is one of my favorite channels.

@mr.thegreat557

Жыл бұрын

@@mikeneidlinger8857 Turkish Food Travel is worth a look.

@cornishpasty4344

Жыл бұрын

Yes! I've learned so much from Stephane. How to build real flavour.

Love how you explain why you do this or that. It opens up a whole level of learning and demystifying the art of cooking. I can do this!

This is a deceivingly simple treatment of this classic dish. There is flavor added at every turn and the final reduction perfect to ensure a dish suited for friends and family. It also is very affordable. I figured this is a meal for 4-5 people at about $4-5.00 per serving.

I'm a bit fan of one-pot recipes. Everything I've tried from your channel so far has been great (Boeuf Bourguignon, Chicken Chasseur, etc) so I will definitely give this a try next weekend.

American chicken fricassee as my mother did it was always one pot in this style (floured chicken instead of making a roux) but the addition of wine and the egg yolk adds levels of flavor and texture that I simply must try out next time I make it.

@FrenchCookingAcademy

Жыл бұрын

the egg yolks are great for thickening the sauce at the end 👍

That sauce looks spectacular. Thanks for showing the technique! 👍👍

@FrenchCookingAcademy

Жыл бұрын

glad you liked it 🙂🙂

@vikz5786

Жыл бұрын

@French Cooking Academy I made it for lunch. Verdict: 3 very happy campers here! 😋

Brother I'm in an instant awesome mood every time I watch your videos. I'm a retired Chef and although my time is done in professional kitchens, I often miss it, and your videos bring me back everytime.

I'm going to try this recipe tomorrow. I can't wait for the new boeuf bourguignon...I've been making Julia Child's version for decades!

@FrenchCookingAcademy

Жыл бұрын

great looking forward to hear what you think 😋😋

I'm American, French trained in culinary school, this is superb 🎉😂❤

I love these rural shortcut recipes that still create an awesome meal. More of this please.

You've got new fans in us! You are a super talented teacher! Watching from Woodbridge, NJ. We are making the puff pastry now.This is next.

Looking forward to the one pot wonders. Coming from a French family that has lived outside France for a couple of generations, when my family 'cooked French' it either involved searing a piece of meat in a pan then making a sauce out of whatever meat pieces were stuck to the bottom of the pan, or else simmering something in a cocotte over low heat for a whole day and throwing more things into the pot at strategic moments to make a rich sauce. I was always told that French grandmas 200 years ago kept an iron pot of hot water over the kitchen fire at all times, and threw whatever vegetables or pieces of meat they came up with into the pot to simmer forever. The result was what they fed their families. Cooking things in one pot for hours over low heat is the REAL 'French Cooking.' My family, and most French families I think, don't give the slightest crap about whatever book Escoffier wrote.

@josephmclaughlin9865

Жыл бұрын

Interesting comment, Kimdelo. Here in the US, I find some people who think France = Paris and French Cooking = Multistar Michelin. I had an Aunt from small-town France, many miles from Paris and she was such a wonderful cook that I dream about her food to this day. So many of my friends/neighbors/coworkers have said, "I don't like French food," and I say (or think) "You've never had it!"

@lucasmyers9795

Жыл бұрын

I echo your sentiments and also think that French cooking gets accused too frequently of being high brow and snobby. Which is ultimately a turn off to a lot of people. In my opinion quintessential French cooking is that of the country side. Rustic yet full of flavor and of course made with love for the whole family to enjoy.

@garlicgirl3149

Жыл бұрын

That is why I liked Jacque Pepin. He always told stories of what his mom and grandma were cooking which helped me learn what the common person would eat versus the fancy restaurants.

@Lostouille

9 ай бұрын

​​@@josephmclaughlin9865that's because we don't capitalise on our food (the sweet ones maybe but not really the simplest dishes). It's easier for them to know food like italian one because a lot of italians immigrated to the US 1 century ago , meanwhile our restaurants with complicated techniques was what the tourists known (back then a plane ticket costed a lot the 50's/60's etc..) so I'm not surprised that now no one knows our simple food unique of the romance countries. And that's for the better 😂 I'm scared of your fellow countrymen discovering fondue/raclette/tartiflette/quiche/croque monsieur and etc...because they will do 83929293 videos where they ad tons of cheddar or weird sprinkles 😂. Please keep your attention on Italy with their pizzas 😭😭

@josephmclaughlin9865

9 ай бұрын

Thanks. Yes, we are all low class idiots here in the US. Every one of us. @@Lostouille

Made this with my son for supper. Absolutely delicious 👍🏻 and directions were spot on. Only issue we had was after the 30 minute braise some of the sauce stuck to bottom Of pan. Perhaps our simmer was too hot

It reminds me of my childhood. My grandma used to make this dish (without mushrooms), and I still do it for my husband and I. Thanks Steph 😋😋

This is a great way to cook and simplify steps without sacrificing flavor. I used this deconstructed concept to a previous dish of yours, Starred Chef Chicken Bake. In that dish I cooked everything in one pot and it turned out fabulous! My family praised it. I love French cooking for its use of ingredients such as the herbs which are subtle background notes but bring harmonious flavor to excite the palate. Merci Stephane!

I've ordered the new book and am eagerly awaiting its arrival! Love this channel. I did this recipe tonight and my girlfriend and I just loved it! Thanks so much for introducing me to a new way of cooking. I was always intimidated by French cooking, but you have opened my eyes (and my mouth). Bravo! Bon Appétit. 😛

Just cooked it, very tasty! That sauce is addictive 👌

I am so happy you are back! I guessed you were staying busy and I can't wait until your cookbook is out, of course I am buying one!

@FrenchCookingAcademy

Жыл бұрын

thanks a lot and yes we are so busy plenty of things to come this year 👍🙂

Amazing series with one pot recipes. I'm cooking this dish right now and it tastes so good. Lovely recipe. Simple and amazing taste.

A nice meal for Christmas with family gatherings.

Really appreciate fast dishes for the work week. Thanks!

Another great recipe! Cooked it for the family last night and boy did they got for it! I love those moments in your videos where you taste your food 12:17

Good of you to point how the Maillard has become such an obsession among cooking bros.

@FrenchCookingAcademy

Жыл бұрын

true i think no. seared dishes have to make a come back

Thank you for this quick recipe 👍 I absolutely enjoy explanations that can be used in other recipes as well. Thank you again.

If I dont know what to cook, I always come here, great content and delicious recipes, keep up great work Stefan, cheers!

I like the addition of the egg yoke at the end, the sauce looks wonderful. Thanks Stephane.

@FrenchCookingAcademy

Жыл бұрын

my pleasure good to be back

That's a great looking chicken dish. Cheers, Stephane! 👍👍✌️

This brings me back to being a kid. A nice crusty loaf of bread was needed to dip into that heavenly sauce!

Mmmm looks delicious the chicken fricasse that you made! Like a lot friend 🦇

Going to try this for sure! Love your videos!!

I am loving!!! Your new series!! Thank you

In American Diners this is just chicken with creamy chicken gravy. Just fry everything in the pan then just make the pan sauce gravy with chicken bouillon and add cream at end. Thicken with cornstarch slurry

I love to make the stock in the pot with the dish. It saves time and also tastes great!

@FrenchCookingAcademy

Жыл бұрын

yes it’s really good 👍

@LucieSalat

Жыл бұрын

@@FrenchCookingAcademy its good you show that it's ok to make adjustments to traditional dishes while respecting their essence and original taste.

Entertaining video that resolved a question that has occurred to me when looking at different receipes for blanquette de dinde and fricassee, i.e. why some insist on browning the poultry while others don't. Also, as I'm a bit of a lazy cook, pleased to see there's a way to avoid making the roux separately.

I made this tonight - bar a few ingredients... no carrots, different mushrooms, no egg and barely any cream (ended up being thick enough). Amazing. Thank you so much!

Yummy and simple! Merci !

Loved this! Thanks so much for your wonderful tutorials. I've been cooking many years, but I love to keep learning new approaches to old favorites. Much success to you my friend.

I've made many of his recipes. He's a great instructor.

Amazing recipe. Love the taste.

awesome! thanks!

Very much appreciate your channel and efforts. Thank you!

@FrenchCookingAcademy

Жыл бұрын

🙂👍

This looks great. I cannot wait to make this dish. Thank you

Fantastical, as always You're the best 🐓

So glad you are back. Look forward to trying this for Sunday luncheon.

@FrenchCookingAcademy

Жыл бұрын

thanks and welcome back

I made it and it's delicious! Thank you chef!

"One Pot Wonders" - great idea! I am really happy I stumbled into this.

Good Stuff! Thank you

lovely recipe

outstanding...thanks steve...

White wine, cream and chicken is such a great combo. Tarragon works especially well with those ingredients.

@FrenchCookingAcademy

Жыл бұрын

indeed 🙂🙂

Made it Last week. Its just wonderful. My Family loves it.

Great recipe. Your show makes me so hungry!

Delicious

In my family we usually do veal fricassée, but without cream and with lemon. A staple of ours for these cold florentine winter nights!

If you don’t want the fricasse to have the carrots pop of color why not use parsnips instead? Slightly different flavor profile, but still should work well. I’ll let you know if it’s a failure when I try this next week!

@FrenchCookingAcademy

Жыл бұрын

👍

@tristanrl1940

Жыл бұрын

Classic small macedoine medley of carrot, turnip and potato would be a lovely substitution

@hobog

Жыл бұрын

Guess it wasn't a failure 😊

@tylon2999

Жыл бұрын

Why not use white carrots. I like the color contrast though.

I'm in love. With the recipes of course, but with Chef. I haven't enjoyed delving into video recipes since Julia Child. THANK YOU!!

Grâce à toi, je vais essayer ça. Merci.

Thanks!

Really admire French cookery and it’s great to watch your video and learn about where these dishes come from and how they are supposed to be cooked. All the best from uk 🇬🇧🇫🇷

Merci pour cette recette.❤

I find video recipes far easier to follow; they save me time and add visual entertainment to the experience. Not only can you rewind and pause but you are getting some of the best culinary instruction from a group of highly acclaimed professionals on KZread. Thank you to The French Academy, Stephane and Kate - absolutely fabulous contributors!! Auguri!

Delicious.

Thank you!

@FrenchCookingAcademy

Жыл бұрын

my pleasure

Looks so good - thank you for sharing your recipe and for teaching us how to make it

@FrenchCookingAcademy

Жыл бұрын

my pleasure 🙂🙂

Just the recipe that I was looking !!.

@FrenchCookingAcademy

Жыл бұрын

great 👍👍

Thank you Chef for this recipe. I love the original recipes, fun to make. Best Regards. Merci Beaucoup.💛

@FrenchCookingAcademy

Жыл бұрын

you re welcome 🙂

Looks so yummy 😋 need to cook this for my friends

This was delicious!!!! 5 stars!!!! Thank you so much for making these simplified French recipes. I LOVE French cooking but hardly ever make it because it takes all day. This was easy and delicious! Thank you thank you thank you!

@FrenchCookingAcademy

Жыл бұрын

wow great to hear you took the time to make the recipe and liked it 🙂🙂 well done 👏👏

This is a great dish and 1 pot wonder!

@FrenchCookingAcademy

Жыл бұрын

🙂🙂👍

thank you

Man you are amazing!

Thanks !wow!

@FrenchCookingAcademy

Жыл бұрын

wow thanks a lot

The white sauce KING. Yum

@FrenchCookingAcademy

Жыл бұрын

😋😋🙂

OMG made this again tonight it is SOOOOOO delicious. Good, honest, rustic French cooking. Magnifique!

@bhuvidya

10 ай бұрын

And I've been using chicken marylands instead of thigh/breast - works a treat and you have bones to make stock with at the end.

@FrenchCookingAcademy

10 ай бұрын

thanks for the feedback

As someone who always toss random stuff in one pot, heat it up enough by any means so I don’t get sick from food poisoning, then eat straight out of the pot to minimize the amount of cleaning up required, I applaud your initiative 😂 Thanks for sharing the way to more efficiency without having to sacrifice enjoyment 🎉

Childhood memories for me

Welcome back sir love your videos ❤️

@FrenchCookingAcademy

Жыл бұрын

thanks a lot 🙂

Yum!

Tres bon appétit

SUPER STEPHANE!!!!😋😋😋😋😋

@FrenchCookingAcademy

Жыл бұрын

👍👍

I like this recipe more

Every one wants one pot wonders seperated by a nice BBQ or grill /salad then back to One pots love em ...

@FrenchCookingAcademy

Жыл бұрын

yes true that can’t just have that all the time 🙂🙂

@viol8r007

Жыл бұрын

@@FrenchCookingAcademy Making this dish tonight :D With some nice mashed /creamed potatoe . Keep em coming .

I really like fish. Have you ever done a recipe with fish specifically Monkfish?

@FrenchCookingAcademy

Жыл бұрын

funny that you say that because it will be part of this series 😉😉

I will try this. Thank you, Stéphane. 🍗 🥕 🧅 🥛 💓

When he said "the taste" in the cold open, I felt something

Very good. I did add a sprig of tarragon though.

Merci Chef ! I tried the Michelin chef fricassee video you posted (very good,)but think this seems a little less rich. Can you reheat the sauce next day after adding the egg?

Bu adama aşığım. Aksanına bayılıyorum.

I have a similar recipe from an old Mennonite cookbook. The only difference is that it uses a mirepoix instead of mushrooms and onions and doesn't use wine It also suggests adding dumplings. Mushrooms and onions with dumplings? Hmm...

Sorry, I have to sear mine. Flavor!

I can do this!

On va l’essayer ce week-end !

@FrenchCookingAcademy

Жыл бұрын

d’accord et dites moi ce que vous en pensez après 🙂👍

@robertlucic7598

Жыл бұрын

@@FrenchCookingAcademy Avec plaisir

@robertlucic7598

Жыл бұрын

Incroyable! We made a few minor adjustments. I had planned to make a coq au vin, but pivoted after we watched this. We only used dark meat and no chicken breast because I was worried about it overcooking. It worked beautifully. Merci Stephan!

I like the honest assessments of the chicken breast portion. What can we do to fix that?

I am going to take some of this technique and apply it to my American Southern Chicken and Dumplings.

@FrenchCookingAcademy

Жыл бұрын

that’s interesting let us know how it goes 👍

@larryhenderson9438

Жыл бұрын

@@FrenchCookingAcademy I will. Love your instruction on so much cooking. My chickens are Bresse Gauloise.

@FrenchCookingAcademy

Жыл бұрын

👍

Dear Stephane, I hate mushrooms but I want to make this recipe, I love roux-based sauces with egg yolk added. What is your suggestion for replacement? Maybe some eggplant or zucchini?

This is how I make chicken and dumplings sometimes

This looks great! My only problem with it is I can’t find a source of the small onions. What’s the best substitute version? Shallots? Quartered regular onions? Help!

my standard fricasse is made from old soup chicken (breast and legs mixed as it is; the legs are tasting better...) cooked for some hours if cook some larger amount of fonds. If you reduce it much enough, there is no need for any flour... I do not add mushrooms, rather peas and some white onion...

Qué rica receta, esta si la haré. De casualidad se comen las patitas de pollo? Y si es sí cómo?

Salut de la bzh.... love ton accent et tes recipies

@FrenchCookingAcademy

Жыл бұрын

👍 big up