I made the chicken with Dijon mustard sauce yesterday, it was delicious, thank you. 😊

Thank you for differentiating between "Sucs" & "Fond". It's something that very few food channels/writers do. Sucs only become fond once they are deglazed from the bottom of the pan. Love this dish, simple yet so tasty. Brilliant served with petits pois à la française. Your mention of arrowroot sent my mind reeling back to childhood. If we had been ill as children our first food to aid recovery would be a light soup & if we kept that down some arrowroot pudding for afters. Though I keep arrowroot in the kitchen as a thickener I haven't made the pudding in decades; may treat myself when I get out of hospital tomorrow. Merci.

From the fine diced shallots to the beautiful brown stock, this is a gorgeous execution and presentation!

Dear Chef Stephane. Blessings from Houston. Ty for teaching and sharing your talents - ♥️

Such a simple preparation but oh, so elegant! I am LOVING your new book! It's practical, filled with excellent recipes!

WOW!!! this is what I've been missing... What a fantastic looking recipe

Perfection! Thank you for sharing this easy and simple classic!

Looks wonderful.

Thanks for the lesson/recipe!!❤

Bravo. Excellent narration, execution and presentation.

I love the knock of butter at the end of the sauce. I’ve done that for years just on instinct (which began by balancing the acidity of tomato paste/sauces). And, I love the way you babied the shallots & explained their different temperament from onions. Nice! 👌

I’m definitely going to make that sauce - looks delicious!

Stephen, this is something I definitely want to make. I love the flavor of shallots. Chicken thighs are my favorites. So rich and moist. Love your channel.

Will try this!

Hi I just bougt your cookbook for my birthday. I cant wait to get it. Thank you

As usual, super informative! Now I understand what I have been doing wrong for so long. Thank you for it's all in the technique for perfection which you teach so well.

Thanks!

Wow, looks great! Probably tastes even better.

Deliciously prepared meal, nutritiously healthy too. Going to try it this Vday!!!

And that's my Valentine's Day dinner!

@malthus101

3 ай бұрын

What time are you expecting me? 😸

@lisaboban

3 ай бұрын

@@malthus101 I'll have to check with my husband!

@cristsan4171

3 ай бұрын

Asians prefer only Rice.

I'm a simple cook; I go to restaurants if I want something complex. This is just perfect. One thing: you have convinced me to make homemade stock and have it around, which I never thought I would bother with.

@TDT0188

3 ай бұрын

homemade stock + silicone ice cube tray = easy grab and go portioning for single portions

@lissanne9769

3 ай бұрын

​@@TDT0188 I do that. Best way to keep stock.

Loving these videos. Just came across your page . Keep them coming thank you

Cette recette ne pouvait pas mieux tomber :D J'adore le concept avec un peu d'histoire mais encore plus l'attention particulière sur le coté éducationnel et le plaisir de le faire, j'ai vraiment cette vibe des vieilles recettes traditionnelles qu'on avaient à la TV pour ravir toute la famille mais refaite avec des moyens actuels 😄

Superb!

Superb thanks for more wonderful tips

Thank you very much! I can’t wait to try this. When will you be getting 1 million subscribers?

Looks great!❤

Looks delicious 😋

I love all the history and sometimes mythology that comes along with these recipes.

I love this sauce. I've made a version of this chicken, and it is sooo good. Every smackarel of it go into tummies, no leftover, ever. (I think I like this version better). Thank you fore the recipe and the 🐔🤎

Thanks

how could you not like this!!!!

That looks so delicious! I'll be in Paris next month and I hope that I'll have the chance to taste this one there the original way like you did 😍

Looks a great sauce. Wanna give it a try

Dear Stephane, I adore your recipes and your book. Every single recipe is so delicious 😋 and simple to make! Thank you for sharing ❤

@FrenchCookingAcademy

2 ай бұрын

thanks and glad you like the book 🙂🙂

I love it!!!!!!!!

I love this channel ❤

Excellent

Now I know what to cook myself for Valentine's. 👍

Fantastic

Ahh Chef Stephane is amazing, he guided me through covid teaching his cooking methods without bullshit editorial instead going straight to what I came there for. There is not one wasted minute in his vids. He introduces us to Auguste Escoffier, from there the sky is the limit. Thank you Chef Stephane you are amazing!

Impeccable 😋

,,a cool video keep up the great content.. Thank you…

Lovely

merci ça a l’air délicieux! (I hope that's right!)

@kronamadness7119

3 ай бұрын

Perfect :)

Pretty fancy stuff. I will be able to impress my guests without a lot of effort or time. Merci!

Well that’s exciting. I always have those ingredients. Except white wine, but that’s easy enough to buy. Thanks! I wonder if you can keep the extra sauce in the fridge for a few days, in a jar?

Stephane, have you created a free-trial window for your Academy? I _strongly_ believe this will help membership growth (& count ME in as one likely to sample and stay). Perhaps you could advertise a short trial package with a discount-code incentive (the old “for a limited time” chestnut). 🤔🤷‍♂️ 😄 I’m betting many here are very tempted! 🤟✌️

Oui

You're right: "Bercy" is in the "quartier des vins de France" (south/east of Paris) "French wines district". Bon appétit à toutes et à tous.

This is my favorite way to cook chicken...at least for the moment.

can this wonderful recipe be made without the butter (not exactly kosher) ?

Recently watched a Jacques Pepin video on cooking large chicken thigh joints,he lifted the knuckle end bone out of the thigh meat prior to pan braising reckons they cook better…..any thoughts

Where is the print recepie on your new website?

Do you have a link to your chicken stock?

Thanks for the shallot advice. I’ve burned them a few times…this looks great. I’ll be doing this one very soon. I may have to debone and clean up one of those thighs for the wife. She doesn’t know chicken has bones haha.

Can we use vermouth instead of white wine?

What can I use instead of wine?

Is there a recipe of this online?

I want that Mauviel pan 🥺

The stock you use is not available to most of us. I hope that using a store bought stock still works.

I love sautéed calves liver a La Bercy…

Excellent cooking video and channel. I love fine cooking made by fine chefs like this young man. So many cooking videos out there that are produced by amateur home cooks that cook what I call sophisticated garbage at best and not worth the time watching. Many people don’t know what fine food is to begin with anyway and it is those very people who watch such videos. I have always admired professionals in all fields and trades. I also choose the highest quality of whatever I buy whether it’s cookware or tools for my shop within my budget. I am an Italian cook and woodworker that appreciates the finer things in life. Bon Appetit

technique baby!

I add apple cider vinegar towards the end. It has a great flavor with chicken and pork.

@doctor78212

3 ай бұрын

Excellent idea. Have you tried calvados instead?

@avisitorhere

3 ай бұрын

I have not but I see the appeal of it. I just use white wine, apple cider vinegar, roasted garlic, salt and pepper. Thanks for the tip. @@doctor78212

Ooo gosh please don't make me go hungry

Arrowroot as a thickener? I never knew

Maybe a touch of heavy cream and cognac!❤

I will wear a bib the next time I watch one of your videos so I don't have to change my shirt.

Saturday dinner

Have mercy, it's chicken a la bercy!

French people lurrrrrrrve chicken!

That looks similar to Gordon Ramsey's kitchen

the white color of tapioca is a disadvantage? Then why not dry fry some flour to a dark color and use that or use some of the chicken fat to make a roux and darken that? Why the tapioca flour when those other inhere? "Le suks de cuisson" Am I correct: it's not "fonds de cuisine" but rather fonds de cuisine is made from le suks de cuisson??

🤌👍😊

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Why did you not cover your chicken while cooking?

Epaissir une sauce avec de la farine est de la triche, Bocuse pour n'en nommer qu'un, a toujours utilisé les sucs et/ou les légumes pour lier la sauce, voir de la crème ou du beurre. La farine ainsi que la fécule donne une consistance dégoûtante.

You talk too much.

🫡🍽️

🦝