I've cooked this dish 15 mins ago and I'm literally crying because of how perfect this sauce is

@flicfan416

Жыл бұрын

i had the same reaction.

@nomadmarauder-dw9re

10 ай бұрын

@@flicfan416 I've made chicken Lyonnaise twice.The 1st was from April Bloomfield. My foodie niece drank the leftover sauce from the skillet! That recipe used creme fraiche instead of cream. More vinegar than cream, and of course the creme fraiche lent it's tanginess to the dish. Bon Appetit Y'all!

I just made this for my hubby and my friends. I paired it with a pommes puree and toasted french bread. They loved it, they ate everything and begged for more. It made me so happy. This sauce is smooth delicious......wow

When you start liking a video before you’ve even seen it, you know you’ve discovered gold👍👍

I’ve made this dish twice now for my 91 year old Greek father who used to be a chef and he absolutely loves it. Thank you for a great recipe and wonderful description of each step taken.

I like how you take a moment to explain rather than just moving forward. I also appreciate that you describe in detail what you are tasting. I like to know how the end product should turn out.

I am not exaggerating when I say you are probably one of the best Chefs on you tube

@jfstevens7

5 жыл бұрын

I totally agree

@kakefisk

5 жыл бұрын

Cook, not chef. Chefs are those who run professional kitchens. Cooks make food,either at home or in a professional kitchen.

@nikhilpinto861

5 жыл бұрын

@@kakefisk pardon my French

@parrish8854

4 жыл бұрын

Christian Johansen Intuitively, chef>cook. Who cares.

@kakefisk

4 жыл бұрын

@@parrish8854 Those who works,or who has worked in professional kitchens ,do.

I made this last night and I have to say, this is a winner! I am freezing the rest of the sauce for when I have chicken again.

I grew up as a young person during the Julia Child years of televised cooking programs. Mssr., your channel and your detailed explanation and precise instruction as to why a recipe is performing a certain step is just beautiful. You should have your own program on the television or at the minimum, a cookbook with your words. Wonderful!

tarragon is truly an underrated herb that needs more proliferation in gardens. It's strong, unique and difficult to replace-- when you need it, you need it and you may never have it. A fresh tarragon butter can transform most any dish into much more remarkable meals. I would recommend freezing the compound butter with tarragon rather than drying it from the garden. Ice cube trays and then sack them into larger plastic bags for long term storage.

Made it with natural chickens from my neighbors farm, used fresh cream from his cows, herbs from my farm, and the leeks... wine , I had a French Chardonnay to sub and wow what a smell and taste! Who else has learned new dishes and new methods during this time??

@-_James_-

4 жыл бұрын

So it's YOU who keeps stealing my chickens and milking my cows... :D

I like the little "eh?" he keeps doing, very french.

@RedRisotto

4 жыл бұрын

@chaosfactor333 No, we got that from the Norwegians.

@dask7428

4 жыл бұрын

More like "hein". I think it sounds awful

@pipmitchell7059

4 жыл бұрын

@@dask7428 "Hein?" is how it's spelt, but it's actually a friendly gesture. It means the person speaking is checking that the listener(s) are still with them, kind of "All right so far?"

@ShakilHashmi

4 жыл бұрын

Yes, ... and "cheeeken"... makes it totally French

@embracethesuck1041

4 жыл бұрын

It would add credibility, though, if he was constantly eating snails throughout the video.

I’ll say as a southerner in the US, this recipe gives heavy BBQ sauce vibes. But I loved it. Served it with buttered red potatoes.

Probably 10 years ago I came across a recipe in some old cookbook called “savory chicken”. It was very similar to this recipe and it sounded like something I’d like. I made it and absolutely LOVED IT. Unfortunately my husband and step son didn’t care for it so I’d make this recipe like twice a month, just for me. I lived off this chicken vinegar/wine recipe for a couple years 😂 I’d make a big batch for myself and freeze in portions. I’d make dinner for my family but then I’d reheat my chicken dinner 😆. Only big thing I did differently is I didn’t use bone in chicken. I did chicken breast and thigh chunks. I absolutely LOVE the yummy flavors of the creamy acidic taste of this dish. ❤️

@nomadmarauder-dw9re

10 ай бұрын

Try it with tequila. Pollo Barracho.

Just discovered these videos and watching them brought back many memories, have to try this recipe. I cooked professionally back in the 1980s though early 90s and then part time while doing other things. I knew some Italian cooking from my grandmother but fell in love with French cooking after being given a copy of the :"La Rousse Gastronomique" which led to books by Escoffier, Paul Bocuse and Jacque Pepin (La Technique and La Methode) and Julia Childe. I would read these books cover to cover and experiment over and over and try different things at work. I passed on the The Culinary Institute of America and used the money to go to England for school. In time after maturing professionally I ended up working with several culinary school grads and was never really impressed. Anyway these videos bring back many memories and make me very hungry.

I had all the ingredients fortunately. I was sort of guessing how the recipe would work. I watched your video. It was so well presented and clear. Thank you very much. Now I will begin cooking! I really enjoy you for French Cooking advice. I have tried several of your recipes, and they have all been winners,

"Butter, lots of butter" - I think that's what it says on French passports. (Edit a month later lol: I made this and it was delicious!! I made mashed potatoes on the side too.)

@contrabardus

4 жыл бұрын

It's not just the French, it's any professional cook. Sauce: I am one.

@stevebamford4339

4 жыл бұрын

@@contrabardus I think it's probably because butter is really nice

@fartloudYT

4 жыл бұрын

if you go towards creamyness butter is great. if not then it starts to get a bit subjective.

@teleopinions1367

3 жыл бұрын

In the north they eat a lot of butter in the south they tend to use Olive oil. I prefer olive oil myself.

@nimay13

3 жыл бұрын

I thought the French are like, "Red wine, lots of red wine".

I like the addition of the chicken liver in the sauce, this must totally enhance its flavour. Great job!

@marck1726

3 жыл бұрын

I have seen Bocusse do that too

I am so glad I found this channel 🥂

This is the 3rd time I have cooked this dish and each time I have got better organised and produced a delicious chicken with a perfectly creamy sauce. Thank you, Stephan. But now we are in lockdown I am on my own, I'm an 85 yo coffin dodger with no friends to eat my food. Can I put the chicken in the sauce and keep it in the fridge until tomorrow? I mean a whole chicken! If I reheat it, will it turn the chicken into the stuff that boots are made of?

@FrenchCookingAcademy

4 жыл бұрын

You can but when you reheat the chicken the key is low temperature if you just reheat it will be fine but if you cook the chicken further chances it might become over cooked

Stephane I only discovered your channel a week ago and have tried 3 of your recipes. You are an amazing chef! Thank you for the beautiful and easy to follow videos and recpies. You are bringing the beautiful tastes of France to my table in Australia. Your attitude and passion is obvious. Merci! Also your plating skills are great!

@FrenchCookingAcademy

5 жыл бұрын

thanks a lot glad to see more australian viewer 🙂🙂

This channel is AMAZING!!!

It looks delicious! I'll have to try your recipe.

Looks good. Will try it in the near future

This was a beautiful dish. Excellent work.👩🏽‍🍳♥️

This is most likely the bistro chicken recipe I was looking for! Thank you! 👍💖

Thanks for breaking down how the flavors develop along the cooking process, very helpful to know!

@ronschlorff7089

4 жыл бұрын

Right!! BREAKING NEWS: "the chicken liver is part of the chicken"!! Who knew!! :D LOL

That chicken is huge. Thanks for posting videos, I am learning a lot of French cooking techniques!

Always looking forward to ur videos 🤤

That is amazing Chef, thanks for sharing that with us.

Excellent video again, happy travels throughout France!

I look forward to preparing this meal.

I can't wait to try this at home!!! Thank you so much for your channel

Thank you Stephan!!!

Dude your videos are great! On fricken point!

Very nice, Chef! Thank you

Wow. Fantastic video.

Fantastic video as always. I'm going to cook this at the weekend. Merci!

Very nice!!

What a beautiful looking chicken dish. Cheers!

My week just got yummier. Thanks.

I’m absolutely enthralled at the cooking tips.

I made this at home and followed your instructions, absolutely beautiful!

Made this recipe for dinner tonight, turned out well. Yours look whiter then mine, but the favor was great. I took out a few teaspoons with each addition and each reduction to show my daughter how the favor develops. The family was pleased. Thank you.

@CJ-jf9pz

4 жыл бұрын

Did yours turn out oily looking? My sauce isn't even close to looking like his. It's not smooth, looks very oily. Not sure what I did wrong

This looks great.

so good love this

this looks delicious!

Great videos, thank you!

Love your work, Stefan. Tres bon, ami!

Excellent chef bravo

Your technice is always on point, congratz chef

Thank you for your videos I have learned so much from them! Definitely subscribing.

Very good recipes

Absolutely gorgeous chef

flavor exchange in the braising process. absolutely agree chef

Amazing food. Shared this with friends, delightful :)

This will be my Sunday dinner, thanks alot 😎😎😎

Excellent vid !

I will definitely be making this beautiful dish, merci beaucoup monsieur!

Nice job. Can't wait to try this. Thanks for doing it.

I cooked this recipe The taste is great. Thank you.

Made this a few days ago. SO GOOD! Thanks so much Staphane!

Thanks Chef looks fantastic Cheers

I like the presentation - Thank you

Lovely! It looks good. I will try it. 😊

Just made this. Super easy and delicious!

Great tips and tricks and techniques to create something special.

i like the stirring sounds

Wonderful video-Thank you!

Made this, absolutely delicious!!

This is a great recipe! It’s nicely balanced and the tarragon sets off the dish. My family loved it and said, “it’s a keeper!”

@nomadmarauder-dw9re

Жыл бұрын

Tarragon. The gateway herb.

Boujour Stephane, I have tried two of your dishes, coq au vin and beef bourguignon at home, and they tasted soo good! I have one close French friend who visits my country and cooked coq au vin for him, he loved it soo much,he ate all 7 pie ces of chicken and bacon at one go! I never entered a French restaurant since 2008, when I was in Paris and Lourdes. I will definitely be trying out other dishes from your channel, merci monsieur!

Beautifully shown.

Wonderful can't wait to try this dish👌🇿🇦

Must give this a try!

So delicious! And making this dish was a great learning experience for me, especially balancing vinegar and cream.

I've tried it and it's so yummy...thanks to you chef☺

Cartesian, but imaginative and he rolls with what-ever is in the kitchen even when dealing with a classic..Tasting..so important. Love this. Subscribed.

What a great video!

This is a beautiful, rustic dish. Thank you. I'm going to try it with pheasant, also.

This was a great success thank you 😊

Very good!!

Congratulations chef, yours is the first French cooking video I’ve watched in KZread ever. Good stuff, going to ask my mom to make this tonight. 👍

I’ve cooked several of your dishes and all went great. Thank you for the very easy-to-follow instructions and deliciously awesome dishes !

Excelent! Thank you!!!!!

excellent merci chef

Good presentation easy to follow

This maybe my new favorite meal

Looks really delicious, have to try it some time!

Just made it. Another perfect recipe from FCA. Simply delicious and fun to make!

Cooked this tonight - everyone loved it - the sauce is amazing. Highly recommend you use home made chicken stock if you can. We served it with steamed broccolini and asparagus. This one's going on the short list of easy meals that are big crowd pleasers.

I love your channel

I just made this, and we LOVED it! even my 11yr old loved it. I put some of the sauce over poached eggs the next morning...delicious--Merci!

Beautiful Dish, Very Professional

I tried this today and it went quite well for a first try. I am looking forward to trying more of your recipes.

C'était très bon ! Merci de La Rochelle !

Made this dish today. It was delicious. And can be made ahead of time.

THE BEST thing i've ever made, thanks.

Got to try this

@Stephane. I’ve just tried this dish on my family and they loved it. Excellent job on the instructions, I was able to follow every step by step instruction just as if you were beside me in the kitchen. Keep it up and I’ll see what dish I’m going to try next. My favourite french saying so far........ mise en plus!! Love it!! 🙌🏻

Your videos and your presentation are outstanding. Clear and to the point. Unlike so many KZread chefs who are much about themselves you always make the dish the star of your project. Eminently watchable and well researched. Well done!