Golden Chicken - Easy Braised Chicken Recipe - Food Wishes
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- čas přidán 24. 02. 2022
- Not all recipes have names. Sometimes you just throw a bunch of stuff together, don’t even consider what it should be called, which is not a problem unless you plan to post it online for millions of people. And, that’s how this delicious dish came to be known as “Golden Chicken.” Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/835...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Golden Chicken, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
This would be good on top of anything. We're all the Chef John of what to put our chicken on.
I totally LOVE this. John's just like "ho hum do do do de doooo, I'll just add these things together and see what happens".
Oh crap, now I have to name this dish and produce a video and share it with everyone!
“If we’re a good cook, which I like to think we are”
I love that Chef John has such confidence in his followers and puts us on a pedestal. He really does love us.🥰
He knows we're learning from the best 😉
"Skimmed and Basted" would be a good name for a jazz band.... The Keto crowd could consider serving on roasted cauliflower. I'm going to make this (with the cauliflower). Thank you John for the inspiration!
Same!
I think a celery root puree or mash would also work, while keeping the same texture of mashed potatoes.
Sounds like a 3td wave ska band
@@e8ghtmileshigh1 Lightly skimmed.... Heavy on the Basted.... 😁
Oh, that sounds good.
I literally mashed a bunch of potatoes because I was afraid they were going to go bad. So I'm staring at these potatoes wondering what the heck I should serve them with. B B B Bingo!! Thank you for the inspiration, Chef John! U r the bestest 😍
Make patty cakes then fry, make them thin. Tony Tiger would say They are Great! .. fill the blank. My family only left some tongue tracks for 30 years.
.
@@gmoops8986 hahaha
Yep. I've got this on the stove for my second time. So good but now I have the turmeric, the saffron and the Mashed potatoes. It's bubbling on the stove now... can't wait!
Mon Dieu mon cher chef! The Holy Trininty with jalepeños! ¿The Father, The Son, and the Mexican? Quel sacrilège linguistique! Best regards from the Cajun Carioca in Rio de Janeiro.
if you wanted to go with rice as the starch, you could put it right in that braising liquid. that would make an amazing arroz con pollo.
When would you put the rice in? When you flip the chicken the first time?
@@JacoBluezz probably that last 30 minutes I would guess. It would soak up all the liquid so you wouldn't be able to continue braising the chicken.
Schultz
Oh Yum !!! 😀
I really thought it was going to be Chinese Golden Chicken (which is also braised and which I can't really find a good instructional video for) but this was delicious too! I think my fave part of Chef John's video is how he eats his food at the end, no useless descriptive (and deceptive) babble, just Chef John mostly cleaning his plate. It's awesome. Have been subbed for years and still learn. Thanks Chef John for being an amazing bit of stability in my adult life.
You gathered all those ingredients and cooked that within a couple hours of him posting it?
I found a couple Golden Chicken recipes by doing a search. Don't know if they are the real thing.
Nothing about braising is difficult enough to need a video.
@@rickjohansson4257 WHO DOESN'T HAVE THESE INGREDIENTS, ON HAND? ARE WE BARBARIANS??
@@rickjohansson4257 Lol
We don't care about anything Chinese.
Made it tonight. Delicious, as promised. Interestingly, it tasted awful when I first put it together. Way too much vinegar, and way too much heat (one serrano). But as it bubbled away for a bit more than 2 hours, the flavours blended and the end product - fabulous. I haven't experience that before. Magical blending.
Chef John… I have made several of your recipes over the years and never had one I didn’t like. I made this chicken tonight and again I wasn’t disappointed. This will be my go to chicken recipe from now on.. I also love the paella with shrimp and sausage.. Your are my favorite Chef on CZcams..Thank you for your dedication and keep the yummy recipes coming. Can’t wait to see what’s next 👍
Chef John, have you ever considered West African food for FW? I was introduced to Nigerian stew by my wife's family, and I have zero regrets. It is one of the most comforting foods on the planet, albeit usually very spicy. Jollof rice is iconic as well.
@Max Pankau, Can you post a recipe for us to try?
This was wonderfully delicious!!! I used boneless, skinless thighs because that is what I had, though leg quarters would have been better. I only used 2 Tbsp. of vinegar, and I think that was perfect. I also substituted 1/4c of golden raisins for the tsp of dried currants. Again, that's what I had on hand and it was a delicious substitute. Thanks for another winner, Chef John!
Dear Chef John,
Very rarely do l have all of the ingredients on hand to make whatever spectacular recipe your cooking... Fortunately, today actually tonight after all it is 8:07 PM... I do! I going to check out your ingredient list and make this immediately! I probably won’t be eating it until around 10:30-ish but, l’m a night owl and that just fine and dandy with me. Thank you so very much for another fabulous recipe! ♥️👍🏼👏🏼👏🏼👏🏼
Same! I have everything but the currents and saffron
I made this the other night and it was absolutely delicious. Such deep flavors. Thank you, Chef John.
i cannot recommend this recipe enough. one of the best dishes i've made period-- absolutely FANTASTIC.
Besides learning how to cook the BEST FOOD IN THE WORLD…I LOVE how you speak! So wonderful to listen to you while I’m following your recipes !
Nice. Done this without the celery and added Fettuccine or Pappardelle before reducing the liquids. Add a bit of parm or feta on top and It just works.
I would listen to anything you had to say. Your voice is so soothing and musical. What a joy to listen to you and learn more about food and cooking! Bravo, sir. Thank you.
Oh wow! It’s the same for me! I especially love how consistent he’s been for so many years of cooking videos! I have dropped many subscriptions because they’re constantly changing their format and the way they talk etc…love his tones and inflections…and the old tapa-tapa and the freeeshhhly ground pepper 🥰😛👍🏼 I sometimes binge for days on his wonderful cooking…I’ve learned so much! And now I love to cook and bake! I especially love how he does pull out all the fancy machines to do jobs that can be done by hand with same results (I don’t have fancy machines and I make a big enough mess without having to clean up machines and their parts!) Rock on Chef John!
I grew up in CA East Bay Area SF, and you comfort me Sir with your food and Voice. Also I've been growing out a mean stache, and not only do people trust me more in the kitchen but my food has been tasting better! Just kidding, sort of it's attached to a cool beard, but seriously here's a thought, I shop for food at a very nice grocery store, but I also shop at Walmart for General goods, while I was there I needed salt so I walked over to the spice ilse and I saw saffron. Now I was shocked at two points: one; holy smokes Walmart has saffron, and two; it's not locked up! Everything worth stealing is, and at $238.99 for a small bottle here in NC, I thought man if I wasn't so honest. Strange. Always a thumbs up from me, I attended Culinary school back in the day on Angel Island, I enjoy learning all the time and have tried many of your recipes especially out of the box ideas because it makes me think. I did do some time in a kitchen, but I ended up becoming a firefighter and paramedic, now a retired Capt. but my department loved it when I cooked. I have come to call you my never before met YT colleague! Hope this finds you well Sir! Be safe and be well my friend.
Shout out from Oakland here!
@@kristinaketelsen5797Hey, hey I know oak town, Oakland Raiders, Oakland Coliseum course I think it's called something else now! I've been all over the place, Oakland Hayward, San Leandro, San Lorenzo, Castro Valley, Walnut Creek Fremont and BART lol I do miss it all, especially the good ol'Days. Daily City, Redwood City, Palo Alto, Walnut Creek. Shout out to all my North, Easy, South and West areas! Thanks for the reply! Be safe and be Well!!!
Grew up in El Sobrante!
I was having a bad day and this video calmed me right down! Well done, Chef John!
I like this Golden Chicken recipe for two reasons.
First, with the price of grocery going up on the whole, and meat in some cases getting to be outrageous, the humble and tasty chicken is seeing more time on the dinner menu. Leg quarters are still reasonably priced.
favorite
I love your cooking videos and recipes! Thank You for sharing them with us! I cook a lot of Indian home style curries! This recipe is very similar to one of my recipes! I don’t use Olive Oil, I use Grapeseed Oil, instead and we don’t use celery in curry! My recipe doesn’t use that much of vinegar! Usually squeeze lime juice, instead and add a fresh chopped tomato, and it’s a quick tasty meal with basmati rice, naans or chapatis!
Yes... it is a curry!
I love you Chef, you always put a smile on my plate!
As soon as I watched this video, I rushed to the supermarket and bought everything I needed to make this recipe! And yes, it is deeeee-licious! Thank you once again, Chef John!
Thurston Howell...Just sit right back and you'll hear a tale, A tale of an AWSOME RECIPE !!! Nice old school reference.
In the alternative to potato you mentioned rice, ect. What I was waiting for was a mention of couscous and that would have definately moved the dish into a sort of faux Moroccan style even though not actually cooked via a tagine cook pot or with the completely correct spices but, still, as the cooking pan was covered during cooking it is a similar cooking style [high humidity high temperature]
Just made this. Easy cheap and very very good! Gonna add this to the rotation for sure! Thanks chef john
" Thurston Howell of Fowl " epic ! 🤣
I must be an exceptional cook because I have my spices (and everything else) prepared prior to cooking :).
I’ve made this before and I’m making it now. Chef John numero uno!
Made this recipe last night. Total winner !! easy prep. Fantastic taste. Served it over Jasmine Rice. And I did add a tablespoon of flour when I was sautéing the veggies so the sauce would thicken later on during the cooking process.
This was terrific, thank you for inventing such a great dish! I modified it a bit by keeping the lid on for longer to retain some sauce, then throwing chopped potatoes in at the last 20 min to create a base that soaked up the terrific sauce, and siding with some buttered garbanzo beans. Was amazing, thank you!
Fabulous Chef John, Thank you very much! 💯!!!
This turned out ABSOLUTELY delicious. Great recipe!!
Did you know I bought 2 Chicken Quarters yesterday. Had no idea what I was going to make.
Thanks for the perfect recipe at the perfect time.
Listening to you is always a joy!❤️
OK... made this last week but I was missing a few minor ingredients and it was so delicious. Now I have ALL of the ingredients and trying it again, this time over mashed... So good! It's really the SPICES in that sauce that has everybody raving... truly heaven! Because it's a little work and time intensive, next time I make it, I'll double the recipe. I have a nice big skillet that will hold double the ingredients. I can always freeze half for later. Next time I want to throw in some fresh diced nopales too. I think that might be good. I'm calling it Poulet d'oré just to be a little pretentious...
Made this today and it is yummy. Thank you!
I'm a simple man. I see a Food Wishes video, I Like it. Thanks Chef John!
Looks fantastic. Thanks.
This is a very flavorful dish! I fully endorse it.
I love that recipe 😋 Can't wait to make and put it over some freshly made mash potatoes 😋 of course you could put it over a bed of white rice also.
Excellent fusion recipe. Must try.
I didn't have whole legs but I did have 2.3 lb of thighs. I didn't have turmeric so I substituted 1/4 t very yellow curry powder and I didn't have raisins so I subbed 1 t sugar free strawberry preserves and I used caldo de pollo for the chicken powder. I served it over steamed organic sushi rice, used half of a homemade flour tortilla to scoop onto my fork and it turned out so delicious! 5 stars! Thanks Chef!
Made this and it was really delicious. Very middle Eastern style of cooking.
Chef…. This made my mouth water while watching.
Looks great. Will try this weekend.
The fact that there are three left legs an one right leg in the pan bothers me way more than it should
Why is my mouth watering? Oh yeah. This is why. Thanks Chef!
Q: Why did the chicken cross the road?
A: To rest on the mashed potato side.
Food Wishes are the best wishes to come true.
I just finished eating some of your grilled shrimp kebabs and now I'm Jones'in for this. You're killin me!
Tried this last night. It's so good.!!!
I stumbled on this channel for the food, but I'm thinking about looping it for ASMR. His voice
You are close to a "chicken and polenta" dish from the frugal Italian community. Almost any 3 hr chicken with the secret spice becomes intensely satisfying.
I WILL give this a try soon
Dear Chef John you have made me look like a good cook. You must be a magician!
Could you offer your fun slogans on reusable grocery bags? I want to support your channel but I don't wear slogan shirts
How funny, 30 minutes ago I was watching DDD and a cuban restaurant served something almost identical to this. Both seasoning and technique. Looks good!
This looks wonderful 😊
Alternate version: "You are the Thurston Howell the Third of your Golden Braised Bird."
Yaas! More stew recipes please!! And more cajun and creole recipes please!
Looks so good.
This chicken has the golden crown! 👑👌🍗
I just found your channel and love it. As a new subscriber Thanks 👍
The break I needed today.
I just made this today. Broth was amazing.
I just got done eating this with the family and everyone loved it! Super tender and tasty. I was cooking 8 chicken quarters! So I doubled the recipe and then instead of braising on the stove I transfered everything into 2 casserole dishes and let them cook at 325F for 1 hour covered, then I flipped them and cooked another 40 minutes. We ate it over rice with a side salad mmmm....
Thank you so much.
It reminds me of a dish called "Country Captain", a curry-flavored chicken recipe which includes raisins. 👍🐔
The rundown on 'Country Captain', and its history: www.seriouseats.com/country-captain-southern-recipe-history
14 year fan here. I made this last night and served over rice. It was excellent. Thanks for being you, Chef John.
Interesting, and especially if you are indeed a boy Ross, to see that, at age 14, you have an interest on cooking. Bravo!
@@daihunter3524 I’m 39 years old and have been watching chef John for 14 years. 😂😂😂
I'm starting a new drinking game. When I hear "at which point" is the point at which you chug!🍻🤪
I did this recipe last Saturday. It was incredible. I used 1/2 red bell pepper and one jalapeno I didn't want it to be too spicy hot. But the currants really added that earthy flavor! Great recipe!😛
I made this last night and it is SO GOOD! I forgot to buy saffron threads, but the good news is that I bought enough ingredients for TWO batches so I'm going to make another batch tonight after I buy the saffron. I am also going to TRIPLE the ingredients for the sauce because DAMN that sauce is the bomb. Grind your own spices if at all possible, it's a real game-changer.
This looks so delicious
I cannot wait to make this!
Tons of Indian and Central Asian spices in use
Chef John: "One of the spices is turmeric."
Me: "Oh, that's why it's called golden, because turmeric makes things yellow..."
Chef John: "And saffron."
Me: ".... Nope, it's called golden because you have to be rich to make it." 😂
Yea like he just used like about a grand worth of saffron there. Chef John is ballin.
I found this channel randomly; it is really a channel that produces quality content. Congratulations.
This looks amazing!! 😋
That looks really good
I think the potatoes are the right choice for this recipe. I think I'll try some thing like this, but I'll add some vegetables in there just not sure what to add. Some thing to complement the savoury nature of the the dish, so maybe mushrooms added to the broth, which I know are not a vegetable hah.
My thoughts exactly adding the "shrooms".
Perhaps some tender peas?
@@lindainparis7349 Yeah green peas, that would be amazing.
I'm all for recipes that this simple, effortless and inexpensive to make.
Mashed potatoes is the way.
thank you🙇🏻♀️❤Очень нежные они у Вас получились 🙏
Looks great Chef John, this reminds me of paprikash chicken, a Hungarian dish.
The spices are a little different, but more importantly, at the end, you remove the chicken, and add about 250g of sour cream to the broth in the pan, cook it a little and return the chicken to the thicker sauce and serve over Hungarian "dumplings".
I think I remember seeing one of your old videos filmed on VHS with your wife where you made those dumplings as well.. 😀
Leg quarters are the least expensive by pound cut I can find that isn't a whole bird, thanks for that
Now...THAT looks nice....and relatively easy to knock up... I will give it a go next week....
I'm making this right now but leaving out the currents, hope it turns out as delicious as it looks.
We're having this tomorrow. Yum.
Thank you very much dear friends for a good recipe and a very good channel.
This is one of the best chicken dishes I've had in recent memories. I'm going to try it with either beef shank or oxtail next!
I am, after all, doing the finger lickin', after eating this golden chicken.
I made this yesterday it was awesome
Oh wow!!
Yuummm making this tonight!
Ground annatto (achiote) might be a much better choice than saffron here.
So agree with you, I might add A quarter of that amount of Saffron to rice to accompany this dish although even that might be wasting it. I'm excited to research achiote, I've never heard of it before, thanks !!!
You can't compare the rich & deep flavor of good saffron (which actually makes one happy) to achiote which is rather sweet, nutty, peppery & sometimes with heat. A better substitute would be fresh turmeric which is also good for you.
@@aragregorian6039 Not sure debate is needed. You certainly *can* compare the two; not to say they are similar, only that, if used for the color, achiote provides exactly that, and would work very well with the other spices used here. Also not to say Chef John's recipe isn't wonderful as is. Saffron is cost-prohibitive for many people depending where they are and is often better when it can shine with less "competition" is a dish - it is a subtle thing.
Turmeric is *already* in this dish and fresh turmeric (a great idea also) is less easily available for most people, and every bit as different from saffron as achiote.
@@therealchickentender having used both before, I do prefer achiote over saffron for pretty much anything. Must be because I grew up eating grandma's cooking and she often used achiote.
I added the full amount because I am a hoarder and hang on to my saffron too long. Tastes fantastic.
This winter season my crockpot has been working full time.
This looks good 👌
🤤 This is making me so hungry. Sometimes I buy premade sauces because flavor profile in my opinion is the hardest to develop on your own. (which is why i assume ppl look up recipes) but this looked amazing! I'm going to try it with my premade sauce, but get the ingredients so it can be recreated the way you intended.
This is very similar to my grandmothers recipe for golden chicken, hers includes some champignons, canned seems to duplicate the flavour (she didn’t always share all her secrets) She also casseroled it in the oven rather than stove top, but the cooking time is about the same.
Good recipe! 👏🏻
I LOVE IT!! gonna make this by the end of the week! and tyvm for the laugh as I wondered just how many of the younger folk had to google Thurston Howell.💯👨🍳