I made this for my friends on holiday in France. It's a superb recipe; simple to make, but beautifully highlights the strong clean flavours of the chicken and tomatoes. I really love it and would eat it regularly with a happy heart and stomach!
I don't get the complaints about this. He's showing how to make a better-than-average dish for people lacking the time and skills and over-the-top larder that a professional kitchen has. I bet it tastes good enough that only a snob would refuse to eat it.
Actually, it is more general than that: "meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock." another one: "meat or poultry cut into small pieces, stewed or fried and served in its own gravy" I would think you would have researched the actual definition of a French word used by a French chef before commenting.
Eccelent dish and not only! We are given a researched technique but also the freedom to use ingredients and herbs of our own taste! This makes the cook happy! Merci bien!
My favourite chef! I love his passion and humour and his recipes don't have the endless list of sometimes expensive ingredients favoured by other chefs.
you probably dont care at all but does someone know a tool to log back into an Instagram account..? I stupidly lost the account password. I would love any tips you can give me.
@Victor Calvin thanks for your reply. I found the site on google and I'm trying it out now. Looks like it's gonna take quite some time so I will get back to you later with my results.
Raymond Blanc Chicken Fricassee with Vinegar & Herbs In cover pot on low heat simmer for 20 minutes 4 chicken thighs & 4 chicken drumsticks. Combine with 1 Tbsp butter and 1/4 cup oil for cooking chicken skin. Season with: 1 tsp salt 1/2 tsp black pepper 2 tsp Tarragon Top Chicken 4 garlic cloves and 2 large tomatoes, diced for braising Add 5 Tbsp red wine vinegar 100 ml dry white wine Reserve Chicken and garnish with 1 Tbsp parsley. Puree French soup.
Monsieur Blanc, with all due respect & consideration, please, can you tell us, the curious ones: why haven't you considered to take those chicken chunks through flour at first ? I usually find that most chefs tend to do this when they are stewing and the motivation is "the perfect golden colour". Though, you didnt. Please enlighten us about the disadvantage of flouring the meat at first. Thank you and keep up the good work ! (and my thanks to Marco Pierre White's book that certified you as one of his mentors, thus automatically earning me as a full time subscriber to your channel :) )
Check your knowledge again. In earth crust, aluminum is the third most abundance element in the earth crust. Therefore, in all your food there are more aluminum particles than the particles escaped into your food, if at all. Moreover, low amount of aluminum in your body has absolutely no toxicity.
This is an old myth...This has been disproved for years now. It's not dangerous or bad for you at all. You get waaay more aluminium from a heartburn pill than you ever will from the pan.
Nothing is ever debunked, as long as people believe what they want to believe :) [ and they do believe what they want to believe; facts people don't like are labeled lies ]
no disrespect to the man i think he's great, but he's clearly trying to sell the pot here. no serious cook would use aluminium cookware anyway, it's either cast iron or copper.
"meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock." another one: "meat or poultry cut into small pieces, stewed or fried and served in its own gravy"
Daniel perhaps you are & surely Old Raymond would know. Like any popular recipe there are countless versions & adaptions etc. Fricassee is basically a one pot dish where the meat....chicken, rabbit whatever is jointed, the portions fried & then poached in the juice or sauce or whatever you want to call it to the consistency required by the consumer. Creamy or otherwise.
The recipe doesn't match what Raymond made? If you follow the recipe you're going to get a very vinegary dish. It's not 5 Tbsp of red wine vinegar, it's only 2 Tbsp...Odd that a master chef like Raymond would let a recipe changing mistake like that slip through the cracks? Also, "rapeseed oil" is the way Raymond's accent pronounces "grapeseed oil."
I made this for my friends on holiday in France. It's a superb recipe; simple to make, but beautifully highlights the strong clean flavours of the chicken and tomatoes. I really love it and would eat it regularly with a happy heart and stomach!
Bravo, Richard! You are a man of great taste!!
I don't get the complaints about this. He's showing how to make a better-than-average dish for people lacking the time and skills and over-the-top larder that a professional kitchen has. I bet it tastes good enough that only a snob would refuse to eat it.
People get jealous, however this is not fricasse, fricassee is creamy in culinary terms!
Actually, it is more general than that:
"meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock."
another one: "meat or poultry cut into small pieces, stewed or fried and served in its own gravy"
I would think you would have researched the actual definition of a French word used by a French chef before commenting.
Eccelent dish and not only! We are given a researched technique but also the freedom to use ingredients and herbs of our own taste! This makes the cook happy! Merci bien!
Those whole tomatoes look absolutely incredible.
That what I said
My favourite chef! I love his passion and humour and his recipes don't have the endless list of sometimes expensive ingredients favoured by other chefs.
I made mushroom fricasse today for lunch pretty much the same way, but didn't cook the tomatoes, just tossed them in fresh. Sooo good, thanks Raymond
Thank you Raymond. Absolutely lovely
you are amazing love everything you do , and I'm learning a lot from you , thank you !
Looks amazing and delicious. I am gonna make it . Thanks for sharing
Those tomatoes are pure gold!
Raymond has always had a childlike passion for food, love it.
you probably dont care at all but does someone know a tool to log back into an Instagram account..?
I stupidly lost the account password. I would love any tips you can give me.
@Gunner Andy instablaster ;)
@Victor Calvin thanks for your reply. I found the site on google and I'm trying it out now.
Looks like it's gonna take quite some time so I will get back to you later with my results.
@Victor Calvin it worked and I finally got access to my account again. I'm so happy:D
Thank you so much, you saved my account !
@Gunner Andy happy to help :D
Very good recipe & Presentation
I want this pot now. His passion has sold it to me.
Going to buy your cookware . Admirer your work very much.
Love this guy. Would love to eat at his restaurant.
Great recipe! A little more vinegar and braising and it could be an adobo!
I would love to cook with this guy amazing food
Good chef and good saleman!
Raymond Blanc Chicken Fricassee with Vinegar & Herbs
In cover pot on low heat simmer for 20 minutes
4 chicken thighs & 4 chicken drumsticks. Combine with 1 Tbsp butter and 1/4 cup oil for cooking chicken skin. Season with:
1 tsp salt
1/2 tsp black pepper
2 tsp Tarragon
Top Chicken 4 garlic cloves and 2 large tomatoes, diced for braising
Add
5 Tbsp red wine vinegar
100 ml dry white wine
Reserve Chicken and garnish with 1 Tbsp parsley. Puree French soup.
Monsieur, you didn't say: "in your h'own 'ome!" I love that! But your dish: tres facile!! Merci!
Monsieur Blanc, with all due respect & consideration, please, can you tell us, the curious ones:
why haven't you considered to take those chicken chunks through flour at first ?
I usually find that most chefs tend to do this when they are stewing and the motivation is "the perfect golden colour".
Though, you didnt.
Please enlighten us about the disadvantage of flouring the meat at first.
Thank you and keep up the good work !
(and my thanks to Marco Pierre White's book that certified you as one of his mentors, thus automatically earning me as a full time subscriber to your channel :) )
Love your recipes and explanations! Glad I found your site. Will buy your equipment
Merci! J'adore!
Great, thank you for the recipe!
Raymond must be selling the pot, so overcrowded.
Came for the recipe, didn’t stay for the Walmart pan infomercial.
Serve with potatoes and what a meal!
Where can I buy this pot?
What kind of vinegar is he using? Very important.
Bonjour, Niki! Here is the link to the full recipe on my website www.raymondblanc.com/recipes/chicken-fricassee-with-vinegar-herbs/ Bon appétit!
Thank you Raymond....:)
What is that thing in the background with the big black circles? Kinda looks like speakers.
It is indeed a set of speakers. We like a bit of music while we cook!
bang & olufsen beoplay a8, around £850. good and crisp sound quality. :-)
is this real raymond blanc?
I wouldn't use aluminum for anything on higher heat. Don't want aluminum particles in my fricassee.
Check your knowledge again. In earth crust, aluminum is the third most abundance element in the earth crust. Therefore, in all your food there are more aluminum particles than the particles escaped into your food, if at all.
Moreover, low amount of aluminum in your body has absolutely no toxicity.
This is an old myth...This has been disproved for years now. It's not dangerous or bad for you at all. You get waaay more aluminium from a heartburn pill than you ever will from the pan.
Wasn't the idea that aluminum causes dementia debunked 30 years ago?
Nothing is ever debunked, as long as people believe what they want to believe :) [ and they do believe what they want to believe; facts people don't like are labeled lies ]
It has a coating, aluminum is just the core layer of the pot.
i thought fricasse was cooked in wine, blanquette is creamy or coated in a cream sauce
no disrespect to the man i think he's great, but he's clearly trying to sell the pot here. no serious cook would use aluminium cookware anyway, it's either cast iron or copper.
@@billandyeng For home cooking?
is that raymond in the photo on the wall? I think not... :(
ciprian0077 lol
looks like him to me
I think it's an old photo of him with Maman Blanc 🙂
I've been all over the world and I cant seem to find rapeseed oil anywhere 😕
ABM224REAL F.y.B.y Canola.
Fricasee is a white coloured stew.. How tomatoes are used in this recipe??
"meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock." another one: "meat or poultry cut into small pieces, stewed or fried and served in its own gravy"
Fricassee is supposed to be creamy, perhaps i'm wrong?
+Midas Report If I order fricassee, I want fricasse!
lol, roll on kentucky fricassée chicken :-p
Daniel perhaps you are & surely Old Raymond would know. Like any popular recipe there are countless versions & adaptions etc. Fricassee is basically a one pot dish where the meat....chicken, rabbit whatever is jointed, the portions fried & then poached in the juice or sauce or whatever you want to call it to the consistency required by the consumer. Creamy or otherwise.
French cooking is very traditional
Matt Vliet Thomas Keller and The French Laundry have a surprise for you...
mmmmm rapeseed 1:35
The recipe doesn't match what Raymond made? If you follow the recipe you're going to get a very vinegary dish. It's not 5 Tbsp of red wine vinegar, it's only 2 Tbsp...Odd that a master chef like Raymond would let a recipe changing mistake like that slip through the cracks?
Also, "rapeseed oil" is the way Raymond's accent pronounces "grapeseed oil."
Lol. Its asking for rapeseed oil