Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre
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- čas přidán 8. 06. 2022
- Hello There Friends, Today I'm going to show you an easy Chicken Dish that is perfect for a family dinner night! Serve it alongside mashed potatoes or even a polenta! Quick and easy recipe to follow. Try to make this recipe and let me know how you did in the comments below.
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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Somebody has to give Chef Jean-Pierre a round of applause! I will be the first to do it!
Bravo Jean Pierre
👏👏💥👋👋💥💥👋👋
Onyo
This is exactly what people need, reasonably priced comfort food dishes that are easy to make. JP you hit he nail on the head with food prices going throught the roof, thank you again for sharing another great recipe.
And yet, I can't wait to see an "advanced" episode. Unfortunately, My family detests Mushrooms. I'll have to move out to copy this recipe.
@@robertakerman3570 you can put potatoes instead.
@@robertakerman3570 Like chef says in most of his videos, "if you don't like X, don't put it in"
@@robertakerman3570 leave out the mushroom... cook it anyway. maybe substitute a soft veg they do like.
@@R.L.KRANESCHRADTT So true, but maybe mushrooms on the side.
This channel has honestly changed the way I shop for groceries and produce and meats. It’s made a noticeable difference. Thank you, chef!
Absolutely it has for me too. I shop now for what I need; not what I think I might need. Merci Chef.
Right? Much more purposeful selection at the store, a great deal LESS waste. Exactly!
Yup. Technique from shopping to eating.
I'm currently back watching EVERY episode since I only found JP in the beginning of this year (2024). I am an avid cook, I've watched thousands of cooking shows my entire life (35yo), JP is without a doubt the greatest cooking show/channel I've had the privilege of watching, just an incredibly good watch.......and the recipes are inspiring and motivating! I've made so many already! Much love JP all the way from Cape Town, South Africa.
Chef JP has improved and elevated my cooking since I have been learning from this channel. Now, I make the best onyo rings, prime rib roasts, crab and fish cakes, and so much more. My wife loves my new favors and sauces I have learned to make. The most important thing I have learned is, cooking is not complicated, it's fun!
Same here. I've always been able to "cook" and make a halfway decent meal, but Chef has definitely improved my game and confidence. I recently made the mushroom risotto (czcams.com/video/xW0TcO6XJkk/video.html) after watching the video and reading the recipe, and my family loved it. Thanks Chef!
Gotta love those onyo’s 😋😁
I used to be a terrible cook…after watching your videos, now I’m just a bad cook😀
Thanks Chef!
🤣🤣🤣🤣
Me too! 🤣🤣
We Americans are lucky that you chose to live here! You brighten our lives with your delicious recipes and your delightful sense of humor. These days are stressful, but you bring much needed sunshine to us all. Thank you, your friend in Texas 🤗
🙏🙏🙏😊
That strainer flour technique is brilliant.
"They're very small. They don't feed chickens anymore , these days."
That's just so funny. Not only do we learn how to cook wonderful dishes, we get to laugh as we learn.
ps, still saying you are the Rodney Dangerfield ('taste my dish, please') of the culinary world. Best of the best.
I’m an immigrant from Colombia and I appreciate your comments on been grateful for becoming an American,love you, thankyou for your teachings.
This man is more American than Americans!!! And he can cook like a madman! All of us recent Americans LOVE THIS COUNTRY!
I’ve long said America loves immigrants who love America. You, my friend, are proof positive of this. Thanks for loving America and sharing your knowledge and passion.
I'm guessing you and I are close in age. I've been cooking for a long time. But, I will be the first to admit, your videos has absolutely raised my game. Thanks for what you do, JP!
Yes, I am 74 years old and love JP's videos. Greetings from India.
One of the best things I learned from you is caramelising onions. I used to put them on a very high temperature thinking that would save time. It didn't save time, it ruined the onions. It's so much better when you take your time caramelising them. Cooking food should never be rushed. Can't understand these tv-shows where teams have to cook stuff as some sort of race.
ON NJON
Chef Jean-Pierre- our family all believes you have the very best cooking channel on CZcams. We have been both entertained by your amazing passion and humor and we have been educated by your excellent instruction. You are truly inspiring our family to keep our passion for cooking alive. Thank you so much. Today we made this dish and enjoyed it thoroughly - it was AMAZING! We are always looking forward to your newest video. Bless you!
Thank you for the kind words! I already know then I like ❤️your family so I hope to be invited to the next dinner party😊
Thank you for all your hard work in bringing these recipes to everyone ! I have been cooking for over fifty years - always from scratch. I have always loved recipes to try. When I lived in England for two years I picked up some very good recipes. When in France, in Alsace, I learned more from there. Scotland was good, but I don’t like Haggis ! I’m Canadian for a very long time, but started out in the U.S. and am still making my grandmother’s recipes (German & Irish). Now I like to learn from you - you make everything look very good and easy. When I make your dishes for company I make sure to tell them about you, and I have told my son who is a good cook, and he likes you too ! Thank you again !🇨🇦🙏❤🫠
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It's so great to see a patriotic American who shows how to make cooking easy. I have been cooking for 50 years but have learned a lot from you.
I feel like I have struck cooking gold since I started watching your channel. The way you encourage everyone is so heartwarming. Thank you, Chef.
Impressive how your humor and knowledge together give us delicious dishes. Thank you Chef JP.
Chef knows why he does everything in cooking and how to explain it.
I love what you said about how thankful you are for the comments from people happy about your teaching them how to cook at home. I myself had always been a decent cook. But I have found that this channel has helped me massively improve and your simple breakdowns of cooking techniques I was always unsure about has done so much. In a time when food has been cheapened by fast food and lousy restaurants, I am glad so many Americans are returning to taking pride in what they cook, making an effort to imbue their dishes with elegance, and returning to a sense of the gourmet and the finer things in life. Thank you Chef Jean-Pierre!
Great video , Chef; especially with the high cost of groceries these days. That is an economical dish that is really good food. It is a dish I had forgot about cooking. My wife and I both love the way you have showed us to add the flour thickening through a strainer. Thanks again Chef for making these awesome videos!
At least 4 great tips that are game changers! So grateful for you sharing with us. ❤ And thank you for becoming an American. Now, I'm going to show my husband this so he can make us Abraham Lincoln's favorite dish. Now there's another great American!
Это видео просто огонь!
Шеф, спасибо! Я смеялась до слез когда вы сказали :"Я клянусь вам, что я еще ничего не выпил сегодня!".
Очень люблю Ваши видео и Вас как шеф повара!😂❤❤❤
I love it when you TWINKLE your fingers and say...BLOOP, BLOOP, BLOOP! Your expressions make cooking so enjoyable! LOVE YOU CHEF. Your Ukrainian friend,
Tatiana
Fantastic vid as usual. Will cook this recipe later this week. Shout out the the film crew and post production team. You guys do a professional and high quality job. Chef wouldn’t have the audience he has without your top class work. Much appreciated 📺👍❤️
I watched this video last night and decided to make this recipe for Friday night dinner. Woke up this morning at 5:00 AM, skinned and quartered a chicken. All I have to do now is run down to the store and pickup some fresh thyme, parsley, and sage then start cooking!
When my dad was in his 90s, he had very little appetite. I was lucky if he’d finish one serving (no, I was not a bad cook). My mother-in-law was a fabulous cook, could have opened a restaurant. She made Chicken Fricassee that was so good, my dad actually asked for, and ate, a second helping! He also requested, whenever my m-i-l made the dish, that I bring some home for him. This video brought back good memories.
What a fabulous meal. That white sauce is to die for! Chef, you're just so good at what you do! I love your style.......
My favorite chef strikes again! Love you, Chef Jean Pierre.
Chef, your humorous and repetitive method of teach is the best way to learn. 😊
OMG that tip for incorporating flour with the strainer is so helpful!
Mom did the strainer; unfortunately it was moments B/4 serving. Live & learn.
I can never understand when a chef refuses to share their knowledge. To me, one of the greatest feelings is when someone comes up to me and thanks me for any tips or advise that they were able to use to prepare a wonderful meal for their family/guests. Your helping in other peoples' success is a wonderful gift. Thank you for sharing the knowledge gleaned from so many years of experience with us.
Chicken Fricassée brings back so many memories of my Grandmother's kitchen, she was a great country cook and also made this dish with rabbit - both delicious. It's winter here in Australia and very cold... for us in Sydney, so a perfect dish for the weather. I was only discussing this recipe with my sister this week when we did a bulk order of chicken. Thanks for the reminder, it's definitely on the menu! 🦘
We are also so glad to have found you too, Dear Chef!👏😁 Love from India!🙏
🙏🙏🙏😊
How the times have evolved. My mother spent endless hours in the kitchen when I was a young boy and I was subconsciously educated by her habits and attention to detail in a household environment. I look forward to preparing and cooking for my family everyday. Thank you Chef.
I made the stuffed zucchini (from Chef's video a few days ago) yesterday. It was fantastic! I made so much filling that I added a little cooked rice and put it in peppers. They both got better in the fridge over night! Thank you Chef for educating and motivating this ol' guy to cook for his bride, like she did for me for so many years!
I did the same! Froze the leftovers. MAMA MIA 🥰
Kent, my brother, I may have come to know you because of Uncle Roger, and I may not have been born in this country of yours... But you're everything good I can think about when I think "America"... Brother stay course and keep making this wonderful content you do. May you be blessed and never change. I tip my hat to you good sir.
🙏🙏🙏❤️
Chef! You can have some of my butter... My wife asks me why I have 12 pounds of unsalted butter, and 3 pounds of salted in the freezer. I tell her, it's for emotional support in a difficult time, and because of the best CHEF in the world, Chef JP!
You also provoked my curiosity with storing the Roux! Googled it and WOW! You can make it ahead of time and store it up to 6 months in the refrigerator and 12 months in the freezer. Never would have thought about that. Chef you are awesome!
I live alone, but start worrying when the supply drops below 5lbs.
Thank you for improving my cooking skills. Everyone should love and respect the person cooking their food. All my lady friends thank you too, Chef Pierre. God bless you and your family, shout out to the cameraman too.
“Oh Momma Mia, I love my life”
That’s as positive as it gets.
Great show my friend
Thank you
Your workspace is awesome. I wish to have a kitchen like that, be creative
You’re ‘Amazing!’ Chef, I’ve watched dozens, and dozens of your videos. I’m entertained, educated, motivated, and now hungry! Thanks for sharing your many recipes, and mastery! When are you going to cook duck? ‘Quack!?’
Thank you Tom, did you see the duck breast video? I am not sure there is an interest in a whole duck since it is not easy to find in grocery store. Plus I really like to cook the leg in duck fat (confit) and the breast medium rare. Maybe I'll make a video in that soon! czcams.com/video/4qx0fGsA6Tc/video.html 😊
I think I'll try Chef Jean Pierre's various recipes for potatoes like Idaho, Yah!
Chef I literally made this two days ago for my flatmates. It was delicious, a real winner and everyone enjoyed it. And it made me look like a proper cook 😋
Chef JP you are the best! Thanks for inspiring home cooks everywhere. These videos get me off the couch and into the kitchen! 😊
God Bless Chef for becoming a proud American. Made me think about my own Mom. Loyal Brit, Proud American. Yorkie pudding and bubble and squeak.
It is great to learn new ways of cooking. I got tired of going out and paying good money for crap food. I learned how to cook Chinese and, now learning from you. I don't mind cooking the way my Mother taught me because I love my Mother. I just like cooking more then she taught me. I love my Chinese food!!! And happy I learned. Happy I am learning more things from you. Thank you.
It is refreshing to see a Chef who is not full of his own Ego. Chef JP is awesome, apart from being a fantastic Chef, he is a born entertainer. Thank you for the excellent videos.
Meals like this are excellent choices for soloists , divvy the contents into tubs and freeze them for slack times. Cheers Jean-Pierre another epic kitchen storm 10/10
I made myself a fresh herbs garden inside my apartment and have fresh sage and thyme available to do this very appealing recipe, that I will try soon. Thank you Chef Jean-Pierre.
I'm "dying" laughing at your sense of humor and your clumsy way of cooking! You like me. Thanks!
Great dish Chef! Just out of curiosity, I d love to see for once, a video of a dish that is hard for us to do at home. I mean, besides professional utensils, it would be interesting to watch, what does the Chef consider as a hard dish to make. You know, something that a child couldnt do : )
We'll do it! 😊
There is nothing that's difficult to make. You just have to "measure carefully, my friends" ! :)
I just wanted to make sure you saw my stuffed duck breast recipe! This is is a bit more involved and because of it received the lower amount of views of any of our videos! If it is too complicated no one really looks at it! But if you look at the garlic bread it has 3 to 4 times more views! 😊
czcams.com/video/aCN9dxgbS7M/video.html
"We eat with the eyes too!" OMG! Sooooo true, Chef! Thanks again for elevating our game in the kitchen! You're the best! Many Blessings!
I'm a retired chef and even i learn something new all the time . This is imo THE best Chef on the planet .
i hope he does garnishes at some point check out his book on it ...unbelievable !
My Kentucky grandmother called this “smothered chicken”. I loved it! Went to Paris a few years ago and ordered chicken fracassee not knowing it was just like grandma’s chicken. What a nice surprise😊
This guy is seriously underrated. I'm from Louisisna and most youtube cooks leave me shaking my head after I make the dish. THIS GUY! Never disappoints his mustard sauce over salmon is the best!
Been following your channel since jan/feb last year (I think). But first time commenting. And I LOVE your videos!
Yes, we all love Chef JP!!!!! He's the BEST!!
Thank You Chef for the recipe. And thanks you for your comments on being an American! Welcome to our home! Glad your here.
🙏🙏🙏👍😊❤️
You are the reason many are learning how to cook. God bless you keep up the amazing work
Thank you so much 🙏❤️
My favourite chef! One and only!!
Truly wonderful recipe Chef, you never cease to amaze us with your skill
I look up chicken stew and you pop up again. Wow you didn't disappoint as always. You are truly my go to person on hearty dishes. Please keep doing what you do.
🙏❤️
The best chef in the world. Humor and a gentleman.
Pure class.
Your production is top notch. My hat goes off to your producer and staff.
Whole chickens are even less $. Cut and freeze for 17 years. hehehe
I have grabbed onto many tips from you. Making my kitchen time easier and better results. Thank you Chef so much. Be well.
Awesome Byron! Thank you! 😊
Such a joy to watch, makes me want to make a run to the store right now! As always, Thank You Chef!!
I just subscribed to you Chef!!!
I absolutely love watching Chef Jean-Pierre...
"He loves his life"...
"He loves his job"...
'He loves his CZcams family"
Chef J.P. seems so down-to-earth & so approachable & you can tell the camera loves him...& he loves what he does!!!
Great job Chef...I will DEFINITELY be trying this soon.
Much love from Mobile Alabama.
Jean Pierre i am a widow who loves watching you. You are great company for me and I love to cook with you. I love hearing you talk and have learned a lot from you. Don’t change a thing. Let them go to tik tok!
My French Canadian Memère, used to make this dish and we loved it! She’s gone now, and I’m eager to make this recipe, as it appears to be similar to what she cooked.. Thank you for your wonderful stories and for teaching us new skills and making us laugh. Your positive outlook and generous spirit are infectious!
Love the videos. Please make a Pork French rib roast. Should I use a brine over night first.
Yes!😊
You can make your videos as long as you want I love your cooking and I have a drink watching your show every time thank you...
i learned more in this one video than the entire 10 years series of master chefs and hell's kitchen combined.
i learned how to get rid of fatty creamy taste with lemon and how to put flour in the braise to thicken the broth during cooking, as well as not to leave the skin on the skin when braising.
Chef, you've helped me improve my cooking - and I'm a vegan. The basic principles you show us still apply to the foods I cook, I've learned a lot.
Always love your videos. In fact, you're my favourite chef - even my 4.5 year old daughter requests to watch your videos, so that speaks volumes about your cooking and personality. Keep them coming, Chef! Bravo
Hey our friend you have enriched our lives so much by being a member of this community and a member of this country we love you absolutely 100% And we always enjoy your antics your personality your Chef colonoscopy everything about you we love and we are so happy that you are part of this community. And I apologize for just one run-on sentence but I think most people will understand the drift of what I'm saying. I am so happy to have you come into my TV room and share your secrets your antics everything about you we very much love you and we're glad you're part of this community if I didn't already say it I want to say it again thank you for being here......
I'm so happy I found this cooking channel. I know he praised America for his site. But I live in the UK and have still learnt so much that I impress my wife after 30 years of overcooking and burning our dinners that I have cooked. I am really interested in the seafood dishes because I love fish. Many fish dishes in the UK are overcooked and tasteless. Now I'm the King of seafood dishes. But without Chef Jean - Pierre I would still be the poach it until it gets hard cook. Cooked but tasteless, and no flavour.
Your adaptation of cooking channel to reflect very difficult economic situation helps me keep my dignity while taking care of the family and friends. Thank you.
I'm gonna get somebody's child to make this for me.
Could be me
😂😂😂
You mean somebody's shile
😅😂😅
Lol got a death wish
Couldn’t wait to get home to watch this video and to my surprise, my wife had this very dish ready when I walked in. She saw the video and was inspired! It was delicious and I enjoyed everything about it. Thank you Chef, keep them coming and we will enjoy! ❤
I had forgotten all about chicken fricassee and always thought you needed a old stewing hen.
My mouth is watering!!
Love this guy........he is the best I cook chicken like this all the time Dont forget the OOOONION
I've learned more from you in the past six months than I can even list. I love your methods and you are a lot of fun! I just bought some of your fig balsamic vinegar and can't wait to try it. Today I am making your caramelized onyo.
This is a great dish with an excellent presentation that will make everyone say that looks amazing.
Great presentation Chief absolutely love this channel. Would love to have trained with you
Your a true inspiration for all who do the right way of being a US citizen, I love my job too chef iv been cooking in private clubs for 20 yrs now,,
Thank you! 😊❤️
Chef Jean , you make cooking very enjoyable and very tasty. I’m glad you came to America. You make America a better place
When I was a teenager, I absolutely loved mushroom cream sauce on top of any meat and I would order it in most restaurants. This recipe however elevates that sauce to incredible heights. You use it to braise the meat which I have never done myself, and that is something I look forward to trying out myself!
I love how you do hearty dishes that are still affordable for people who are on a budget. It just shows good dishes are still possible when money is tight. Thanks Jean-Pierre.
I've been working in NYC restaurants for 35 years. This guy is hilarious. Really great service for everyone chef.
Bon appetit 🙂
What I like the most about Chef is that he is so good at explaining things and building our confidence that when I am done cooking something he taught me that when I put the dish in front of my guests I feel sure it is as good as what he cooked. Not that I am that good of a cook it is just that he is that good a teacher.
I was always a pretty good cook, but using your ideas and techniques, I have really increased my cooking skills as well as the dishes I make. I love your recipes; they make the food so much better. Thank you.
Lol! My mom had to quit calling it "Chicken Fricassee" because us kids would come in and start into a not-very-funny comedy routine (we thought we were hilarious) about "It's frickin' chicken, see?"
And at least this American is SUPER glad you are here!
Our baby sister used to say ‘ nook shook’ for milkshake and ‘swamitch’ for sandwich so sometimes we say that for laughs and happy memories. My mum would call us for dinner and yell out ‘ children?’ and
baby sis thought that was our names so she would call out ‘drrrn drrrn’!! It was so cute 🥰
I don't care who you are... that's funny! P.S., I'm stealing this joke....lol
“I love my life” and we LOVE you Chef, thank you.
I love this guy. At the 18 minute mark he chooses a nice looking leg and does exactly what a Frenchman is expected to do when mentioning a nice looking leg. Viva le France!
what an absolute joy to watch and cook with you Chef Jean-Pierre I never get tired of hearing you repeat your methodology as it helps the newcomers and us dedicated older fans to remember!! my cooking has become even more fun as I get great results every time now!! we love you Chef for the time and effort you and your great team take to make these amazing video's. 🤩❤💯
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I am from South Louisiana originally. Our Chicken Fricassee is made with a dark roux, no cream, onions, green bell peppers, garlic, and green onions (we call them onion tails). But I must admit this looks delicious. I will try it soon. Love your channel.
I lived in Iowa, LA for 12 years and that's how my my partner's mom made it. She would use teal ducks at Christmas instead of chicken. In Missouri my grandma made it just like Chef JP. Both are delicious. Thanks for sharing your memories of Louisiana!
@@serenabussell8489 When did you live in Iowa, La? I was there 1963 to 1979, I learned to cook with my Grandma and Mom. Then I lived in New Orleans for 3 years and bother many a Chef for tips.. Now that I have found Chef JP, I can quench my thirst for new things to try.
In spite of the beautiful meat dishes, you have taught me to make wonderful dishes my vegetarian family love. People binge Netflix but I binge Jean-Pierre.
It's a pleasure to have you cook for us... Thanks, Chef.
All the pleasure is mine!!! 😊👍❤️
Thank you chef, you completely changed my understanding about fricasse
These videos are incredible and i am always looking forward to more. Keep up the amazing work chef. You are awesome.
Is it just me?…. Or you other, ‘want to be’ chefs just watch in amazement!…. And just ‘like’ the video!…. Because you know you are going to learn something?…. ❤
I just got done eating dinner and after watching this video, I'm hungry all over again! LOL
Great recipe chef!