Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Vložit
- čas přidán 30. 03. 2021
- Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe: bit.ly/3h3WnqH
🧑🍳 ENROLL IN MY FRENCH COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
😀 SUBSCRIBE TO MY CHANNEL: bit.ly/2Of3oJD
💌 JOIN OUR NEWSLETTER►bit.ly/2lNomli
🧅🥕INGREDIENTS🥕🧅
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84 - Jak na to + styl
Oh, I really enjoyed the additional background information (maps, photos, cultural explanations). I think it enhances the dish to know it within the larger context. Thank you!
glad to hear that 🙂👍
thank you for inspiring me to keep cooking after having a stroke, sometimes its hard but you inspire me, again thank you.
glad to hear that and keep on cooking and take care of yourself
Get to seasoning- Mr. Thornbury!👩🏼🌾✌🏻🇺🇸
gary u can do it :) be striong again and stand up and cook your best dishes with full of love
I m running out of my time too after I found that have suddenly " lose control and feeling" on my back from my neck to two hands and legs , just few seconds but constantly in the kitchen. I have no idea what is it :( , but feel sorry about your illness and welcome back, good luck !
thanks@@FrenchCookingAcademy
at 72 years old i have done this many times in my life, not quite the same but close. love your show and presentation keep it up .... a wasp or a white anglo saxon protestatan from french quebec canada
thanks for the feedback 🙂🙂👍
Man I really love that you acknowledge that certain ingredients are nearly impossible to find while offering common alternatives. Cant wait to make this!
Made this tonight, worked an absolute treat! The warning about removing the chicken breasts earlier than the legs is VERY important, as the breast meat will get dry much more rapidly. Keep it in the oven at its' lowest temperature (ideally in a tray covered with foil) and it will remain juicy when plating.
To Learn From The Mistakes Of Others: the website recipe suggests serving with a pilaf, and that is a good idea - just make sure that the rice is on the side of the chicken rather than under it, otherwise it will absorb the mustard sauce that works so well with the chicken!
One of my favourites. If I can't get a sweet cider, I use dry and add a little honey.
Delicious.
Thank you chef 🙏🏾. My dad used to make a similar recipe when I was growing up and I've always loved it. He's from Orthez, France
Bro I can watch your videos all day. I work as a Ready Mix Driver, so I'm in the truck all day watching your videos lol Keep pumping that content brother 👍
that’s so cool it’s like a cooking podcast 🙂🙂👍👨🏻🍳
Also for the American’s watching this: cider refers to the alcoholic version not the fruit juice type stuff that we sometimes drink in the winter. The US is the only place that calls the non-alcoholic version “cider”.
If in America, Liquid Art makes a great cider.
Super recette, merci beaucoup!
J'avais désossé le poulet et fait un fond (brun) à l'avance, donc j'ai fait ça au lieu de la "technique Bocuse", et c'était excellent!
Et effectivement, les suggestions d'accompagnements et de vin son vraiment bienvenues!
Merci encore
Cooking the service pieces with the off-cut pieces is; IMHO, a game changer.
Made this for my future boyfriend, we loved it. Had it with green beans and cheesy cauliflower. For desert grande Marnier soufflé.
Thank you for recommending a wine pairing! That just made my day. I’m going to make this amazing chicken dish and serve it with a Chablis. My wife will love it!!
I make that, but use creme fraiche because I find it lighter than cream, and I love the taste.
I made this today; it's freaking delicious.
I made it with whole legs that I bought on sale; separating the thigh from the drumstick. I had 2.1 KG of legs, so I increased the proportions to compensate for the extra chicken. Once I had completed the dish, I learned that I probably could have gotten away with the recipe proportions even with the extra chicken.
I served it over steamed rice, garnished with Cremini mushrooms, and sides of sauteed pearl onions and green beans. The whole dish turned out very well, and the sauce was magnificent.
Bravo.
Beautiful dish , I will cook this one soon , I enjoyed cooking you're traditional French dishes , like poulat chasseur , and meddalions of porc , avec sauce cream .
I will enjoy cooking more of these crisine der manarge dishes merci Stepfane
Love the show, have tried many of the recipes. I find at times difficult to know what to serve the dishes with, wiuld love for yiu to add these types of things😊
Same thinking here. Once again, great recipe. A few tips on what to serve as a - vegetable - side dish would top it off greatly.
i added this at the end of the video but will add it in the video description 👨🏻🍳👍
Nice dish. Smooth mustard tends to upset my stomach but I can get away with using a little wholegrain mustard so I'll give this one a go.
I cooked a lovely dish of chicken, leeks, onions, peas & mushrooms all braised down in a little meadowsweet herb cider from the local fruit winery. Served with some nice nutmeg & peppered mashed potatoes for dinner last night. Was very tasty.
Enjoying the little bits about the different regions of France, lovely to know the provenance of a dish. Great channel, thank you.
Made this last night for the family and it went down *really* well. Everyone loved it - restaurant quality! Nice one!
I love your channel .I have tried many recipes and they are all so delicious
Fantastic combination of ingredients. Very satisfying and good
I like the ingredients. Looks delicious. Thanks Stephane!
my pleasure 🙂👍
Great recipes! Thank you.
Amazing recipe. Thank you so much Stephane. I'm a big fan of french cooking. Thank you for your channel and your courses.
*I just woke up and you offer such a wonderful recipe! I'll be ready to taste it very quickly!*
I’ve made this twice since you posted it and it was excellent both times. The sauce is very delicate and delicious. I’ve been enjoying your channel. I also made your lamb shank recipe, excellent as well.
Your channel is one of the best out there. I love french cuisine and was struggling to find chef who is willing to teach. Your ability to pass the knowledge is on a highest level and I thank you for sharing your experience.
thanks a lot 😀
Stephane, this worked so well. I changed it a bit and just used pieces of chicken breast and Dijion mustard but it was great. Thank you, so much!
Merci, Chef! I shall try this soon!
This looks amazing.
Looks delicious - will try!
Just made this for dinner, I think the sauce can use a bit of regular creamy Dijon in addition to the whole grain, just to carry that mustard flavor throughout, so you're not only getting it when you pop a seed in your teeth. Then again, I made this because I love strong mustard flavors, so that's entirely just a preference. Other than that this is an absolute winner, I can't wait to do it again!
I made this yesterday for my French boyfriend! We both absolutely loved it 😃
I’d never dismantled an entire chicken before and bought a whole chicken thinking it would be okay. Took me an hour and various CZcams tutorials but eventually I figured it out, and it was super worth it! 😂
I used crème fraîche because it was as close as I could get to heavy cream. I also kept the veggies inside but sieved the bits of chicken out.
Use whipping instead of heavy cream.
I'm going to prepare this recipe tomorrow!!! Merci!
This IS absolutely on my to do list. Thank you. I just went to a spa yesterday and I shared that You Tube had a French Cooking Academy. The eyes popped wide open, and I heard REALLY? I live in a town called Kalamazoo, in Michigan (USA). The ladies of Kalamazoo, will love this and they will come to hear and watch your way of cooking French. This is easy and I know will be delicious. Thank you.
thanks a lot for the help with that . good news that recipe taste really good 🙂👍👨🏻🍳
Enjoyed very much the background info and of course your presentation! Thank you. Phil Ricossa
What a wonderful and simple dish. We will make it in the next days :) Thanks Stephane
Nice Chef👍 I liked the information about the region, too
glad you liked it 👍
My husband's family came from St. Malo , getting addicted to your channel 🥰
Great to hear you like it
Looks heavenly!!!! Will def try this!
it really taste good just make sure to use a sweet or medium dry cider🙂🙂👨🏻🍳
Super good! I will remember this recipe so easy to make! Thanks again! All your cooking is great! And you are too!
Thanks so much 😊
Yummmm! C’est magnifique
Just found you and enjoying your videos very much. Really like this recipe. I'll be watching more videos soon!
I made this dish last night. If only I hadn't overcooked the chicken but the sauce was really delicious. Next time I will be more careful with the bird but the grainy Meaux mustard really does its business. The Cornish cider was dry and was spot on. Getting the top off the mustard is something else but brute force won the day. Thank you Chef for another winner!
Wow, looks amazing!
thanks it’s a really good and simple recipe 👍👨🏻🍳
that looks beautiful!
Merci!! Encore!
Beautiful chef! Looks delicious! Bravo!👏🏻👏🏻👏🏻
thanks walter 🙂👍
On 'to do' list!
incredible!
Thank you for this recipe, everyone loved it.
Glad you liked it
Excellent. Thanks.
This was beyond fantastic last night… didn’t quite stick to the recipe however only because I was missing cream & cider which I replaced with beer and a little apple cider vinegar. The cider vinegar cut through the chicken fat nicely. I also added fresh prepared chicken stock. I coated chicken thighs with skin on with seasoned flour and pot roasted till golden. Added dried Thyme and Oregano, lemon zest then thicken sauce with a roux made from the seasoned flour. I added 3 crushed garlic cloves and 3 fresh bay leaves from next doors tree. Rather strain I whipped up sauce with hand blender. Served with fries & veg. 0:01 Sublime! Thanks Stephane! 😊👍
Looks delicieux
I cannot wait to try it
Wonderful 😙
love your videos 🧡❤💛💚
At 1:30 in the morning ... I'm hungry again!
It's so weird looking back on the past 30 years that I was in a kitchen, how fundamental all of this seems. I feel like I've cooked this a 1000 times and never knew that this was a thing...
Great
Fantástico, el mejor pollo que he visto. Gracias
👍🙂
made my chicken by following your recipe..)) Haven't had enough cream so had to use some cream cheese. Good stuff!))
Looks great ,i can actually try this!
🙂🙂 for sure
Ca l'aire tres bon , je vais l'essayer ce soir
Thank you!
👍
Mercì beaucoup por le recette, a bientôt.
Okay I couldn't wait. Just made this and it was delicious, just like I remembered growing up. I used angry orchard for the cider cause that's all I could find
Thank you chef
great to hear it up to what you remembered thanks for making the recipe 🙂👍👨🏻🍳
Hi, mate you revolutionaised my kitchen.
Anyways, about this recepie...if I was to make it again, and I'll definitely do, I'd skip the mustard. The sauce before adding the mustard was out of this world. I suppose I could substitute the chicken with pork chops. Thank you you're such a great and real guy. I love your channel.
Johmny
Tried on Sat night excellent
Had some fresh stock rather bone in chicken , used lemon zest and Greek yogurt rather than cream... used Thatchers cider .... normally would have had Aspall‘s
That looks delicious 👌🏻 Greetings from Germany 😊 Have a wonderful day everyone 🌻
Thank you! You too!
Thanks Chef! Just one editorial suggestion if I may would be to introduce the video with an image / video of what you will be cooking so we can see if we're interested before getting into how to make it 🙏
I made this tonight and it was my first time making a sauce. I think I accidentally added too much cream and cider. There was a ton of sauce but it tasted amazing! Thank you for making things that seem complicated, approachable.😃😍
haave to cook this recipe!
Merci.
Thank you sir ☺️
my pleasure
OK, prepped and ready to go. Anxious moment trying to open the Pommery French Wholegrain Meaux Mustard. Using Cornish med-dry cider. Legs only as keeping CK.B for another meal. (I live alone) I have fizzy mineral water so will serve Vichy style carrots as a side dish. Wish me luck
Merci ma poule !
👍👍
I'm an inveterate tinkerer, so I might add a little sauteed pancetta while making the sauce; but I'll try it without first. Thanks, my friend! 😄
Thank you so much! I made this dish and it was PHÉNOMÉNAL! I will keep it forever! En plus j'ai la chance d'habiter au Québec, du coup tout les bons ingrédients français sont disponibles😎 merci!
merci et content d’entendre que ça a plus. c’est vraiment un plat simple mais efficace 🙂👨🏻🍳
Magnifique!👍
Joyeuxes Pâques à tous!🐰🐇
Merci
I like the blue 💙 pan 🥘
Really like the addition of the mushrooms. I am wondering if one could use a calvados in addition to the cider in the deglazing process.
I threw in 2 1/2 oz of Camembert here. Haven't tried it yet, will do tonight...
What would you recommend serving with this dish? Looks absolutely amazing btw!
2:58 "it's up to you hein"
That is sooo frenglish, made me laugh
Nice video as always though
🙂👍
Jacques Pépin would certainly approve!!
music to my ears 🙂🙂👨🏻🍳👨🏻🍳
This looks fantastic. Are there any vegetable dishes you would recommend to serve with this?
Ummmm.......just when I was wondering what to make for dinner that's a bit different from normal......sounds and looks great......I'm gonna do this (with a slight variation) right now. And yes the back story of the region and products produced there was great. As an after thought.....wondering what you think if one added some brie (creamed) into the cream as part of the sauce? I'm not going to do it this time as I'm down to my last half small round of brie. Thanks......made my night.
Made this for dinner tonight: so easy, except the part where you cut up the chicken. The sauce is really balanced: fruity, savory and a bit sharp. Merci, monsieur!
Any suggestions for a brand of cider to use that's commercially available in the US? Great video as always!!!
What kind of cider do you use. Is it a cider beer?? or just apple cider?
i always love to see pictures when you guys make the recipe please share your pictures on instagram #frenchcookingacademy 🙂👍👍👨🏻🍳
Poulet? Moutarde? Hmmmmm It can't go wrong
indeed it works great 🙂👍
I did the shallot sauce with the scallops earlier this week, and that was stunning too! Downside.? My stomach is going to look stunning very soon as well! 🤣🤣🤣🤣
🙂
Excellent as always, I must try this. I am concerned that when you add the cream and cook on high heat that the cream will curdle with the acidity of the cider. Would appreciate your comments please Stefan. Thanks.
Super video! I applauded for A$5.00 👏👏
Super video! I applauded for A$2.00 👏
thanks for the support 🙂🙂
Could you do a few videos focusing on Acadian food?
Stephane, would you ever be willing to do a video on preparing quenelles?
i have asked that already the real quenelle are madré over 2 days but i could share a quick version that chef are using
@@FrenchCookingAcademy 👍
Your classes got me through quarantine (1.5 years) I would have put a bit more color on the chicken?