Jacques Pépin's Moist and Crispy Garlic Chicken Recipe | Cooking at Home | KQED
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- čas přidán 30. 04. 2024
- Jacques Pépin's garlic chicken recipe is all about the technique. Jacques recommends using chicken thigh and browning it skin side-down in the pan to produce a crispy top with moist underside. He deglazes the chicken in vinegar and uses the leftover chicken grease to flash fry the garlic. This dish is also known as poulet au vinaigre.
What you'll need:
2 bone-in chicken thighs, salt and pepper, 3 garlic cloves, 3 tbsp vinegar, 2 tbsp water, 2 tbsp ketchup, dash of Tabasco, 1/2 cup olives (optional), chives or parsley
Jacques Pépin Cooking At Home: Grilled Chicken with Garlic and Vinegar
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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I learn something every single time I watch him❤❤
This one has a lot of those "why didn't I think of that?" tricks.
@kqed Can I use apple cider vinegar?
I’m sure it’s tossed after due to contamination. I can’t believe Justin Wilson lived as long as he did, his cross contamination was mind blowing. Then you have Jean Pierre with his bleach water for sanitation. So it’s confusing. I like many have learned a lot from chefs from that generation. Chef Pepin is a class act through and through, the admiration for Gloria alone shows that.
Yeah, like how to destroy a non-stick pan 😅
I have met this gem of a man, as have my parents. Once was in a random restaurant years ago (I'm Canadian and speak French so I had to try quebecois French on him) and my parents took a special cruise where he was the star chef. He made a lobster souflee , tenderloin and a baked alaska. Most down to earth celebrity. My family has been touched by addiction and incarceration so I have nothing but respect for his charity which helps marginalized individuals' reintegration into society. Class act all the way. à tu santé
He's the man!
Lobster souflee has us drooling. I wonder if we can get him to make that video... Thanks for sharing.
Yawn
Yes, one of the pleasures of my life was spending the afternoon with this amazing man. He is obviously so knowledgeable, charming, funny and again one of my greatest memories. Thank you, Jacques from Southern California with love always, Debbie Zullo.
One of the best chefs ever, and he's unpretentious enough to use ketchup in a sauce like this. Of course it's good, but a lesser chef would never admit it.
Chef Pépin uses a minimal amount of ingredients with little preparation & ends up with a beautiful, flavorful meal.
Extraordinary!
Him touching the raw chicken and then putting his hand in the salt makes me feel so much better about my cooking lol
depending on where you get ur chicken like if its a local raised chicken the possibility of getting salmonella is very small. you really need to wash your hands a lot if you are handling chicken that was from a large factory. just like with eggs. the shell of the egg is the only part of the egg that can carry salmonella because the yolk is sterile. thats why factorys use a special rinse to clean the shells
@@dudewtf1221
Nonsense. Don’t quit your day job, you’re no food scientist. Salmonella bacteria live in the guts and feathers of infected birds.
@@FrankGutowski-ls8jt just because ur ignorant doesnt mean others are
I'm sure he dumped the salt out afterward, it's just for the demo.
@@kewkabe
lol. Really? It shows poor food hygiene. Not the first time for him.
Have met Jacques through the Tv. Coming as an immigrant child to the US, my mom couldn’t afford cable, but we had PBS, and fell in love with the way he showed love through the teaching of cooking. I hope to one day meet you and say thank you.
If only the world had more like him…
It also makes me sad when he frequently mentions (not in this clip) “this is how my wife likes it or prefers it.” I’m the cook in my home and often relate back to that comment when in the kitchen. Point being, be grateful and present for the time with your family. And yes, of course, Jacques is the man.
don't have a clue what you're talking about.
What an effective way to cook chicken thighs!
I don't like a strong vinegar taste but I tried this and of course you are right, it mellowed and added a great flavor. Thank you Chef!
We love hearing how these recipes panned out for people.
I need MORE than ONE vid posting per week of Jacques. I can't wait till smellevision is invented.
Just cook it….then you won’t have to wait for ‘smellivision’.😉
Thank you Claudine for continuing your father's legacy by allowing him to cook at home! This series is invaluable.
I'm pretty sure he does what he wants . I doubt Claudine is letting him do anything .
I always found the shows he did with her were kind of awkward. I much prefer him on his own.
I love to go to his house drink some wine and watch him cook talk and eat. bucket list
Connecticut is beautiful this time of year 😊.
If you get there
hug him for me ❤
@@joannaedwards6325 Thats a good idea i will get two bottles of wine and just go knock of his door you want to go ?
@@peped9458
Wow would I love that
but if I came on to that dear man he'd have a heart attack 😜😊💝
Or not. Hope he is still cooking in his hundreds.
@@peped9458take me with!!
Don’t eat the food. You might get food poisoning and die.
This is one of my favorite videos of Chef Pepin's for the technique to cook the chicken. If you have kids or otherwise need to make dinner while doing other things, this is a great method. Just leave it and come back 20-30 min later, and make whatever quick pan sauce you want.
I love Chef’s Pépin’s style. No fuss, delicious, simple, elegant. It’s accessible and gives me confidence to cook at home. Not many chefs do that nowadays and they tend to over complicate things.
It’s an absolute treat to watch Jacques Pépin cook.. he’s so chill. Thank you for this recipe, will try it ❤
So much fun to watch this man cook. Thank you, Chef.
He touched raw chicken, then everything else.
master of chefs Jaques Pepin 👍👍🇺🇸 yummy 2024
Spell his name correctly. Show a little respect.
Time to thaw out some chicken.
Who's your favorite chef? Jacques Pepin is the immediate name that comes to mind, a true legend in the kitchen and humble as they come.
So easy and so delicious!
Jacques the master does it again
One and only true master!
this is worth a try ! looks delish !
Wow! Oh boy. Tremendous!
What a legend! Every time a new video with Jacque comes out, it’s always a special occasion for me. Thank you chef Jacque, and the whole production team!
Master piece by a legend. 😊😊😊😊
incredible recipe...
Love this Man...
A Chef of Excellence...❤❤❤
❤❤❤Thank You!
I'll bet delicious. Yum. Will try. ❤
Thank you chef .
Jacques Pepin is the greatest!
Again Thank you chef Pepin for sharing this quick and simple, yet delicious, chicken recipe. Merci, et a la prochaine !
One of my favorite Mr pepen
Honestly I’m so humbled and thank for for Monsieur Jacques. I start to ask ‘why’ and he so cleverly explains and shows how much I have to learn. Must try this one
I tried this recipe before, it is so delicious! So much fun, never get tired of watching Chef Pepin cook. 😄
Thanks, as ever, Jacques & team. Thinking of Lyon, one might substitute a tablespoon and a half of proper mustard (with a pinch of sugar) in place of the ketchup. Cheers.
Let us know how it turns out!
@@kqed It's good ... but dispense with the olives in that case. Both ketchup and mustard are handy thickeners, shelf-stable, just different unami/flavour.
Can’t believe Jacques Pépin used ketchup for a sauce…
So quick and easy! I’ll make those additional cuts in my thighs when I try this recipe this weekend. (I always learn something new when watching Chef’ I like how crispy these are. Thanks Chef Jacques!
I made this several times. My wife LOVES it. I haven't told her the secret ingredient is ketchup!! Haha!
It's just a "thickening agent" 😉
Chicken thighs are my favorite.
D'accord, cheaper cut and more nutritious. Grand Chef Pepin shows us the way, the wise will follow.
Love you Jacques
I admire your humble disposition i learn a lot from you
God bless you
Beautiful!❤️
Rushing to the market for chicken thighs.
Thank you Chef for showing a new way to cook them.
Love my chkn thighs!
On se régale a la Lyonnaise! Merci Chef!
What a wonderful soul! God must love Jacques Pepin very much.
A very good dish, I will regularly do it from now. Delicious sauce. Thank you Chef Jacques Pepin
How awesome is he ❤
Chef, after watching one of your videos on cooking bone-in chicken thighs with skin, I started cooking it the same way ever since and it comes out perfect every time!! You are an awesome teacher!! Thank you! ❤❤
Awesome. As usual. 👍👍
You know you are watching JP at work when excellent sauteeing technique is accompanied with--truffle oil? an herbal blend that must be ordered by clicking on the link?--no, a touch of ketchup "as a thickening agent." Well done.
Garlic Chicken a la Jacques!
So quick & simple.
Chef, I madre this tonight for dinner. What can I say but Thank You. This came out restaurant quality. I made it with garlic mashed potatoes and put the sauce over the perfectly cooked chicken and mashed potatoes. The olives gave it a nice briney flavor. Absolutely fabulous sir thank you for sharing.
❤UMMMM YESSSS❤
THANKS JACQUES!, FOR THE BEST RECIPES. I'M GOING FOR IT.
Let us know how it turns out!
Amazing. This is almost like my grandmother's recipe for adobo.
Legend
This man's still going! I'll be making this tomorrow.
I’ve made poulet aux vinaigres in the past. The last time wasn’t too long ago and I used tarragon(great with poultry) infused white wine vinegar, tomato paste instead of the ketchup(I don’t like the double dose of vinegar…but I like it ok with some Heinz😉), and a dollop of cold butter right at the end for silkiness. Pretty yummy….
We like these additions.
Seems like a very Provençal preparation, I'm sure Lyon has some of that influence. I love all of Chef Pépin's quick, easy delicious meals!
Salt and pepper are magic every time. I'm hungry! We need to have french cooking classes for all humans. It would evolve us away from cheetos and frozen dinners.
Vraiment?
Simple easy recipes with things most people have in their kitchen
I used to used the recipes of this Master Chef 😊 from his series Fast Food My Way.....to impressed people 😂...I must add successfully 👍...Simple, yet brilliant recipes....Mr. Pepin is still my favourite chef. I love his recipe.
How am I just now finding your channel?!?! I have been looking for a really good garlic chicken thigh recipe. Guess what we are having for dinner tonight! 🤤
❤🔥 Jacques Pépin ❤🔥
Emm & thank U Chef. 🤭🏠☀️☕
❤ 🐓 🤤
That bottle of vinegar with the holes in the cork is genius!!!
Love some high fructose corn syrup ketchup on my chicken....mmmmmm.
Add soy sauce, peppercorns & bay leaves, you'll have Filipino Chicken Adobo
substitute ketchup with sugar and it's definitely adobo.
🙌
BLACK garlic makes everything so much greater !!!
Truth.
I just learned about hachis parmentier and I wonder if it’s something he ever makes
I’d love to see that
❤️❤️❤️❤️
This Leg went, "This how you perfectly cook the chicken and garlic French..." Then he went full Mexican, "Add some salsa de tomate y salsita" 🤣
What kind of vinegar should I use and is there anything else I could use instead?
That looks really great Mr. Pepin. Is that white wine vinegar you use?
It looks like red wine vinegar to me, but I think you could use whatever you like or have.
😀👍
What kind of vinegar would go best in this recipe?
Could i use chicken stock instead of water 5:46 and substitute white wine for the vinegar ? Just curious. I took 3 chicken thighs out of the freezer for tomorrow, and wouldn't you know it this recipe popped up.
can i use red wine vinegar instead?
Oh man, does that look succulent…
Does anyone know what type of vinegar he used? Does it matter?
Jacques Pepin is a culinary genius. I think Jacques Pepin is the greatest chef of all. 🙂
Not sanitary.
What type of vinegar?
I'm thinking in his restaurants he used carbon steel (which i think kinda acts like cast iron). At home i think stainless or cast iron could work for this recipe.
Anybody have any idea what brand of frying pan he’s using here?
It's a KitchenAid hard anodized pan, but it is no longer sold.
Love the man and the recipe, except the Ketchup. Try a little mustard instead.
What kind of vinegar is used in this recipe?
Looks as though it might be red wine vinegar. Cheers.
What kind of paper is that the chicken is on ?
Gonna make it ,thanks.
Add chilies instead and this easily goes in the direction of sweet and sour sauce
That's fine, but why don't you cook in a classic cast iron skillet?
Looks good, but the ketchup?
O.k
Waiting for all the third generation Italian-Americans to hop on and tell him he’s doing it wrong.
Ketchup?
Three tablespoons... 😄
Katchup?!
Inspiring for him to make it this far in life with such an extreme speech impediment ❤
It's not a speech impediment . It's his French accent .
@@SharonS-es6vc do you think he can overcome or is it too late for him
Why should he try to change it ? It's where he came from and his heritage .
@@SharonS-es6vc God bless
So thou
How old are these clips?
These clips are recent. He started making these videos in his home kitchen when the pandemic started in 2020. People seem to be enjoying them so he's kept it going!