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 😅
@@debrabaron1909yes you can. Professional Chef
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.
Strange to hear your ‘woke’ way of speaking. ‘Touched’ by addiction, how does that work exactly ? I mean, what do you ‘mean’?
Chef Pépin uses a minimal amount of ingredients with little preparation & ends up with a beautiful, flavorful meal.
Extraordinary!
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.
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.
Love it. It’s about making good food at home with the ingredients you have.
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’.😉
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.
@@108doublestitchesHis wife died a few years ago, and he still talks about her as if she is still alive and waiting in the next room
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 don't think Claudia has any control over his decision to cook it's probably totally up too him.
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.
What an effective way to cook chicken thighs!
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.
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.
The Crust is Amazing!!! Thank you for the recipe Jacques
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.
Mr. Pepin is a world treasure.
So much fun to watch this man cook. Thank you, Chef.
He touched raw chicken, then everything else.
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.
It’s an absolute treat to watch Jacques Pépin cook.. he’s so chill. Thank you for this recipe, will try it ❤
What a wonderful soul! God must love Jacques Pepin very much.
Chicken thighs are my favorite.
D'accord, cheaper cut and more nutritious. Grand Chef Pepin shows us the way, the wise will follow.
Jacques Pepin is the greatest!
master of chefs Jaques Pepin 👍👍🇺🇸 yummy 2024
Spell his name correctly. Show a little respect.
Jacques the master does it again
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
Time to thaw out some chicken.
I tried this recipe before, it is so delicious! So much fun, never get tired of watching Chef Pepin cook. 😄
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" 😉
this is worth a try ! looks delish !
I'll bet delicious. Yum. Will try. ❤
Master piece by a legend. 😊😊😊😊
One of my favorite Mr pepen
Wow. That looks delicious!
❤❤❤Thank You!
I absolutely love and respect you sir. I love your videos.
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! ❤❤
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!
Love this Man...
A Chef of Excellence...❤❤❤
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?
Love you Jacques
I admire your humble disposition i learn a lot from you
God bless you
I am Asian and knew this guy knows his stuff from the way he processed the garlic (if it wasnt evident enough in the deftness that he cooked with, a mark of someone who cooked professionally for a long time). The food style is down to earth, my kind of food. Going to follow!!
Again Thank you chef Pepin for sharing this quick and simple, yet delicious, chicken recipe. Merci, et a la prochaine !
One and only true master!
Delicious!❤
A very good dish, I will regularly do it from now. Delicious sauce. Thank you Chef Jacques Pepin
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!
incredible recipe...
Wow! Oh boy. Tremendous!
Thank you chef .
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.
Garlic Chicken a la Jacques!
So quick & simple.
On se régale a la Lyonnaise! Merci Chef!
Beautiful!❤️
So easy and so delicious!
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.
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…
Awesome. As usual. 👍👍
Rushing to the market for chicken thighs.
Thank you Chef for showing a new way to cook them.
Love my chkn thighs!
THANKS JACQUES!, FOR THE BEST RECIPES. I'M GOING FOR IT.
Let us know how it turns out!
❤UMMMM YESSSS❤
This man's still going! I'll be making this tomorrow.
How awesome is he ❤
Amazing. This is almost like my grandmother's recipe for adobo.
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.
❤🔥 Jacques Pépin ❤🔥
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!
Add soy sauce, peppercorns & bay leaves, you'll have Filipino Chicken Adobo
substitute ketchup with sugar and it's definitely adobo.
🙌
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! 🤤
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.
Simple easy recipes with things most people have in their kitchen
Legend
That bottle of vinegar with the holes in the cork is genius!!!
Emm & thank U Chef. 🤭🏠☀️☕
❤ 🐓 🤤
A Spanish sweet onion would be so lovely here. And a thin slice of a nice sharp cheddar.
BLACK garlic makes everything so much greater !!!
Truth.
Love some high fructose corn syrup ketchup on my chicken....mmmmmm.
❤️❤️❤️❤️
I just learned about hachis parmentier and I wonder if it’s something he ever makes
I’d love to see that
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.
😀👍
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?
Not sold on the ketchup because it has so much added sugar, but everything else looks great! I will probably try it with just regular tomato puree and the vinegar instead of ketchup.
What kind of vinegar does he use?
What kind of vinegar would go best in this recipe?
Jacques Pepin is a culinary genius. I think Jacques Pepin is the greatest chef of all. 🙂
Not sanitary.
Oh man, does that look succulent…
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.
Does anyone know what kind of vinegar Chef Pepin is using please?
can i use red wine vinegar instead?
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.
Does anyone know what type of vinegar he used? Does it matter?
Love the man and the recipe, except the Ketchup. Try a little mustard instead.
What type of vinegar?
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.
Novice here.... Just wondering how does the chicken not burn on high heat for 10 minutes?
What kind of vinegar is used in this recipe?
Looks as though it might be red wine vinegar. Cheers.
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?