It is now December 2022 and can only say to Daddy Jack Chaplin 's daughters ❤️, family and friends: What a likeable, down-to-earth, honest, hardworking human being ! What a joy to watch his wonderful videos! Thank you all so very much ❤️!...Also to Lucy, Rachel, Lakiesha, Bea(my favorite),Bob Jacko, Corey, Harvey etc! --I know I've left many of you fine folks out--I deeply apologize! You ALL contributed to a VERY loving ❤️ wonderful program! Thank you so very much!
He always made everything he cooked look so effortless. He was one of the first chefs I watched on CZcams. His memory lives on so long as CZcams is around.
Looks so good. You taught me a lot about cooking and I appreciate you very much. I hope your family knows how much your missed buy everyone around the world. RIP legend.
I really respect what this guy does. For any people outside the food business, this guy is the real deal. He moves and cooks like a true chef so you can trust that the guy knows whats up.
Jack was amazing! This said, I'd encourage everyone watching to observe the difference between his physical presence ~13 years ago in this video versus his videos from ~4 years ago. He got somewhat bigger as he got older. This man likely could have lived an additional 15-30 years longer had he reduced his BMI. This is not a judgmental comment at all. People need to understand that reducing body weight is such an important factor in longevity. Jack SO deserves to be alive today.
I really like how Chef takes a single plump chicken breast and cuts 7 - 8 small scallopini. Then just 4 of them wind up filling an oval plate and looking like a hefty portion. Real experience there. Bravo Chef!
I have watched a lot of chefs and cooking shows over the years. Big egos, pomp & circumstance, ridiculously overdone recipes. Jack's cooking is honest, straight forward and very well done. He is a great chef, I have used his recipes and they are delicious. A truly great guy.
Daddy Jack you are my go-to guy for cooking. I love learning recipes from you because you get it done fast. As if to-order. No bullshit. We don’t have to watch you chop veggies for 10 minutes. You the man
I still come back to watch this every now and then. I miss this guy and his videos. Wishing his family a Very Merry Christmas and a Happy New Year in 2023. God Bless.
Thanks Jack, My wife has been watching your videos and after 18 years of marriage she finally wants to cook. I can't get over it. You make it look so easy, shes cooking like a pro. On the down side she made me go out and drop a buck on a new pan and a buck and a half on a good knife and steel.
I first tasted Chicken Francaise at a little family owned Italian restaurant where I grew up in Deerfield Beach Florida, called Brusco's, they make it perfectly and it's been my favorite ever since. This recipe is the only one that has ever matched the quality and flavor of the meals I got at Brusco's, I've made it more than a dozen times now, and everybody who tastes it loves it, and can't get enough. Thanks again.
I am watching this as of 2023. I want to say that you chanal is still thriving and giving inspiration. I have made stroganoff and steak from watching him. What a man with passion. I am sorry for the families loss. I started watching 2 years ago.
Chef, I tried this. You make it look easy. I am a mere mortal, and it took me almost an hour to cook. There are so many variables to cooking. Its more of an art than a recipe. I guess that's why God made restaurants! Grazie!!!
Just came across this video as I’m looking to make chicken francaise for the first time. I then discovered this chef passed away in may of 2021. RIP chef. I’ll make this dish in honor of you tonight.
Sorry to hear about Jack. I have watched several of the videos. Starting with Bob and then Glen. Jack always projected a warm generous heart. My father had a generous heart. Good company as I see it.
I love the way you sliced the chicken. I'm so used to just pounding out the whole piece. But your way is such a good way to spread out the chicken and feed more tummies. Thanks for the video! I like your style.
Hi sir jack I love my cooking and I love my cars Iv been doing your tricks in the kitchen and there's an other gifted person which has his own restoration and diy school in Texas which goes by the name of swrc ( my friend Pete ) I can spend hours watching you and Pete in Dallas Texas keep that talent coming . Good to see a chef with a gentleman way of showing people how to cook 💪🏼🍺
I know this is an old video, but deserves revisiting. If you are trying to learn to cook, watch this guy: he's the real deal. This recipe is simple, took no time at all, had a food cost of next to nothing, and is obviously delicious (great call on the little scoop of minced garlic). Cooking is simple and easy if you get the little details right. Note all of them in this video: the little extra seasoning on the chicken, the pan being hot enough (these two alone account for 75% of home cook errors), all of his ingredients are ready in advance so that he never turns his attention away from the pan, the little squirt of oil to stop the butter from burning...I could go on but hopefully you get the point: don't write down the recipe, WATCH what he does. Brilliant video series - can't believe I'm just finding it.
Another bomb dish...personally I've never tried to make it but I nailed chicken marsala the first time and this one is next on my hit list...it looks simple. I've already watched several videos on this and I knew I couldn't leave you out because of your straight up cut to the chase style. Thanks for the video
I am so sorry I live here in Miami, Florida and not close to your restaurant. I love the way you cook, dear chef. The food that comes out of your kitchen is out of this world. I should say "TO DYE FOR"
Okay here is the real deal...this was amazing and soooooo wow..It cooked quick and I placed it over buttery basil Jasmin rice and a great white wine on the side...THANK YOU SOOOOOOO MUCH""Mr.Bono..ps..I added thin sliced Red peppers to the mix""
I order it at every establishment that offers it. Its my favorite dish and I always thought it was too complicated to prepare. Not so. Thanks for the video.
Glad to revisit this video. I've spent countless hours watching cooking shows and CZcams videos. I've viewed everything from the most viral videos to in-depth food chemistry videos with 1k views. These Chaplin recipes offer some of the most valuable insight into what us home cooks want to know -- what makes restaurant food taste like restaurant food.
I have been watching your channel for over ten years! Thank you for doing all the videos! You helped me turn my cooking dreams into a reality! I really like this original dish. I know you have three and I take some of each and make a Jacks of my own lol Greetings from the Florida Keys!
That is awesome Anthony! Maybe I'll see you down in the Keys this winter. I'll be going down to Naples and plan to drive down. Never been to the Keys! I want to get into some of that conch and grouper! Jack
Anthony, daddy Jack I wish he would have made it down here to Florida I'm over here on the Gulf Coast. He really wanted to come and get grouper & conch God Rest his soul
Thank you Daddy Jack. You are very missed by all your CZcams family. I’m making this tonight with a side of pasta alfredo. I will raise a glass in your honor.
This is the best francaise that i have been able to cook at home! I've made it for guests and they love it! It turns out so tender. His cutting mthod is great.
Thanks Jack I made this with some butternut ravioli. The sauce worked for both. My wife and boys loved it. I saw you have a new version of chicken francese. Will try that soon. Thanks a lot! ,Tim
"I get chicken breast for a $1.29 a pound." This dish was probably 1/2lb a chicken, maybe even less. Double that for wine / butter / eggs / flour and you're looking at maybe $1.00 food cost for this entree that was probably being sold for $18+. Jack's a legend for showing how to actually make money on food in the restaurant business.
Thank you for watching the channel, C.T. Become a Member of “Cooking With The Blues” www.Patreon.com/cookingwiththeblues For Aprons, CDs and other memorabilia visit www.daddyjacksnewlondon.com
Yeah what he's saying is when you make enough for one dish or one plate it would only take like an egg or two but he said he's making some more eggs for his night of cooking
i love this recipe. chicken francaise is now one of my favorite things to cook within the last year. and i favorited this video a while ago so i can watch it before every time i cook it, which is tonight. thanks again buddy!
2024. I miss Jack. He was the Man.
I really miss Jack, He was the real thing. Very honest and genuine. A highly skilled professional! Damn , the world is not fair
It is now December 2022 and can only say to Daddy Jack Chaplin 's daughters ❤️, family and friends: What a likeable, down-to-earth, honest, hardworking human being ! What a joy to watch his wonderful videos! Thank you all so very much ❤️!...Also to Lucy, Rachel, Lakiesha, Bea(my favorite),Bob Jacko, Corey, Harvey etc! --I know I've left many of you fine folks out--I deeply apologize! You ALL contributed to a VERY loving ❤️ wonderful program! Thank you so very much!
Well said ❤
100% right!
2024 ❤️🩹
He always made everything he cooked look so effortless. He was one of the first chefs I watched on CZcams. His memory lives on so long as CZcams is around.
Looks so good. You taught me a lot about cooking and I appreciate you very much. I hope your family knows how much your missed buy everyone around the world. RIP legend.
Miss you Jack, I know your in Heaven!!! Rest in Peace my friend
I really respect what this guy does. For any people outside the food business, this guy is the real deal. He moves and cooks like a true chef so you can trust that the guy knows whats up.
i agree
Phil Sandrercock - How's that footballer retirement going for you? Drinking enough to stay bitter?
Guys fucking dirty.
LOL Sander "COCK "
RIPE
You're GREAT MAN. That was the quickest and easiest Chicken francese I eversaw! THANK YOU!!!!1
12 years later and STILL the best video!
Miss watching him cook.
Jack was amazing! This said, I'd encourage everyone watching to observe the difference between his physical presence ~13 years ago in this video versus his videos from ~4 years ago. He got somewhat bigger as he got older. This man likely could have lived an additional 15-30 years longer had he reduced his BMI. This is not a judgmental comment at all. People need to understand that reducing body weight is such an important factor in longevity. Jack SO deserves to be alive today.
This was one of the first videos of Daddy Jacks that I watched, years ago. It’s a classic. RIP Daddy Jack.
You not only cook great. You teach as you go. A true chef. Thank you
4:00 "Put a little bit of garlic" - Proceeds to empty a grain silo of crushed garlic into the pan.
I LOVE this guy - great food, energy, passion, etc.
I really like how Chef takes a single plump chicken breast and cuts 7 - 8 small scallopini. Then just 4 of them wind up filling an oval plate and looking like a hefty portion. Real experience there. Bravo Chef!
I have watched a lot of chefs and cooking shows over the years. Big egos, pomp & circumstance, ridiculously overdone recipes. Jack's
cooking is honest, straight forward and very well done. He is a great chef, I have used his recipes and they are delicious. A truly great guy.
Daddy Jack you are my go-to guy for cooking.
I love learning recipes from you because you get it done fast. As if to-order. No bullshit. We don’t have to watch you chop veggies for 10 minutes. You the man
Cut out the fluff Tony! Nuts and Bolts! Jack
I still come back to watch this every now and then. I miss this guy and his videos. Wishing his family a Very Merry Christmas and a Happy New Year in 2023. God Bless.
Thanks Jack, My wife has been watching your videos and after 18 years of marriage she finally wants to cook. I can't get over it. You make it look so easy, shes cooking like a pro. On the down side she made me go out and drop a buck on a new pan and a buck and a half on a good knife and steel.
+uscg906 Where I live, you can pick up skillets like he has for like $14 per pan. They're reliable and they don't come with the high price tag.
Bro. She just now leared how too cook after being married to you for 18 years? 😳😳😲😲
Please forgive me I'm old school. Take care God bless and eat well
I first tasted Chicken Francaise at a little family owned Italian restaurant where I grew up in Deerfield Beach Florida, called Brusco's, they make it perfectly and it's been my favorite ever since. This recipe is the only one that has ever matched the quality and flavor of the meals I got at Brusco's, I've made it more than a dozen times now, and everybody who tastes it loves it, and can't get enough. Thanks again.
I miss him. One of the true originals in a world of.....well, you kn ow!
I am watching this as of 2023. I want to say that you chanal is still thriving and giving inspiration. I have made stroganoff and steak from watching him. What a man with passion. I am sorry for the families loss. I started watching 2 years ago.
This is the best chicken français recipe, hands down. I've made it many times now and everyone loves it, thanks so much for posting it on CZcams
Chef, I tried this. You make it look easy. I am a mere mortal, and it took me almost an hour to cook. There are so many variables to cooking. Its more of an art than a recipe. I guess that's why God made restaurants! Grazie!!!
Just came across this video as I’m looking to make chicken francaise for the first time. I then discovered this chef passed away in may of 2021. RIP chef. I’ll make this dish in honor of you tonight.
Sorry to hear about Jack. I have watched several of the videos. Starting with Bob and then Glen. Jack always projected a warm generous heart. My father had a generous heart. Good company as I see it.
RIP ❤ Was great learning from you over covid lockdowns
I love the way you narrate while you cook. Great job! Keep the videos coming!
I love the way you sliced the chicken. I'm so used to just pounding out the whole piece. But your way is such a good way to spread out the chicken and feed more tummies. Thanks for the video! I like your style.
Quicker to cook that way cause this dish should be cooked at high heat for a short period of time
Jack, I just made this for my son. Off the charts good. Thanks buddy.
thanks chef youa food well I like gold Best
Been watching Daddy Jack for 10 years now, this dish always delivers...cooked this many times, it's really tasty!!
Hi sir jack I love my cooking and I love my cars Iv been doing your tricks in the kitchen and there's an other gifted person which has his own restoration and diy school in Texas which goes by the name of swrc ( my friend Pete ) I can spend hours watching you and Pete in Dallas Texas keep that talent coming . Good to see a chef with a gentleman way of showing people how to cook 💪🏼🍺
I know this is an old video, but deserves revisiting. If you are trying to learn to cook, watch this guy: he's the real deal. This recipe is simple, took no time at all, had a food cost of next to nothing, and is obviously delicious (great call on the little scoop of minced garlic). Cooking is simple and easy if you get the little details right. Note all of them in this video: the little extra seasoning on the chicken, the pan being hot enough (these two alone account for 75% of home cook errors), all of his ingredients are ready in advance so that he never turns his attention away from the pan, the little squirt of oil to stop the butter from burning...I could go on but hopefully you get the point: don't write down the recipe, WATCH what he does. Brilliant video series - can't believe I'm just finding it.
I could watch this guy cook all day!
RIP Jack, celebrating your life through the videos you gave us.
Fantastic! I usually as capers too
It's great with capers
I made this for my family it came out so good! THANKS all the way from TEXAS!
Just made this pretty much like you did. Turned out delicious. Thank you for a great and simple recipe.
I am rewatching your videos, RIP!
Visiting your restaurant is on my bucket list.
Another bomb dish...personally I've never tried to make it but I nailed chicken marsala the first time and this one is next on my hit list...it looks simple. I've already watched several videos on this and I knew I couldn't leave you out because of your straight up cut to the chase style. Thanks for the video
Love how your straight to the point... No bullshit in between... Just straight 8
Daddy Jack is the best
I am so sorry I live here in Miami, Florida and not close to your restaurant. I love the way you cook, dear chef. The food that comes out of your kitchen is out of this world. I should say "TO DYE FOR"
Beautiful , no bullshit , simple explanation
Good dish ,
Thank you chef 👍🏻
RIP daddy Jack- I will always watch these videos and keep learning
That’s what Jack wanted, S 117, these videos are his cookbook. Enjoy and Thank you for watching the channel.
With L🤍ve,
The Cooking with Blues Family
R.I.P. Daddy Jack,,, you will be missed,,, but your videos will live forever (hopefully) 👍✌✌👍
This is how I learned to make this dish and I don't change a thing. Yummm!
*Only 18* 👇👇👇
688214.loveisreal.ru
I can smell that. Such a great dish that so many places manage to screw up.
*Only 18+* 👇👇👇 🔞
i42319356.sweetloves.ru
Okay here is the real deal...this was amazing and soooooo wow..It cooked quick and I placed it over buttery basil Jasmin rice and a great white wine on the side...THANK YOU SOOOOOOO MUCH""Mr.Bono..ps..I added thin sliced Red peppers to the mix""
Beautiful… Thank you... a new variation of an old favorite for me
I order it at every establishment that offers it. Its my favorite dish and I always thought it was too complicated to prepare. Not so. Thanks for the video.
Too bad I just moved to Chile. Otherwise i´d go and eat at your restaurant in a blink..Thanks for sharing this récipe. It looks fenomenal-
Lorena A I love Chile, do you have the original recipe??
RIP Chef thanks for all of your videos
Bon appétit chef ... amitié de France 🇫🇷 merci 🙏
I love this chef I miss him
Glad to revisit this video. I've spent countless hours watching cooking shows and CZcams videos. I've viewed everything from the most viral videos to in-depth food chemistry videos with 1k views. These Chaplin recipes offer some of the most valuable insight into what us home cooks want to know -- what makes restaurant food taste like restaurant food.
Love the simplicity!
I have been watching your channel for over ten years! Thank you for doing all the videos! You helped me turn my cooking dreams into a reality!
I really like this original dish. I know you have three and I take some of each and make a Jacks of my own lol
Greetings from the Florida Keys!
That is awesome Anthony! Maybe I'll see you down in the Keys this winter. I'll be going down to Naples and plan to drive down. Never been to the Keys! I want to get into some of that conch and grouper! Jack
Anthony, daddy Jack I wish he would have made it down here to Florida I'm over here on the Gulf Coast. He really wanted to come and get grouper & conch God Rest his soul
... Made it tonight for the first time, it was fantastic. I served it over spaghetti, Family loved it. Thank you from Canada, buon appetito.
Thank you Daddy Jack. You are very missed by all your CZcams family. I’m making this tonight with a side of pasta alfredo. I will raise a glass in your honor.
Daddy Jack rocks th he kitchen. He make not look an athlete but he is a kitchen champ.
Greetings from NJ. Love your videos Daddy Jack!! This is an oldie but goodie!
This is the simplest chicken francaise I’ve ever saw. I’ll try this one tonight!
This is the best francaise that i have been able to cook at home! I've made it for guests and they love it! It turns out so tender. His cutting mthod is great.
Miss Big Daddy
Still watching his videos
Another nice recipe good demonstration .
Ok! Im making that tomorrow! Thank you for talking about everything that went in the pan.
Thanks Jack I made this with some butternut ravioli. The sauce worked for both. My wife and boys loved it. I saw you have a new version of chicken francese. Will try that soon. Thanks a lot! ,Tim
Miss you, Chef!
"I get chicken breast for a $1.29 a pound." This dish was probably 1/2lb a chicken, maybe even less. Double that for wine / butter / eggs / flour and you're looking at maybe $1.00 food cost for this entree that was probably being sold for $18+. Jack's a legend for showing how to actually make money on food in the restaurant business.
SO good...love how you teach THANK U
Miss this guy
What I like about your recipes they are easy to follow and my wife loves this chicken recipe.
I tried this- WONDERFUL!!!!!! thanks!
I finally got around to making this today. Came out pretty good. Thanks Jack!
I miss you Jack rest well my friend
R.I.P Eternal Rest grant unto him O Lord amen
Great video. Awesome dish!
That’s one of the techniques I’ve learned from Daddy Jack - dip the meat away from you when presenting it into an oiled pan.
My fave chef.
Made last night! Big hit! Tx!
I'm in heaven it looks amazing,i'm going to make this tomorrow.Thank you for the video.
very easy recipe, gonna try it tomorrow...thank you Mr. Chef
This is the second time I tried one of your recipes and it is excellent. Thanks for sharing!
I got everything I need and a lot of white wine,,,hehe..its gonna be an amazing night,,,Will post after..smiles from tn...
Jack passed away this passed May. We will all miss him. R.I.P. our friend.
Thank you for sharing your delicious easy chicken francaise.
Have a wonderful day.😋
Thank you for watching the channel, C.T.
Become a Member of “Cooking With The Blues” www.Patreon.com/cookingwiththeblues
For Aprons, CDs and other memorabilia visit
www.daddyjacksnewlondon.com
That is my all time fave dish! Used to get it from a place called The Terrace. YUM
Looks fabulous!
“2 eggs will do it” continues to crack 5
for the night's mise en place
Yeah what he's saying is when you make enough for one dish or one plate it would only take like an egg or two but he said he's making some more eggs for his night of cooking
I’m thinking this will be great for dinner tomorrow! Thanks again Jack, time for a Manhattan!
Yum! I'm definitely gonna try to make this!
i love this recipe. chicken francaise is now one of my favorite
things to cook within the last year. and i favorited this video a while ago
so i can watch it before every time i cook it, which is tonight. thanks again
buddy!
Just tried this dish out over here in Deltona Florida. Place called Scorpio's. Soo friggin good, thanks showing how to make it. Gonna try it out =)
Now I get it...egg dip is last...cant wait to try it. Thanks for sharing.
Part 2 to my dish tonight....Its gonna be amazing...Thank you JACK!!!
Beautiful dish. Am making this tonight!.⭐️
Your an inspiration Jack....God Bless....
At this time in my life I'm cooking for one. That's hard to do. I'll definitely try this recipe. It looks amazing.
You and Italian Granma are my go to now an again Jean Piere
Appreciate that. Thank you for watching the channel.
Thank you chef, fantastic recipe. Made it tonigh for